Influence of Tea Polyphenols, Chitosan, and Melatonin as the Eco-Friendly Post-Harvest Treatments on the Vase Life of the Cut Chrysanthemum ‘Pingpong’ Group

Vase life is a decisive measure of the marketability of post-harvest physiology in cut flowers. In the process of petal senescence, the cut chrysanthemum ( Chrysanthemum × morifolium ) ‘Pingpong’ group develops severe capitulum collapse which manifests as wilting and browning, leading to shorter vase life. Melatonin (MT), tea polyphenols (TPs), and chitosan (CT) are natural alternatives to chemical compounds with proven preservation effects. In this study, the possibility of mitigating capitulum collapse using the preservation solutions of these three eco-friendly ingredients was investigated on four varieties from the ‘Pingpong’ group, aiming to delay the senescence process. The effects on vase life of 0.02/0.04 mmol·L −1 MT, 200/400 mg·L −1 TPs, and 0.10/0.20 g·L −1 CT were, respectively, assessed with the basis of 20 g·L −1 sucrose and 250 mg·L −1 citric acid. The yellow and white varieties tend to have a longer vase life compared with the green and pink varieties. Compared to the control with only base ingredients, the greatest delay in capitulum collapse was observed with 0.04 mmol·L −1 MT in the yellow variety, maximizing the vase life to 13.4 days. MT maintained the best ornamental quality of the capitulum by decelerating fresh weight and flower diameter loss in terms of all varieties. TPs significantly increased flower diameter to improve vase life up to four more days. However, CT caused significant negative effects on vase life, with severe loss of both flower diameter and fresh weight. Therefore, the application of 0.04 mmol·L −1 MT and 200 mg·L −1 TPs was suggested to enhance the marketability of cut ‘Pingpong’, which highlighted the eco-friendly potential of post-harvest treatments.