摘要：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. After each period of cold storage,the cut lilies were placed in water to evaluate the vase life,the time of bud opening,the bud opening rate,and water uptake. The results showed that when cut lilies were treated with 50 g/L sucrose in combination with STS 0.2 mM and one-week cold storage,the vase life increased to 16.8 days with better color,the time of bud opening slowed down to 5.8 days,buds fully opened (100%),and the water uptake remained constant at 91.5 ml..
其他摘要：Ảnh hưởng của việc tiền xử lý đường và bảo quản lên tuổi thọ và đặc điểm của hoa lily cắt cành ở thành phố Đà Lạt được nghiên cứu. Sau khi thu hoạch,hoa lily được xử lý bằng dung dịch đường sucrose ở ba nồng độ (0,50,và 100 g/L) kết hợp với 0.2 mM STS v
关键词：Cold storage;Lily;Pulsing treatment;Vase life.
其他关键词：Bảo quản lạnh;Hoa lily;Thời gian cắm;Tiền xử lý.
