스탠다드 국화 ‘신마’의 수확 후 저장온도와 기간에 따른 절화 품질과 수명

Effects of Postharvest Storage Temperature and Period on Vase Life and Quality of Cut Flower in Standard Chrysanthemum ‘Jinba’

This study was carried out to examine the effect of postharvest storage temperature and period on vase life and quality of cut flower in standard chrysanthemum ‘Jinba’. The cut chrysanthemums were treated with various temperature (1, 4, 7, 10, and 20℃) for 5, 10, and 20 days. At short-term storage for 5 days, when cut chrysanthemums were stored at 4 and 7℃, quality of cut flower such as fresh weight and flower diameter was better, and vase life was more increased about 3~5 days than at the other temperatures. At storage for 10 days, the vase life of cut flower stored at 20℃ was decreased about 12 days, but vase life and quality of cut chrysanthemums at 1~4℃ treatment was better than at the others. At long-term storage for 20 days, the fresh weight, flower diameter, and water uptake highly decreased regardless of storage temperature than at storage for 5 or 10 days. The vase life was 6 days and quality were better at 1℃ than 4, 7, 10, and 20℃. Therefore, storing at 4℃ was best for storage for 5 or 10 days, and storing at 1℃ was suitable for 20 days storage in cut chrysanthemum ‘Jinba’.