Refrigeração Na Conservação De Flores De Capuchinha

Souza, Alexandra Goede de; Carvalho, Jaqueline; Anami, Jéssica; Jung, Eduardo; Hamerski, Paula

doi:10.21757/0103-3816-2020v32n3p225-232

Cited by 1 publication

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“…This effect has been reported for many ornamental species, such as carnations and snapdragons, nasturtium viola, pansy, borage and scarlet (Kelley et al, 2003;Kou et al, 2012). Other changes to be considered during the postharvest storage of edible flowers are the variations of nutritional properties, which can occur with the progressive senescence (Souza et al, 2020).…”

Section: Introductionmentioning

confidence: 77%

Postharvest of edible flowers

Pêgo

Fiorini

Deco

et al. 2022

Pesq. agropec. bras.

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The objective of this work was to evaluate the changes in the physicochemical properties of different species of edible flowers in the postharvest period. Flowers of Viola cornuta (light or dark colored), Viola tricolor, Antirrhinum majus, Dianthus chinensis, and Tagetes patula were selected, packed, and placed in a cold chamber of the BOD type, at 5±1°C and 90–95% relative humidity. Every two days, fresh weight loss, visual quality using a scale score, and total longevity were evaluated. The total soluble solids (SS) content, titratable acidity (TA), the SS/TA ratio, and pH were also evaluated at the time of harvest and at the end of postharvest life. There was a significant increase in the SS contents of light-colored V. cornuta, V. tricolor, and D. chinensis. A significant reduction in TA was observed in light-colored V. cornuta, V. tricolor, A. majus, and D. chinensis at the end of postharvest life. The pH value increased significantly only in T. patula flowers. The studied species of edible flowers have a short commercial longevity, which varies from 4 to 10 days, while the maximum total longevity varies from 6 to 14 days.

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Section: Introductionmentioning

confidence: 77%