Value addition of tuberose (Polianthes tuberosa l.) spikes by tinting with different edible dyes.

Abstract

A series of experiments were conducted to evaluate the influence of colouring agents on vase life of cut spikes of two tuberose cultivars viz., Mexican Single and Pearl Double. The experiment was laid separately for both the cultivars. Treatments consisted of six different edible dyes viz., Tartrazine, Sunset yellow + Carmosine, Tartrazine + Brilliant blue, Tartrazine + Carmosine + Sunset yellow, Royal blue and Brilliant blue at three different concentrations (0.5%, 1 % and 1.5 %). Various colouring agents successfully induced colour in the cut spikes without affecting their vase life. Results obtained in colour retention at the end of vase life indicated that higher time of immersion (24 hours) and maximum concentration (1.5 %) allowed more dye to be translocated throughout the flower spike. In all treatments, there was no adverse significant effect of dye concentration, time of immersion and combination of both factors on the vase life and quality of tuberose cut spikes