Influence of pulsing and dry cool storage on postharvest life and quality of ‘Noblesse’ cut roses

An experiment was carried out to investigate the influence of puking and dry cool storage at 4°C for 0, 4, 5, 6 and 7 days on the postharvest life and quality of ‘Noblesse’ cut roses. Out of the two pulsing chemicals employed, the pulsing treatment with BA at 25 ppm for 45 min. resulted in maximum vase life, maximum gain in fresh and dry weight on the third day in vase, largest flower diameter and maximum water uptake. It was observed that the cut roses could be pulsed with BA (25 ppm) or STS (0.5mM) for 45 min. and dry stored for 6 days at 4°C without affecting their ultimate keeping quality in the vase ambient temperature.