EVALUATION OF DIFFERENT DRYING METHODS AND DESICCANTS ON DRYING QUALITY AND STORAGE OF DUTCH ROSE. Uphade Shital Vishnupant B.Sc. (Agri.

Transcription

1 EVALUATION OF DIFFERENT DRYING METHODS AND DESICCANTS ON DRYING QUALITY AND STORAGE OF DUTCH ROSE BY Uphade Shital Vishnupant B.Sc. (Agri.) MASTER OF SCIENCE (Horticulture) IN FLORICULTURE AND LANDSCAPING DEPARTMENT OF HORTICULTURE COLLEGE OF AGRICULTURE, PARBHANI VASANTRAO NAIK MARATHWADA KRISHI VIDYAPEETH PARBHANI (M.S.) INDIA 2017

2 EVALUATION OF DIFFERENT DRYING METHODS AND DESICCANTS ON DRYING QUALITY AND STORAGE OF DUTCH ROSE BY Uphade Shital Vishnupant B.Sc. (Agri.) DISSERTATION Submitted to Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani in partial fulfilment of the requirement for the Degree of MASTER OF SCIENCE (Horticulture) IN FLORICULTURE AND LANDSCAPING DEPARTMENT HORTICULTURE, COLLEGE OF AGRICULTURE, PARBHANI VASANTRAO NAIK MARATHWADA KRISHI VIDYAPEETH, PARBHANI (M.S.) INDIA 2017

3 Dedicated To. My Beloved Parents, Research Guide and all My Dear Friends For Building Up My Educational Career and Excellent Wishes throughout My life.. Shital Uphade

4 CANDIDATE S DECLARATION I hereby declare that this dissertation Or a part there of has not been previously submitted by me for a degree of any University or Institute Place : Parbhani (UPHADE S.V.) Date : / / Reg.No.2014HT/19M

5 Dr. V.V.Bhagat M.Sc. (Agri), Ph.D(Horti) Assistant Professor, College of Horticulture, Parbhani, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.) CERTIFICATE - I This is to certify that the dissertation entitled EVALUATION OF DIFFERENT DRYING METHODS AND DESICCANTS ON DRYING QUALITY AND STORAGE OF DUTCH ROSE submitted by Miss. UPHADE SHITAL VISHNUPANT to the Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani in partial fulfillment of the requirement for the degree of MASTER OF SCIENCE (HORTICULTURE) in the subject Flouriculture and Landscaping is record of original and bonafide research work carried out by her under my guidance and supervision. It is of sufficiently high standard to warrant its presentation for the award of the said degree. I also certify that the dissertation or part thereof has not been previously submitted for a degree of any university. Place: Parbhani Dr. V.V.Bhagat Date: / / Research Guide &Chairman Advisory Committee

6 CERTIFICATE II This is to certify that the dissertation entitled EVALUATION OF DIFFERENT DRYING METHODS AND DESICCANTS ON DRYING QUALITY AND STORAGE OF DUTCH ROSE submitted by Miss. UPHADE SHITAL VISHNUPANT to the Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani in partial fulfillment of the requirement for the degree of MASTER OF SCIENCE (HORTICULTURE)in the subject of Flouriculture and Landscaping has been approved by the student's advisory committee after viva-voce examination in collaboration with the external examiner. ( ) Dr.V.V.Bhagat External Examiner Research Guide Members of Advisory Committee Dr.V.S.Khandare Dr.S.S.Yadlod Dr.K.S.Gadhe Associate Dean (P.G.) College of Agriculture V.N.M.K.V.Parbhani.

7 Acknowledgement In everyone s life, the day arises when one has to shape the feelings in words. Sometimes, the words become unable to express the feeling of the mind, because, the feeling of the heart is beyond the reach of the words. It is my proud privilege to express any heart-felt indebtedness and deepest sense of gratitude to my research guide Dr.V.V.Bhagatat Department (Horticulture),College of Horticulture parbhani. Whose unquestioned versatile advice, scholastic guidance in research and untiring efforts in preparation of the manuscript of this dissertation. I express my deep senses of gratitude to Dr. B. Venkateshwarlu, Hon. Vice- Chancellor V.N.M.K.V., Parbhani Dr. D. N. Gokhale, Associate Dean and Principal, College of Agriculture, V.N.M.K.V. Parbhani and Dr. T. B. Tambe (Head, Dept. of Horticulture, V.N.M.K.V.,Parbhani) for providing all the necessary facilities and administrative help during the course of this study. Good music with a sweet tune makes a complete song like this I take opportunity to express a heartfelt THANKS to the member of Advisory committee, Dr. V.S.Khandare Associate Professor Department of horticulture, V.N.M.K.V.Parbhani, Dr.S.S.Yadlod Associate Professor, Department of Horticulture, Dr.K.S.Gadhe Associate professor, Dept.of Food Technology, College of Food Technology. for their valuable suggestion during the conduct of research and preparation of the manuscript. Words are not sufficient to take account of encouraging and evergreen love of my family. Everything in my life is nothing if I ignore the all time encouragement, evergreen affection and latent love of my respected father Shri. Uphade Vishnupant and respectful mother Sau. Uphade Nanda and my brothers Balaji and Chandrashekhar. Words are not enough for expressing my heartiest gratitude towards help rendered by my friends Neelima Gupta, Mahesh Mokhlikar,Ashwini Koli,Mayuri Sasane and Neha Garud.The affection and love, I have acquired from my seniors Swapnil More and Kalpesh shinde who supported me strongly and beliefly to carry out this research work. It is great pleasure to acknowledge the unfailing help rendered from my friends cum Horticulturists. Last but never the least my warm acknowledgements to farmers, soldiers, scientist and great social workers, who have devoted their whole life for the country. Place: Parbhani Date: / / (UPHADE S.V.)

8 CONTENTS Chapter No. Title Page No. I INTRODUCTION 1-5 II REVIEW OF LITERATURE 6-20 III MATERIAL AND METHODS IV RESULTS V DISCUSSION VI SUMMARY AND CONCLUSION LITERATURE CITED I ix

9 LIST OF TABLES Table Title No. 1. Influence of drying methods and desiccants on dry weight and decrease in weight of Duch rose flowers. 2. Influence of drying methods and desiccants on time taken for drying of Duch rose flowers. 3. Influence of drying methods and desiccants on diameter of dried flower and reduction in diameter of Duch rose flower 4. Influence of drying methods and desiccants on Visual quality Parameters of Dutch Rose flowers 5. Influence of drying methods, storage methods and desiccants on color fading of Dutch Rose flowers. 6. Interaction effect between drying methods, storage methods and desiccants on color fading of storage of Dutch rose flowers. 7. Interaction effect among all the drying methods, storage methods and desiccants on color fading of storage of Dutch rose flowers. 8. Influence of drying methods, storage methods and desiccants and on damage of Dutch Rose flowers 9. Interaction effect between drying methods, storage methods and desiccants on damage of storage of dutch rose flowers. 10 Interaction effect among all drying methods, storage methods and desiccants on damage of storage of dutch rose flowers. Page No

10 LIST OF PLATES Plate. No. Title In between pages 1 Fresh flowers used for experiment Drying methods Desiccants used for drying Drying of flowers in hot air oven 40 0 C Drying of flowers in microwave oven (2 min) Fresh weight of flowers Dry weight of flowers Initial diameter of flowers Diameter of dried flowers Silica gel found to be best desiccant for drying Sand + silica gel was recorded at par with silica gel for drying 12 Best quality flowers observed in colour, appearance and texture in silica gel 13 Storage of flowers in cardboard box was found to be best for keeping quality 14 Storage of flowers in polythene cover Colour fading of flowers observed in polythene cover during storage 16 Damage of flowers observed in polythene cover during storage 43-44

11 Fig No. LIST OF FIGURE Title In between page 1 Effect drying methods on dry weight and decrease in weight Effect of desiccants on dry weight and decrease in weight Interaction effect between drying methods and desiccants on dry weight and decrease in weight Effect of methods of drying on time taken for drying Effect of desiccants on time taken for drying Interaction effect between drying method and desiccants on time taken for drying. 7 Effect of drying methods on diameter of dried flower and reduction in diameter. 8 Effect of desiccants on diameter of dried flower and reduction in diameter. 9 Interaction effect between drying method and desiccants on diameter of dried flower and reduction in diameter Effect of drying methods on visual parameters Effect of desiccants on visual parameters Interaction effect between drying method and desiccants on visual parameters Effect of drying methods on color fading Effect of storage methods on colour fading of storage Effect of desiccants on colour fading Interaction effect between drying and storage methods on colour fading

