Optimising the Vase Life of Cut Hydrangeas: A Review of the Impact of Various Treatments

Abstract

The vase life of cut hydrangea (Hydrangea macrophylla) flowers is a critical quality parameter, influencing their marketability and consumer satisfaction. This review examines the influence of various treatments on prolonging the postharvest lifespan of cut hydrangea blooms. It discusses hydrangea in general and its after-harvest mechanism, the vase life of cut hydrangea inflorescence in two phases, and conditions such as different storage temperatures and storage terms and length. It also highlights postharvest factors affecting cut flowers longevity like interventions targeting water balance, carbohydrate degradation, and sensitiveness to ethylene. Specific treatments that positively extend the life span of cut hydrangeas, such as sucrose, biocides, essential oil compounds, and commercial preservative solutions, are also evaluated. These treatments successfully increased the vase life of cut flowers from 3.6 to 12.3 days. The most effective solution for significantly extending the vase life of cut hydrangea flowers (‘Magical Jewel’) by 12.3 days was the combination of 1% sucrose and 8-HQS (8-hydroxyquinoline sulphate). The focus is on hydrangeas’ physiological and biochemical responses to these treatments, particularly their effects on water absorption, microbial activity, and the senescence process. By synthesising recent advancements and identifying research gaps, this review aims to provide actionable steps for growers, florists, and researchers to optimise the vase life of cut hydrangeas and improve the sustainability of their postharvest handling.

Keywords

• water balance
• carbohydrate degradation
• preservative solutions
• senescence
• postharvest handling