Water Balance in Cut Anthurium Flowers in Storage and Its Effect on Quality

Sankat, Clement K.; Mujaffar, Saheeda

doi:10.17660/actahortic.1994.368.86

Cited by 25 publications

(23 citation statements)

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“…Individual flowers were exposed to ethanol treatment continously by placing them into a graduated measuring cylinder with 20 ml test solutions. 'Parafilm' (American National Cam™) was wrapped around the stem and over the top of the measuring cylinder to restrict water loss to the flower only (Sankat & Mujaffar 1994). Vase life was evaluated under standard environmental conditions (temperature 20 + 1°C, day length 12 h (0700-1900 h), cool-white fluorescent light with 15 ^moles m^s" 1 light intensity, relative humidity ranging from 40 to 60%) .…”

Section: Methodsmentioning

confidence: 99%

“…Senescence of cut flowers is induced by several factors, e.g., water stress (Sankat & Mujaffar 1994), carbohydrate depletion (Ketsa 1989), micro-organisms (Witte & Van Doom 1991), and ethylene effects (Wu et al 1991). When ethylene is involved in carnation senescence, it is produced in a climacteric surge followed by in-rolling of petals termed climacteric senescence.…”

Section: Introductionmentioning

confidence: 99%

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Influence of ethanol on climacteric senescence in five cultivars of carnation

Pun

Rowe

Rowarth³

et al. 1999

New Zealand Journal of Crop and Horticultural Science

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The effects of ethanol on carnation (Dianthus caryophyllus L.) cut flowers were studied by treating five cultivars ('Yellow Candy', 'Sandrosa', 'Francisco', 'White Candy', and 'Iury') with up to 8% ethanol solution and measuring vase life, solution uptake, delay in bud opening of flowers, and ethylene production. Treatment with 4 or 6% ethanol increased the vase life of 'Yellow Candy', 'White Candy', and 'Iury', but not of 'Sandrosa' or 'Francisco'. Cultivars showed variable response to ethanol treatment with regards to uptake of solution, vase life increment, and delay in bud opening. The highest increment in vase life after flower opening with 4% ethanol was for 'Yellow Candy', where the vase life doubled. Total ethylene production in untreated † Corresponding author. H98044 Received 22 September 1998; accepted 9 December 1998flowers varied according to cultivars; treatment with 4% ethanol inhibited ethylene production as well as sensitivity to ethylene. 'Yellow Candy' was the most sensitive to ethylene and most responsive to ethanol; 'Sandrosa' was the least sensitive to ethylene and least responsive to ethanol treatment. The effectiveness of ethanol in extending vase life correlated closely with the longevity, ethylene production, and ethylene sensitivity of each cultivar.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of ethanol on climacteric senescence in five cultivars of carnation

Pun

Rowe

Rowarth³

et al. 1999

New Zealand Journal of Crop and Horticultural Science

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“…Hasat işlemini takip eden süreçteki bu bozulmaların önüne geçilebilmesi için hasat sonrası meyve ve sebzelerin tarla sıcaklığından depolama sıcaklığına kadar hızla düşürülmesi yani "ön soğutulması" gerekmektedir (Sankat & Mujaffar 1999;Wang & Sun 2001;Brosnan & Sun 2003;Alibaş & Okursoy 2009). …”

Section: Introductionunclassified

Enginarın basınçlı havayla, suyla ve vakumla ön soğutulmasının depolama koşullarındaki kalite parametreleri üzerindeki etkisinin belirlenmesi