12 17 Interaction effect between drying methods and desiccants on color fading. 18 Interaction effect between storage methods and desiccants on colour fading. 19 Interaction effect between drying methods,storage method and desiccants on color fading Effect of drying methods on damage Enfluence of storage methods on damage of storage of dutch rose flowers Effect of desiccants on damage Interaction effect between drying and storage methods on damage. 24 Interaction effect between drying methods and desiccants on damage. 25 Interaction effect between storage methods and desiccants on damage. 26 Interaction between drying methods,storage methods,and desiccants on damage

13 LIST OF - At the rate of o C - Degree Celsius Cm - Centimeter (s) C.V. - Coefficient of variation C.D. - Critical difference et al. - et allii.e and others Expt. - Experiment Fig. - Figure Gm - Grams (s) Hr - Hour ICAR - Indian Council of Agricultural Research Max. - Maximum Met. - Meteorological Min. - Minimum Min - Minutes Viz. - Videlicet i.e namely No./no. - Number(s) % - Per cent Sr. - Serial SE ± Standard Error of mean Temp. - Temperature i.e. - id esti.e that is

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15 CHAPTER-I INTRODUCTION Floriculture business is expanding rapidly through-out the world. It has tremendous potential for export besides home consumption. Cut flowers are one of the main components of floriculture trade. The demand for fresh cut flowers is increasing day by day and their prices have shot up considerably. The shelf life of fresh cut flowers is limited, in spite of using best chemicals for improvement of keeping quality and enhancement of vase life. Hence, the fresh cut flowers cannot be stored for a long time. Non availability of flowers at times and places where one wants them very much is an additional problem. Efforts are being made since centuries to find alternatives for fresh flowers. For these efforts, dried flowers hold an economic and eco-friendly answer. Rose is one of nature s most beautiful creations and is universally extolled as Queen of flowers. Rose belongs to the family Rosaceae and Genus Rosa. The genus Rosa comprises nearly 120 species and 30,000 cultivars. Rose is a symbol of love, adoration and innocence and it occupies a prominent position in the tradition, religious and social culture of every country in the world. Rose as cut flower has great demand in the internal as well as external markets. The demand for cut flowers is increasing day by day with the increasing standards of living, aesthetic sense and awareness in the people. Rose is the top ranking cut flower in the flower trade on the basis of average production and consumption. Rose flowers are diverse having exquisite shape, size, beautiful colors and delightful fragrance. Many value added products can be made from dried flower such as collages, flower pictures, flower balls, greeting cards, covers, pomanders, festive decoration, boquets and wreaths, sweetsmelling pot pourries etc.(raghupathyet al.,2000). 1

16 Flowers have been dried, for various reasons from thousands of years. The ancient Egyptians made immensely detailed preparations for their dead to enjoy all that they had during this life in the next one. Many centuries later medieval monks harvested and dried the flowers and an herb by hanging bunches upside down in shade for medicinal use (Susan, 1990). Flowers drying offer excellent prospects, particularly for the Indian entrepreneurs. The country is blessed with a wide range of flora which is the starting materials. The industry also enjoys the benefit of the cheap labour and favorable climate as against other countries (Gurumurti, 1997). Drying of flowers is a method of preservation of flowers or the method of removing moisture from flowers. Dried flowers are long lasting and can be used several times. An arrangement with dried flowers gives pleasure for several months. When dried of it, one can take them apart and store for future use (Conderet al., 1993). At present dry flower industry is growing very fast with more than 60 percent share to the floriculture industry in India. In dried flower industry, a turn-over of more than Rs.150 crores is projected every year(singh,2003). Our share in the export of these items is below 1.5 percent in Europe and it is below 1 percent of the world requirement. Netherlands ranks first in the export of dried flowers followed by Columbia, Mexico, India and Israel. Future prospects of the dry flower industry are expected to contribute a lot to the country s economy in comparison to the fresh cut flowers and other live plants. In India, dried flower industry is as old as 40 years. But it is only the last decade that brought in a lot of changes and widened the scope of this industry. The momentum of growth was surprisingly high during the past 10 years (Singhvi, 2001). The life of dried flowers varies with different flowers according to the species, texture of their petals and total consistency of flowers. 2

17 USA is the largest consumer of dried and artificial flowers estimated at US $2.4 million annually, followed by Germany and the UK. Other importing countries are West European countries, Japan, Hong Kong and Singapore (Bhattacharjee and De, 2003).India has a rich flora and serves as a raw material supplier for dried flower industry and has a potential for worth Rs.40 million market value in this sector. The beauty and value of the dried flowers are that they can be kept and cherished for years, which survive the cold of winter and heat of summer. With growing eco-consciousness, the use of more and more naturefriendly things like this come as a natural choice for decoration. The life of dried flowers varies according to the species, texture of their petals and consistency of flowers. Dried flowers can be effectively used for making decorative floral craft items for interior decoration and commercial exploitation (Ranjan and Misra,2002). To encourage the eco-friendly trade, government has given a rebate of 25 per cent on the freight of this product.quite a bulk quantities of the raw material are exported from India to the developed countrieslike UK, Japan and America, where dried floral arrangements are of great demand (Puri,1995). Dried flower quality greatly depends on flowers structure, moisture content, stage of harvest, time of harvest and drying methods. Hence, the present study was taken with the objective to know the effect of variety, harvest stage and drying methods on dried flower qualities. Fresh flowers though quite attractive, are very expensive and short lived as well as available only during a particular season. Dried flower products on the other hand are long lasting and retain their aesthetic value irrespective of the season (Malcom 1994).The art of flower drying is a very age old practice. Earlier dried flowers were in practice in the form of herbarium made by botanists for the purpose of identification of various species (Prasad et al.,1997) 3

18 In The Florist published in 1860, author describes the techniques of drying red rose, pansies, stock and other single flowers in sand. Though drying of flowers was well known even in the past but for the first time the flowers were dried commercially in Germany (Jean and Lesley 1982). Dried and preserved ornamental products offer a wide range of qualities like novelty, longevity, aesthetic properties, flexibility and year round availability (Joyce 1998). India is one of the major exporters of dried flowers to the tune of 5 per cent world trade in dry flowers. This industry shows a growth rate of 15 per cent annually. Potpourris is a major segment of dry flower industry valued at Rs. 55 crores in India alone. Easy availability of products from forests, possibility of manpower available for labour intensive craft making and availability of wide range of products throughout the year are the reasons for development of dry flower industry in India. This industry provides direct employment to around 15,000 persons and indirect employment to around 60,000 persons. Rose flowers are traded in an organised international market system providing employment for many entrepreneurs in the world Floriculture has emerged as a lucrative profession with a much higher potential for returns than most field and many horticultural crops (Raghava, 2001). In India, we have never looked into the tremendous export potential of dry flower industry and till date it is the most neglected industry. There is an unlimited prospect in this field and only with sustained efforts, we can make a significant presence in the world market. So there is a need to tune the techniques of drying of flowers with special reference to the available flora and fauna under the conditions prevailing in India. Hence, the present study was undertaken for standardization of drying technology for Dutch roses. The overall goal of this study is to produce good quality dried Dutch rose flowers and to study the effect of different techniques on drying of Dutch rose flowers. 4

19 In pursuit of this overall goal, the specific objectives of this study were. Objectives 1) To evaluate the different drying methods and desiccants. 2) To evaluate storage methods for dried flowers. 5

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21 CHAPTER-II REVIEW OF LITERATURE Fresh flowers are beautiful and delicate but it becomes a stupendous job to maintain their charm for a long time. Here, dry flowers provide a better alternative or at least a supplement. Dried flowers and foliages have been used in floral design since time immemorial. Dried flowers and plant parts hold tremendous potential since they are cheaper, easily available, eco-friendly, biodegradable and the items are varied and many. Different methods of drying are there, of which modern methods are faster and retain the shape, color, appearance and artistic value. The information available on dry flower technology is reviewed here. 2.1 Dry flower production Selection of materials Plants for preserving can be collected throughout the year. Flowers at different stages of development can be picked for drying purpose. Avoid collecting plants when they are wet. After cutting, strip the leaves from the stem, since foliage on the stems does not dry properly (Gouin, 1994). Almost all plant materials can be dried everything from flowers, foliage and branches to grains, cones, nuts, berries and other fruits. Avoid collecting plants when they are wet or moist from dew. Select plant materials that are without insect or disease problems as any flaw in the bloom will be magnified in drying process. Start the drying process as soon as possible(musgrove, 1998). Stems, twigs, branches, bark, leaves/foliage, flowers, thorns/ spines, fruits, cones, seeds, roots, lichens, fleshy fungi, mosses, selaginellas, ferns, etc. can be utilized for making various value-added floral crafts and flower arrangements which are non-perishable and have longer life indoors (Raj, 2001). 6

