Effects of low temperature storage and sucrose pulsing on the vase life of Lilium cv. Brindisi inflorescences

Abstract

Lilium cv. Brindisi inflorescences were stored at 2.5°C for 5, 10, 15 or 20d, comparing dry storage with storage of the stem ends in water. Prior to storage, inflorescences were treated with 20 or 100gL−1 sucrose in water, for 20h 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 100gL−1sucrose prior to cold storage reduced the number of desiccated buds. However, leaf yellowing was aggravated by the 100gL−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 (100gL−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 5–10d, during most of the year.