Articles
Optimal postharvest handling protocols for cut stems of ‘Sovereign’ African marigold (Tagetes erecta)
Article number
1104_46
Pages
303 – 310
Language
English
Abstract
Marigold (Tagetes erecta L.) is a commercially important specialty cut flower, but postharvest handling protocols for extending vase life need to be optimized.
Harvest stage and exogenous ethylene had no effect on cut ‘Sovereign’ Gold Coin African marigold stem longevity; however, an anti-ethylene agent, silver thiosulfate (STS), increased the vase life of cut marigold stems by 2.1 days compared with deionized (DI) water.
Handling of cut stems dry from harvest to shipping extended the vase life.
Dry-stored stems had a longer vase life compared with stems stored in water; vase life decreased significantly after one week of storage.
Flowers treated with holding preservative alone for 44 h, or along with hydrator for 4 h had about 3 days longer vase life than control flowers in DI water, while pulsing with 5 or 10% sucrose supplemented with the antimicrobial agent, Kathon (7 mg.L-1), for 24 h resulted in similar vase life as with DI water.
Stems kept continuously in Floralife Clear Professional Flower Food with or without floral foam, or just Chrysal Clear Universal Flower Food or DI water without foam had longer vase life.
Floral foam, saturated with DI water or commercial preservatives, reduced the vase life.
In summary, stems of ‘Sovereign’ marigold should be handled dry after harvest until shipping, unless pretreated with 0.2 mM STS. Stems can be stored dry for up to one week.
Moreover, stems should be treated with holding preservative for 44 h or maintained continuously in vase solution with Floralife Clear Professional Flower Food, but without floral foam.
Harvest stage and exogenous ethylene had no effect on cut ‘Sovereign’ Gold Coin African marigold stem longevity; however, an anti-ethylene agent, silver thiosulfate (STS), increased the vase life of cut marigold stems by 2.1 days compared with deionized (DI) water.
Handling of cut stems dry from harvest to shipping extended the vase life.
Dry-stored stems had a longer vase life compared with stems stored in water; vase life decreased significantly after one week of storage.
Flowers treated with holding preservative alone for 44 h, or along with hydrator for 4 h had about 3 days longer vase life than control flowers in DI water, while pulsing with 5 or 10% sucrose supplemented with the antimicrobial agent, Kathon (7 mg.L-1), for 24 h resulted in similar vase life as with DI water.
Stems kept continuously in Floralife Clear Professional Flower Food with or without floral foam, or just Chrysal Clear Universal Flower Food or DI water without foam had longer vase life.
Floral foam, saturated with DI water or commercial preservatives, reduced the vase life.
In summary, stems of ‘Sovereign’ marigold should be handled dry after harvest until shipping, unless pretreated with 0.2 mM STS. Stems can be stored dry for up to one week.
Moreover, stems should be treated with holding preservative for 44 h or maintained continuously in vase solution with Floralife Clear Professional Flower Food, but without floral foam.
Authors
I. Ahmad, J.M. Dole
Keywords
anti-ethylene agents, dry storage, ethylene sensitivity, floral foam, harvest stage, holding solutions, hydrators, pulsing, vase life
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