22 2.1.2 Time and season of harvest The flowers should be picked as they reach their peak of bloom. If picked past their prime, when they start turning brown, flowers will continue the browning process and no amount of after care would prevent this (Kanta and Bajpai, 1978). Callery (1991) Suggested that larkspur should be harvested for drying when some of the top most florets are still in tight bud and only the lowest ones are fully open. Everlasting flowers such as Helichrysum and Helipterum should be cut as soon as they start to dry on the plant, when they feel crisp and papery. Roses are to be snipped when the buds are only just beginning to unfurl. Safeena et al., (2006) Evaluated that Among the different stages of harvest, appearance of dried flowers was better in flowers harvested at half bloom stage, which obtained the maximum score of 2.05, while least score was recorded in the flowers harvested at tight bud stage. According to Black (1992) the flowers should be picked before they are in full bloom since they will open slightly while drying. Foliage should be removed from the stem. Dyk (1996) have given proper times to harvest specific flowers like yarrow, cock s comb, globethistle, globe amaranth, German statics, perennial baby s breath, straw flower, blazing star, sea lavender, annual statics, money plant, bells-of-ireland, Chinese lantern, star flower and immortelle. Prasad et al., (1997) found that harvesting during dry or summer months gave excellent results as most of the water gets evaporated easily. Brightest colors were produced during monsoon or winter season but the plants were very much susceptible to pests and diseases. 7

23 Rose blooms must be selected for drying a few days before their prime. Flowers should be picked on dry days, mid morning being the best time (Seaberg, 1997). According to Krochmal (1999) the best time to pick flowers is early in the morning on dry days after the dew has dried off. Too late picking should be avoided because the sun is too strong then and it can cause blooms to fade. It is best to cut the flowers in the morning hours after the dew has evaporated from the plants. Avoid harvesting too much matured flowers as they will generally shed upon drying and will not hold up well in arrangements (Yan, 1999). Use only plants and flowers free of insect and disease damage as the damage becomes more obvious after drying (Trinklein, 2000). Bhattacharjee and De (2003) found that half bloom and full bloom stages of chrysanthemum, rose and celosia are best suited for drying purpose. Cut roses when blooms are buds and/or in their prime after the dew has dried, usually in the afternoon (Gordon, 2004) Different drying methods and desiccants. Singh and Dhaduk (2005), Studied that drying at higher temperature (oven and solar drying) showed quicker result as compared to lower temperature (room).among dessicants, silica-gel showed quicker than borax and sand. The flower quality was very well maintained with silica gel and sand. Bhalla et al. (2006), Observed that Minimum size reduction and maximum carotene content was obtained when flowers were embedded in silica gel and dried at 3ºC for 24 h in a hot air oven and for 30 sec in microwave oven. Retention of maximum total and reducing sugars as we as loss of maximum moisture content was recorded when flowers were embedded in silica gel and dried at 6ºC for 48 h in hot air oven. 8

24 Safeena et al. (2006), reported that drying flowers in hot air oven at 4ºC with silica gel were more acceptable for color (3.48), appearance (3.50) and texture (3.23). Quality parameters such as color (3.08), appearance (2.95) and texture (2.69) were superior in the flowers of cv. Lambda dried by embedding in silica gel Among interaction effects between cultivars and temperature levels, flowers of Lambda dried at4ºc were more acceptable for color (2.51), appearance (2.52) and texture (2.38).Embedded drying in silica gel at 3ºC took maximum number of days (88.34, h) for drying while non-embedded drying at 50 C required least time (36.32 h). Safeena and Patil (2007), recorded that Flowers of four Dutch rose cvs. viz., Skyline, Lambda, Ravel and First Red harvested at two stages viz., tight bud stage and half bloom stage were dried by embedding in desiccants viz., borax + sand (1:1) mixture, fine sand and silica gel and also air drying. Of the two stages, drying of flower at half bloom stage recorded the highest score for color (2.28), appearance (2.05) and texture (2.19), while tight bud stage scored least points for the same characters. Among the cultivars evaluated, 'Lambda' scored higher points for color (2.66), appearance (2.43) and texture (2.58). Dhatt et al. (2007), Studied that among different rose cultivars tested, Lord Robbie lost maximum weight (46.28%) immediately after the treatment whereas cv. Gold Medal exhibited maximum weight loss (79.64%) after one month of drying. Silica gel embedding exhibited the highest score of colour retention (2.60) followed by microwave drying for 4 min (2.06) and Cv. Christan Dior retained higher score of 3.33 than other cultivars. Silica gel embedding followed by microwave drying for four min were found most suitable for shape retention and cv. Christan Dior exhibited maximum shape retention score (3.60) followed by Gold Medal (2.60). Katoch et al. (2010), Observed that among different method of dehydration, the dry weight of Acroclinum flower was highest by embedding in 9

25 mixture of Silica gel (0.64g) in solar drier for 6 hours. Effect of drying on color was recorded highest score in microwave drying when embedded in silica gel and vertical drying in hot air oven (4.77). Shape of Acroclinum flowers recorded highest score when embedded in silica gel in hot air oven (2.67) and for texture, the flowers embedded in silica gel in microwave, vertical drying in hot air oven recorded high score Diltaet al. (2011), observed that in the present era of ecoconsciousness, use of natural products like dry flowers and their parts hasbecome the premier choice of the masses in their lifestyles for interior decoration. Future prospects of the dry flower industry are expected to contribute a lot to the country s economy in comparison to the fresh cut flowers and other live plants. Dry flowers and plant materials have tremendous potential as substitute for fresh flowers and foliage for interior decoration as well as for a variety of other aesthetic and commercial uses. Song Chungfang et al. (2011), reported that by Using VMW drying, Temperature is always controlled under 43ºC.The higher drying rate for moisture transpiration is faster and temperature rise is lower with the higher vacuum pressure. Drying time decrease greatly with improved microwave power. VMW drying method is a new attempt for applicable to drying roses. Safeena and Patil (2013), evaluated that Flowers dried by nonembedding method took least time (52.32 hours) for drying compared to embedded method. Flowers of Lambda dried without embedding took least time for drying (52.07 hours) in hot air oven compared to other cultivars. Quality parameters such as color (3.48), appearance (3.51) and texture (3.29) were superior in flowers dried for 2.5 minutes in microwave oven by embedding in silica gel. Flowers of Lambda dried for 2.5 minutes by embedding in silica gel were best for overall acceptability, while unacceptable quality was obtained in case of flowers dried without any embedding medium. 10

26 Safeena and Patil (2014), suggested that flowers of cv. Lambda dried by embedding in silica gel would yield best quality dried flowers as it scored maximum point for all the quality parameters studied. Also, it is evidenced from the present study that flowers of cv. Lambda dried for 2.5 min was best for quality parameters, viz., color (2.53), appearance (2.56) and texture (2.41). Dilta et al. (2014), Studied that maximum moisture loss (86.97%) was recorded in flowers embedded in silica gel and dried at 45ºC for 72 hours and minimum (33.28%) in river bed sand and kept at 35ºC for 36 hours. Maximum anthocynin content (1.10 mg g -1 ) was recorded when flowers were embedded in borax and dried at 35ºC for 36 hours and minimum (0.74 mg g -1 ) in the mixture of silica gel and sand and dried at 45 o C for 72 hours. The maximum total sugars (9.64%) were recorded in the flowers embedded in silica gel and dried at 45 o C for 72 hours and minimum (6.27%) in river bed sand embedded flowers dried at 35ºC for 36 hours. The quality evaluation of the dried cut rose flowers scored maximum points (81.99) when flowers were embedded in borax and dried at 35ºC for 36 hours and minimum points (39.93) for the flowers embedded in silica gel and dried at 45ºC for 72 hours. Mishra et al. (2014), Reported that the drying rateof a flower is directly proportionate to water content which is strongly affected by a qualitative characteristic i.e. texture. At a fixed temperature (46ºC), although some flowers had higher moisture content and took less time to dry than the others and gave better qualitative results due to their membranous texture. Radha rani and Reddy (2015) evaluated that flowers can be preserved in several different ways by hanging and pressing or with various drying agent. Eight commonly available flowers like Carnation, Chrysanthemum, Daisy, Gerbera, Gladioli, Marigold, Orchid and Rose were selected for applying drying techniques like air drying, water drying, embedding technique (sand, borax silica gel), micro wave oven, hot air oven, pressing and glycerolizing. 11

