Cut flowers have a prominent role in the global horticulture, being the gerbera one of the most important species in this context. Many studies have been performed to extend the vase life of these flowers. Despite the emergence of new conservation techniques, the low temperature is still the main one, because it delays the senescence and the deterioration of tissues. This study aimed to verify the best storage temperature in the postharvest quality conservation of inflorescences of gerberas cv. Intenza. The following treatments were set: 22ºC (control); 12ºC; 8ºC and 4ºC. The inflorescences were stored for 9 days in a room with lighting for 24 hours continuous. The temperature of 4ºC was the one that maintained the quality of gerberas for a longer time, with vase life of approximately 15 days. During this period, the stems remained erect and the flowers turgid, with the desirable characteristics for commercialization.

Keywords: Gerbera jamesonii L., cut flowers, carbohydrates.