ISHS Acta Horticulturae 1060: X International Symposium on Postharvest Quality of Ornamental Plants
ORNAMENTAL POTENTIAL AND POSTHARVEST OF BACCHARIS UNCINELLA D.C. |
| Authors: | G.B. Tognon, W. do Amaral, R.P. Bolzan, F.L. Cuquel |
| Keywords: | consumers preference, cut foliage, floral arrangement, native plants, new crops, vase life, vase solutions |
| DOI: | 10.17660/ActaHortic.2015.1060.18 |
| Abstract:
Natural ecosystems exposed to anthropic pressure may induce many plant species to extinction, even before their potential uses can be assessed. One way to preserve these species is to introduce them into the flower market. In addition, using these native species leads to a market that is always eager for new items and more competitive. Thus, the aim of this study was to determinate the ornamental potential of the native species Baccharis uncinella (Asteraceae), as cut foliage. Preliminary studies characterized the senescence process, as well as evaluate the effects of vase solutions on stems longevity. In order to determinate the ornamental potential of B. uncinella stems were evaluated by florists regarding quality. For senescence characterization stems were collected and kept in water, being evaluated daily in regard to stem bending. At every three days loss of turgidity and color changing (by three dimensional color system CIE L* a*b*) were determined. In addition, different vase solutions were tested: water, sucrose (4%), HQS (8-hydroxyquinoline sulfate) (200 mg L-1), calcium chloride (2%), sanitizing agent – Frexus® (calcium oxychloride) (1%), and three pulsing solutions for 12 h: sucrose (4%) + HQS (200 mg L-1), sucrose + calcium chloride (2%), and sucrose (4%) + HQS (200 mg L-1) + calcium chloride (2%). Stem bending was daily evaluated and change of color was evaluated at every two days. B. uncinella stems were considered to have a high potential use as cut foliage, for table arrangements, party/event arrangements, bouquets and ikebana arrangements. The stems presented 12 days of vase life, without using any preservative solution. | |
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