Roses are grown in Minnesota in the winter in closed greenhouses with the aid of HID lamps, and carbon dioxide enrichment. Although productivity is good, consumers often complain of a rapid dehydration or crisping of the leaves. Through a series of experiments using controlled environment chambers and known vase solutions we have determined that the crisping is due to the deposition of high levels of sucrose in the leaf cell walls due to transpiration from the leaves. The sucrose dehydrates the cell protoplast causing cell collapse and tissue death. Crisping is reduced by lowering the sucrose in the vase solution or reducing transpiration from the leaves. Abscisic acid added to the vase solution effectively reduced transpiration and crisping.