Conservação pós-colheita de inflorescências de boca-de-leão (Antirrhinum majus L.) em relação à condição hídrica das hastes / Postharvest of snapdragon inflorescences (Antirrhinum majus L.) in relation to water status

AUTOR(ES)

Luciana Marques Vieira

DATA DE PUBLICAÇÃO

2008

RESUMO

This work had the goal to evaluate the uptake of different vase solutions in cut Antirrhinum majus L. and the transpiration of them submitted to the solutions; estimate the length of time to vascular occlusion after dry storage; to determine the location of vascular blockage; evaluate the effect of hydration after transport and after dry storage on the postharvest life of cut snapdragon. The inflorescences were selected by size and distributed at random design. It was evaluated the relative water content, fresh mass variation and longevity. The rate of vase solution uptake and transpiration by the stems were higher in the first 24 hours, being the Flower which promoted 74.3% higher effect than distilled water and 87.8% bigger than the solution containing 8-HQC, sucrose and citric acid. After 24 hours, the rates were reduced and had little variation until the end of the vase life of the inflorescences. In dry stored flowers it was observed that the vascular blockage was linearly proportional to the stress, occurring in less than 2 cm from the base of the stem. The vase solution containing 8-HQC, sucrose and citric acid promoted higher vase life to the inflorescences (7 days), followed by Flower (5 days); the use of hot or cold water for hydration did not prolong the vase life or kept the flower quality. The cold dry storage was efficient in prolonging the flower longevity, increasing the period for commercialization, in particular if associated to the use of vase solution containing 8- HQC, sucrose or citric acid after the storage, except of stored up to 6 days, where the behavior was similar to the Flower solution. The cold storage and the vase solutions were efficient in prolonging the inflorescence vase life of snapdragon.

ASSUNTO(S)

cold storage perda de água fisiologia vegetal armazenamento refrigerado soluções conservantes the vase solutions

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