1Division of Floriculture and Landscaping, Indian Agricultural Research Institute, New Delhi 110 012.
2P-73, Pamasree Pally, Kolkata 700 060.
*Corresponding author's present address: Indian Institute of Spices Research, Calicut 673 012, E-mail: shiva@iisr.org
Pulsing of cut rose with sucrose (3%) + 8-HQC (150 ppm) for 24 hours prior to wet storage (3°C) significantly increased the total soluble sugars and total starch contents in petal and leaf tissues in both the stages, i.e. immediately after storage and on senescence than those treated with distilled water (no pulsing) over 8 days of storage. Irrespective of pulsing treatments and duration of storage, total soluble sugars increased with corresponding decrease in total starch content. Prolonged vase-life of cut rose was associated with increase in total soluble sugars and total starch as influenced by pulsing treatment.
Cut rose, pulsing, wet storage, total soluble sugars, total starch, vase-life
