Vase life and rehydration capacity of dry-stored gladiolus flowers at low temperature

ABSTRACT: Normally, it is not recommended the conditioning of gladiolus stems in water during storage or transport. Hydration of petals may accelerate flower opening, even at a low temperature, which compromises quality at marketing moment. However, for this species, neither the effect of prolonged dry cold storage nor its behavior when transferred to water at room temperature has been evaluated. The present study aimed to evaluate the vase life and the rehydration capacity of gladiolus flowers ( Gladiolus grandiflora Hort.) after dry storage at low temperature. Flower stems of cultivars Blue Frost, Gold Field, Traderhorn, and Jester were dry-stored at a temperature of 5 ± 1 ºC and relative humidity of 85% for 12, 24, 36, and 48h. Control stems remained always in deionized water. After storage, they were returned to the water at room temperature and evaluated for vase life (adopting the discard criterion when 50% of the basal flowers displayed loss of color and wilting), fresh weight change (%), water uptake rate and transpiration rate, as well as relative water content of the petals (%). In dry cold storage conditions, for up to 36h, the vase life was not affected although incomplete rehydration of the flowers. Rehydration capacity of the stem is linked to the staggered opening of flowers along the inflorescence.

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Prolonging the Vase Life of Snapdragons and Carnations with a Natural Lipid, Lysophosphatidylethanolamine (LPE)

HortScience ◽

10.21273/hortsci.31.4.636f ◽

1996 ◽

Vol 31 (4) ◽

pp. 636f-637 ◽

Cited By ~ 1

Author(s):

Navjot Kaur ◽

Jiwan P. Palta

Keyword(s):

Ethylene Production ◽

Early Stage ◽

Membrane Integrity ◽

Dianthus Caryophyllus ◽

Stage Iv ◽

Deionized Water ◽

Vase Life ◽

Ion Leakage ◽

Fresh Weight ◽

Flower Opening

Freshly cut snapdragon (Antirrhinum majus L) spikes or carnation (Dianthus caryophyllus L cv. White Sim) stems were put in LPE (10 ppm for carnation, 25 ppm for snapdragon) solution for 24 hours and then transferred to deionized water. Parallel controls were kept continuously in deionized water. Snapdragon spikes were harvested when they had one-third of the florets opened which is a standard commercial practice. The carnations used in the experiment were harvested at three different stages of flower development starting from open brush bud stage (Stage IV) to fully opened (Stage VII, petals 45(to the stem) flower. LPE treatment delayed senescence in snapdragon by four days. Furthermore, it enhanced the opening of floral buds and opened all the florets on every spike. LPE treatment also significantly delayed loss in fresh weight of spikes associated with senescence, lowered the endogenous ethylene production and reduced ion leakage from florets. LPE had a similar effect on fresh weight and ion leakage from carnations if it was applied at an early stage of flower opening. Older carnations (Stage VII) were found unresponsive to LPE. In conclusion, LPE has the potential in enhancing the vase life of snapdragons and carnations. Carnations must be harvested at the open brush bud stage for effective LPE application. Our results suggest that LPE is prolonging vase life of cut flowers by reducing ethylene production and maintaining membrane integrity.

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COLD TOLERANCE OF BANANA FRUITS OF DIFFERENT CULTIVARS

Revista Caatinga ◽

10.1590/1983-21252016v29n313rc ◽

2016 ◽

Vol 29 (3) ◽

pp. 629-641 ◽

Cited By ~ 1

Author(s):

JOÃO ALISON ALVES OLIVEIRA ◽

LUIZ CARLOS CHAMHUM SALOMÃO ◽

DALMO LOPES DE SIQUEIRA ◽

PAULO ROBERTO CECON

Keyword(s):

Relative Humidity ◽

Low Temperature ◽

Cold Storage ◽

Room Temperature ◽

Storage Time ◽

Chilling Injury ◽

Titratable Acidity ◽

Soluble Solids ◽

Average Temperature ◽

C Storage

ABSTRACT The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 21 days, with average temperature of 10.53±0.37°C and relative humidity of 85%. Subsequently, the clusters were transferred to temperatures of 22±0.39°C and evaluated for 16 days. The fruits of all cultivars remained green after 21 days of storage at 10.53±0.37°C. Fruits of the cultivar Nanicão did not completely ripened after transferred to the 22°C storage, when stored for 7 days at low temperature. These fruits were firmer, with green peel and low soluble solids and titratable acidity. The fruits of all cultivars complete the ripening when transferred to room temperature after 21 days of cold storage. Chilling injuries increased with cold storage time in all cultivars. The cultivars Nanicão, Caipira and Maçã had more symptoms of chilling injury, while Prata and Vitória were more tolerant to the cold storage (10.53°C) for up to 21 days, showing normal ripening after transferred to the 22±0.39°C storage.

