Postharvest of edible flowers

Authors

  • Rogério Gomes Pêgo Universidade Federal Rural do Rio de Janeiro, Departamento de Fitotecnia, BR-465, Km 07, CEP 23890‑000 Seropédica, RJ.
  • Cibelle Vilela Andrade Fiorini Universidade Federal Rural do Rio de Janeiro, Departamento de Fitotecnia, BR-465, Km 07, CEP 23890‑000 Seropédica, RJ.
  • Thayane Aguiar De Deco Universidade Federal Rural do Rio de Janeiro, Departamento de Fitotecnia, BR-465, Km 07, CEP 23890‑000 Seropédica, RJ.
  • Regina Celi Cavestré Coneglian Universidade Federal Rural do Rio de Janeiro, Departamento de Fitotecnia, BR-465, Km 07, CEP 23890‑000 Seropédica, RJ.
  • Mariana Caroline Guimarães Xavier Universidade Federal Rural do Rio de Janeiro, Departamento de Fitotecnia, BR-465, Km 07, CEP 23890‑000 Seropédica, RJ.
  • Wanderley Philippe Cardoso Ferreira Universidade Federal Rural do Rio de Janeiro, Departamento de Fitotecnia, BR-465, Km 07, CEP 23890‑000 Seropédica, RJ.

Keywords:

Antirrhinum majus, Dianthus chinensis, Tagetes patula, Viola cornuta, Viola tricolor, longevity

Abstract

The objective of this work was to evaluate the changes in the physicochemical properties of different species of edible flowers in the postharvest period. Flowers of Viola cornuta (light or dark colored), Viola tricolor, Antirrhinum majus, Dianthus chinensis, and Tagetes patula were selected, packed, and placed in a cold chamber of the BOD type, at 5±1°C and 90–95% relative humidity. Every two days, fresh weight loss, visual quality using a scale score, and total longevity were evaluated. The total soluble solids (SS) content, titratable acidity (TA), the SS/TA ratio, and pH were also evaluated at the time of harvest and at the end of postharvest life. There was a significant increase in the SS contents of light-colored V. cornuta, V. tricolor, and D. chinensis. A significant reduction in TA was observed in light-colored V. cornuta, V. tricolor, A. majus, and D. chinensis at the end of postharvest life. The pH value increased significantly only in T. patula flowers. The studied species of edible flowers have a short commercial longevity, which varies from 4 to 10 days, while the maximum total longevity varies from 6 to 14 days.

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Published

2022-11-22

How to Cite

Pêgo, R. G., Fiorini, C. V. A., Deco, T. A. D., Coneglian, R. C. C., Xavier, M. C. G., & Ferreira, W. P. C. (2022). Postharvest of edible flowers. Pesquisa Agropecuaria Brasileira, 57(Z), e02953. Retrieved from https://apct.sede.embrapa.br/pab/article/view/27158

Issue

V.57, Jan./Dec., 2022 :Continuos publication

Section

FOOD TECHNOLOGY