Postharvest conservation of ‘Avalanche’ cut roses with hydroxypropyl methylcellulose-beeswax natural coating

Abstract

The use of postharvest coatings of fruits and vegetables has been the subject of many studies for their ability to extend the shelf life of vegetables. However, little is known about the effect of coatings on postharvest of cut flowers. We evaluated the effect of different concentrations of natural coating based on hydroxypropyl methylcellulose (HPMC) and beeswax (CA) on postharvest of cut roses. White rose cultivar ‘Avalanche’ obtained from commercial production at the bud stage were used. The coating was prepared by the combination of the hydrophilic phase (HPMC) and the lipid phase (CA) suspended in water, resulting in 50g lipids / 100g emulsion. The emulsion was sprayed on the flowers in different volumes: 0 (distilled water); 1.5; 3.0 and 4.5 mL rose-1. The roses were maintained at 20 ± 1 °C and RH> 70% for 9 days for physiological analysis and 12 days for vase life. Data were collected every 3 days for accumulated of fresh mass, water absorption, relative water content (RWC), membrane stability index (MSI) and vase life. The application of 3.0 mL/rose of the coating resulted in higher RWC and MSI throughout the storage time. We conclude that the use of a natural coating of HPMC/beeswax sprayed at 3.0 mL / rose increased the vase life of the ‘Avalanche’ rose by 2 days.

Edible coatings based on hydroxypropyl methyl cellulose and beeswax in pinecone

“…In order to extend the post-harvest life of these fruits, edible coatings are recommended because the effects resulting from metabolic processes are delayed without changes in the physiology of the fruit (Ambika et al, 2019). The filmogenic solution based on hydroxypropyl methyl cellulose (HPMC) is composed of cellulose ethers, beeswax, (lipid barrier to water vapor), stearic acid (emulsifier), and glycerol (higher elasticity), present a high potential in aroma retention, acts as a barrier to oxygen, minimizing the rate of respiration, water loss and enzymatic browning (Pinsetta Junior et al, 2019).…”