27 Ravichandra and Pedapati (2014) observed that dried flower quality greatly depends on flower structure, moisture contents and drying stage of harvest, time of harvest and drying methods. Dilta et al.(2011) studied that dry flowers an plant material have tremendous potential as substitute for fresh flower an foliage for interior decoration as well as for a variety of other aesthetic and commercial uses. Murugan et al. (2007) studied that drying and preserving flowers and plant material is a form of artistic expression that was very popular during Victorian age and has once again gained popularity. Dried or dehydrated flowers or plant part or botanicals (roots, leaves, stem, bark or whole plant) can be used for ornamental purposes. Mahapati et al.(2015) reported that the flowers were embedded in silica gel keeping face up and dried in hot air oven at different temperature and time duration. Minimum dry weight (1.25 g flower -1 )and maximum moisture loss (87.20%)was recorded by the flowers dried at 50ºC for 55 hour whereas, the maximum dry weight (1.48 g flower -1 ) was recorded by the flowers dried at 45ºC for 55 hours. The minimum shrinkage (9.55%) was noticed by the flowers dried at 40ºC for 55 hours whereas minimum (16.76%) was noticed by flowers dried at 50ºC for 55 hours. Batra (2015) found that dehydration technique has enable to preserve certain flowers an foliages in such a way that their fresh look appearance is maintained for several months or even years until in natural processing of drying will fade the flower color. Dried and preserved plant materials are increasingly popular for home décor. Color of dried flower should be maintained is very difficult task an important issue for best production of value added product. Singh (2014) suggested that the effect of temperature on the drying time was more significant as compared to drying air velocities. 12

28 Vishnupriya and Jawaharlal (2014) studied that uptake method of drying with 10 per cent glycerin reduced the time taken for drying of podocarpus and full dip method of glycerin at 10 per cent concentration recorded the lowest moisture loss of 5.24 per cent in podocarpus as compared other foliages. Sindhuja et al. (2015), observes that among the different embedding media drying the flowers in sand recorded maximum dry flower weight (1.95 g), dry flower diameter (4.15 cm) and textural score (3.61) flowers drying without embedding medium (control) recorded maximum per cent moisture loss (83.51), silica gel embedded flowers took minimum time (3.06 days )for drying maximum score for color (2.11), shape (3.73),brittleness (3.13) and over all acceptability (2.58) was recorded with the flowers embedded in borax + silica gel (1:1) mixture. Crepeau (2016) studied that drying roses is a great way to preserve their beauty long after the season has ended for beautiful looking blooms. Dried roses can be use at weddings special holidays and a variety of beautiful craft item. Pertuit (2016) observed that with the increased popularity of plastic and fiber flowers many people still prefer the real thing preserved in the lifelike manner. For that he studied different preserving methods like pressing, air drying, desiccants and microwave drying..wilson et al. (2013) studied that fully opened flowers of Chrysanthemum were dried by four different methods viz. air drying, sun drying, mechanical dehydration and low cost solar drying at different durations. Results indicate that among different method of drying solar drying registered the maximum moisture loss (79.31%) after 15 days of drying as compared to other methods. Jain et al. (2016) reported that drying of ornamental plants by using different method like air drying, embedded drying, sun drying, oven drying, microwave oven drying, vacuum drying, solar drying, press drying, water drying, 13

29 freeze drying glycerin drying, to preserve their beauty and for utilization in dry flower industry. Batra (2016) found that dehydrated flower and floral craft is used for making various useful product like greeting cards, landscape, photoframes, tablemats, costers, wall hangings and pot pourri items obtained with ethyl acetate extract in both rice and millet, flour media (2.29% and 2.06%). Gouin (1994), studied that air drying, chemical drying, face up drying sand drying, face down, and horizontal drying, pressing, preserving with glycerin, preserving with shellac used for preserving flowers and leaves. White et al. (1997) observed that dried and preserved plant materials are increasingly popular for home décor. Dried arrangements both formal and informal can preserve the graceful lines, textures and colors of flowers and foliage with a subtle and gently aged appearance. Nair and Singh (2011) reported that silica gel embedded flowers recorded the maximum moisture loss at all the drying temperatures. Calcium chloride removes the flower moisture at a rapid rate but the flowers become aesthetically unacceptable. The flowers embedded in silica gel record the maximum points for good appearance, color and smooth texture of dried flowers whereas the flowers embedded in sand were most appealing for brighter flowers. According to Kher and Bhutani (1979) Helipterum roseum, chrysanthemum cvs, small flowered perennial, candytuft, Dombeya spp., gerbera, Gomphrena globosa, strawflower and Limonium spp. are dried at C for 48 hours. China aster, larkspur, rose and Zinnia linearis are kept for 48 hours in oven at a temperature of C for drying. Bougainvillea cvs take 48 hours; narcissus and dahlia take 72 hours for drying at C. Gladiolus and large flowered rose cvs take 96 hours and medium sized rose flowers take 72 hours for dehydration at 14

30 40-44 C. French marigold takes 72 hours, African marigold 96 hours and Nymphaea spp. (water lily) 120 hours for drying at C. Bhutani (1990) opined that drying is faster and quality of product is superior in oven drying. He also standardized the drying time in oven for different flowers and foliage plants. According to Joykumar (1997) different drying techniques have a strong effect on the quality of the flower. Hot air oven drying at 50 C took lesser time for drying in aster (36 hours), rose (30 hours) and chrysanthemum (22 hours) as compared to shade drying which requires 66, 80 and 90 hours respectively for the same flower. Prasad et al. (1997) observed that fully opened flowers are not suitable for oven drying since the petals might have already lost their elasticity and will peel off easily on drying. Kumar and Parmar (1998) suggested that generally the flowers are dried at C for hours in oven and then allowed to settle in open for few hours and then taken out and used. Datta (1999) has given the drying period for different flowers in hot air oven in hours at a temperature of C. He has also listed the flowers suitable for oven drying technique. Rengasamy et al. (1999) reported that rose buds and small flowers can be kept for 48 hours in oven at a temperature of C for drying. Tagetus patula takes 72 hours. According to Raju (2001) oven drying of China aster flowers using white sand as the medium is the best for retention of colour, shape and texture of dried flowers. Sangama (2001) opined that drying temperature and duration varies with plant size, structure and moisture content while, Ranjan and Misra (2002) has 15

31 also given the temperature and time requirement for different flower crops in electrically operated hot air oven. Bhattacharjee and De (2003) reported that pressed flowers of Euphorbia leucocephala, Galphimiagracilis, lantana, pansy, hibiscus, Cassia biflora, calliandra, marigold require 40 to 44 C for 24 hours. The species of adiantum, nephrolepis, silver fern and golden fern require C for 24 hours. Among the different drying methods like sun, shade and hot air oven drying methods, oven drying proved better for its influence on quality parameters like retention of colour, shape, appearance and texture of marigold (Tageteserecta) flowers (Kulkarni et al., 2004). Sangama (2004) reported that drying was faster (16-18 hours) with fully open stage flowers in silica gel embedded oven drying and slowest (5-9 days) without embedding in shade drying of tight bud stage of Helichrysum flower. Paparozzi and Mc Callister (1988) conducted trials on glycerol and microwave preservation of annual static and concluded that fresh cut static stems, up to 34 cm long preserved well by soaking in a 1:2 or 1:3 glycerol: water solution for 48 hours followed by microwaving for 1 minute at medium high (34 C). Based on the studies conducted at NBRI, Lucknow, Bhutani (1990 and 1995) has given the time taken for drying a variety of flowers and leaves in a microwave oven. Black (1992) opined that only glass, paper or special microwave containers should be used to hold the flowers and desiccants. Always place a small cup of water in the microwave oven before cooking to prevent excessive drying. Smith (1993) has given the heating time in microwave oven for different flowers Carnation require minutes, daffodil minutes, pansy and rose requires 1.5 minutes, sunflower 1 -¾ minutes, violet minutes and zinnia minutes. 16

