Standardization of drying techniques for carnation (Dianthus caryophyllus L.) cut flowers

Abstract

Globally dried flowers have gained popularity for their eco-friendly nature, durability and suitability in varied floral arrangement. Aesthetic qualities such as colour, shape, size, texture and shelf life of dried flowers are greatly influenced by variety, harvest stage and dehydration process. Hence this study was taken up with carnation which is an important cut flower. Objectives of this investigation were to find out a suitable variety, harvest stage and dehydration processes for quality dried flowers of carnation and to explore possibilities of using these dried flower suitability in varied floral art. Experiment was carried in vars. Malaga and Dona cut flowers harvested at tight bud, half open and fully open stages. Three dehydration methods tried were, sun, shade and hot air oven. Data on sensory score for aesthetic qualities of carnation dried flowers revealed that var. Malaga received highest sensory score of 3.8 as compared var. Dona (2.7). Among different harvest stages tried fully open stage was found optimum with respect to 4.2 sensory score for dried flower colour, texture and shape as compared to sensory score of 1.5 and 2.7 for tight bud and half open stage dried flower appearance respectively. Significant improvement with sensory score of 4.6 obtained for overall appearance of sand embedded hot air oven dried flowers of var. Malaga as compared to sensory score of 1.2 and 1.7 for sun and shade dried flowers respectively. Maximum sensory score of 4.2 and more than four months of shelf life was obtained for arrangements of these dried flowers in glass and least for wreath (3.2) with shelf life of 25 days