scholarly journals Armazenamento úmido e seco de rosas cortadas

2016 ◽  
Vol 22 (2) ◽  
pp. 166
Author(s):  
Gláucia Moraes Dias ◽  
José Maria Monteiro Sigrist ◽  
Patricia Cia ◽  
Sylvio Luís Honório
Keyword(s):  
Cold Storage ◽  
Storage Time ◽  
Tap Water ◽  
Cut Flower ◽  
Dry Storage ◽  
Wet Storage ◽  
The World ◽  
Stem Quality

Rosa sp. is the leading cut flower commercialized in Brazil and in the world; and to maintain stem quality it should be stored at 1 °C, however, there are still doubts about the storage of roses, especially whether the stems should be cold stored in water before marketing. In order to assess the feasibility of wet and dry storage, rose stems, ‘Avalanche’ were stored for 28 days in both conditions at 1 ± 2 °C / 95% RH. Weekly stems batches were transferred to 25 °C / 70% RH and kept in vessels containing tap water for postharvest assessment. It was observed that the decrease in the quality of the roses was inversely proportional to the storage time in both treatments. Although wet storage can occur for up to 21 days, when you need to store roses for a week or two, cold storage in dry condition is advised since it is more economical and viable for the producer.

scholarly journals Nutritional Losses in Fruits and Vegetables as a Function of Postharvest Handling and Storage

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 693f-693
Author(s):  
Eric A. Curry
Keyword(s):  
Nutritional Quality ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Dietary Recommendations ◽  
The World ◽  
Storage Atmosphere ◽  
Postharvest Handling ◽  
Time Changes ◽  
And Storage

Present dietary recommendations for fruits and vegetables should be based on the bioavailability of essential nutrients at the time of optimum harvest. Few people, however, are fortunate enough to have available freshly harvested produce all year. With the development of improved postharvest technology, shelf life has increased dramatically in many parts of the world. How does the nutritional quality of fruits and vegetables change with increasing storage time, changes in storage atmosphere, different postharvest processes? Do these changes have an impact on dietary recommendations? Apples are capable of being stored for up to 12 months with properly managed temperature and storage atmosphere. Because information regarding this subject is lacking for apple (and many other fruits and vegetables), perhaps a model can be developed based on work with other commodities to help us understand the nutritional changes associated with different postharvest treatments.

scholarly journals Storage Temperature Affects the Quality of Cut Flowers from the Asteraceae

HortScience ◽  
2002 ◽  
Vol 37 (1) ◽  
pp. 148-150 ◽  
Author(s):  
Fisun G. Çelikel ◽  
Michael S. Reid
Keyword(s):  
Storage Temperature ◽  
Freezing Point ◽  
Vase Life ◽  
Gerbera Jamesonii ◽  
Cut Flower ◽  
Cut Flowers ◽  
Dry Storage ◽  
Linear Relationships ◽  
Stem Bending

The respiration of cut flowers of gerbera (Gerbera jamesonii H. Bolus ex Hook.f. `Vesuvio') and sunflower (Helianthus annuus L.) increased exponentially with increasing storage temperature. Poststorage vase life and negatively gravitropic bending of the neck of the flowers were both strongly affected by simulated transport at higher temperatures. Vase life and stem bending after dry storage showed highly significant linear relationships (negative and positive, respectively) with the rate of respiration during storage. The data indicate the importance of maintaining temperatures close to the freezing point during commercial handling and transport of these important commercial cut-flower crops for maximum vase life.

scholarly journals Effect of Cold Storage on Livability and Progressive Motility of Cauda Epididymal Spermatozoa of Red Sokoto Buck Recovered Post Mortem

2021 ◽  
Author(s):  
Faith Chinonye Eke ◽  
Terzungwe Ahemen
Keyword(s):  
Sperm Motility ◽  
Cold Storage ◽  
Standard Error ◽  
Storage Time ◽  
Post Mortem ◽  
Time Processing ◽  
Progressive Motility ◽  
Epididymal Spermatozoa

