Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 425030
Title On the prediction of the remaining vase life of cut roses
Author(s) Tromp, S.O.; Sman, R.G.M. van der; Vollebregt, H.M.; Woltering, E.J.
Source Postharvest Biology and Technology 70 (2012)aug.. - ISSN 0925-5214 - p. 42 - 50.
DOI https://doi.org/10.1016/j.postharvbio.2012.04.003
Department(s) FBR Fresh Supply Chains
Food Process Engineering
FBR Food Technology
Horticultural Supply Chains
PE&RC
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) vascular blockage - keeping quality - flowers - water - temperature - sucrose - storage - model
Abstract The objective of the present paper was to examine the hypothesis that the time–temperature sum built up during storage and transport at constant as well as stepwise changing temperatures is a good predictor of the remaining vase life of cut roses. Theoretical calculations and graphing of functions showed that the time–temperature sum closely approximated the more common approach to quality loss, involving first order reaction kinetics with an Arrhenius temperature dependency. The time–temperature sum approximation failed at temperatures below 2 °C, especially in the case of long storage times. The time–temperature sum approximation succeeded in the range 2–6 °C. For temperatures above 6 °C, the degree-days model will underestimate the remaining vase life, depending on the storage time. The current experiment confirms these expectations from theory about the performance of the time–temperature sum. In the experiment not only constant storage temperatures but also stepwise changing storage temperatures were applied. Because of its simple principle, the time–temperature sum has practical value, but we are now aware of its limitations.
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