scholarly journals Effect of Dry and Wet Storage at Different Temperatures on the Vase Life of Cut Flowers

2001 ◽  
Vol 11 (2) ◽  
pp. 199-202 ◽  
Author(s):  
Juan-Carlos Cevallos ◽  
Michael S. Reid
Keyword(s):  
Storage Temperature ◽  
Dianthus Caryophyllus ◽  
Vase Life ◽  
Cut Flowers ◽  
Tulipa Gesneriana ◽  
Wet Storage ◽  
Different Temperatures ◽  
Narcissus Pseudonarcissus ◽  
C 32 ◽  
Storage Temperatures

After storage at different temperatures for a simulated transportation period, the vase lives at 20 °C (68 °F) of carnations (Dianthus caryophyllus `Imperial White'), daffodils (Narcissus pseudonarcissus `King Alfred'), iris (Iris hollandica `Telstar'), killian daisies (Chrysanthemum maximum), paperwhite narcissus (Narcissus tazetta `Paperwhite'), roses (Rosa {XtimesX}hybrida `Ambiance'), and tulips (Tulipa gesneriana) decreased with increasing storage temperature. There were no significant differences between the vase life of flowers stored dry and flowers stored in water when storage temperatures were from 0 to 10 °C (32 to 50 °F). The vase life after wet storage at temperatures of 12.5 °C (54.5 °F) and greater was significantly higher than vase life after dry storage at those temperatures for all the flowers studied. Iris and carnation flowers survived storage at 15 and 20 °C (59 and 68 °F) only when stored in water.

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

scholarly journals Prolonging the vase life of cut Carnation 'GIOKO' by using different chemicals

2008 ◽  
Vol 14 (4) ◽  
Author(s):  
O. Terék ◽  
F. A. S. Hassan ◽  
E. Jámbor-Benczúr ◽  
Á. Máthé
Keyword(s):  
Untreated Control ◽  
Dianthus Caryophyllus ◽  
Vase Life ◽  
Distilled Water ◽  
Cut Flowers ◽  
Chemical Treatments ◽  
All Solutions ◽  
Separate Treatment ◽  
Flower Diameter ◽  
Positive Effect

Cut flowers of Dianthus caryophyllus L. cv. GIOKO were treated with different concentrations of sucrose and in combination with 1­methylcyclopropene (1-MCP) to compare the effect of these treatments with floral preservative (`Spring') on the longevity of flowers. Distilled water was used for preparing all solutions. The control flowers were held in distilled water. Clorox at 2 mL- I was added to all treatments containing sucrose and it was also applied as a separate treatment. The vase life of cut carnations was significantly prolonged due to the use of chemical treatments, as compared to the untreated control. The longest vase life (18.33 days) was obtained by using 1-MCP 0.5 g m-3 for 6 h treatment. All concentrations of sucrose had a positive effect on flower diameter. The best treatment in this respect was 1 -MCP with 30 gL-I sucrose. 1-MCP treatment significantly increased the chlorophyll content, as compared to the control or the "Spring" treatment. The highest values in this respect were obtained by 1 -MCP treatment alone or with the lowest level of sucrose. The effect of these treatments on the pH of solutions is discussed.

scholarly journals Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 489 ◽  
Author(s):  
Adriana Antunes-Rohling ◽  
Silvia Calero ◽  
Nabil Halaihel ◽  
Pedro Marquina ◽  
Javier Raso ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Gene Sequencing ◽  
16S Rrna Gene Sequencing ◽  
Rrna Gene ◽  
Modified Atmosphere ◽  
Modified Atmospheres ◽  
Different Temperatures ◽  
Rrna Gene Sequencing ◽  
Storage Temperatures

The aim of this study was to characterize the spoilage microbiota of hake fillets stored under modified atmospheres (MAP) (50% CO2/50% N2) at different temperatures using high-throughput 16S rRNA gene sequencing and to compare the results with those obtained using traditional microbiology techniques. The results obtained indicate that, as expected, higher storage temperatures lead to shorter shelf-lives (the time of sensory rejection by panelists). Thus, the shelf-life decreased from six days to two days for Batch A when the storage temperature increased from 1 to 7 °C, and from five to two days—when the same increase in storage temperature was compared—for Batch B. In all cases, the trimethylamine (TMA) levels measured at the time of sensory rejection of hake fillets exceeded the recommended threshold of 5 mg/100 g. Photobacterium and Psychrobacter were the most abundant genera at the time of spoilage in all but one of the samples analyzed: Thus, Photobacterium represented between 19% and 46%, and Psychrobacter between 27% and 38% of the total microbiota. They were followed by Moritella, Carnobacterium, Shewanella, and Vibrio, whose relative order varied depending on the sample/batch analyzed. These results highlight the relevance of Photobacterium as a spoiler of hake stored in atmospheres rich in CO2. Further research will be required to elucidate if other microorganisms, such as Psychrobacter, Moritella, or Carnobacterium, also contribute to spoilage of hake when stored under MAP.

