Change in Quality of Cut Hydrangea Flowers as Affected by Storage Period and Temperature

This study was conducted to investigate the optimum period and temperature for storage of Hydrangea macrophylla cut flowers. After harvested, we stored Hydrangea macrophylla cut flower specimens at 5, 10, and 15 degrees C for 5, 10, and 15 days, followed by quality investigation in terms of chlorophyll content, color, and vase life. Correlation analysis revealed a significant positive correlation between storage period and chlorophyll content (p < 0.001) and no significant correlation between storage temperature and chlorophyll content. Color analysis dependent upon storage period and temperature revealed no significant color changes in the specimens treated at storage temperatures of 5 degrees C and 10 degrees C for five days and the untreated specimens (controls), suggesting that Hydrangea macrophylla cut flowers do not undergo significant color changes. The vase life of specimens treated at 10 degrees C for 5 days was extended to five days than the control, which is statistically significant. Additionally, all specimens temperature-treated at 5, 10, and 15 degrees C for 5 days lasted slightly longer than the controls without statistically significant differences during the storage period. When stored for 15 days, the specimens temperature-treated at 5 degrees C and 10 degrees C had a vase life similar to that of the controls. In the visual investigation of product quality performed on the first day after storage test, however, petals were found to have lost moisture and turgor pressure, which allowed the assumption that the treatment under these conditions had no positive effect on the quality of cut flowers. In conclusion, five-day storage of Hydrangea macrophylla cut flowers was found to be effective in all temperature conditions (5, 10, and 15 degrees C) with a slightly longer vase life than the controls, albeit without statistical significance. In the case of 10-day storage, treatment at 10 degrees C was found to have a positive effect on quality.