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Year : 2022, Volume : 14, Issue : 2
First page : ( 204) Last page : ( 207)
Print ISSN : 0975-2315. Online ISSN : 2394-4471. Published online : 2022 December 18.
Article DOI : 10.5958/2394-4471.2022.00039.9

Effect of food dye in tinting techniques in cut flowers Asiatic Lilium cv. Navona

Hatibarua Preeti1, Devi Ningombam Sushma1,*

1Department of Horticulture, Assam Agricultural University, Jorhat-785 013, (Assam), India

*Ningombam Sushma Devi (Corresponding author) sushma.devi.adj19@aau.ac.in

Online Published on 18 March, 2023.

Received:  17  ,  2022; :  10  ,  2022; Accepted:  10  ,  2022.

Abstract

An experiment was conducted in Horticultural Research Station, Assam Agricultural University, Kahikuchi, Guwahati, Assam to increase the economic value and aesthetic appeal of white-colored Asiatic Lilium (Lilium auratum) cut flowers. The treatments consisted of five ISO certified synthetic food dyes viz., Raspberry Pink, Orange, Green, Yellow, and Chocolate-10 prepared in 12% concentration, and control (distilled water). The stem ends of Asiatic Lilium cv. Navona cut spikes (white flowers) were continuously dipped in the dye solution till the petal fell to observe the color intensity, flower quality, and vase life. The original white color of Asiatic Lilium cv. Navona as well as the developed flower colors were compared with the Royal Horticultural Society Colour Chart, and color intensity was coded. The white color of the lower portion of petals was coded as 157A (Pale Yellow Green A of Green White Group 157), while the edges, tips of petals, and streaks on the base color were coded White NN155C. Intense and aesthetically appealing colors were developed on the flowers: N57Aand N57B (with Raspberry Pink) C1and A152 (with Yellow), 164D and N163(Orange ), 140B and 140A (with Green). The low color intensity with color codes 150D and 152D was developed using Chocolate-10 food dye. It can be concluded that among the food colorants, immersing the cut ends of Asiatic lilium cv. Navona in 12% Raspberry Pink and Green resulted in total dye uptake (26.0 and 25.5 ml per stem, respectively), and longer vase life (11.78 and 11.45 days, respectively). Based on visual aesthetic appeal (rating 1-9) all the colors were awarded high scores (7.4 to 8.75), except Chocolate-10 food dye (4.0).

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Keywords

Asiatic Lilium, Colour retention, Tinting, Value addition, Vase life.

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