Vol. 11, Issue 4 (2022)

Author(s):
Pavan NR, Laxman Kukanoor, Kirankumar Gorabal, Satish R Patil, Mukund Shiragur and Sumangala Koulagi

Abstract:
An investigation was carried out to study the vase life, colour intensity, moisture content of tinted chrysanthemum, tuberose and Lilium flowers. The experiment comprised of two factors i.e., first one was flowers treated with six food dyes with 5 per cent concentration along with control and with three different time of immersion for 5.00, 7.50 and 10.00 hrs. The results revealed that flowers treated with food dye blue and immersed for 7.50hrs had recorded higher vase life (7.13 days) in chrysanthemum and flowers treated with distilled water (Control) and immersed for 5.00hrs had recorded the higher vase life (7.00 and 6.13 days) in tuberose and Lilium respectively. Maximum mean moisture content (69.64%) was observed in chrysanthemum flowers treated with yellow dye, immersed for 7.50hrs and tuberose and Lilium flowers treated with distilled water immersed for 5.00hrs (65.73 and 59.76%) respectively. With respect to the colour intensity, colour distribution and consumer acceptability the flowers treated with blue, orange and green dyes which were immersed for about 10hrs duration had recorded the higher consumer acceptance. The flowers which were treated with blue, green and orange (3.00, 3.40 and 3.20hrs) (2.50, 3.00 and 2.55hrs) and (1.15, 1.40 and 1.20hrs) were found to absorb the dyes quickly in chrysanthemum, tuberose and Lilium respectively, Thus it can be concluded that tinting with blue, green and orange which were immersed for 10.00hrs duration had gained the maximum consumer preference with bright attractive flowers.