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Effects of cold storage on longevity and carbohydrate content in petals of minirose cv. Serena.

Author(s) : DEVECCHI M., SCHUBERT A., ACCATI E.

Type of article: Article

Summary

Minirose cut flowers were either kept in water at 20 deg C under light (control), or subjected to a pulsing treatment, followed by cold storage at 2 deg C in the dark for 3 days. The pulsing treatment consisted of immersion of the cut ends of the stems in a solution of 8-hydroxyquinoline and sucrose. The longevity of pulsed flowers was similar to that of flowers kept in water. The main carbohydrates in the petals were fructose, glucose and sucrose. Detailed results according to various treatment, are given. The rise in soluble sugars, which takes place at the end of the cold storage period, may be a factor in preventing the longevity of cut miniroses from being reduced by cold storage.

Details

  • Original title: Effects of cold storage on longevity and carbohydrate content in petals of minirose cv. Serena.
  • Record ID : 1999-1731
  • Languages: English
  • Source: Agric. mediterr. - vol. 127 - n. 2
  • Publication date: 1997

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