32 Roberts (1997) reported that drying agent process can be speeded up with them microwave oven by cooking for 10 seconds to 3 minutes depending on the thickness of the flower. If the microwave oven has about 10 settings, use a setting of 4 (that s about 300 watts). If the microwave oven has a defrost setting use that (about 200 watts). It takes about two and a half minutes to dry flowers in a half pound of silica gel (Pertuit, 2002a). Pertuit (2002b) suggested that the best way to determine the length of time required to dry flowers is to use a microwavable thermometer. Place the thermometer into the silica gel about a half inch from the covered plant material. When the temperature of silica gel reaches about 160 F, the drying process is completed. Flowers embedded in silica gel in earthen ware and kept in microwave oven for few minutes. Gerbera, gladiolus and chrysanthemum took 3 minutes for drying and Waterlily took 4 minutes for drying (Ranjan and Misra, 2002). White et al. (2002) reported that microwave oven dried flowers look fresher and more colorful than that obtained by other methods. After drying in the microwave oven, flowers must be left in the drying agent for a few hours known as setting time for getting good appearance and color to the flowers. Arvinda and Jayanthi (2004) reported that best quality dry flowers of chrysanthemum (Dendranthema grandiflora Tzvelev) were obtained by microwave oven drying with powdered silica gel as embedding medium when flowers were dried at 80 per cent micro power level for 120 seconds A microwave flower press will give pressed flowers in a few minutes rather than a few weeks. Of the three cultivars of annual statice (Limonium sinuatum L.) viz., turbo yellow, turbo carmine and turbo white studied, the flowers of cv. Turbo yellow dried in 17

33 microwave oven embedded with silica gel scored highest for retention of color, shape, texture and overall appearance (Natarajet al., 2004) Storage of dried flowers Dry flowers are fragile and it requires careful handling. Bhutani (1990) recommended storage of dried plant material in desiccators or glass or plastic jars in which the silica gel crystals are kept. Flowers dried using silica gel will sometimes reabsorb moisture and wilt; therefore it is recommended that the flowers should be stored and displayed in a closed container to keep out moisture (Sell, 1993). Smith (1993) suggested storage of flowers dried with sand in a strong carton to protect the petals from breaking. He also recommended to display the silica gel dried flowers in a closed container to keep out dust and high humidity. Microwave oven dried flowers should be sprayed with a clear matt finish to keep them from rehydrating. Dried materials should be stored in a dark, dry airtight container. A layer of tissue paper should be placed between flowers to reduce breakage. Spraying the dried flowers with a clear plastic spray will prevent them from absorbing water during humid periods and prevent dust from sticking and discolouring the petals (Gouin, 1994). Silica gel crystals should be kept at the bottom of the storage containers like desiccators, glass jars or plastic jars to prevent the dried plant material from spoilage and for their future utilization (Bhutani, 1995). Champoux (1997) suggested that dried flowers could be stored in cardboard boxes after covering bunches with loose tissue papers. For flowers dried by silica gel method, some silica gel crystals should be sprinkled at the bottom to avoid moisture build up. Wrapping with plastics caused moisture build up and ruin the flowers. 18

34 Thomler (1997) suggested that well dried flowers could be stored in cardboard boxes in a cool dry place. The dried material had to be held firmly to avoid breakage. According to Datta (1999) since dry flowers absorb atmospheric moisture and lose their shape, they should be stored in moisture proof containers like glass desiccators, tin boxes, cartons wrapped with plastic sheet or wax paper wherein silica gel crystals are kept at the bottom. Storage containers should be dust free and it should be protected from light and direct sunlight to preserve colour. Rengasamy et al. (1999) reported that selection of proper packaging, giving proper cushioning and use of moisture barrier packaging materials are of prime consideration in dry flower industry. Boxes should be free from insects since they chew the soft tissue and flower petals shatter making the material unsuitable. Yan (1999) recommended the wrapping of dried flowers in newspaper and placing them in a cardboard box. The box should not be stored in an unusually damp or very dry place. A few moth balls can be kept to protect from small rodents and insects. Trinklein (2000) recommended various control measures against the household insects which move into the boxes during storage. Occasional checking of the box for insects and using naphthalene flakes are suggested. Gordon (2004) opined that covering dried roses with a clear plastic spray, acrylic or lacquer will preserve the colour and make them more durable and moisture resistant. Also dipping or painting the petals with a thin coat of melted paraffin wax at a cooler temperature will preserve the blooms. Dried roses should be stored in sealed, tight containers such as cookie tins or tupper ware or in plastic bags where in small amount of silica gel should be kept. 19

35 To store the dried flowers for later use, seal them in airtight containers such as tins or plastic boxes sealed with masking tape or sealed cardboard boxes enclosed in airtight plastic bags (Plomaritis, 2004). 20

36

37 CHAPTER-III MATERIAL AND METHODS The Present investigation entitled Evaluation of different drying methods and desiccants on drying quality and storage of dutch rose was carried out during the academic year in the laboratory of Department of Horticulture, College of Agriculture, Vasantrao Naik Marathwada krishi Vidyapeeth Parbhani. Details of materials used and techniques followed for experiments are described in this chapter under appropriate heading and sub heading Source of flower Dutch rose flowers (First red) was obtained from the naturally ventilated polyhouse to carry out the experiment Variety and its description First red This variety belongs to the class of Hybrid Teas. Main characteristics of variety are production of blooms on long canes, elongated buds and slow opening of flowers.(arora,1990) Stage of harvest The stage of harvest was fixed based on the nature of crop growth and flower development. Half bloom stage flowers are selected for drying at which drying is perfect and flowers retain color, shape and visual quality at its best Harvesting Harvesting of half opened flowers was done in the morning hours between 8.00 am to 9.00 am. Immediately after harvest, the cut ends of the flower 21

38 Plate 1.fresh flowers used for the experiment Hot air oven (40 0 c) Microwave oven (2 min) Plate 2. Drying methods

39 stalks were immersed in water. After bringing to the laboratory, the flowers were sorted for petal damage, pests and diseases. Stems of uniform size were selected and trimmed to uniform length and the treatments were imposed immediately. Drying method was standardized by adopting different methods as described under each experiment Eperimet-I To evaluate different drying methods and desiccants The experiment was carried out by using two drying methods viz.hot air oven drying (40 C) and microwave oven drying by desiccating the flowers in five different desiccants viz., borax, sand, silica gel, sand + borax (50:50),sand +silica gel (50:50). Treatment details Experimental design : FCRD Replications : 3 Number of treatments : 10 Factor A : Drying methods M 1 Hot air oven drying (at 40 0 c) M 2 Factor B : Desiccants D 1 D 2 D 3 Microiwave oven drying ( for 2 min) Borax Sand Silica gel D 4 Sand+Borax (50:50) D 5 Sand + silica gel (50 :50) 22

40 Plate 3. Desiccants used for drying. Borax Sand Silica gel Sand + Silica gel (50:50) Sand + Borax (50:50)

41 Experiment II To evaluate storage methods of dried flowers. Treatment details Experimental Design : FCRD No. of treatments : 20 Replication : 3 Storage methods : S 1 Polythene covers : S 2 Cardboard boxes Silica gel and naphthalene flakes were sprinkled at the bottom of the cardboard boxes. The boxes were stored at ambient temperature Experimental procedure Drying of flowers in hot air oven (at 40 C) In this method flowers, harvested at half bloom stage and 10 cm in length were selected and kept in hot air oven for drying at temperature level of 40 C for 50 to 56 hours Drying of flowers in microwave oven (for 2 min) Similarly, in this method also flowers, harvested at half bloom stage and 10 cm in length were selected and kept in microwave oven for 2 min for quick drying of flowers Drying of flowers in desiccants In this method flowers, harvested at half bloom stage and 10 cm in length were kept in different desiccants to observe moisture loss viz. Sand,Borax,Silica gel,sand+borax(50:50) and Sand+Silica gel(50:50). 23

