The present invention pertains to a method for extending the vase life of fresh-cut gerbera flowers using a dipping solution. By employing food grade ingredients such  as hyaluronic acid and sucrose, the invention addresses the challenge of short vase life in gerbera flowers. The dipping solution, prepared by mixing hyaluronic acid and  sucrose in specific concentrations, demonstrates a 2x extension in shelf life. The solution is versatile, available in liquid or solid forms, and is easily applicable to cut  gerbera flowers. This innovation offers a sustainable solution for enhancing the longevity and freshness of gerbera flowers, reducing postharvest losses, and benefiting  various stakeholders in the floral industry.