Extending the shelf life of edible flowers with controlled release of 1-methylcyclopropene and modified atmosphere packaging.

@article{Kou2012ExtendingTS,
  title={Extending the shelf life of edible flowers with controlled release of 1-methylcyclopropene and modified atmosphere packaging.},
  author={Liping Kou and Ellen R Turner and Yaguang Luo},
  journal={Journal of food science},
  year={2012},
  volume={77 5},
  pages={
          S188-93
        }
}
Edible flowers have great sensory appeal, but their extremely short shelf life limits their commercial usage. Postharvest 1-methylcyclopropene (1-MCP) treatment is used to counter ethylene activity and delay senescence in fresh produce; however, its potential application in edible flowers has not been tested. The objective of this study was to investigate the effect of 1-MCP treatment with modified atmosphere packaging (MAP) on the shelf life of edible flowers. Freshly harvested carnations and… 
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TLDR
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We evaluated and optimized the effects of an alternative pre-harvest application of the non-toxic ethylene action inhibitor 1-methylcyclopropene (1-MCP)on the physiology and storage life of the cut…
Evaluation of the antimicrobial activity of cinnamaldehyde in the preservation of edible dahlia flowers, under different storage conditions Evaluación del antimicrobiano cinamaldehído en la conservación de flores de dalia comestibles, bajo condiciones diferentes de almacenamiento
TLDR
In general, phenolic compounds and antioxidant capacity remained unchanged during storage, however, further studies are needed to improve control of pathogenic microorganisms in this commodity.
Phytonutritional Content and Aroma Profile Changes During Postharvest Storage of Edible Flowers
TLDR
T. lemmonii was the most interesting species with the longest shelf-life due to its phytonutritional and aromatic constituents and for the first time, the volatile compounds have been identified in the four species.
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Effects of Salinity on Tagetes Growth, Physiology, and Shelf Life of Edible Flowers Stored in Passive Modified Atmosphere Packaging or Treated With Ethanol
TLDR
The results have shown that short-term exposure to salinity and/or ethanol is able to achieve higher carotenoids and anthocyanins levels and these compounds can be considered as a new source of nutraceuticals.
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References

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TLDR
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