42 Drying of flowers in combination with hot air oven and desiccants In this method the flowers were desiccated in five desiccants viz., borax, sand, silica gel, sand + borax (50:50) and sand + silica gel (50:50).After desiccating the flowers, trays were kept in electrically operated cabinet dryer or hot air oven at 40 C Drying of flowers in combination with microwave oven and desiccatnts In this method the flowers were desiccated in five desiccants viz., borax, sand, silica gel, sand + borax (50:50),sand + silica gel (50:50).After desiccating the flowers in glassware they were kept in electrically operated IFB microwave oven for drying at 2 min. After drying of flowers in microwave oven for 2 min, they removed outside from the microwave oven and kept it for setting for 8 to 12 hours for complete removal of moisture from the flowers, this time is called as setting time Taking out the flowers After dehydration, the containers were tilted for removing the desiccants over and around the flowers. The dried flowers were picked up by hand, cleaned by inverting them and tapping the stems with fingers slowly and gently. Remaining desiccants were finally removed with the help of fine brush Judging the end points At the end of drying, the petals of the flowers were pressed with fingers to check the presence of moisture. If the moisture was still present, then the flowers were further exposed for drying for complete elimination of moisture. 24

43 3.7 Observations Physiological observations Fresh weight (g) : Fresh weight of the flowers before putting it for treatment was recorded and expressed in grams Dry weight (g) : Dry weight of the flowers after drying was recorded and expressed in grams Moisture loss or decrease in weight (%) : The difference between the fresh weight and dry weight gives the actual moisture content of the flowers or loss of moisture. Loss of moisture due to drying was estimated by using the formula given below and expressed as percentage. Fresh weight - Dry weight Moisture loss (%) = X 100 Fresh weight Time taken for drying (hrs) : The time taken for drying of flowers by different methods was recorded as number of hours or number of days at the end of drying Initial diameter of flower (cm) : The initial diameter of fresh flower was recorded by using venire caliper and expressed in cm Diameter of dried flower (cm) :The diameter of dried flower was recorded by using venire caliper and expressed in cm Reduction in diameter (%) : The reduction in diameter was recorded and expressed in cm Visual quality parameter: Quality parameters in color, appearance and texture were assessed by means of sensory evaluation. 25

44 Panel of judges assessed the quality parameters viz., colour, appearance and texture by scoring on a five-point scale i.e. excellent, very good, good, bad and very bad with the weightage of , , , and respectively Storage studies The well dried flowers were packed in polythene cover and cardboard boxes with and without lining material and stored at ambient temperature for three months and observations were recorded on 1. Extent of color fading on storage. 2. Damage to flower due to incidence of pests and diseases etc. Panel of judges assessed the parameters viz., color fading and damage to flower by scoring on a five-point scale i.e. very low, low, medium, high and very high with the weightage of , , , and respectively by means of sensory evaluation. a) Statistical analysis The data obtained from the laboratory experiment was analysed by factorial completely randomised design. The data obtained was statistically analyzed and appropriately interpreted as per the methods described in Statistical Methods for Agricultural Workers by Panse and Sukhatme, (1985). Appropriate standard error (S.E.) and critical differences (C.D.) at 5% level were worked out as and when necessary and used for data interpretation. 26

45

46 CHAPTER-IV RESULTS The results obtained from the investigation entitlted Evaluation of different drying methods and desiccants for drying quality and storage of Dutch roses conducted during the year at the Department of Horticulture, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth Parbhani,are presented in this chapter. 4.1 Experiment I To evaluate different drying methods and desiccants Physiological observations The data pertaining to, fresh weight of Dutch rose flowers, dry weight of flowers, decrease in weight of flowers, time taken for drying(hours) of flowers,initial diameter of fresh flower(cm),diameter of dried flower,reduction in diameter dried flowers,flower colour, appearance and texture as influenced by drying methods, desiccants and their interactions were depicted in table 1 to Fresh weight The data recorded on fresh weight of flowers as presented in table 1, cleared that there was non significant difference noted with respect to fresh weight of Dutch rose flowers, due to uniform size of flowers used in the study Dry weight of flowers Dry weight of Dutch rose flowers as influenced by drying methods, desiccants and their interactions are presented in table 1. With respect to data recorded in table 1, regarding methods of drying shows that minimum dry weight (3.52) of flowers were recorded in hot air oven (40 0 c) i.e.(m 1 ).Whereas,maximum dry weight (4.21). of flowers were found in microwave oven (2min) i.e.(m 2 ). 27

47 Plate.4.Dryinfg of flowers in hot air oven at 40 0 C Plate.5. Drying of flowers in microwave oven for 2 min.

48 Plate 6. Fresh weight of flowers Plate 7. Dry weight of flowers

49 Table1. Influence of drying methods and desiccants on dry weight and decrease in weight of Dutch rose flowers. Treatments 28 Parameters Drying methods (M) Fresh weight (g) Dryweight (g) Decrease in weight (%) (Arc sine value) M 1 Hot air oven (40 0 C) (54.90) M 2 Microwave oven (2 min) (52.20) S.E C. D. at 1 % NS Desiccants (D) D 1 Borax (53.74) D 2 Sand (53.13) D 3 Silica gel (54.34) D 4 Sand + Borax (50:50) (53.21) D 5 Sand + Silica gel (50:50) (53.30) SE ± CD at 1% NS Interaction effect (M X D) M 1 D 1 Hot air oven (40 C) + Borax (55.34) M 1 D 2 Hot air oven (40 0 c) + Sand (54.22) M 1 D 3 Hot air oven (40 C) + Silicagel (55.44) M 1 D 4 Hot air oven (40 C) + Sand (54.79) Borax(50:50) M 1 D 5 Hot air oven (40 C) + Sand (54.60) Silica gel (50:50) M 2 D 1 Microwave oven (2min) + Borax (52.71) M 2 D 2 Microwave oven(2min) + Sand (51.63) M 2 D 3 Microwave oven(2min) + Silica (53.35) gel M 2 D 4 Microwave oven (2min)+ Sand (51.53) Borax (50:50) M 2 D 5 Microwave oven(2min) + Sand (52.40) Silica gel (50:50) S.Em C. D. at 1 % NS 0.25 NS

50 M 1 Hot air oven (40 0 C) D2 Microwave oven Drying M2 Microwave oven Drying Fresh weigjht(g) Dry weight(g) Decrese in weight(%) Fig 1. Effect drying methods on dry weight and decrease in weight Borax Sand Silica gel Sand + Borax (50:50) Sand + Silica gel (50:50) Fresh weight(g) Dry weight(g) Decrese in weight(%) DM1 1 DM2 2 M3 D 3 DM4 4 M5 D 5 Fig 2. Effect of desiccants on dry weight and decrease in weight

51 Regarding different types of desiccants significantly, minimum dry weight (3.67) of flowers were observed in silica gel i.e.(d 3 ) which was at par with (D 1 )(3.79) and (D 5 ) (3.92),whereas dry weight of flowers were recorded maximum (4.00) in sand i.e.(d 2 ) followed by (D 4 ) (3.95). The interaction effect between drying methods and desiccants as presented in table 1,cleared that the lowest dry weight (3.42) of flowers were recorded in treatment combination with hot air oven (40 0 c) + silica gel viz.,(m 1 D 3 ) which was at par with interaction (M 1 D 1 )(3.43)and (M 1 D 5 )(3.46).Whereas, it was recorded highest dry weight (4.48) of flowers in interaction between microwave oven(2min) + sand viz.,(m 2 D 2 ) followed by interaction (M 2 D 4 )(4.38) Decrease in weight of flowers The data recorded in table 1, indicates that the influence of drying methods, desiccants and their interaction effect on decrease in weight of flowers. Persual of data given in table1 indicate that, Decrease in weight of flowers were scored maximum (66.95) in hot air oven (40 0 c) (M 1 ), however, minimum (62.44) score was found in microwave oven (2min) i.e.(m 2 ). With respect to desiccants, the highest decrease in weight (66.02) was recorded in silica gel i.e.(d 3 ) which was at par with the (D 1 )(65.03) and (D 5 )(64.30).whereas, lowest decrease in weight (64.00) of Dutch rose flowers were observed in (D 2 ) i.e. sand followed by (D 4 )(64.14). The interaction effect between methods of drying and desiccants were found to be non significant. 29

52 Hot air oven (40 C) + Borax Hot air oven (40 C) + Sand Hot air oven (40 C) + Silica gel Hot air oven (40 C) + Sand + Borax (50:50) Hot air oven (40 C) + Sand + Silica gel (50:50) Microwave oven Drying + Borax Microwave oven Drying + Sand Microwave oven Drying + Silica gel Microwave oven Drying + Sand + Borax (50:50) Microwave oven Drying + Sand + Silica gel (50:50) Fresh weight(g) Dry weight(g) DecreAse in weight(%) D1xM1D1xM2D1xM3D1xM4D1xM5 D2xM1 D2xM2D2xM3D2xM4D2xM5 Fig.3 Interaction effect between drying methods and desiccants on dry weight and decrease in weight Time taken for drying(hrs) Hot air oven (40 C) Microwave oven Drying (2 Min) M D1 1 M D2 2 Time taken for drying(hrs) Fig. 4 Effect of methods of drying on time taken for drying.

