Postharvest of edible flowers

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.摘要 本研究旨在评估不同种类可食用花卉采后阶段的理化性质变化。研究选取浅色、深色角堇（Viola cornuta）、三色堇（Viola tricolor）、金鱼草（Antirrhinum majus）、中国石竹（Dianthus chinensis）以及孔雀草（Tagetes patula）的花材，将其包装后置于BOD型冷藏柜中，培养条件设置为5±1℃、相对湿度90%~95%。每两天测定一次鲜重损失率、采用等级评分法评价的外观品质与总采后寿命；并分别在采收时及采后寿命结束时，测定总可溶性固形物（SS）含量、可滴定酸度（TA）、SS/TA比值及pH值。结果显示，浅色角堇、三色堇与中国石竹的总可溶性固形物含量显著升高；采后阶段结束时，浅色角堇、三色堇、金鱼草及中国石竹的可滴定酸度显著降低；仅孔雀草的pH值出现显著上升。本研究涉及的可食用花卉商业寿命较短，为4~10天，而其最长总采后寿命可达6~14天。