Vol. 11, Issue 12 (2022)

A detailed investigation on “Effect of fresh and dry petals of different commercial flowers on Anthocyanin content and sensory evaluation in herbal tea” was carried out during 2021-22 at the Floriculture laboratory, College of Horticulture, Sri Konda Laxman Telangana State Horticultural University. Rajendranagar, Hyderabad-30. The experiment was laid out in Factorial Completely Randomized Design with sixteen treatments and replicated twice. They were evaluated for the Total anthocyanin content and sensory evaluation at period of 0,30,60 days of storage. It was observed that significant variation was recorded in herbal tea due to effect of different commercial fresh and dry petals. The study revealed that among different herbal teas, T₁₃: P₄S₁- Hibiscus tea (freshly prepared, 0-day storage) recorded maximum total anthocyanin content (25.72 mg/L^-1) Whereas, minimum (3.08 mg/L^-1) was recorded in T₈: P₂S₄- Marigold tea (dry petals at 60 days). In respect with organoleptic scoring T₂: P₁S₂- Rose tea (dry petals at 0 days) recorded maximum score in respect with flavor, taste and overall acceptability and T₅: P₂S₁- Marigold tea (freshly prepared, 0-day storage) showed enhanced colour among other treatments.