Dry Storage of Cut Roses I. Effects of Low Temperature and Packing Method on Their Quality, Storage Life and Vase Life

Abstract

Effects of low temperature and packing method on quality and vase life of Christian Dior cut roses were studied. Cut roses were packed with the following methods : wrapping with newspaper and both ends opened, wrapping with newspaper and both ends opened before packing in corrugated box, placing in perforated polyethylene (PE) bag with sealing and packing in corrugated box, placing in perforated PE bag with sealing and placing in non-perforated PE bag with sealing, then kept dry at 3±1^oC (80% RH) and 10±1^oC (73% RH). Cut roses were removed from cold room every three days to evaluate their quality, storage life and vase life. The results showed that cut roses in non-perforated PE bag with sealing kept dry at 3±1^oC had the best quality and longest storage life of 12 days. Cut roses stored under the above conditions had no signicant difference in vase life from that of freshly cut roses without storage. Cut roses kept dry at 10±1^oC had the storage life less than three days and their vase life at room temperature was very short.