Post mortem spermatozoa recovery is an important tool for harvesting germplasm. The study aimed to determine the effect of cold storage time at 4°C for 48 and 72 hours on the quality of sperm of Red Sokoto buck caudal epididymaly spermatozoa in terms of motility and livability recovered postmortem. Fifteen testicles with attached epididymis were collected and processed at 0, 48, and 72 hours of storage. The samples were divided into 3 groups according to the time processing after collection ; 0 hour, 48 hours and 72 hours, with a total of 5 samples per group. Each storage group motility and livability was evaluated, mean and the standard error of their mean was recorded. Mean percent sperm motility declined significantly ( p< 0.05) as postmortem storage time increased ( motility: 79.00+/- 2.92%, 40.00+/- 4.18, 37.00+/- 3.39) .There was no significant (p> 0.05) decrease in livability from the 0 hour storage to the 48 hour and 72 hours storage ( 75.60+/- 4.40, 73.60+/- 3.84, 68.20+/- 2.51). The current study has shown that viable spermatozoa can be recovered after 48 hours of storage at 4˚C of the cauda epididymides Red Sokoto buck.

scholarly journals Ionocidium ‘Cerrado 101’: intergeneric orchid hybrid with high quality of blooming

2017 ◽  
Vol 23 (3) ◽  
pp. 351 ◽  
Author(s):  
Jean Carlos Cardoso
Keyword(s):  
Wild Species ◽  
Female Parent ◽  
Cut Flower ◽  
Vegetative Development ◽  
High Quality ◽  
The World ◽  
Flower Type ◽  
Hybrid Cultivar

Orchids are considered one of the most important potted-flowering in the world. Oncidium genus, as well their hybrids group (OHGs) has used for the flower market as pot or cut flower.  However, some horticultural characteristics require improvements, e.g. the production of precocious cultivars, independent-season blooming or easy flowering induction, high quality and durability of flowers and variations in color of flowers, to compete with Phalaenopsis and Dendrobium orchids, as other flower groups. Aiming this purpose there were used hand-crossing pollination between the Oncidium ‘Sweet Sugar’ and Ionopsis utricularioides, a Brazilian wild species, for evaluate the capacity of crossing and to select progenies with interest of use in floriculture as new cultivar. The seeds obtained from this cross were seeded on in vitro conditions, followed by acclimatization and cultivation on greenhouse conditions until de flowering time. One of the plants obtained presented interesting characteristics, as good and rapid vegetative development and high quality of blooming. This hybrid obtained from an intergeneric crossing resulted in a plant with vegetative and flower type characteristics and color similar of Oncidium female parent, but with larger number of ramifications in inflorescence and number of flowers (60% and 219,4%, respectively) than Oncidium parent (♀), and with more similarity with Ionopsis (♂). This hybrid cultivar, called Ionocidium ‘Cerrado 101’ is one more option of OHGs in this competitive market and can be used either for pot and also for cut orchid flowers production, main because it longer inflorescence (83 cm).

scholarly journals Sprouting Temperature and Growth Regulators Influence Cut Flower Quality of Sandersonia aurantiaca

HortScience ◽  
1998 ◽  
Vol 33 (7) ◽  
pp. 1167-1171 ◽  
Author(s):  
Lindsay J. Davies ◽  
Ian R. Brooking ◽  
Jocelyn L. Catley ◽  
Elizabeth A. Halligan
Keyword(s):  
Gibberellic Acid ◽  
Growth Regulators ◽  
Stem Length ◽  
Cut Flower ◽  
Flower Stem ◽  
Stem Quality ◽  
Temperature And Growth ◽  
Flower Quality ◽  
Cut Flower Quality

Tubers of Sandersonia aurantiaca Hook. were soaked in 1000 mg·L-1 GA3, 20 mg·L-1 uniconazole, 200 mg·L-1 benzyladenine, or water for 2 hours and then sprouted at 12, 18, or 24 °C. The effects of these treatments on flower stem quality were then determined at forcing temperatures of 18, 24, or 30 °C. Stem length increased with sprouting temperature only at a forcing temperature of 18 °C. Floret numbers increased with sprouting temperature at all forcing temperatures, but the effect was greatest at the 18 °C forcing temperature. The 12 °C sprouting treatment reduced floret numbers at all forcing temperatures. Soaking tubers in GA3 increased stem length but drastically reduced floret numbers, while soaking in uniconazole reduced stem length but had no significant effect on floret numbers. Soaking in BA strongly promoted branching, which resulted in large increases (>30%) in floret numbers per stem with little change in stem length. Of the three growth regulators, only BA was effective in improving cut flower stem quality. Chemical names used: gibberellic acid (GA3); (E)-(+)-(S)-(4-chlorophenyl)-4,4-dimethyl-2-(1,2,4-triazol-1-yl)-pent-1-ene-3 -ol (uniconazole); N6-benzylamino purine (benzyladenine; BA).