scholarly journals Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Md. Anowar Hossain ◽  
Md. Masud Rana ◽  
Yoshinobu Kimura ◽  
Hairul Azman Roslan
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Storage Time ◽  
Storage Temperature ◽  
Starch Content ◽  
Titratable Acidity ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Storage Temperatures ◽  
Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

scholarly journals Effects of Ultrasonic Wave on Water Conditions, Antioxidases, and Free Radical in Cut Nymphaea tetragona During Cold Wet Storage

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 760B-760
Author(s):  
Wenting He ◽  
Weiming Guo ◽  
Zhongchun Jiang*
Keyword(s):  
Ultrasonic Wave ◽  
Cold Storage ◽  
Utilization Efficiency ◽  
Vase Life ◽  
Lipid Peroxidation Product ◽  
Cut Flowers ◽  
Wet Storage ◽  
Flower Stem ◽  
Water Conditions ◽  
Combined Pretreatment

Effects of two pretreatments, i.e., ultrasonic wave (UW) and ultrasonic wave plus preservative solution (UW+PS), on water conditions of flower stem and membrane stability of petals in Nymphaea tetragona during 6-d cold wet storage. Compared with no pretreatment control, the two pretreatments prolonged the vase life and improved water conditions of the cut flower during cold storage to different degrees. Fresh weight of flower stems and relative water content of petals increased during cold storage. The water utilization efficiency of flower stem and water potential in different parts of flower stem were improved significantly as a result of the pretreatments. Although both pretreatments helped the cut flowers maintain favorable water relations, the effects of UW + PS combined pretreatment were better than UW pretreatment alone. In addition, UW and UW+PS inhibited the increase in the contents of lipid peroxidation product malondialdehyde (MDA) and superoxide anion in petals. UW + PS promoted superoxide dismutase (SOD) and catalase (CAT) activities in petals during cold storage to a greater degree than did UW.

scholarly journals Differential Response of Carnation Varieties (Dianthus caryophyllus L.) to Different Levels of Boron under Polytunnels

2020 ◽  
Vol 9 (2) ◽  
pp. 133-145
Author(s):  
Januka Dahal ◽  
Debraj Adhikari ◽  
Umed Kumar Pun
Keyword(s):  
Block Design ◽  
Dianthus Caryophyllus ◽  
Growth Yield ◽  
Ultra Violet ◽  
Leaf Length ◽  
Optimum Dose ◽  
Vase Life ◽  
Cut Flowers ◽  
Internodal Length ◽  
Flower Diameter

Carnation (Dianthus caryophyllus L.) is one of the most commercially important cut flowers of the world. It can be used for cut flowers, bedding, edging, boarders, pots and rock garden. Four Spanish carnation varieties were tested with three levels of boron under ultra-violet stabilized polytunnels from August 2017 to April 2018 at Godawari, Nepal. The objective of the research was to evaluate vegetative, floral, and vase life parameters in relations to growth, yield and quality of carnation. The research was conducted in a randomized complete block design with 3 replications. The variety Baltico had the maximum leaf length (19.3 cm), numbers of lateral branches (10.5), internodal length (5.1 cm), flower diameter (8.6 cm), and vase life (24.0 days). The numbers of nodes (5) and flower weight (25.4 g) were highest in the variety Vinco with the lowest cracked area on the stem (0.2 cm2/ crack). The numbers of stem cracks per plant significantly (p ≤0.01) reduced with an increasing level of boron though non-significant relation was observed on 60 ppm and 120 ppm. Variety Baltico was found as a better variety compared to the Vinco, Cervantes and Master varieties according to the vegetative, floral, yield and vase life parameters. Among the levels of boron tested, 60 ppm was found as the optimum dose. Thus, variety Baltico and 60 ppm boron is suggested to be used at the climatic condition of Lalitpur.

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.

