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Please use this identifier to cite or link to this item: http://www.erepo.iihr.ernet.in/handle/123456789/482

Title: Studies on dehydration of orchid flowers
Authors: Rameeza Salma
Guide/Chairperson: Sangama
Keywords: dehydration
orchid flowers
Issue Date: 2010
Year of Submission: 2010
Abstract: Dehydration is an important process of moisture removal to enhance the shelf life and preserve the flower colour, shape, size and texture in natural form. Dried flower quality is depends on flower structure, variety, stage of harvest, time of harvest, desiccants, drying methods and their storage in a suitable packages. Hence the present study was conducted with the objectives of selection of suitable variety with optimum harvest stage, embedding media and drying method for better display quality with longer shelf life of dried flowers of Dendrobium orchid. Dried flowers of Dendrobium orchid var. Sonia-17 had higher sensory score of 22.80, 23.40 and 23.30 for colour, texture and shape respectively as compared to the dried flower sensory score of 15.00 &14.60, 17.00 & 13.00 and 21.20 for colour, texture and shape respectively in vars. Caesar Red and Emma White. Among three harvest stage viz., half opened, ¾th opened and fully opened flowers of Dendrobium orchid var. Sonia-17 dried flower qualities revealed that flowers harvested at ¾th opened stage yielded dried flowers of brighter colour, glossy texture, medium in size with small white centre, having petals and sepals in intact positions exhibiting an attractive shape. Silica gel embedded hot air oven dried flowers obtained a sensory score of 21.00 and 24.00 for colour and shape respectively whereas better texture (22.12) was observed in sand embedded hot air oven dried flowers. Dried flowers stored under dark in an air tight plastic container obtained a sensory score of 19.37 and 21.00 for colour and texture respectively which indicated good keeping quality of above six months. Among various products prepared from dried flowers, floral arrangement in acrylic package obtained a maximum sensory score of 22.40 as compared to dried flower arrangement in bamboo basket and dried labellum greeting card.
URI: http://www.erepo.iihr.ernet.in/handle/123456789/482
University in which they received their degree: University of Agricultural Sciences, Bangalore
Degree Level: M.Sc
Appears in Collections:DIVISION OF POST-HARVEST TECHNOLOGY

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