“EVALUATION OF DUTCH ROSE VARIETIES AND DRYING METHODS ON QUALITY DRIED FLOWER”
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Date
2015-06
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University of Horticultural Sciences, Bagalkot. (College of Horticulture, Bengaluru).
Abstract
An investigation on “Evaluation of Dutch rose varieties and drying methods on quality dried flower production” was undertaken with an objective to evaluate different drying methods viz., hot air oven and air drying and to identify suitable Dutch rose varieties on dried flowers during 2014-15 at Regional Horticultural Research and Extension Centre, UHS Campus, GKVK, Bengaluru.
Drying of flowers in hot air oven took less duration (49.40 hours) with maximum moisture loss (79.83%) than air drying method which was 215.76 hours with maximum moisture loss (67.85%). Rose var. ‘Gold Strike’ dried under hot air oven took less time for drying (48.38 hours), recording least dry weight (2.51 g) with maximum moisture loss (82.56%) followed by var. Taj Mahal (80.47%) when dried with silica gel as an embedding medium.
Experiments conducted to standardize drying temperature showed that variety Gold Strike dried at 45°C under hot air oven took the least time of 39.11 hours compared to other varieties evaluated. However, flowers of ‘Noblesse’ variety dried at 42°C under hot air oven with silica gel as an embedding material recorded least dry weight (0.80 g) with maximum moisture loss (89.91%) and in 62.51 hours. Flowers of ‘Noblesse’ variety tested for sensory scores got highest score for color retention (23.30), texture (21.01) and overall appearance (23.08) which were more acceptable compared to varieties Taj Mahal, Avalanche and Gold Strike. Varietal difference during storage showed, var. Noblesse retained color for longer period followed by Taj Mahal, Gold Strike and Avalanche.