Shelf-life extending of fresh-cut rose flower using pulse treatment in a tropical environment
S.A, Putri, D. Ismoyowati and M.F.F Affan
Book of Abstracts.International Conference on Quality Management in Supply Chains of Ornamentals. 21-24 February, 2012. Golden Tulip Sovereign Hotel, Bangkok, Thailand.
2012
บทคัดย่อ
Fresh-cut productssuch asfresh-cutrosehave characteristicsofashortshelf-life in a tropical environment, and it can affect the competitiveness of thisproduct in the fresh flower market. To increase this competitiveness, we will apply extending shelf-life of the fresh-cut flower through thepulsetreatment using sucrose and germicide. Inthis research,sixvariations ofpulsetreatments which being tested are P1 (5% sucrose and 20 mg/L AgNO3), P2 (150 mg/L AgNO3), P3 (1,2% sucrose and 0,2 mM Silver Thiosulfat(STS)), P4 (5% sucrose, 20 mg/L AgNO3 and 320 mg/L citric acid), P5 (1,2% sucrose, 0,2 mM STS and warm water (400C)), P6 (5% sucrose, 20 mg/L AgNO3 and 320 mg/L citric acid with warm water (400C)) and those treatments were compared with control. Water content, change of color of flower and texture of stem were also measured for quality parameters of fresh-cut freshness. Furthermore, shelf-life evaluation was measured manually and based on those parameters that mentioned above. The resultsshowedthat water content of the flower that combine with pulsing was decreased slowly compare with the control, texture of stem was firstly decreased just after pulse was applied then increased for several days later and color of flower relatively stable for lightness and redness. Shelf-life of fresh cut flower from these treatments ofP1 to P6 was8days, 6 days, 4days, 6days, 5days, and5days, respectively and for control only 4 days. The longestshelf lifeis8daysobtainedfrom P1 treatment.