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Sucrose pulsing and cold storage on post storage attributes of cut lily flowers in Dalat, Vietnam

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The effects of sucrose pulsing, cold storage methods (dry and wet) and cold storage duration (one and two weeks) on the post-storage attributes of cut lilies in Dalat were studied. After harvest, the lilies were treated with sucrose pulsing solutions consisting of three concentrations of sucrose (0, 50, and 100 g/L) in combination with 0.2 mM silver thiosulphate (STS) and water as control for 24h at room temperature, then placed in wet and dry cold storage at 2.5 °C for one and two weeks. | Sucrose pulsing and cold storage on post storage attributes of cut lily flowers in Dalat Vietnam