Abstract

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Title:: Effect of Different Cold Storage Treatments on the Vase Quality of Cut Peony

Author(s):: TANG Ye1; 2; ZHANG Xiuxin1; WANG Shunli1; XUE Yuqian1; WU Chaohai2; XUE Jingqi1; (1.Key Laboratory of Biology and Genetic Improvement of Horticultural Crops,Ministry of Agriculture/Institute of Vegetables and Flowers,Chinese Academy of Agricultural Science,Beijing 100081；2.College of Agriculture and Animal Husbandry,Qinghai University,Xining,Qinghai 810016)

Keywords:: cut peony (Paeonia lactiflora); dry storage; wet storage; soluble sugar; starch

Abstract:: In this study,the effect of different cold storage treatments,including dry or wet storage,with or without preservative agent application,on the vase quality of cut peony ‘Yang Fei Chu Yu’ was analyzed,and the contents of soluble sugar,starch and soluble protein were determined.The results indicated that during the cold storage period,the soluble sugar content in petals in the dry storage condition was higher than that in the wet storage condition.After wet storage,the soluble sugar content in petals quickly increased during vase life,which might be due to the cell damage caused by wet storage,and the produced sugars cannot be efficiently used.The soluble protein content showed no difference between dry and wet storage treatment,whereas the significant difference occurred between adding and not adding ‘Chrysal’.In conclusion,dry storage was more suitable for cut peony ‘Yang Fei Chu Yu’,and the increased soluble sugar content in petals might explain the quality improving.Meanwhile,the effect of ‘Chrysal’ on the cold storage of cut peony (especially for long time) was limited.