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

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.