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Avaliou-se a perda de massa pós-colheita de flores de capuchinha, em experimento conduzido no Laboratório de Bioquímica da UFMS, em setembro de 2004. Flores das cores vermelha e amarela foram imersas durante trinta minutos em água, ácido ascórbico a 2% e 4%, cloreto de cálcio a 2% e 5% e sacarose a 5% e 10%, e armazenadas com e sem o uso de filme de PVC em câmara fria a 5ºC±2ºC. Foi analisada a perda de massa fresca, utilizando-se o delineamento inteiramente casualizado em fatorial 2 x 2 x 7, com três repetições (8 flores por bandeja) e as médias comparadas pelo teste de Tukey, a 5% de significância. A longevidade média das flores de capuchinha foi de oito dias para as flores acondicionadas na embalagem de PVC e armazenadas em câmara fria, enquanto as flores não acondicionadas apresentaram-se murchas a partir do segundo dia. Os tratamentos químicos, nas concentrações estudadas, não beneficiaram a conservação pós-colheita das flores da capuchinha. The post-harvest behavior of nasturtium flowers was evaluated using sucrose, ascorbic acid and calcium chloride which were associated or not with polyethylene pack and stored under refrigeration. This work was carried out in a biochemical laboratory, in Dourados, Mato Grosso do Sul State, Brazil. Red and yellow flowers were immersed during thirty minutes in water, ascorbic acid at 2% and 4%, calcium chloride at 2% and 5% and sucrose at 5% and 10%, and then stored with and without package in a refrigerated chamber at 5°C ±2°C. The trial was carried out in a complete randomized experimental design in a 2 x 2 x 7 factorial scheme with three replications (8 flowers/tray). Nasturtium flowers stored with package in refrigerated chamber last for eight days, while flowers kept at environmental conditions withered after the second day. Treatments with ascorbic acid, calcium chloride and sucrose did not benefit post-harvest conservation of nasturtium flowers

Perda de massa de flores de capuchinha após armazenamento