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Pulsing with Triton X-100 Improves Hydration and Vase Life of Cut Sunflowers (Helianthus annuus L.)

HortScience ◽

10.21273/hortsci.28.12.1178 ◽

1993 ◽

Vol 28 (12) ◽

pp. 1178-1179 ◽

Cited By ~ 4

Author(s):

Rodney B. Jones ◽

Margrethe Serek ◽

Michael S. Reid

Keyword(s):

Weight Loss ◽

Helianthus Annuus ◽

Water Uptake ◽

Stomatal Opening ◽

Vase Life ◽

Fresh Weight ◽

Helianthus Annuus L ◽

Dry Storage ◽

Triton X ◽

Solution Uptake

The vase life of cut sunflowers given a simulated transport period (3 days dry storage at 8C) was significantly enhanced by a l-hour pulse with 0.01% Triton X-100 administered before storage. The Triton pulse increased solution uptake during the l-hour pulse, decreased fresh weight loss during dry storage, and significantly improved water uptake thereafter, resulting in greater leaf turgidity and longer vase life. Leaf stomata] conductance measurements indicated that Triton X-100 maintained stomatal opening at a higher level during the pulse and after storage, but had no effect during dry storage. Chemical name used: octylphenoxypolyethoxyethanol (Triton X-100).

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Methyl Jasmonate Treatment Delays Flower Opening and Petal Wilting of Three Cut Rose Cultivars

Journal of Horticultural Research ◽

10.2478/johr-2019-0016 ◽

2019 ◽

Vol 27 (2) ◽

pp. 1-10

Author(s):

Takanori Horibe ◽

Maho Makita

Keyword(s):

Methyl Jasmonate ◽

Water Uptake ◽

Water Evaporation ◽

Vase Life ◽

Cut Flower ◽

Fresh Weight ◽

Flower Opening ◽

Significant Difference ◽

The Difference ◽

Flower Quality

AbstractDeveloping a method for the control of cut flower opening and improvement of cut flower quality is important to meet consumer demand. In this study, we investigated the effects of methyl jasmonate (MeJA) on flower opening of three rose cultivars: ‘Red Star,’ ‘Princes Meg,’ and ‘Madrid’. Shoot bases of cut roses were immersed in water solutions containing 100- or 1000-μM MeJA in addition to 2% weight/volume (w/v) sucrose and 0.02% w/v 8-hydroxyquinoline monohydrate. Subsequently, the vase life, flower opening, petal wilting, petal weight, water uptake, and water evaporation were measured. Flower opening of all three cultivars was clearly delayed following the treatment with MeJA, resulting in prolonged vase life compared with control. In addition, flower wilting was suppressed in all cultivars. Moreover, 7 days following treatment, the petal fresh weight was maintained high in the ‘Red Star’ and ‘Princes Meg’ cultivars. However, there was no significant difference in the ‘Madrid’ cultivar versus control. In all three cultivars, there was a minimal difference in the total amount of water uptake and evaporation. Thus, it is suggested that the total amount of water uptake and evaporation have limited relevance to the changes in the relative fresh weight of cut roses and petal fresh weight observed following treatments. Despite the difference in the sensitivity of the rose cultivars to treatment with MeJA, we conclude that MeJA has high potential as a quality retention agent for cut roses.

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Effects of Storage Conditions on Postharvest Qualities in Garlic Bulbs (Allium sativum L.)

HortScience ◽

10.21273/hortsci.39.4.805c ◽

2004 ◽

Vol 39 (4) ◽

pp. 805C-805

Author(s):

Sun-Tay Choi ◽

Ro-Na Bae* ◽

Dae-Sung Chung ◽

Seung-Koo Lee

Keyword(s):

