Post-harvest technologies applied to edible flowers: A review

Fernandes, Luana; Saraiva, Jorge A.; Pereira, José Alberto; Casal, Susana; Ramalhosa, Elsa

doi:10.1080/87559129.2018.1473422

Cited by 53 publications

(54 citation statements)

References 74 publications

(133 reference statements)

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“…Visually perfect flowers must be picked with care, packed properly in order to protect them from any mechanical damage, and stored at proper temperature until consumption (Fernandes et al, 2020). In these conditions, shelf-life generally is from 2 to 10 days (Fernandes et al, 2019b(Fernandes et al, , 2020 until the onset of the senescence process. Loss of color, wilting, dehydration, fast browning, and petal abscission (Kelley et al, 2001b;Rani and Singh, 2014;Landi et al, 2017) are often accompanied by membrane damages and decline in bioactive compounds (Kou et al, 2012;Landi et al, 2017;Demasi et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Phytonutritional Content and Aroma Profile Changes During Postharvest Storage of Edible Flowers

et al. 2020

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Edible flowers are niche horticultural products, routinely used as cooking ingredients in the food industry. Currently, new species are required with the aim of enlarging the number of species with a long shelf-life, healthy nutraceutical compounds, and new fragrance and tastes. Ageratum houstonianum Mill, Tagetes lemmonii A. Gray, Salvia dorisiana Standl, and Pelargonium odoratissimum (L.) L’Hér “Lemon” were selected for their different morphological characteristics and color. Fresh flowers were analyzed to characterize their phytonutritional content and aroma profile. Postharvest was determined up to 6 days of cold storage at 4°C in transparent polypropylene boxes. Visual quality and cellular membrane damage were observed. The relative content of different antioxidant constituents (e.g., polyphenols, flavonoids, anthocyanins, ascorbic acid), nutritional compounds (soluble sugars, crude proteins), the antioxidant scavenging activity, and the volatile profile were determined and correlated to the quality of shelf-life of the different species. The yellow T. lemmonii freshly picked flowers showed the highest ascorbic acid and flavonoids content, which was maintained during the cold storage, as well as the best visual quality. Limited changes in metabolites were detected in the light blue A. houstonianum during postharvest, although the visual quality is severely compromised. Magenta S. dorisiana and light pink P. odoratissimum showed similar changes in antioxidant constituents during cold storage. For the first time, the volatile compounds have been identified in the four species. Sesquiterpene hydrocarbons are the main class in fresh flowers of A. houstonianum, S. dorisiana, and P. odoratissimum, while monoterpene hydrocarbons are abundant in T. lemmonii. The cold storage influenced mainly P. odoratissimum and S. dorisiana flavor initially dominated by the increase in total monoterpenes at 6 days, reaching a relative content of 90%. Both A. houstonianum and T. lemmonii conserved the prevalence of the same class of constituents in all the analyzed conditions, even though the cold storage influenced the major compound abundance. On the basis of the results, T. lemmonii was the most interesting species with the longest shelf-life due to its phytonutritional and aromatic constituents. Results indicated the peculiar metabolic and physiological attitude of flowers species to cold storage.

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Section: Introductionmentioning

confidence: 99%

Phytonutritional Content and Aroma Profile Changes During Postharvest Storage of Edible Flowers

et al. 2020

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“…Looking for healthier and functional new foods, people have adopted an interest in edible flowers as creative and innovative ingredients whose popularity and consumption have been increasing worldwide since 1980 [12] due to their powerful and unique tastes, flavors, textures and pigments. The renewed success of edible flowers relies also in their nutritional and healthy properties [13,14].…”

Section: Introductionmentioning

confidence: 99%

Volatilomic Analysis of Four Edible Flowers from Agastache Genus

et al. 2019

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Volatilomes emitted from edible flowers of two species of Agastache (A. aurantiaca (A.Gray) Lint & Epling, and A. mexicana (Kunth) Lint & Epling) and from two hybrids (Agastache ‘Arcado Pink’ and Agastache ‘Blue Boa’) were investigated using a solid-phase microextraction technique as well as the extraction of its essential oils. Oxygenated monoterpenes were almost always the predominant class (>85%) of volatile organic compounds (VOCs) in each sample of A. aurantiaca, A. ‘Blue Boa’ and A. mexicana, with the exception of A. ‘Arcado Pink’ (38.6%). Pulegone was the main compound in A. aurantiaca (76.7%) and A. ‘Blue Boa’ (82.4%), while geranyl acetate (37.5%) followed by geraniol (16%) and geranial (17%) were the principal ones in A. mexicana. The essential oil composition showed the same behavior as the VOCs both for the main class as well as the major constituent (pulegone) with the same exception for A. mexicana. Total soluble sugars, secondary metabolites (polyphenols, flavonoids and anthocyanins) and antioxidant activity were also investigated to emphasize the nutraceutical properties of these edible flowers.

