Effect of storage temperature on the quality of edible flowers

Kathleen M. Kelley, Arthur C. Cameron, John A. Biernbaum, Kenneth L. Poff

Research output: Contribution to journalArticlepeer-review

54 Scopus citations


Five species of edible flowers were stored in polyethylene bags at -2.5 to 20°C. Flowers were rated for visual quality each day for 2 weeks on a scale of 1-5 (5 being the highest quality). Viola tricolor L. 'Helen Mount' (viola), V. x wittrockiana L. 'Accord Banner Clear Mixture' (pansy), and Tropaeolum majus L. 'Jewel Mix' (nasturtium) flowers showed similar losses in quality and were all rated a 5 when stored at 0 and 2.5°C after 2 weeks. Borago officinalis L. (borage) stored at 0-5°C were marketable, rated a 3 or higher, after 1 week, and those stored at -2.5°C were still marketable after 2 weeks. Phaseolus coccineus L. 'Dwarf Bees' (scarlet runner bean) flowers when stored at 0-10°C were still marketable after 1 week, but were unmarketable after 2 weeks, at any temperature.

Original languageEnglish (US)
Pages (from-to)341-344
Number of pages4
JournalPostharvest Biology and Technology
Issue number3
StatePublished - Mar 1 2003

All Science Journal Classification (ASJC) codes

  • Food Science
  • Agronomy and Crop Science
  • Horticulture


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