Weight Loss ◽

Low Temperature ◽

Pyruvic Acid ◽

Room Temperature ◽

Allium Sativum ◽

Storage Period ◽

Storage Conditions ◽

Controlled Atmosphere ◽

Atmosphere Storage ◽

And Storage

To investigate quality changes of garlic associated with cultivars and storage conditions, northern type `Seosan' and sub-tropical type `Daeseo' garlics were stored at controlled atmosphere (O2 3%, CO2 5%, -1 ± 1°C) condition, low temperature (-1 ± 1°C), and room temperature (20 ± 5°C). The rate of sprouting, weight loss, enzymatic pyruvic acid content, and degree of greening in crushed garlic were determined during storage. The rate of sprouting was higher in `Daeseo' than in `Seosan' garlic in all storage conditions. Sprouting was effectively suppressed in low temperature and controlled atmosphere storage. Weight loss in `Daeseo' garlic was higher than in `Seosan' garlic. Enzymatic pyruvic acid (EP) contents increased for 3 months storage period, and then decreased gradually as the storage period was prolonged at room or low temperatures. However, EP content decreased dramatically during storage under CA condition in both cultivars. When garlic bulbs were crushed, greening appeared in the garlic stored at low temperature for more than one month. However, greening did not occur in the crushed garlic bulbs stored in CA condition.

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Curcuma alismatifolia vase life

Ornamental Horticulture ◽

10.14295/oh.v23i1.989 ◽

2017 ◽

Vol 23 (1) ◽

pp. 101

Author(s):

Bruno Trevenzoli Favero ◽

Giuseppina Pace Pereira Lima ◽

John Dole

Keyword(s):

Deionized Water ◽

Control Treatment ◽

Vase Life ◽

Cut Flower ◽

Fresh Weight ◽

Solution Composition ◽

Postharvest Handling ◽

Growing Conditions ◽

Industry Needs ◽

Positive Effect

Cut curcuma stem has a reported vase life of 7 to 21 days and this difference in vase life is probably due to a combination of different factors such as growing conditions and postharvest treatments. However, the cut flower industry needs key postharvest information for new species and cultivars to be able to effectively market the flowers. The objectives of this study was to evaluate the effect of commercial hydrator and holding solutions, commercial growth regulator formulation, floral foam, ethylene and silver thiosulfate (STS) on the postharvest handling of C. alismatifolia cultivars. Control treatment (deionized water) had better vase life than the combinations of the commercial hydrator for 4h and commercial holding solution for 44h. Floral foam reduced vase life to 17 days from 23 days for the control treatment. The growth regulators gibberellin plus benzyladenine (GA4+7 + BA) had a positive effect on the fresh weight keeping parameter, but further studies are necessary. STS did not improve vase life, nor did ethylene at 1 µL L-1 reduce it. The curcuma cultivars tested were not positively affected by vase solution composition and had an average vase life in deionized water of 21 days.

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Comparative study of hexanal as a dip and electrospun nanofiber mediated vapour treatments on enhancing the shelf life of pears

Canadian Journal of Plant Science ◽

10.1139/cjps-2020-0304 ◽

2021 ◽

Author(s):

Syndhiya Ranjan ◽

Gopinadhan Paliyath ◽

Loong-Tak Lim ◽

Jayasankar Subramanian

Keyword(s):

Shelf Life ◽

Cold Storage ◽

Room Temperature ◽

Consumer Preference ◽

Storage Conditions ◽

Soluble Solids ◽

Continuous Exposure ◽

Color Retention ◽

Loss Of Weight ◽

Better Than

Hexanal slows down the ripening process in fresh produce by inhibiting the activity of phospholipase D, thereby increasing their shelf life. This study focused on comparing the single time exposure and continuous exposure of post-harvest of ‘Anjou’ and ‘Bartlett’ pears to hexanal by dipping or fumigating to enhance their shelf life. Continuous exposure of hexanal was achieved by developing a hexanal encapsulated fiber (HEF), which releases hexanal vapor due to the increased humidity (96±2% RH) in the container headspace as a result of respiration. The fruits were stored at cold storage (0±2°C) conditions and compared with their capacity at normal room temperature (20±2°C). Fruit parameters such as physiological loss of weight (PLW), firmness and total soluble solids (TSS) showed only minor differences between hexanal treated and untreated fruits. Between the two varieties ‘Anjou’ exhibited higher values than ‘Bartlett’, although it was minor. However, when the fruits are visually evaluated, the main aspect of consumer preference, HEF treatments had a better appeal in both varieties and in both conditions. ‘Bartlett’ responded better than ‘Anjou’ even in cold storage conditions, suggesting that there are varietal differences in their response to hexanal. Both hexanal treatments helped color retention and reduced fungal infection during under the storage conditions tested.