Effects of Storage Temperature on Tyramine Production by Enterococcus faecalis R612Z1 in Water-Boiled Salted Ducks

2014 ◽  
Vol 77 (10) ◽  
pp. 1804-1808 ◽  
Author(s):  
FANG LIU ◽  
LIHUI DU ◽  
HAIHONG WU ◽  
DAOYING WANG ◽  
YONGZHI ZHU ◽  
...  
Keyword(s):  
Quantitative Pcr ◽  
Enterococcus Faecalis ◽  
Reverse Transcription ◽  
Storage Temperature ◽  
Enzymatic Activities ◽  
Expression Level ◽  
Reverse Transcription Quantitative Pcr ◽  
Different Temperatures ◽  
Meat Samples ◽  
Storage Temperatures

Tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks was evaluated during storage at different temperatures. The results showed that E. faecalis R612Z1 could produce tyramine in meat samples when the storage temperature was no less than 4°C. The E. faecalis R612Z1 counts of the meat samples reached 108 CFU/g on day 7 at 4°C and on day 4 at 10°C. However, the tyramine content of the meat samples stored at 10°C increased to 23.73 μg/g (on day 10), which was greater than the level in the samples stored at 4°C (7.56 μg/g). Reverse transcription quantitative PCR detection of the expression level of the tyrDC gene in E. faecalis R612Z1 in the meat samples revealed no significant changes at different storage temperatures. Thus, the changes in tyramine production of E. faecalis R612Z1 may be due to the different enzymatic activities at different storage temperatures.

scholarly journals Psidium guajavaandPiper betleLeaf Extracts Prolong Vase Life of Cut Carnation (Dianthus caryophyllus) Flowers

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
M. M. Rahman ◽  
S. H. Ahmad ◽  
K. S. Lgu
Keyword(s):  
Tap Water ◽  
Dianthus Caryophyllus ◽  
Psidium Guajava ◽  
Vase Life ◽  
Piper Betle ◽  
Cut Flowers ◽  
Leaf Extracts ◽  
Antibacterial And Antifungal Activities ◽  
Flower Diameter ◽  
Copper Coin

The effect of leaf extracts ofPsidium guajavaandPiper betleon prolonging vase life of cut carnation flowers was studied. “Carola” and “Pallas Orange” carnation flowers, at bud stage, were pulsed 24 hours with a floral preservative. Then, flowers were placed in a vase solution containing sprite and a “germicide” (leaf extracts ofP. guajavaandP. betle, 8-HQC, or a copper coin). Flowers treated with 8-HQC, copper coin, and leaf extracts had longer vase life, larger flower diameter, and higher rate of water uptake compared to control (tap water). The leaf extracts ofP. guajavaandP. betleshowed highest antibacterial and antifungal activities compared to the other treatments. Both showed similar effects on flower quality as the synthetic germicide, 8-HQC. Therefore, these extracts are likely natural germicides to prolong vase life of cut flowers.

Cold-storage-induced changes in chlorophyll fluorescence of kangaroo paw Bush Dawn flowers

2000 ◽  
Vol 40 (8) ◽  
pp. 1151 ◽  
Author(s):  
J. H. Miranda ◽  
D. C. Joyce ◽  
S. E. Hetherington ◽  
P. N. Jones
Keyword(s):  
Chlorophyll Fluorescence ◽  
Storage Temperature ◽  
Vase Life ◽  
Storage Duration ◽  
Growth Environment ◽  
C Storage ◽  
Induced Changes ◽  
Linear Manner ◽  
Storage Temperatures ◽  
Temperature Storage

Effects on vase life and chlorophyll fluorescence were evaluated for kangaroo paw Bush Dawn flowers harvested from 3 growth environments and kept at 3 storage temperatures for 4 storage periods. Flowers were grown in a glasshouse, shadehouse and in the open. Harvested flowers were stored at 0, 7.5 or 13°C for 1, 2, 3 or 4 weeks. Minimum fluorescence values decreased progressively from 0.103 to 0.078 as storage temperatures increased from 0 to 13°C. Relative fluorescence ratios of stored kangaroo paw flowers were altered significantly in response to storage temperature, storage duration and growth environment. Relative fluorescence ratios decreased progressively from 0.778 to 0.649 with increasing storage duration from 1 to 4 weeks. Relative fluorescence values were 0.688, 0.784 and 0.711 for 0, 7.5 and 13°C storage temperatures, respectively. Minimum fluorescence did not differ among the growth environments, but relative fluorescence was highest for the shadehouse (0.760) and lowest for the open (0.695). Vase life was also influenced by storage temperature, storage duration and flower source. Main effect vase lives of flowers were 6.6, 7.2 and 3.4 days for 0, 7.5 and 13°C storage temperatures, respectively. Shorter vase life after storage at 0 than at 7.5°C indicates that Bush Dawn is chilling sensitive. Post-storage longevity of flowers from the shadehouse (6.5 days) and glasshouse (6.3 days) was greater than from the open (4.2 days). Relative fluorescence values, which decreased in a linear manner for all storage temperatures as storage duration increased, were significantly correlated with the vase life.

Sign in / Sign up

Export Citation Format

Share Document