Cultivation
Freezing suitability of chrysanthemum
Chrysanthemum L.
For chrysanthemum, this term is not related to food processing of the harvest. It describes either laboratory protocols for meristem cryopreservation to maintain the gene pool or short-term preservation of edible flowers in ice.
In the reference 38 varieties crop Chrysanthemum, where this is mentioned in the description.
In chrysanthemum biotechnology, cryopreservation of apical or axillary meristems is used for long-term storage of genetic material. The process requires a strict protocol including pre-cultivation in sucrose solutions, osmoprotection with glycerol, and the use of specialized vitrification solutions, such as PVS3, to prevent crystallization and toxic effects on the tissues.
In a culinary context for edible species, such as Chrysanthemum coronarium, freezing is used only as a method for short-term preservation of the aesthetic properties of flowers when placed in ice cubes. In this regard, it is important to distinguish between technological freezing suitability and the biological frost resistance of living plants, which determines crop survival in the open field during autumn frosts but has no relation to harvest storage quality.
General information about the subject — on the page Suitability for freezing.
Varieties of Chrysanthemum mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
No varieties yet.