Influence of low temperature storage techniques on post-storage quality of rose cut flowers var. Passion

Influence of different storage techniques viz., seal packaging with polypropylene (PP 24μ), butter paper (52μ), holding in 200 mgL⁻¹Al₂(SO₄)₃ vase solution, holding in vase (distilled water) and without any packaging and without holding in vase water (as controls) on post storage quality of rose cut flowers var. Passion was investigated at low temperature (2°C) for 10 days. The polypropylene packaged low temperature stored cut roses showed promising result with best postharvest flower quality at the end of 10 days storage period as compared to other treatments. The PP packaged low temperature stored rose cut flowers showed, negligible physiological loss in weight, retained higher petal sugar levels, showed higher water uptake, absence of bent neck, retained higher anthocyanin pigment contents and petal size when held in vase (distilled water) after 10 days of low temperature storage compared to all treatments. Cut flowers held in vase solution during low temperature storage showed advance opening of flowers with decrease in vase life upon removal from low temperature storage. PP packaged low temperature stored cut roses showed higher percent absolute integrity (PAI) of cell membrane in petal tissue that delayed senescence and enhanced vase life as compared to all other treatments including controls.