Quality Changes of Yellow Summer Squash Blossoms (Cucurbita Pepo) During Storage

Villalta, Alfredo M.; Ergün, Müge; Berry, Adrian D.; Shaw, Nicole L.; Sargent, S. A.

doi:10.17660/actahortic.2004.659.108

Cited by 14 publications

(11 citation statements)

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“…The high perishability of edible flowers is generally proportional to their respiration rates. [4,60] According to Jones [61] , flowering plants have a relative high rate of respiration. After harvest, some factors contribute to induce changes in respiration rates of edible flowers, such as temperature [62] , time of harvest, [63] and packaging.…”

Section: Packaging Alternativesmentioning

confidence: 99%

“…Although some publications recommend that flowers should be harvested in the same day that they will be consumed, this advice limits their commercial viability. [4] Until now, no guidelines have been established for storage of edible flowers and few detailed studies have been done on the factors that limit their quality. [3] Presently, most edible flowers are sold fresh, packaged in small, rigid plastic (or plastic wrapped) packages and placed next to fresh herbs in refrigerated sections.…”

Section: Introductionmentioning

confidence: 99%

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Post-harvest technologies applied to edible flowers: A review

Fernandes

Saraiva

Pereira

et al. 2018

Food Reviews International

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This review intends to summarize the current knowledge on the postharvest technologies applied to edible flowers, to help producers to increase their market share and to inform consumers on the technologies that are available to maintain edible flowers' quality and safety. Emerging post-harvest technologies as High Hydrostatic Pressure (HHP) or irradiation have given good results. Freeze-or vacuumdrying has shown to be highly effective in the preservation of flowers' bioactive compounds in comparison with classical drying approaches. While osmotic dehydration is already in use, the application of edible coatings and films can be a healthier alternative, without increasing solute contents.

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Section: Packaging Alternativesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Post-harvest technologies applied to edible flowers: A review

Fernandes

Saraiva

Pereira

et al. 2018

Food Reviews International

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“…Because of its high respiratory rate, a squash flower remains fresh for one day at room temperature (Villalta et al . ). The changes associated with postharvest deterioration in edible flowers have been scarcely studied.…”

Section: Introductionmentioning

confidence: 97%

“…In another study, storage of squash flowers in polypropylene containers at 2.5 and 5C conserved appearance for 7 days (Villalta et al . ), although this is insufficient time for marketing. Further research using different technologies is still needed to extend squash flower shelf life.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Parameters and Antioxidant Compounds in Edible Squash (Cucurbita Pepo) Flower Stored under Controlled Atmospheres

Aquino-Bolaños

Urrutia-Hernández

Castillo-Lozano

et al. 2013

Journal of Food Quality

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Edible squash (Cucurbita pepo) flower is highly in demand in Mexico and internationally, but its high perishability limits marketing. An evaluation of the effect of storage under controlled atmosphere (CA) on physicochemical parameters and antioxidant compounds contents in squash flower was carried out. Male flowers were stored at 5C under a continuous flow of gas with one of four compositions: 5% O2 + N2 (CA1); 5% O2 + 10% CO2 + N2 (CA2); 10% CO2 + air (CA3); and air as a control. Compared with the control, the CA treatments had greater retention of total sugars, total soluble solids, pH, titratable acidity and lower physiological weight loss. At 16 days, CA2 retained the highest amount of ascorbic acid (49.5%), polyphenols (65.2%) and carotenoids (72.8%). Application of CA2 or CA3 could prolong postharvest life in squash flowers up to 16 days. PRACTICAL APPLICATIONSSquash plants are monoecious, bearing male and female flowers on the same plant. Female flowers produce the fruit, while male flowers are edible and used widely in a number of dishes, but their short shelf life limits marketability. The results demonstrate that storage of squash flowers in atmospheres with high (10%) CO2 concentration prolongs shelf life up to 16 days. bs_bs_banner Journal of Food Quality

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“…Different authors [ 14 , 15 ] studied the effects of cold storage on zucchini flowers processed as a new RTU vegetable; these papers showed that the shelf life of flowers was affected either by low storage temperatures and by cultivars. However, no study is reported in literature on the evolution under refrigerated conditions of natural microbial population occurring on female zucchini flowers that, composed by petals and pistil, presents different tissues and nutrient availabilities.…”

Section: Introductionmentioning

confidence: 99%

Changes in Bacterial Composition of Zucchini Flowers Exposed to Refrigeration Temperatures

Baruzzi

Cefola

Carito

et al. 2012

The Scientific World Journal

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Microbial spoilage is one of the main factors affecting the quality of fresh fruits and vegetables, leading to off-flavor, fermented aroma, and tissue decay. The knowledge of microbial growth kinetics is essential for estimating a correct risk assessment associated with consuming raw vegetables and better managing the development of spoilage microorganisms. This study shows, for the first time, that only a part of total microbial community, originally present on fresh harvested female zucchini flowers, was able to adapt itself to refrigerated conditions. Through the study of microbial growth kinetics it was possible to isolate forty-four strains belonging to twenty-two species of the generaAcinetobacter, Arthrobacter, Bacillus, Enterobacter, Erwinia, Klebsiella, Pantoea, Pseudoclavibacter, Pseudomonas, Serratia, Staphylococcus,andWeissella, suggestingEnterobacteriaceaeas potentially responsible for pistil spoilage.

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Quality Changes of Yellow Summer Squash Blossoms (Cucurbita Pepo) During Storage

Cited by 14 publications

References 0 publications

Post-harvest technologies applied to edible flowers: A review

Post-harvest technologies applied to edible flowers: A review

Physicochemical Parameters and Antioxidant Compounds in Edible Squash (Cucurbita Pepo) Flower Stored under Controlled Atmospheres

Changes in Bacterial Composition of Zucchini Flowers Exposed to Refrigeration Temperatures

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