Home > Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007 > ROLE OF ASCORBIC ACID ON VASE LIFE OF RED GINGER (ALPINIA PURPURATA (VIEILL.) K. SCHUM)

Articles

ROLE OF ASCORBIC ACID ON VASE LIFE OF RED GINGER (ALPINIA PURPURATA (VIEILL.) K. SCHUM)

Article number

804_39

Pages

287 – 290

Language

English

Abstract

Role of ascorbic acid on vase life of red ginger flowers was investigated.
The respiration and ethylene production in red ginger flower were significantly different higher during the vase period (P≤0.05). Flowers held in 0.1% ascorbic acid had the lowest respiration rate while the respiration rate of untreated (control) flowers was the highest and reached the peak in the day of senescence.
Besides, treatment of 0.1% ascorbic acid had consistent ethylene production throughout experimental period, contrast to the untreated flowers, which the ethylene production increased and reach the peak in the day of senescence.
No significant differences in fresh weight and water uptake were observed among treatments.
However, vase life of the flowers treated with ascorbic acid was significantly longer than that of untreated (control) flowers (P≤0.01). Flowers held in 0.1% ascorbic acid had the longest vase life (11.6 d) while the vase life of control flowers was shortest (8 d).

Publication

Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007

Authors

P. Ieamtim, M. Buanong, S. Kanlayanarat

Keywords

ascorbic acid, postharvest quality, red ginger, vase life

Full text

https://doi.org/10.17660/ActaHortic.2008.804.39

Online Articles (96)

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Xing Liu | Qiang Fang | Sicong Zheng | I. Cosic

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26. EFFECT OF DIFFERENT PRE-HARVEST CONDITIONS ON THE POSTHARVEST KEEPING QUALITY OF CUT GERBERA

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C. Chawengkijwanich | Y. Hayata

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M. Vanndy | B. Buntong | A. Acedo Jr. | K. Weinberger

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J. Poubol | T. Puthmee | S. Kanlayanarat

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P.B.E. Siew | L.T. Lam-Chan

86. PHYSIO-BIOCHEMICAL CHANGES IN LETTUCE STORED AT AMBIENT TEMPERATURE WITH PRIOR STORAGE AT LOW TEMPERATURE

D. Chandra | T. Matsui | H. Suzuki | Y. Kosugi | A.K.M. Shameem Alam

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88. EFFECT OF STORAGE TEMPERATURE ON PEEL COLOR AND PHYSIOLOGICAL CHANGES OF LONGKONG FRUIT (AGLAIA DOOKKOO GRIFF)

I. Lichanporn | V. Srilaong | C. Wongs-Aree | S. Kanlayanarat

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P. Fuggate | C. Wongs-Aree | K.L. Kyu | S. Kanlayanarat | S. Noichinda

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H.T. Lin | L. Chen | Y.M. Jiang

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M.A. Rahim | M.A. Kabir | M.A. Hossain | F. Islam | N. Naher

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T. Durstberger | H.R. Bolhàr-Nordenkampf | M.H. Meister | J. Zahrl

93. ELECTRICAL IMPEDANCE SPECTROSCOPY INVESTIGATION ON CUCUMBER DEHYDRATION

Xing Liu | Qiang Fang | Sicong Zheng | I. Cosic | Peng Cao

94. STUDY OF PROGRAMMED HYPOBARIC STORAGE OF ‘CUIGUAN’ PEARS

95. ROLE OF QUALITY MANAGEMENT IN STRATEGIC PLANNING OF HUNGARIAN PRODUCERS’ ORGANIZATIONS (POs)

K. Takács-György | Z. Horváth | I. Takács

96. EXAMINATION OF VOLATILE PATTERNS OF FRUIT AND VEGETABLES USING A NON-TARGETED ANALYSIS APPROACH

D. Ulrich | T. Nothnagel | K. Olbricht