scholarly journals Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage

2021 ◽  
Author(s):  
N. Azzouzi ◽  
S. Zantar ◽  
N. Aghmir ◽  
M.R. Britel ◽  
A. Maurady
Keyword(s):  
Physicochemical Properties ◽  
Cold Storage ◽  
Skin Color ◽  
Physicochemical Parameters ◽  
Storage Time ◽  
Titratable Acidity ◽  
Plant Materials ◽  
The North ◽  
Rubus Fruticosus

Background: Blackberry is a seasonal harvested fruit that is also very fragile and perish- es quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and cultivated blackberry over a period of 12 days. Methods: The plant materials were composed of the blackberry fruit, including a compound of cultivated blackberry (Rubus spp.), and wild blackberry (Rubus fruticosus L. agg) which were harvested in the North of Morocco. The temperature of the storage of wild and cultivated blackberry was 5 °C for 4, 8, and 12 days, and then transferred to 25 °C for 1 day to simulate transport and commercialization. After that, the physicochemical parameters were analyzed. Statistical analyses were performed using SAS. Results: During 12 days of storage, the pH of samples was decreased from 3.69 to 3.22 for wild blackberry, and from 4.85 to 3.43 for cultivated blackberry. The titratable acidity was increased from 1.61 to 3.28 for wild blackberry, and from 2.07 to 3.25 for cultivated blackberry. Flavonoids also showed a remarkable increase in values from 30 to 70.66 mg QE/100g of wild blackberries and from 25.33 to 60.66 mg QE/100g in cultivated ones between harvest and the last day of storage. The variation in skin color revealed a decrease during storage of L* brightness, a* redness, and yellowness b* for both blackberries. Conclusion: The most suitable storage time of blackberry components during cold storage at 5 °C was 12 days. The temperature at 5 °C preserves the quality of the blackberry for both wild and cultivated ones. However, the wild blackberry was more resistant than cultivated one to cold storage.

scholarly journals Development and quality of gladiolus stems with the use of vermicompost and Trichoderma sp. in substrate

2018 ◽  
Vol 24 (1) ◽  
pp. 70-77
Author(s):  
Fernanda Ludwig ◽  
Letícia Rutz Dewantier Da Cruz ◽  
Gerusa Pauli Kist Steffen ◽  
Joseila Maldaner
Keyword(s):  
Plant Height ◽  
Environmental Contamination ◽  
Main Stem ◽  
Cut Flower ◽  
Trichoderma Sp ◽  
The World ◽  
Chlorophyll Index ◽  
The Look ◽  
And Control

The gladiolus is an important cut flower that is cultivated in all parts of the world, and it is very appreciated to be used in floral arrangements. The growing concern with the environmental contamination and the look for production with higher quality have resulted in increasing the number of studies on the use of organic inputs and microorganisms in floriculture, in particular, the vermicompost and the Trichoderma sp. This work was conducted with the objective to evaluate the development and the quality of gladiolus floral stems in function of the use of vermicompost and Trichoderma sp. applied to the substrate. The experiment was conducted in a greenhouse during the period of August to December of 2015. It was done by utilizing four treatments: T1 = control substrate (50% soil and 50% commercial substrate Carolina Soil); T2 = vermicompost (40%) and control substrate (60%); T3 = Trichoderma sp. added to the control substrate; T4 = Trichoderma sp. added to the vermicompost (40%) and control substrate (60%). The gladiolus variety used was the Peter’s Pears. The variables analyzed were main plant height, Falker chlorophyll index, length and diameter of the main stem, tassel length, quantity of main stem florets, proportionality between tassel and stem, and time until the start of flowering. It was concluded that the development and the quality of the gladiolus floral stem were favored by the use of vermicompost in the concentration of 40% added to the substrate.

scholarly journals Optimizing Postharvest Life of Cut `Renaissance Red' Poinsettias

HortScience ◽  
2004 ◽  
Vol 39 (6) ◽  
pp. 1366-1370 ◽  
Author(s):  
John M. Dole ◽  
Paul Fisher ◽  
Geoffrey Njue
Keyword(s):  
Isopropyl Alcohol ◽  
Tap Water ◽  
Sucrose Concentration ◽  
Deionized Water ◽  
Leaf Abscission ◽  
Vase Life ◽  
Euphorbia Pulcherrima ◽  
Dry Storage ◽  
Wet Storage ◽  
Postharvest Life

