Y. Mor
The vase life of cold stored roses cv. Gabriella, stored dry at 1°C for 3 weeks, was shorter than the vase life of fresh roses by 4 days. The stored flowers had fewer open petals and the petals did not reflex during their vase life. Cutting the rose flowers at a more advanced stage of opening had no effect on the vase life but improved opening of the flowers after storage. An 18 h pulse in a solution of 3 % sucrose and bactericide at 1°C, whether done before or after storage, increased the vase life of the flowers by one day. Handling rose flowers in water ("wet") for 5 h at 1°C before storage improved their water status (water potential, petal water content) compared with flowers held dry. However, after storage, the dry handled flowers had a longer vase life and better opening than wet-handled flowers. If wet-handling was done with cold water (1°C), rather than with 20°C water, there was no difference between wet and dry-handled flowers after storage. There is a significant rise in ethylene production by rose flowers during cold storage. STS treatment of rose flowers either before or immediately after storage, prolonged the vase life by only 3 to 4 days. Combining the STS treatment with a sucrose pulse had an additive effect to increase the vase life of stored rose flowers.
Mor, Y. (1989). LONG TERM STORAGE OF ROSES. Acta Hortic. 261, 271-280
DOI: 10.17660/ActaHortic.1989.261.35

Acta Horticulturae