INFLORESCENCE DURABILITY OF Alpinia purpurata var. RED GINGER, TREATED WITH SUCROSE SOLUTION

Authors

  • Luciana Domingues Bittencourt Ferreira Agência Goiana de Desenvolvimento Rural e Fundiário (AgenciaRural – GO)
  • Talissa de Mello Evangelista UFG
  • Larissa Leandro Pires UFG
  • Fábio Vieira de Castro UFG
  • Joana Maria Monteiro Lopes da Silva UFG

Keywords:

Postharvest, cut flowers, conservation

Abstract

The objective of this study was to evaluate the effects of sucrose in the inflorescence durability of Alpinia purpurata var. Red Ginger. The experimental design was completely randomized, with five treatments and four replications. Three inflorescences (40 cm length) were used for each replication. The evaluated treatments were different sucrose concentrations (0%, 2%, 4%, 6%, and 8%) applied as pulsing solution. The experiment was conducted at room temperature and natural light. It was possible to conclude that the use of these solutions for preserving the A. purpurata inflorescence quality, under this experiment conditions, was not satisfactory as compared to the control treatment.

KEY-WORDS: Postharvest; cut flowers; conservation.

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Published

2008-09-15

How to Cite

FERREIRA, L. D. B.; EVANGELISTA, T. de M.; PIRES, L. L.; CASTRO, F. V. de; SILVA, J. M. M. L. da. INFLORESCENCE DURABILITY OF Alpinia purpurata var. RED GINGER, TREATED WITH SUCROSE SOLUTION. Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 38, n. 3, p. 164–168, 2008. Disponível em: https://revistas.ufg.br/pat/article/view/4792. Acesso em: 29 nov. 2024.

Issue

v. 38, n. 3, Jul./Sep. 2008

Section

Research Article

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