Abstract
An undergraduate class in postharvest physiology observed a number of factors in the senescence of cut roses, which had been studied separately in the literature. They assessed the relative importance of the factors in determining vase life. `Samantha' roses were held at 20C in distilled water or a floral preservative. Ethylene treatment caused petal distortion and premature senescence. Floral preservatives stimulated ethylene production, although vase life was extended relative to flowers in water. Higher sugar contents and respiration were maintained in preservative than in water. Water uptake by roses was almost constant, but stem resistance to water flow increased faster in water than in preservative. In the 2nd week of vase life, transpiration exceeded water uptake, particularly for roses in water. As much of this water was lost through leaves as through the flower. The results suggest that a complex interaction of several factors determines vase life.
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