Effects of Harvesting Stages, Preservatives, and Storage Methods on Vase Life and Flower Quality of Cut Snapdragons

Abstract

Cut snapdragons (Antirrhinum majus L. cvs. Fujinoyuki, Oakland, and Bismarck) were harvested at three different stages and pulsed with silver thiosulfate (STS). Then, the flowers were treated with several preservative solutions to test the effects on vase life and flower quality. Proper storage methods were also investigated. The best harvesting time of snapdragon was when seven to nine florets were opened in a spike. The flowers harvested at this stage had more fresh weight, increased number of opened flowers per spike, and longer vase life than those harvested at earlier stages. Pulsing with 0.2 mM STS for 16 h improved flower quality and prolonged vase life. The preservative solution containing 2% sucrose + 150 ppm 8-hydroxyquinone citrate (HQC) + 25 ppm AgNO3 prolonged vase life. However, this solution caused longer internode between florets and excessive elongation of spike. The preservative solution containing 2% sucrose + 150 ppm HQC + 25 ppm AgNO3 + 50 ppm daminozide improved flower quality by prolonging vase life, reducing the length of internode between florets, and preventing excessive elongation of spike. The flowers held in 50% 7-Up had 2 times prolonged vase life compared to water control. The flowers held in 4% ethyl alcohol also had prolonged vase life and increased fresh weight. Ethylene caused floret abscission and STS pretreatment prevented this floret abscission. Ethylene production in cut snapdragons maintained 2 to 6 nl/g fresh weight per h during vase life. The prolonging storage at low temperature (1C) shortened vase life. The flowers pretreated with STS, and then held in preservative solution during cold storage, had better flower quality and longer vase life than those in plain water.