Standardization of Low Temperature Storage Technology with Novel Packaging Techniques in Rose Cut Flower cv. Passion

Rose cut flowers of cv. Passion were subjected to storage techniques viz., seal packaging with polypropylene (PP 24 μ), butter paper (52 μ), holding in 200 mgL?1 Al (SO ) 2 4 3 vase solution, holding in vase (distilled water) and without any packaging and without holding in vase water at low temperature (2°C) for 10 days. The ten days cold stored flowers were compared with fresh cut flowers for vase life and quality. The polypropylene packaged low temperature stored cut roses showed optimistic results with best postharvest flower quality at the end of 10 days storage period as compared to other treatments. The PP packaged low temperature stored rose cut flowers showed maximum water uptake, retention of fresh weight, retained higher anthocyanin pigment content in the petals and maximum bud length and diameter when held in vase (distilled water) after 10 days of low temperature storage and were at par with fresh flowers (not stored). Cut flowers held in vase solution during low temperature storage failed to retain bud stage but showed advance bud opening at the end of the storage period. PP packaged low temperature stored cut roses showed higher membrane stability index (MSI) of petal tissue. The same treatment recorded maximum score for quality test. 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.