Storage of cut Heliconia bihai (L.) cv. Lobster Claw flowers at low temperatures

Abstract

The postharvest conservation of cut Heliconia flowers is an important factor to the success of commercialization, especially with regard to exportation. In the present study, the maximal storage time of cut inflorescences of Heliconia bihai cv. Lobster Claw at two different temperatures (12 and 19 °C) was evaluated and compared to laboratory conditions (25 °C, control treatment). Changes in visual quality, fresh weight and bract color (L*, a* and b*) were determined. The visual quality of the inflorescences and fresh weight decreased with time in all treatments. Symptoms of chilling injury were observed on the inflorescences stored at 12 °C for six and eight days. Bract color was not affected by temperature, storage time or the senescence process. The results indicate that a temperature of 12 °C is not recommended for a storage time longer than four days, whereas 19 °C can be used for a storage time of up to eight days for cut inflorescences of H. bihai cv. Lobster Claw.Key words: chilling injury, colorimetry, senescence, tropical flower, vase life Armazenamento de hastes florais de Heliconia bihai (L.) cv. Lobster Claw em baixa temperatura RESUMO A conservação pós-colheita de flores de corte de Heliconia é fator relevante para o sucesso da comercialização, principalmente para a exportação. Neste estudo, o período máximo de armazenamento de hastes florais de Heliconia bihai cv. Lobster Claw, foi avaliado em duas diferentes temperaturas (12 e 19 °C) e comparado com as condições de laboratório (25 °C, tratamento controle). As variáveis avaliadas foram: qualidade visual, massa de matéria fresca e a coloração das inflorescências (L*, a* e b*). A qualidade visual das inflorescências e a massa de matéria fresca de todos os tratamentos reduziram ao longo do tempo. Sintomas de injúria por frio foram observados nas inflorescências armazenadas a 12°C, durante seis e oito dias. A coloração das brácteas não foi afetada pela temperatura, período de armazenamento nem pelo processo de senescência. Os resultados indicam que a temperatura de 12 °C não é recomendada para armazenar hastes florais de Heliconia bihai cv. Lobster Claw por um período maior que quatro dias. A temperatura de 19 °C pode ser usada para armazenar hastes florais por um período de até oito dias.Palavras-chave: injúria por frio, colorimetria, senescência, flor tropical, vida em vaso

Durabilidade pós-colheita de Heliconiaceae avaliada em ambientes controlados no estado de Mato Grosso, Brasil

“…The storage of flower stalks was tested in three treatments in a cold chamber, for a period of up to 21 days, at temperatures of 14, 18 and 22 ºC and a relative humidity of 80% (Costa et al, 2011). The control treatment under laboratory conditions was run at a mean temperature of 26 ºC and relative humidity of 50% to 55%.…”

“…The flower stalks cooled to the different temperatures in a cold chamber were packed in a cardboard box (adapted to the stem size) lined with bubble wrap (COSTA et al, 2011).…”

“…Postharvest evaluations of H. psittacorum and H. densiflora inflorescences subjected to cold chamber and control (laboratory conditions) treatments were performed every three days. The following four-grade scale was used, as proposed by Costa et al (2011), with modifications.…”

“…For the fresh weight percentage (FW), five stems per plot with four replications were used. The initial percentage of the flower stalk weight was considered 100%, based on which the subsequent values until disposal were determined (COSTA et al, 2011).…”

“…are promising tropical species for the market of ornamental plants, with desirable characteristics as cut flowers, in view of the beauty of the bracts that have a high diversity of colors and forms, an exotic appearance, postharvest durability, aside from a wide consumer acceptance (Loges et al, 2005). The ornamental plant market daily needs a diversity of tropical flowers that meet the consumer demands, aiming at minimized losses and maintenance of the product quality (Costa et al, 2011).…”