Gerbera flowers are gaining increasing popularity in Bangladesh for their striking colors and visual charm. They are commonly used for decorative purposes in homes, hotels, offices, and at various events like weddings, birthdays, corporate gatherings, and national occasions. Globally, Gerbera holds the fourth position among cut flowers in the United States and ranks among the top three most frequently bought. Though initially imported from Europe, Gerberas are now being commercially grown in regions such as Jessore, Gazipur, and Savar. Despite their popularity, their limited vase life after harvesting remains a major drawback.

 

In a significant scientific breakthrough, researchers from Bangladesh Agricultural University (BAU) have managed to extend the shelf life of Gerbera flowers by utilizing eco-friendly silver nanoparticles produced from tea leaf extract. These nanoparticles effectively suppress microbial growth in the flower stems, improve water absorption, and maintain the freshness of the blooms for a longer duration, almost doubling their vase life.

 

The research was led by Dr. Md. Alamgir Hossain, Professor of the Department of Crop Botany at BAU. Assistant Professor Sadiya Arefin Juthee, the first researcher at the university to work on phytonanoparticles, was also part of the core team, along with several others.

 

The study, titled “Eco-friendly synthesis, characterization, and application of silver nanoparticles to extend the vase life of Gerbera (Gerbera hybrida)”, was recently published in the internationally renowned scientific journal Postharvest Biology and Technology. The project was funded by the Bangladesh Agricultural University Research System (BAURES).

 

Explaining the objective of the research, Dr. Alamgir said, “After harvesting, Gerbera flowers wilt quickly due to increased ethylene hormone production, which causes tissue damage and accelerates senescence. Additionally, microbial blockages in the stem hinder water absorption. Our silver nanoparticles effectively suppress ethylene production and microbial growth, significantly extending vase life.”

 

Assistant Professor Sadiya Arefin Juthee elaborated on the method, saying that silver nanoparticles synthesized from tea leaf extract were applied at five concentrations—0, 5, 10, 20 ppm, and a 10 ppm silver nitrate for comparison. The 10 ppm silver nanoparticle treatment proved to be the most effective, increasing vase life by up to 62.22%. Moreover, the flowers retained 85.63% of their fresh weight, showed 40% increased water uptake, 43% more chlorophyll in stems, and a 147% increase in pigment retention in petals.

 

She added, “Most importantly, no microbial growth was observed in the vase water, and water flow through the stem remained unimpeded at the 10 ppm concentration.”

 

To verify the structure and function of the nanoparticles, the researchers employed UV-visible spectroscopy, Fourier Transform Infrared Spectroscopy (FTIR), Energy Dispersive X-ray Analysis (EDX), and X-ray Diffraction (XRD). Dr. Hossain emphasized that both the nanoparticle and its stabilizer were derived from tea leaf extract, making the process fully eco-friendly.

 

Regarding application, Dr. Alamgir explained, “After cutting, the stem of the flower can be dipped into or sprayed with nanoparticle-mixed water before placing it in a vase. The same process can be used while preparing flower bouquets. We can even provide consumers with a small vial of the solution to maintain freshness at home.”

 

He noted that since only a minimal amount is required, commercial production would be highly cost-effective.

 

Highlighting future prospects, Dr. Alamgir said, “This eco-friendly silver nanoparticle technology can be applied to other flowers as well. It opens a new chapter in Bangladesh’s floriculture sector by reducing waste, increasing profitability, and enhancing export potential. With government support, we can commercialize this innovation and bring standardized doses to the market.”

Asif/SB