Cold storage does not affect ascorbic acid and polyphenolic content of edible flowers of a new hybrid of sage

The effect of cold storage was studied on flowers and leaves of a new hybrid of Salvia pot-cultivated in Italy (Sanremo, Liguria). In particular, visual appearance, polyphenols, and ascorbic acid (ASA) levels were evaluated upon 6 days (d) of cold storage (5°C). Results showed as flowers and leaves were not affected by enzymatic browning till 6 d storage. ASA content, which was about 4-fold higher in leaves than in flowers, decreased in leaves (-43%) but not in flowers upon storage. Polyphenolic content was not negatively influenced by the storage in both plant tissues. This is one the first report in which the content of nutraceutical compounds was monitored in edible flowers upon storage. Obtained results indicate as flowers of this new Salvia hybrid are suitable to be merchandised in refrigerated sections of retail store in view of their high shelf life associated with high stability of nutraceuticals.