A lab experiment on understanding the biochemical changes in the macromolecules during stem bending of cut gerbera (Gerbera jamesonii Bolus) cvs Stanza and Rosalin were carried in the laboratory, Department of Floriculture and Landscape architecture, Bidhan Chandra Krishi Viswavidyalaya during the year 2021-2022. The experiment was laid out in a factorial Completely randomized design with 8 treatments, replicated thrice. The treatments include two varieties (V1 and V2) and four stages of bending (S1, S2, S3 and S4). The results of the present study demonstrated that significantly maximum reducing sugars (0.26%) and non reducing sugars (2.61%) was recorded in cv Stanza at the initiation of bending stage. Wherein, the accumulation of starch, protein and phenol at the point of bending was recorded maximum at no bending stage in both the cultivars and declined gradually with advancement of bending stages in stems. The maximum starch (16.34%) was found in cv Rosalin at no bending stage, maximum protein (28.72 mg/g FW) and phenol content (5.64 mg/g FW) was found in cv Stanza at no bending stage.

Reducing sugars, starch, stem bending, Stanza, cultivars, phenol

It can be clearly concluded that increased stem bending is caused and associated by the steady depletion of starch, protein and sugars in the stem. Stem bending causes the degradation of protein and starch leading to the development of oxidative stress in fully bent stems causing senescence.

Masanagari Supriya, Tapas Kumar Chowdhuri and Madhumita Mitra Sarkar (2023). Understanding the Biochemical Changes in the Macromolecules during Stem Bending of Cut Gerbera (Gerbera jamesonii Bolus) cvs Stanza and Rosalin. Biological Forum – An International Journal, 15(12): 216-220.