Dry Storage of Cut Roses II. Effect of Water Pretreatment on Vase Life

Abstract

Christian Dior cut roses were held in distilled water for 1, 3 and 5 hours and not held in distilled water before keeping dry in sealed polyethylene bags at 3±1^oC (80% RH). Cut roses were removed from cold room and polyethylene bags every 3 days before holding them in tap water at ambient temperature to determine their vase life, water uptake, the change in fresh weight, bent neck and blueing. The results showed that cut roses held in distilled water before keeping dry in cold room had shorter vase life than those without water pretreatment. The longer the cut rose held in water, the shorter the vase life. Water pretreatment had no effect on blueing. The effect of water pretreatment on vase life was discussed in relation to their water uptake and fresh weight changes.