Several treatments were investigated for increasing vase life of cut `Renaissance Red' poinsettia (Euphorbia pulcherrima Willd. ex Klotzsch.) stems. A vase life of at least 20.6 days resulted when harvested stems were placed directly into vases with 22 °C deionized water plus 200 mg·L-1 8-HQS (the standard floral solution used) and 0% to 1% sucrose without floral foam. Maturity of stems at harvest, ranging from 0 to 4 weeks after anthesis, had no effect on vase life or days to first abscised leaf. Pretreatments immediately after harvest using floral solution heated to 38 or 100 °C, or 1 or 10-min dips in isopropyl alcohol, had no effect, whereas 24 hours in 10% sucrose shortened vase life by 6.4 days and time to first abscised cyathium by 4.5 days. Stem storage at 10 °C decreased vase life, particularly when stems were stored dry (with only 0.8 days vase life after 3 weeks dry storage). Increasing duration of wet storage in floral solution from 0 to 3 weeks decreased vase life from 21.5 to 14.6 days. Placing cut stems in a vase containing floral foam decreased time to first abscised leaf by 3.7 to 11.6 days compared with no foam. A 1% to 2% sucrose concentration in the vase solution produced the longest postharvest life for stems placed in foam but had little effect on stems not placed in foam. A 4% sucrose concentration decreased vase life compared with lower sucrose concentrations regardless of the presence of foam. Holding stems in the standard floral solution increased vase life and delayed leaf abscission compared with deionized or tap water only, with further improvement when stem bases were recut every three days. Commercial floral pretreatments and holding solutions had no effect on vase life and days to first abscised cyathium but delayed leaf abscission.

scholarly journals Effect of Pre-treatment Solution on Iris hollandica Flower: Vase life, Anthocyanin Content, and Peroxidase Activity

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 823A-823
Author(s):  
Su-Jeong Kim* ◽  
Chun-Woo Nam ◽  
Dong-Lim Yoo ◽  
Seung-Yeol Ryu ◽  
Ki-Sun Kim
Keyword(s):  
Water Balance ◽  
Tap Water ◽  
Vase Life ◽  
Anthocyanin Content ◽  
Cut Flower ◽  
Cut Flowers ◽  
Silver Thiosulphate ◽  
Pre Treatment ◽  
Benzyl Amino Purine

Iris hollandica `Blue Magic' was treated with deionazed water as a control, 3% sucrose (Suc), 3% sucrose plus 0.4 mm silver thiosulphate (Suc+STS), 3% sucrose plus 200 mg·L-1 8-hydroxyquinoline sulphate (Suc+HQS) and 3% sucrose plus 100 mg·L-1 benzyl amino-purine (Suc+BA) for 4hrs and then transferred to tap water. The vase life treated with Suc+BA was extended 4 days longer than that of control. The treatment Suc+STS or Suc+HQS did not improve vase life. The amounts of water uptake and transpiration by all treatments decreased after harvest, but those values were higher in cut iris treated with Suc+BA than in those with control. Cut flowers treated with by Suc+BA markedly improved water balance, comparing with control which was quickly changed to minus value. Anthocyanin content in petals of cut flower treated with Suc+BA was 3.5 fold higher than that of control. The treatment by Suc+BA delayed discoloration in petals and senescence of cut Iris. Peroxidase (POD) activities of all treatments were reached maximum at 4th day after treatment and decreased thereafter. POD activity was highest when the cut iris was treated with Suc+BA. These results show that the use of Suc+BA is most effective treatment for improving the vase life and quality of cut Iris flowers.

scholarly journals Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature

2021 ◽  
Vol 2 (1) ◽  
pp. 9-18
Author(s):  
Winda Amilia ◽  
Andi Eko Wiyono ◽  
Dhifa Ferzia ◽  
Andrew Setiawan Rusdianto ◽  
Ida Bagus Suryaningrat ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cold Storage ◽  
Room Temperature ◽  
Storage Time ◽  
Total Dissolved Solids ◽  
Total Acid ◽  
Room Temperature Storage ◽  
The City ◽  
Temperature Storage

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.

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