Abstract: Effects of several preservatives on the quality of cold stored cut lily were investigated. The results showed that continuous supply of sucrose together with 8-hydroxyquinoline sulfate to cut lily resulted in buds opening satisfactorily and increased their vase life. 50g/L was the most suitable sucrose concentration for the preservative solution of cut lily. The best flower quality were obtained when the cut lilies were pretreated with 2×10-4mol/L silver thiosulphate +100g/L sucrose +100mg/L GA3 for 10h before cold storage at (2±0.5)℃, and kept in a solution containing 150 mg/L HQS+50g/L sucrose +20mg/LGA3 after cold storage.