Effect of edible dyes on value addition and post-harvest life of tuberose spikes

Abstract

Tuberose is one of the most imperative bulbous crops with white fragrant florets, used for loose as well as cut flowers. All the commercial varieties have white colour flower only which is limiting factor in its popularity and marketing. By using edible dyes this issue may be solved for getting higher price in market as well as consumers satisfaction. An investigation was carried out to study the effect of food dyes on value addition and post harvest life of cut spikes of tuberose cv. Local Double in completely randomized design with factorial concept consisting thirty-six treatment combinations and one absolute control. Different treatments of food dyes and immersion time considerably induced colour in tuberose spikes without affecting postharvest life. The results revealed that 4% lemon yellow food dye with one hour immersion of tuberose cut spikes was found best in improving vase life (6.02 days), floret diameter (3.29 cm), opening of florets (49.66%) and visual appearance with minimum physiological loss in weight (16.91 % and 34.04 % at second and fourth day, respectively). Tinted tuberose cut spikes aids higher net return than white flowers, which will benefit farmers in fetching good prices.

Keywords

• Cut spike
• food dyes
• immersion duration
• postharvest life
• tinting
• tuberose