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EFFECTS OF PHOSPHATE SPRAYS ON McINTOSH APPLE FRUIT AND LEAF COMPOSITION, FLESH FIRMNESS AND SUSCEPTIBILITY TO LOW-TEMPERATURE DISORDERS

Canadian Journal of Plant Science ◽

10.4141/cjps86-082 ◽

1986 ◽

Vol 66 (3) ◽

pp. 617-626 ◽

Cited By ~ 4

Author(s):

D. H. WEBSTER ◽

P. D. LIDSTER

Keyword(s):

Low Temperature ◽

Storage Temperature ◽

Ammonium Phosphate ◽

Storage Conditions ◽

Apple Fruit ◽

Fruit Firmness ◽

Fresh Weight ◽

Low Temperature Storage ◽

Leaf Composition ◽

Temperature Storage

Phosphate compounds (NH4H2PO4, KH2PO4 and CaH4(PO4)2 in 1982; NH4H2PO4 in 1983) applied to McIntosh apple trees as six foliar sprays at weekly intervals starting 4 wk after bloom, increased leaf and fruit P, decreased loss of firmness under some storage conditions and decreased incidence of low-temperature storage disorders. Phosphate sprays improved firmness retention of apples stored in either 5% CO2 plus 3% O2 or 0.7% CO2 plus 1% O2 in 1982 and maintained fruit firmness during a simulated shelf life at 20 °C for apples stored at 0 °C. Firmness retention at 20 °C of the 1983 crop was improved by monobasic ammonium phosphate regardless of storage temperature. Apple samples from unsprayed control trees had mean phosphorus concentrations of 85.4 and 94.4 ppm fresh weight in 1982 and 1983, respectively (whole fruit less seeds and stems).Key words: Apple, fruit phosphorus, low temperature breakdown, core flush

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Deterioration of sweet cherry fruit during storage period

Acta Agrobotanica ◽

10.5586/aa.1986.003 ◽

2013 ◽

Vol 39 (1) ◽

pp. 23-28

Author(s):

Halina Borecka ◽

Barbara Wojtas

Keyword(s):

Low Temperature ◽

Botrytis Cinerea ◽

Cold Storage ◽

Sweet Cherry ◽

Storage Period ◽

Storage Conditions ◽

Fruit Storage ◽

Sweet Cherries

Sweet cherry fruit cv. 'Emperor Francis' and 'Grosse Schwarze Knorpelkirsche' could be stored in cold storage conditions with normal air without big loss. Fruits stored under CA conditions were less affected by fungi during storage period, but later when were kept for 3 days at 20°C were more deteriorated than those stored at the same temperature in normal air. Botrytis cinerea and Monilinia spp. were the main fungi causing rot of sweet cherry fruit. Low temperature decreased the development of Monilinia spp. The most important factor for good fruit storage was the size of baskets. Sweet cherries stored in small baskets containing 0.5 kg of fruits were of good quality after one month of storage; in 2-kg boxes they were more damaged.

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Storage behaviour of Impatiens hainanensis seeds stored under three conditions

Seed Science and Technology ◽

10.15258/sst.2021.49.2.08 ◽

2021 ◽

Author(s):

Weixia Huang ◽

Yunfang Zhong ◽

Xinya Meng ◽

Xiqiang Song ◽

Mingxun Ren ◽

...

Keyword(s):

Cold Storage ◽

Sugar Content ◽

Soluble Sugar ◽

Storage Period ◽

Storage Conditions ◽

Seed Vigour ◽

Dry Storage ◽

Antioxidant Enzyme System ◽

Ambient Storage ◽

Low Levels

Seeds of Impatiens hainanensis were stored in three different environments: ambient (25°C, 70-80% RH), dry (25°C, 2-5% RH) and cold (4°C, 40-50% RH). The seeds maintained their germination for 90 days in the three storage conditions, albeit at relatively low levels, particularly for seeds in cold storage. Seed vigour was maintained for 45 days for seeds in cold storage, 60 days for seeds in ambient storage, and 90 days for seeds in dry storage. A moisture content around 3.8% is suggested as appropriate for the storage of I. hainanensis seeds. During storage (up to 90 days) under ambient and cold storage conditions, soluble sugar content, SOD and CAT activity all decreased, and were lower than seeds in dry storage. Relative conductivity and TBARS content both increased during ambient and cold storage and were higher than seeds in dry storage after the same storage period. Dry storage better maintained the antioxidant enzyme system of I. hainanensis seeds.

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