Evaluation of tinting induced changes in post harvest quality attributes of tuberose

Abstract

Tuberose is an ornamental bulbous plant having fragrant waxy white flowers. It has a great economic potential for flower trade but its limited genetic variability for flower colour reduces its market value. In order to add variability in white coloured flowers, spikes can be tinted with food dye. The spikes of tuberose cv. Prajwal were tinted with food dyes namely Lemon yellow, Kesar yellow, Apple green, Raspberry red, Classic blue, Orange red and Rose pink @ 1% alone and supplemented with sucrose (2%) and citric acid (300ppm) for 1 and 2 hrs. Tinting had no adverse effect on vase life and days to opening of basal floret although other quality parameters were affected. Increase in immersion time increased the dye solution uptake, weight of spike, time taken by flowers to loose colour and floret size. Water uptake, transpirational loss, per cent loss in physiological weight declined with increase in immersion time. Based on ratio of water loss to uptake, number of floret drop/spike, time taken to loose colour and per cent of floret opening, the spikes tinted with Apple green and Classic blue dye solution supplemented with sucrose and citric acid were found to have more acceptability than those tinted with Rose pink and Orange red.The value addition in terms of rupees/spike was 2.61 for spikes tinted with Apple green and Classic Blue solution alone and 2.44 in solution supplemented with sucrose and citric acid whereas corresponding values for Orange red and Rose pink tinted spikes were respectively 1.96 and 1.84.Thus, tinted spikes will not only add to the variability of colour but will also serve as a value added product to add incentives to farmer’s income.