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The interaction of preservations, growth regulators and cold storage on vase life and quality of Lily (Lilium longiflorum) cut flowers were investigated. Lily cut flowers were treated with 1 ml mol silver thiosulfate (STS), 100 ppm gibberellic acid (GA3), 0.5 ml mol benzyl adenine (BA), 200 ppm citric acid and 4 % sucrose and then were placed in cold storage at 5 oC for period of 1, 2 and 3 weeks. Vase life (days), fresh weight (%), total chlorophyll (%), total carbohydrate (mg / g d. w.), activity of catalase enzyme content (EU / 1 g f. w.) and amino acid of free proline content (mg / g d. w.) were determined. Cold storage for one week and pulsing with using material of GA3, BA and STS produced the longest vase life, the lowest catalase enzyme activity, the lowest content chlorophyll decreasing, the highest of total carbohydrate content and the lowest amino acid of free proline content.

EFFECT OF PULSING IN PRESERVATIVE SOLUTIONS, GROWTH REGULATORS AND COLD STORAGE TREATMENTS ON THE LONGEVITY OF LILY CUT FLOWERS CV. BORSA