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This study was performed to determine the effects of the pretreatment, shipping method, and shipping temperature on the vase life of cut flowers of chrysanthemums (Dendranthema × grandiflorum Kitamura) ´Chunkwang´. The vase life and fresh weight of cut chrysanthemum decreased with increasing shipping duration. Ptetreatments with 0.5 mM STS + 5% sucrose for 5 hours or hot water dipping of basal stem of cut flowers for 20 seconds before shipping extended vase life by 2 days and 1 day longer than those of the control, respectively. The pretreatment of STS + 5% sucrose with dipping in hot water and shipping under low temperature (3℃ ) resulted in the decrease of CO₂ production and the improvement of the overall quality of cut flowers including flower diameter, solution absorption, and fresh weight after shipping for 12, 24, and 48 hours.
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