Vol. 11, Issue 5 (2022)

Author(s):
G Jyothi, Dr. A Girwani, Dr. P Prashanth, Dr. P Saida Naik and Dr. Srinivasa Chary

Abstract:
An experiment was conducted to study the effect of food dyes, lemon yellow, Apple green, Rose pink and Orange red at 3% concentrations and tinting methods Stem absorption, dipping and spraying methods on vase life of gypsophila flowers at Floricultural Research Station, SKLTSHU, Rajendranagar, Hyderabad during 2019-2020 and 2020-2021. The results of the experiment revealed that, quantity of dye uptake (ml), time taken for color absorption, percentage of florets tinted and differed significantly but the interactions due to food dyes and method of absorption did not differ significantly for vase life. However, maximum quantity of dye uptake (ml) was recorded in lemon yellow (9.33) and minimum in rose pink (7.43), time taken for color absorption (hrs.) was maximum (1.26) in rose pink which is on par with orange red (1.25) and minimum in lemon yellow (0.89) which is on par with apple green (0.92), maximum percentage of tinted florets was recorded in lemon yellow (87.11) and minimum in orange red (67.89),maximum vase life (5.00 days) was recorded in lemon yellow and minimum in orange red (4.00 days) which is on par with apple green (4.44 days) and rose pink (4.11 days).Among the different food dyes and methods of absorption, lemon yellow @ 3% by stem absorption had shown best vase life of gypsophila flowers.