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Title: Starch and total soluble sugar content in torch ginger postharvest
Other Titles: Amido e açúcares solúveis totais em pós-colheita de inflorescências de bastão-de-imperador
Keywords: Etlingera elatior
Tropical flowers
Issue Date: Dec-2018
Publisher: International Society for Horticultural Science (ISHS)
Citation: MATTOS, D. G. et al. Starch and total soluble sugar content in torch ginger postharvest. Ornamental Horticulture, [S.l.], v. 24, n. 4, p. 435-442, Oct./Dec. 2018. DOI: 10.14295/oh.v24i4.1205.
Abstract: Floral opening stage during harvest and use of postharvest techniques, such as inflorescence coating with carnauba wax, may influence quality maintenance for commercialization. The aim was to evaluate the carbohydrate content of torch ginger inflorescences harvested at two different opening stages and treated with different concentrations of carnauba wax. The inflorescences were harvested with semi-open (basal bracts beginning their expansion process) and open bracts (fully expanded basal bracts and opening of the smaller bracts on interior of the inflorescence) and received the application of carnauba wax at concentrations of 0.75%; 1.5% or 3.0%, in addition to a control treatment, without wax application. After the treatment, the floral stems were maintained at 16 and 21 oC for 20 days. During the storage period, five bracts samples (external and internal bracts separately - in open inflorescences, external and internal bracts together - in semi-open inflorescences) were carried out every three days for evaluation of total soluble sugars and starch content. Contents of total soluble sugars and starch differed between the different types of bracts collected and throughout the storage period evaluated, and could indicate a remobilization of reserves. The concentration of 3.0% carnauba wax induced higher total soluble sugar content. However, this content does not affect the longevity of torch ginger at the two evaluated floral opening stages.
Appears in Collections:DAG - Artigos publicados em periódicos

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