53 Table 2. Influence of drying methods and desiccants on time taken for drying of Dutch rose flowers. Treatments Parameter Drying methods (M) Time taken for drying (hrs) M 1 Hot air oven (40 0 C) M 2 Microwave oven (2 min) S.E C. D. at 1 % 1.10 Desiccants (D) D 1 Borax D 2 Sand D 3 Silica gel D 4 Sand + Borax (50:50) D 5 Sand + Silica gel (50:50) SE ± 0.55 CD at 1% 2.24 Interaction effect (M X D) M 1 D 1 Hot air oven (40 C) + Borax M 1 D 2 Hot air oven (40 0 c) + Sand M 1 D 3 Hot air oven (40 C) + Silicagel M 1 D 4 Hot air oven (40 C) + Sand + Borax(50:50) M 1 D 5 Hot air oven (40 C) + Sand + Silica gel (50:50) M 2 D 1 Microwave oven(2 min) + Borax M 2 D 2 Microwave oven(2 min) + Sand M 2 D 3 Microwave oven(2 min) + Silica gel M 2 D 4 Microwave oven (2 min) + Sand + Borax (50:50) M 2 D 5 Microwave oven(2 min) + Sand + Silica gel (50:50) S.Em C. D. at 1 %

54 Hot air oven (40 C) + Borax Hot air oven (40 C) + Sand Hot air oven (40 C) + Silica gel Hot air oven (40 C) + Sand + Borax (50:50) Hot air oven (40 C) + Sand + Silica gel (50:50) Microwave oven Drying + Borax Microwave oven Drying + Sand Microwave oven Drying + Silica gel Microwave oven Drying + Sand + Borax Microwave oven Drying + Sand + Silica Time taken for drying (hrs) Borax Sand Silica gel Sand + Borax (50:50) Sand + Silica gel (50:50) DM1 1 DM2 2 DM3 3 DM4 4 DM5 5 Time taken for drying (hrs) Fig.5. Effect of desiccants on time taken for drying Time taken for drying(hrs) Time taken for drying(hrs) D1xM1D1xM2D1xM3D1xM4D1xM5D2xM1D2xM2D2xM3D2xM4D2xM5 Fig.6. Interaction effect between drying method and desiccants on time taken for drying.

55 Time taken for drying The data pertaining to the influence of different drying methods and desiccants on time taken for drying of Dutch rose flowers are given in the Table 2. Time taken for drying of flowers were differed significantly in methods of drying. It shows, that time taken for drying of flowers were detected minimum (11.26 hrs) in microwave oven (2min) i.e. (M 2 ).While, maximum (58.35 hrs) time taken for drying was observed inhot air oven (40 C) i.e. M 1. Drying of flowers in different desiccants i.e. with silica gel (D 3 ) took minimum time (32.88 hrs) for dying, which was at par with borax i.e.(d 1 ) (33.88 hrs), D 5 (34.88) hrs. Whereas, maximum (36.72 hrs) time taken for drying was found in the sand i.e. D 2 followed by (D 4 ) (35.67). The interaction effect between methods of drying and desiccants were found to be significant, which is given in table 2. Among the interaction effect minimum time (10.43) taken for drying was recorded in treatment combination with (M 2 D 3 ) viz., microwave oven(2min)+ silica gel which was at par with interaction between (M 2 D 1 )(11.00) and (M 2 D 5 ) (11.43).Whereas, maximum (61.67) time taken for drying was noticed in interaction between (M 1 D 2 ) viz., hot air oven (40 0 c)+ sand followed by interaction (M 1 D 4 ) (59.67) Initial diameter It is clear from the data given in table 3, that there was non significant differences noted with respect to initial diameter of fresh Dutch rose flowers, due to uniform size of flowers used in the study. 31

56 M 1 D1 Hot Hot air air oven (40 0 C) C) M 2 D2 Microwave Microwave oven oven Drying Drying (2 (2 Min) 0 Initial Diameter (Cm) Diameter of dried flowers (Cm) Reduction in diameter(%) Fig.7. Effect of drying methods on diameter of dried flower and reduction in diameter Borax Sand Silica gel Sand + Borax (50:50) Sand + Silica gel (50:50) Initial Diameter (Cm) Diameter of dried flowers (Cm) Reduction in diameter(%) D M1 1 D M2 2 D 3 M3 D M4 4 D M5 5 Fig.8. Effect of desiccants on diameter of dried flower and reduction in diameter.

57 Plate 8. Initial diameter of flower Plate 9. Diameter of dried flower

58 Diameter of dried flowers The data presented in table 3, indicate that the result were significant for diameter of dried flowers. The effect of methods of drying on the diameter of dried flowers were found maximum diameter (10.53) in M 1 i.e. hot air oven (at40) 0 c.while, minimum diameter (7.04) of dried flowers were recorded in microwave oven(2min) i.e.(m 2 ). Significant differences were noticed in dried Dutch rose flowers in different desiccants with respect to diameter of dried flower. Maximum diameter (9.06) was found in silica gel i.e. D 3 which was at par with D 1 (9.02) and D 5 (8.94),while, minimum diameter (8.31) was obtained in D 2 i.e. sand followed by D 4 (8.60) i.e. sand + borax. In the interaction (M 1 D 3 ) viz., (hot air oven (40 0 c) + silica gel) was found highest diameter (4.48) of dried flower which was at par with interaction (M 1 D 1 )(4.38) and (M 1 D 5 )(4.23). The lowest diameter (3.42) of dried flowers were found in combination with (M 2 D 2 ) viz., (microwave oven (2min)+ sand) followed by interaction (M 2 D 4 )(3.43). 32

59 Table 3.Influence of drying methods and desiccants on diameter of dried flower and reduction in diameter of Dutch rose flower Treatments Parameters Drying methods ( M) Initial Diameter (Cm) Diameter of dried flowers (Cm) Reduction in diameter(%)(arc sine value) M 1 Hot air oven (40 0 C) (42.80) M 2 Microwave oven (2 min) (53.06) S.E C. D. at 1 % NS NS 0.26 Desiccants (D) D 1 Borax (47.39) D 2 Sand (49.87) D 3 Silica gel (46.65) D 4 Sand + Borax (50:50) (48.08) D 5 Sand + Silica gel (50:50) (47.43) SE CD at 1% NS Interaction effect (M X D) M 1 D 1 Hot air oven(40 C) + Borax (41.20) M 1 D 2 Hot air oven (40 0 c) + Sand (45.81) M 1 D 3 Hot air oven(40 C) + Silicagel (40.56) M 1 D 4 Hot air oven (40 C) + Sand (43.44) Borax(50:50) M 1 D 5 Hot air oven (40 C) + Sand (42.98) Silica gel (50:50) M 2 D 1 Microwave oven(2min) + Borax (52.80) M 2 D Microwave oven(2min)+ Sand (54.04) M 2 D 3 Microwave oven(2min)+ Silica (51.87) Gel M 2 D 4 Microwave oven(2min)+ Sand (53.78) Borax (50:50) M 2 D 5 Microwave oven (2min)+ Sand (52.82) Silica gel(50:50) S.Em C. D. at 1 % NS 0.59 NS 33

60 Hot air oven (40 C) + Borax Hot air oven (40 C) + Sand Hot air oven (40 C) + Silica gel Hot air oven (40 C) + Sand + Borax (50:50) Hot air oven (40 C) + Sand + Silica gel (50:50) Microwave oven Drying + Borax Microwave oven Drying + Sand Microwave oven Drying + Silica gel Microwave oven Drying + Sand + Borax (50:50) Microwave oven drying +sand + Silica gel Initial Diameter (Cm) Diameter of dried flowers (Cm) Reduction in diameter (%) D1xM1D1xM2D1xM3D1xM4D1xM5D2xM1D2xM2D2xM3D2xM4D2xM5 Fig.9. Interaction effect between drying method and desiccants on diameter of dried flower and reduction in diameter Colour Appearence Texture M 1 Hot air oven (40 0 C) M 2 1 Microware Hot air oven oven (40 C) Drying 2 Microwave oven Drying Fig.10. Effect of drying methods on visual parameters.

