Effect of Low Temperature Storage Techniques on Post Storage Quality of Rose cvs. Bordeaux, Poison and Avalanche

Author: R.J. Makwana, Alka Singh and B.K. Dhaduk

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Abstract

An investigation was conducted to study the effect of different cold storage (at 2°C) techniques viz., dry storage with packaging of HDPE, LDPE, PP (polypropylene) and without packaging and wet storage methods of holding cut stems in water, Al2(SO4)3 200mg/l and citric acid 200mg/l solutions on flower quality and vase life of rose cvs., Bordeaux, Poison and Avalanche for the period of 10 days. Wet storage techniques failed to restrict marketable bud stage and showed increased bud opening by the end of the storage period (10 days). Among three packaging films cut flowers packed with PP packaging maintained higher CO2 (9.72%) and decreased O2 (11.24%) per cent within the packaging film as compared to HDPE and LDPE packaging in cold stored rose cut flowers as recorded just after storage. The HDPE, LDPE and PP stored at 2°C rose buds showed significantly, negligible physiological loss in weight, absence of bent neck after storage, higher TDS, dry weight, improved bud size, petal length and width and minimum bent neck during vase life as compared to without packaged stored and wet stored rose buds. Rose cut spikes held in vase solution during low temperature storage showed advance opening of flowers with decrease in vase life upon removal from low temperature storage. Thus PP packed cold stored rose flowers retained best flower quality as well as showed higher vase life as compared to the rose flowers stored with other treatments.

Keywords

Rose, Polypropylene, low temperature storage, vase life, dry storage and wet storage.

Conclusion

Among different storage techniques (wet and dry storage) rose cut spikes (cv. Bordeaux, Poison and Avlanche) packed with PP (polypropylene) and cold stored at 2oC temperature can help in maintaining flower qualities as similar to fresh flowers up to 10 days of storage. Moreover,cut rose spikes stored with conventional wet storage techniques viz., water, aluminum sulphate or citric acid solution may lead to advancement of flower stage which again decrease the marketable value of rose cut spikes.

References

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How to cite this article

R.J. Makwana, Alka Singh and B.K. Dhaduk (2024). Effect of Low Temperature Storage Techniques on Post Storage Quality of Rose cvs. Bordeaux, Poison and Avalanche. Biological Forum – An International Journal, 16(1): 22-25.