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Effect of storage temperature on the quality of edible flowers.

Author(s) : KELLOGG M. K., CAMERON A. C., BIERNBAUM J. A., et al.

Type of article: Article

Summary

Five species of edible flowers were stored in polyethylene bags at -2.5 to 20 °C. Flowers were rated for visual quality everyday for 2 weeks on a scale of 1-5 (5 being the highest quality). Viola tricolor L. 'Helen Mount' (viola), V. × wittrockiana L. 'Accord Banner Clear Mixture' (pansy), and Tropaeolum majus L. 'Jewel Mix' (nasturtium) flowers showed similar losses in quality and were all rated a 5 when stored at 0 and 2.5 °C after 2 weeks. Borago officinalis L. (borage) stored at 0-5 °C were marketable, rated a 3 or higher, after 1 week, and those stored at -2.5 °C were still marketable after 2 weeks. Phaseolus coccineus L. 'Dwarf Bees' (scarlet runner bean) flowers when stored at 0-10 °C were still marketable after 1 week, but were unmarketable after 2 weeks, at any temperature.

Details

  • Original title: Effect of storage temperature on the quality of edible flowers.
  • Record ID : 2003-2443
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 27 - n. 3
  • Publication date: 2003/03

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