<![CDATA[This research aims to obtain the best concentration of sugar and vinegar (acetic acid) 25% as a holding solution to prolong the freshness of Gerbera cut flowers (Gerbera jamesonii). This research was carried out at the Postharvest Laboratory,Faculty ofAgricultural Technology, Udayana University. This study useda completely randomized design (CRD) method with two factors, the first factor was sugar with concentrations (0%, 1%, 2%, 3%, 4%) and the second factor was vinegar (acetic acid) 25% (0 ppm, 1 ppm, 2 ppm, 3 ppm and 4 ppm) with two replications. Analysis of variance shows the effect of interaction of sugar and vinegar (acetic acid) 25% binds was significantlydifferent (P <0.05) onthe length of freshness of the flower, percentage of wilting flower, browning rate, total absorbed solution and pH. In this research, a combination of 3% sugar and 1ppm vinegar was found to be the best treatment combination. This treatmentmaintainedthe freshness of flowers for9 days and effectively maintainedthe lowest percentage of wilting flowers (24.99%) withthe highest absorbable solution that is 326.5 ml. The combinationtreatment with 3% sugar concentration and vinegar (acetic acid) 1 ppm also showed the highest score on the color of flowers or browning flowers compared to other treatments.]]>
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