In order to understand the possibility of cold dry storage of snapdragon (Antirrhinum majus) cut flowers at 5℃, this experiment was performed with four snapdragon varieties.
The period of cold storage was 0, 7 and 14 days and the number of bloomed flowers, days to full bloom, vase-life, and water absorption was recorded in the preservative solution containing 4% sucrose, 50 ppm AgNO₃, and 0.05M NaH₂PO₄.
The number of total bloomed florets and the vase-life of non-cold stored ´Boosa´ was 41 florets per spike and 20 days, respectively. However, when stored for 7 or 14 days, the number of florets and vase-life was 24 or 19 florets and 14 or 7 days, respectively.
Although addition of sucrose and AgNO₃ in the preservative solution enhance the vase-life, cold dry storage at 5℃ reduced the quality and the vase-life of cut snapdragon flowers. Therefore, it is recommended that the cut flowers must be sold immediately without cold dry storage.
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