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Articles

PRESERVING FRESH FLOWERS WITH NATURAL PIGMENTS AND TEXTURE

Article number

804_56

Pages

391 – 396

Language

English

Abstract

Methods for preserving fresh flowers with natural pigments and texture are reported.
Petals were dehydrated by various dehydration treatments, and then petal physical properties were determined by observing the petal sections and epidermal cells under a microscope.
Most pigments leached out of the petal, but some diffused and were retained in the petals of a preserved flower.
Although pigments were lost in preserved flowers prepared by the conventional methods, it was possible to prepare processed flowers with natural pigments similar to those of fresh flowers using appropriate solvents.
Appropriate solvents were chosen from different normal monohydroxy alcohols and polyols on the basis of their structural formula.
The results show that processed flowers with natural pigments and texture can be made using normal monohydroxy alcohols and lateral chain diols.
Such processed flowers are similar to fresh flowers because of their natural pigmentation and textures are retained.

Publication

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

Authors

H. Ito, T. Hayashi, M. Hashimoto, K. Miyagawa, S. Nakamura, S. Yazawa

Keywords

Full text

https://doi.org/10.17660/ActaHortic.2008.804.56

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C. Chawengkijwanich | Y. Hayata

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P. Youryon | C. Wongs-Aree | W.B. McGlasson | S. Glahan | S. Kanlayanarat

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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