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“…However, modern cooling technologies require high-throughput operations and besides have high installation and maintenance costs and high energy input normally from the grid which smallscale farmers (SSFs) in most remote areas in sub-Saharan Africa (SSA) have no access to (Kim & Ferreira, 2008). Evaporative cooling (EC) has a potential of adoption by SSF because of low, initial investment requirements, installation and maintenance costs, and energy requirements (Fernandes, Saraiva, Pereira, Casal, & Ramalhosa, 2018). For example, the cost per metric tonne for forced air EC to 13°C using a 0.5 HP fan is US$0.14/kWh of electricity compared to US$22-30 for hydro cooling (inversion type) to 0 to 2 C. A small-scale mechanical refrigeration system with a storage capacity of 2 tonnes requires about 7 kW of electricity and costs US$8,500, while a same storage sized forced-air EC system powered by a 0.5 HP fan will cost US $1300 (Kitinoja & Thompson, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of indirect air cooling combined with direct evaporative cooling on the quality of stored tomato fruit

Sibanda

Workneh

2019

CyTA - Journal of Food

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A 53 m 3 solar-powered evaporative cooler for temporary storage of tomato fruit was developed to improve the shelf life of tomatoes under hot and humid climatic conditions. This study investigated the effect of indirect air-cooling combined with evaporative cooling (IAC+EC), maturity stage at harvesting and period of storage on the quality of tomatoes. The effect of total soluble solids, firmness, color, physiological weight loss (PWL), and marketability of tomatoes (star 9037) was investigated by monitoring the storage of green and pink maturity stage harvested fruit over 28 days under both IAC+EC and ambient conditions. The three factors had a significant effect (P < .001) on the overall quality of tomatoes. The tomatoes stored in the IAC+EC system were 18.9% firmer, maintained 10.5% lower concentration of sugars, increased the hue angle by 3%, had 6.31% lower PWL and were 24.8% more marketability than tomatoes stored under ambient conditions. The tomatoes harvested at the green stage were 20.2% firmer, had 6.6% lower total soluble content, increased the hue angle by 4.9%, had a 3.1% lower PWL, and were 11.6% more marketable than the pink harvested tomatoes. This study clearly demonstrated the efficacy of IAC+EC under sub-humid and hot conditions in improving the quality and marketability and increasing the shelf life of tomatoes by reducing the rate of ripening and utilization of sugar. Efectos de la refrigeración indirecta por aire combinada con refrigeración por evaporación directa en la calidad de tomates almacenados RESUMEN Para efectos del presente estudio se fabricó un enfriador por evaporación de 53 m 3 activado mediante energía solar, el cual se destinó al almacenamiento temporal de tomates, mejorando su vida útil en condiciones climáticas cálidas y húmedas. Al respecto, el estudio investigó el efecto del enfriamiento causado por aire indirecto combinado con el enfriamiento causado por evaporación (IAC+EC), la etapa de madurez de los tomates en el momento de la cosecha y el impacto del periodo de almacenamiento sobre la calidad de los tomates. Monitoreando el almacenamiento durante 28 días-bajo IAC+EC y condiciones ambientales-de tomates verdes y rosados cosechados en la etapa de madurez se investigaron: el efecto de los sólidos solubles totales, la firmeza, el color, su pérdida de peso fisiológica y la comerciabilidad de los tomates (star 9037). Se constató que los tres factores tuvieron un efecto significativo (P <.001) en la calidad general de los tomates. Los tomates almacenados en el sistema IAC+EC fueron 18.9% más firmes, exhibieron una concentración de azúcares 10.5% más baja, mostraron un aumento de 3% en el ángulo de tono, una pérdida de peso fisiológica (PWL) 6.31% más baja y eran 24.8% más comercializables que los tomates almacenados bajo condiciones ambientales. Los tomates cosechados en la etapa verde fueron 20.2% más firmes, tuvieron un contenido soluble total 6.6% más bajo, mostraron un aumento de 4.9% en el ángulo de tono, presentaron un PWL 3.1% más bajo y eran 11.6% más comercializabl...

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Post-harvest technologies applied to edible flowers: A review

Cited by 53 publications

References 74 publications

Phytonutritional Content and Aroma Profile Changes During Postharvest Storage of Edible Flowers

Phytonutritional Content and Aroma Profile Changes During Postharvest Storage of Edible Flowers

Volatilomic Analysis of Four Edible Flowers from Agastache Genus

Effects of indirect air cooling combined with direct evaporative cooling on the quality of stored tomato fruit

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