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The effects of shipping condition and low temperature storage on the physiology and vase life of cut gladiolus (Gladiolus gandavensis cv. Spic and Span) were studied. Cut gladiolus pretreated with sucrose, sucrose + silver thiosulfate (STS) and hot water dip were simulatively shipped for 6, 12 and 24 hours at room temperature, and the other flowers were stored for 1 or 2 weeks at 8. Vase life, number of open florets, fresh weight and solution uptake of cut gladiolus were measured. Pretreatment with sucrose (10%) + STS (4 mM) before shipment extended vase life about 2 days longer than control and improved quality of cut gladiolus significantly by increasing floret number, fresh weight and solution uptake after simulated shipment. Packing with ice significantly reduced tip bending of cut gladiolus caused by gravitropism. As the storage period increased, vase life, fresh weight and number of open florets were markedly decreased. Pretreatment with sucrose + STS before storage increased water uptake and number of open florets and extended vase life of cut gladiolus. The preservative solution containing sucrose + 8-HQS extended vase life 3 days longer than control and improved quality of cut gladiolus after storage for 1 and 2 weeks.
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