Vol. 10, Issue 7 (2021)

Author(s):
Praveen K, Preetham SP, BC Patil, GK Seetharamu, Kirankumar Gorabal and Sachin Kumar T Nandimath

Abstract:
The present investigation was conducted to assess the influence stage of harvest and storage method on storage quality of the dried rose. The flowers were harvested at different stage viz., just open stage, half open stage and petal intact stage and these flowers were subjected to hot air drying at 50^oC for 42 hours by embedding them in silica gel and stored in transparent and opaque acrylic box. The maximum sensory score for colour (8.36, 8.30, 8.23 and 8.10), shape (8.27, 8.15, 8.02 and 7.98), texture (8.28, 8.19, 8.10 and 7.94) and over all acceptability (8.22, 8.05, 8.03 and 7.89) for dried flower during storage period (0, 30, 60 and 90 DAS) was recorded when half open stage flowers were dried and kept in opaque acrylic box while, it was found to be minimum colour (7.58, 7.39, 7.29 and 7.08), shape (7.50, 7.42, 7.36 and 7.28), texture (7.44, 7.40, 7.13 and 7.08) and over all acceptability (7.35, 7.24, 7.19 and 6.98) when just open stage flower which are kept in transparent acrylic box. The minimum dry weight (1.33, 1.36, 1.38, 1.38 g respectively) and moisture gain per cent (2.13, 3.27 and 3.27% respectively) during storage period (Initial, 30, 60 and 90 DAS) and (30, 60 and 90 DAS) was observed when half open stage flower were kept in transparent acrylic box whereas, the just open stage flower which are kept in opaque acrylic box recorded maximum dry weight (1.78, 1.84, 1.87, 1.87 g respectively) and moisture gain per cent (3.20, 4.80 and 4.96%) during storage period respectively.