National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was conducted during 2017-18 to prolong the post-harvest life of tinted tuberose by using food dyes in combination with floral preservatives. The experiment was conducted in a completely randomized block design (factorial) with three replications and 24 (2×3×4) treatments viz., Factor A: Duration of dipping (H1 – 2 hours, H2 – 3 hours), Factor B: Food dyes (D1 – Orange Red, D2 – Apple Green, D3 – Lemon Yellow), Factor C: Floral preservatives (T1 – no preservatives, T2 – Sucrose (2%) + Citric acid 300ppm, T3 – Sucrose (2%) + Aluminium Sulphate 200ppm, T4 - Sucrose (2%) + HQS 200ppm). The results showed that dipping the spikes in Apple green 3% + sucrose 2% + HQS 200 ppm for 2 hours was the best treatment in terms of maintenance of fresh weight, opened florets, vase life and acceptability. It also revealed that sucrose 2% + aluminum sulphate treatment was found better after sucrose 2% + HQS 200ppm. However, sucrose 2% + aluminum sulphate showed a maximum diameter of florets as compared to sucrose 2% + HQS 200ppm. Among food dye, apple green 3% showed the best result as compared to the other two.
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