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The effects of sucrose pulsing, cold storage methods (dry and wet), and cold storage duration (one and two weeks) on the post-storage attributes of cut lilies in Dalat were studied. After harvest, the lilies were treated with sucrose pulsing solutions consisting of three concentrations of sucrose (0, 50, and 100 g/L) in combination with 0.2 mM silver thiosulphate (STS) and water as control for 24h at room temperature, then placed in wet and dry cold storage at 2.5 °C for one and two weeks. After each period of cold storage, the cut lilies were placed in water to evaluate the vase life, the time of bud opening, the bud opening rate, and water uptake. The results showed that when cut lilies were treated with 50 g/L sucrose in combination with STS 0.2 mM and one-week cold storage, the vase life increased to 16.8 days with better color, the time of bud opening slowed down to 5.8 days, buds fully opened (100%), and the water uptake remained constant at 91.5 ml.

tạp chí khoa học đại học đà lạt: kinh tế và quản lý/tạp chí khoa học đại học đà lạt: xã hội và nhân văn/khoa học đại học đà lạt (điện tử)/tạp chí khoa học đại học đà lạt: tự nhiên và công nghệ

SUCROSE PULSING AND COLD STORAGE ON POST-STORAGE ATTRIBUTES OF CUT LILY FLOWERS IN DALAT, VIETNAM