SciELO - Scientific Electronic Library Online

 
vol.29 número3Papa chilena, el vodka y su influencia en la Segunda Guerra Mundial: frente ruso índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

Compartir


Idesia (Arica)

versión On-line ISSN 0718-3429

Resumen

DE LA RIVA MORALES, Fernando. Cut flowers postharvest and environment. Idesia [online]. 2011, vol.29, n.3, pp.125-130. ISSN 0718-3429.  http://dx.doi.org/10.4067/S0718-34292011000300019.

It has been determined that a third of the life of cut flowers is influenced by pre-harvest environment, while the remaining two thirds for the management and the conditions after cutting. The transport of flowers over long distances has increased because countries like Kenya, Zimbabwe, Australia, Chile, Thailand, South Africa, Poland, India and China, have gone into production and have extensive flower for export programs, however distant from the main centers of trade and consumption as the United States of America, Europe and Japan. This implies the need to develop technologies to maintain the quality of cut flowers, such as low temperature storage, the use of chemical preservatives and biocides as chlorine, ethylene inhibitors (TSA), the main element that causes ripening and senescence of flowers and fruit, or the use of mechanical techniques such as cutting the stems under water, immersion in citric acid or water containing commercial products or Pokon, Florissima, among others. The quality of floral products demanded by European consumers is extremely high quality standards of the European Union are defined in the standard 316/68 laying down minimum requirements for cut flowers. This paper analyzes the causes of the senescence of cut flowers and clean preservatives to prolong their vase life as environmentally.

Palabras clave : senescence; preservatives; contamination; health.

        · resumen en Español     · texto en Español     · Español ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons