Effects of low temperature storage and sucrose pulsing on the vase life of Lilium cv. Brindisi inflorescences |
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| Affiliation: | 1. Consiglio per la Ricerca e la Sperimentazione in Agricoltura (CRA-VIV), Via dei Fiori 8, 51012 Pescia, Italy;2. Mann Laboratory, Department of Plant Sciences, University of California, Davis, CA 95616, USA;1. Dep. of Horticulture Sciences, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran;2. Ferdowsi University of Mashhad, Mashhad, Iran;1. College of Horticulture, Gansu Agricultural University, 1 Yinmen Village, Anning District, Lanzhou, 730070, China;2. Department of Horticulture, FoA, University for Development Studies, P. O. Box TL 1882, Tamale, Ghana;3. Shapotou Desert Research and Experimental Station, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, 730000, China;1. Plant Physiology and Biochemistry Research Laboratory, Department of Botany, University of Kashmir, Hazratbal, Srinagar 190006, India;2. Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, 46022 Valencia, Spain;3. Department of Zoology, College of Science, King Saud University, Riyadh l1451, Saudi Arabia;1. Department of Horticultural Science, Imam Khomeini International University, Qazvin, Iran;2. Plant Breeding-Biometrical Genetics, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Ahar, Iran;3. Department of Horticultural Science, Faculty of Agriculture, University of Maragheh, Maragheh, Iran |
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| Abstract: | Lilium cv. Brindisi inflorescences were stored at 2.5 °C for 5, 10, 15 or 20 d, comparing dry storage with storage of the stem ends in water. Prior to storage, inflorescences were treated with 20 or 100 g L−1 sucrose in water, for 20 h at 20 °C. After storage the inflorescences were individually placed in water at 20 °C. The floral buds were still closed at the end of cold storage. In experiments carried out in summer, the time to bud opening was hastened by storage at 2.5 °C in water, more so after a longer period of cold storage. The time to tepal senescence after cold storage in water decreased with the time of storage. The time to tepal abscission was about 1 day longer than the time to tepal senescence. Repeat experiments in late fall and winter additionally showed early leaf yellowing after cold storage. Compared to the experiments in summer, more desiccated floral buds were found in the fall. Pulse treatment with 100 g L−1 sucrose prior to cold storage reduced the number of desiccated buds. However, leaf yellowing was aggravated by the 100 g L−1 sucrose pulse treatment. Compared to cold storage in water, dry storage at 2.5 °C further hastened the time to bud opening and also further hastened tepal senescence and abscission. Dry storage also produced more buds that desiccated or opened poorly. Sucrose treatment (100 g L−1) alleviated the effects of dry storage on tepal senescence and bud desiccation. The data showed that lily cv. Brindisi inflorescences are prone to chilling injury, but can be stored, depending on the treatment, for 5–10 d, during most of the year. |
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