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Effets de divers procédés de lyophilisation sur la teneur en eau, la couleur et la solidité physique des roses et oeillets.

The effects of different freeze-drying processes on the moisture content, colour, and physical strength of roses and carnations.

Auteurs : CHEN W., GAST K. L. B., SMITHEY S.

Type d'article : Article

Résumé

Freeze-drying is a relatively new preservation process for the preserved plant material industry. However, optimum freeze-drying procedures have been determined for very few flowers. The study evaluates the effects of different freezing times (2 or 4 h; freezing temperature: -35 °C) and vacuum-drying temperatures (27, 37 or 47 °C) on colour, moisture content, and stem and petal strengths of roses (cultivars Dallas and Bridal Lorena) and carnations (cultivars Tanga and Nora). Lower vacuum-drying temperatures resulted in flowers with colour closer to fresh and control flowers, while higher vacuum-drying temperatures resulted in lower moisture contents and stronger/stiffer petals but more changes in colour.

Détails

  • Titre original : The effects of different freeze-drying processes on the moisture content, colour, and physical strength of roses and carnations.
  • Identifiant de la fiche : 2001-1100
  • Langues : Anglais
  • Source : RDA J. agric. Sci. Hortic. - vol. 84 - n. 3-4
  • Date d'édition : 2000

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