Alibas

Okursoy²

2016

Tarım Bilimleri Dergisi

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ÖZETBu çalışmada, havayla, suyla ve vakumla ön soğutma yöntemleri kullanılarak 5±0.005 kg ağırlıkta tartılarak kasalara yerleştirilen enginarların tarla sıcaklığı olan 23.5±0.5 °C'den depolama sıcaklığı olan 1 °C'ye kadar soğutulması sağlanmıştır. Ön soğutma zamanı en kısa olan soğutma yöntemi 35 dakika ile vakumla ön soğutma yöntemidir. Bunu sırasıyla 58 dakika ile suyla ve 135 dakika ile havayla ön soğutma yöntemleri izlemiştir. Ön soğutma sistemleri enerji tüketimleri açısından incelendiğinde ise en az enerji tüketimi 0.38 kWh değeri ile vakumla ön soğutma sisteminde saptanmıştır. Bunu sırasıyla 0.65 kWh değeri ile suyla ve 0.84 kWh değeri ile de havayla ön soğutma sistemleri izlemiştir. Sistemlerin tükettikleri güç açısından yapılan değerlendirmeye göre en az gücün 0.37 kW değeri ile basınçlı havayla ön soğutma sistemi olduğu, bunu sırasıyla 0.48 kW değeri ile suyla ve 0.65 kW değeri ile vakumla ön soğutmanın izlediği belirlenmiştir. Ön soğutma işlemleri sonunda suyla ön soğutulmuş ürünlerde % 2.83 oranında bir ağırlık artışı gözlemlenmiştir. Buna karşın basınçlı havayla ve vakumla ön soğutulmuş enginarlarda ise soğutma işlemi sonrasında sırasıyla % 1.03 ve % 1.88 oranında ağırlık azalması meydana geldiği saptanmıştır. Basınçlı havayla, suyla ve vakumla ön soğutulmuş ve hiç ön soğutulmamış (kontrol) enginarlar kontrollü atmosfer odasında 30 gün, oda koşullarında ise 15 gün boyunca bekletilmiş ve meyve eti sertliği, ağırlık kaybı, bozulma oranı ve genel görünümleri açısından değerlendirilmiştir. Buna göre enginarlarda kalite parametreleri açısından en uygun ön soğutma yönteminin havayla ön soğutma olduğu; bunu sırasıyla vakumla, kontrol koşullarında ve suyla ön soğumanın izlediği saptanmıştır.

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“…Since cauliflower deteriorates very quickly soon after harvest, it should be stored immediately after they are harvested (Al-Harahsheh et al, 2009;Alibas, 2014). Therefore, it is of great importance to chill cauliflower immediately following harvest focusing on maintaining its quality and increasing sales (Brosnan & Sun, 2003;Sun & Wang, 2004;Wang & Sun, 2001;Sankat & Mujaffar, 1999). Precooling is the fastest cooling method after harvest of agricultural products.…”

Section: Introductionmentioning

confidence: 99%

Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): Part II. Determination of quality parameters during storage

Alibas¹,

Köksal²

2015

Food Sci. Technol (Campinas)

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Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1°C temperature, 90 ± 5% relative humidity, and 0:21 [(%CD 2 :%D 2 ) -(0:21) control] atmosphere composition. Room conditions (RC) were: 22±1°C temperature and 55-60% humidity. Various quality parameters of the cauliflower heads were assessed during storage (days 0, 7, 14, 21, 28, and 35) under controlled atmosphere and room conditions (days 0, 5, and 10). During storage, weight loss, deterioration rate, overall sensory quality score, hardness, and colour (L, a, b, C and α) were evaluated. In the present study, the strength and quality parameters of cauliflower under CA and RC conditions were obtained. Vacuum precooling was found to be most suitable method before cauliflower was submitted to cold storage and sent to market. Furthermore, the storage of cauliflower without precooling resulted in a significant decrease in quality parameters.

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Water Balance in Cut Anthurium Flowers in Storage and Its Effect on Quality

Cited by 25 publications

References 0 publications

Influence of ethanol on climacteric senescence in five cultivars of carnation

Influence of ethanol on climacteric senescence in five cultivars of carnation

Enginarın basınçlı havayla, suyla ve vakumla ön soğutulmasının depolama koşullarındaki kalite parametreleri üzerindeki etkisinin belirlenmesi

Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): Part II. Determination of quality parameters during storage

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