Effect of Temperature and Duration on the Quality of Dry Stored Cut Rose Cultivars ‘Trix’ and Passion
M. Petley, R. Jackman and M. Williams
Program and Abstract. Australasian Postharvest Horticulture Conference. Royal Lakeside Novote., Rotorua, New Zealand. 27-30 September 2005. July 5-10, 2005. Page 53
2005
บทคัดย่อ
Effect of Temperature and Duration on the Quality of Dry Stored Cut Rose Cultivars ‘Trix’ and Passion
The New Zealand cut flower industry is increasingly looking at larger off shore markets ft growth. However, stems need to be stored for significant periods of time during transport which can significantly impact on the quality and consumer satisfaction. The storage potential of two cut rose cultivars was investigated; `Trix' (long vase life) and `Passion' (short vase life). Harvested, stems were acclimated in water for 24 h at 5°Cbefore placing into boxes containing polyliners. Boxes were then held in a cool store at 0.5°C or 5° for up to 21 days. At the end of each strain period, stems were evaluated for vase life an water uptake, photosynthelic efficiency of leaves (using chlorophyll fluorescence), and heat shock (HSP 70) and dehydrin protein expression in both leaf and petal tissue. It was possible to dry store `Trix' for 21 days and still have an acceptable vase life (> 11 days) as long as stems were stored at0.5°C. `Passion' was more sensitive to storage and vase life decreased to an unacceptable level (< 6 days) if stems were stored for 10 days or more. TI Storage temperature of 5°C was unsuitable for Jet storage durations of either cultivar, as buds true to open during storage resulting in an unacceptable level of petal damage. Changes in photosynthetic efficiency and protein expression observed during and after storage indicated that the stems were progressively more stressed as storage duration increased which was also reflected by the general decrease in the vase life.