Effects of high CO and low O on biochemical changes in cut orchids.

Exportation of cut flowers entails long distance transportation, and the quality of cut flowers deteriorates as the distance and transportation time increase. Low storage temperatures and modified atmosphere are commonly used to extend the life of cut flowers. As a result, this research explored the potential use of high CO and low O to prolong the shelf life of cut flowers. Specifically, this study examined the effects of high CO and low O storage on the biochemical changes in cut pink stripe orchid flowers. The experiments were conducted under normal and high CO and low O conditions, and results were compared. Under the normal condition, carbon dioxide (CO) and oxygen (O) concentrations were 0.03 % and 21 %. In the high CO and low O environment, CO was varied between 5 and 10 %; and O between 2, 4, 6, and 8 %. The storage temperature and relative humidity were 13 °C and 95 %. The originality of this work is the use of high CO and low O storage environments to investigate the biochemical changes in cut orchid flowers. The experimental results showed that high CO and low O significantly enhanced the storage life of orchid flowers (p < 0.05). The longest storage life of 28.33 days was achieved under 5 % CO and 2 % O atmosphere condition, compared with 11.67 days under the normal atmosphere condition. High CO and low O storage also helped to retain total anthocyanin content while lowering fresh weight loss, respiration rate, ethylene production, protein degradation, and protease activity.