61 Plate 10.Silica gel found to be best desiccant for drying Plate 11. Sand + Silica gel was recorded was best after silica gel for drying

62 Reduction in diameter of dried flowers The data pertaining to the reduction in diameter of dry flowers are summarized in Table 3. With regard to this data the lowest reduction in diameter (46.17) of dry flowers were recorded in hot air oven (40 0 c) i.e.(m 1 ) as compared to (M 2 )(63.89) i.e. microwave oven (2min). Influence of desiccants on reduction in diameter of dry flowers were scored lowest (52.89) in (D 3 ) i.e. silica gel which was at par with ( D 1 ) (54.18) and (D 5 )(54.25).whereas, reduction in diameter of flowers were observed highest (58.47) in (D 2 ) i.e. sand followed by (D 4 )(55.37). The interaction effect between drying methods and desiccantswas found to be non significant Visual quality Parameters The sensory scores for colour, appearance and texture of dried Dutch rose flowers influenced by different drying methods, desiccants and their interaction are presented in table Flower Colour The colour of dried flowers as affected by different methods of drying, desiccants and their interaction are presented in table 4. It was differed significantly due to methods of drying used in experiment. Among different methods of drying the colour of dried rose flowers were scored highest (3.51) in hot air oven ( 40 0 c) i.e. (M 1 ) as compared to microwave oven(2min) i.e. (M 2 ) (2.54). 34

63 Table 4. Influence of drying methods and desiccants on Visual quality Parameters of Dutch Rose flowers. Treatments Parameters Drying methods (M) Colour Appearance Texture M 1 Hot air oven (40 0 C) M 2 Microwave oven (2 min) S.E C. D. at 1 % Desiccants (D) D 1 Borax D 2 Sand D 3 Silica gel D 4 Sand + Borax (50:50) D 5 Sand + Silica gel (50:50) SE CD at 1% Interaction effect (M X D) M 1 D 1 Hot air oven (40 C) + Borax M 1 D 2 Hot air oven (40 0 c) + Sand M 1 D 3 Hot air oven (40 C) + Silicagel M 1 D 4 Hot air oven (40 C) + Sand Borax(50:50) M 1 D 5 Hot air oven (40 C) + Sand + Silica gel (50:50) M 2 D 1 Microwave oven(2min) + Borax M 2 D 2 Microwave oven(2min) + Sand M 2 D 3 Microwave oven (2min) + Silica gel M 2 D 4 Microwave oven (2min) + Sand + Borax (50:50) M 2 D 5 Microwave oven (2min) + Sand + Silica gel (50:50) S.Em C. D. at 1 %

64 Hot air oven (40 C) + Borax Hot air oven (40 C) + Sand Hot air oven (40 C) + Silica gel Hot air oven (40 C) + Sand + Borax (50:50) Hot air oven (40 C) + Sand + Silica gel (50:50) Microwave oven Drying + Borax Microwave oven Drying + Sand Microwave oven Drying + Silica gel Microwave oven Drying + Sand + Borax (50:50) Microwave oven drying +sand + Silica gel Borax Sand Silica gel Sand + Borax (50:50) Sand + Silica gel (50:50) Colour Appearence Texture D M1 1 D M2 2 D M3 3 D M4 4 D M5 5 Fig.11. Effect of desiccants on visual parameters Colour Appearance Texture D1xM1 D1xM2 D1xM3 D1xM4 D1xM5 D2xM1 D2xM2 D2xM3 D2xM4 D2xM5 Fig.12. Interaction effect between drying method and desiccants on visual parameters.

65 The influence of desiccants on colour was reported highest score (3.22) in silica gel i.e. (D 3 ) which was at par with (D 1 )(3.05) and (D 5 )(2.98),while it was scored lowest (2.91) in (D 2 ) i.e. sand followed by (D 4 )(2.98). The Interaction effect between drying methods and desiccants on flower colour were found to be significant. It indicates that the interaction effect between drying methods and desiccants were recorded maximum score (3.60) in treatment combination with (M 1 D 3 ) viz., Hot air oven (40 0 c) + Silica gel which was at par with interaction (M 1 D 1 )(3.58) and (M 1 D 5 )(3.49).whereas, minimum effect (2.33) was scored in combination with (M 2 D 2 ) viz., microwave oven (2min)+ sand followed by interaction (M 2 D 4 )(2.39) Appearance of the flowers The data pertaining to the appearance of dried Dutch roses as influenced by different drying methods, desiccants and their interactions are given in table 4.The highest acceptability (3.93) for appearance was recorded by those flowers, which were dried at 40 0 c in hot air oven i.e.(m 1 ). However Microwave oven (2 min) i.e.(m 2 ) scored the least points (2.88) indicating thereby the poor acceptability for appearance. Effect of desiccants on appearance of dry flowers were scored highest (3.60) in silica gel i.e. (D 3 ) which was at par with (D 1 )(3.44) and (D 5 )(2.41),while lowest score (3.25) was recorded in (D 2 ) i.e. sand followed by (D 4 ) (3.34). The Interaction effect between drying methods and desiccants on flower appearance were recorded significant. The interaction between (M 1 D 3 ) viz.,(hot air oven(40 0 c) + Silica gel) were score maximum (4.04) points,for appearance of dry flowers and found to be significantly at par with combination with (M 1 D 1 )(4.01).Whereas, interaction(m 2 D 2 )viz.,(microwave oven(2min) + Sand) was found minimum score(2.33). 36

66 M 1 Hot air oven (40 0 C) MD1 Hot air oven (40 C) 2 Microwave oven Drying D2 Microwave oven Drying Ist Days Month IInd 60 Days Month IIIrd 90 Days Month Fig.13. Effect of drying methods on color fading S1 Polythene cover 1 S2 Cardboard boxes Ist 30 Month Days IInd 60 Month Days IIIrd 90 Days Month Fig.14. Effect of storage methods on colour fading of storage.

67 Plate 12. Best quality flowers observed in colour, appearance and texture in silica gel Plate 13. Storage of flowers in cardboard box was found to be best for keeping quality

68 Flower texture Texture of dried flowers as affected by different methods of drying, desiccants and their interactions are presented in table 4. Analyzed data shows that the texture of flowers were differed significantly due to methods of drying used in experiment.among different methods of drying the texture of dried rose flowers were recorded highest score (3.86) in hot air oven ( 40 0 c) i.e. (M 1 ) as compared to microwave oven(2min) i.e. (M 2 ) (2.84). Influence of desiccants on texture was reported maximum points (3.55) in silica gel i.e. (D 3 ) which was at par with (D 1 )(3.36) and (D 5 )(3.36),while lowest point (3.20) was obtained in (D 2 ) followed by (D 4 )(3.29). The Interaction effect between drying methods and desiccants on flower texture were reported significant. It indicates that the interaction effect between drying methods and desiccants were scored maximum (3.97) in combination with (M 1 D 3 ) viz.,(hot air oven(40 0 c) + Silicagel) which was at par with interaction (M 1 D 1 )(3.91) and (M 1 D 5 )(3.85).Whereas, minimum ( 2.57) effect was reported in combination with (M 2 D 2 ) viz.,(microwave oven (2min) + Sand followed by interaction (M 2 D 4 )(2.82) Experiment-II To evaluate storage methods of dried Dutch rose flowers In the present investigation, first red variety of Dutch rose flowers were evaluated for their storability under two different conditions of storage Colour fading on storage Data pertaining to colour fading in first red variety of Dutch rose flowers under differentconditions of storage as assessed through sensory evaluation after 30,60 and 90 days of storage arepresented in table 5. 37

69 Table 5. Influence of drying methods, storage methods and desiccants on colour fading of dried Dutch Roseflowers. Treatments Colour fading Drying methods (M) 30 days 60 days 90 days M 1 Hot air oven (40 0 C) M 2 Microwave oven (2 min) S.E C. D. at 1 % NS NS 0.03 Storage methods (S) S 1 Polythene cover S 2 Cardboard boxes SE± CD at 1% Desiccants (D) D 1 Borax D 2 Sand D 3 Silica gel D 4 Sand + Borax (50:50) D 5 Sand + Silica gel (50:50) SE ± CD at 1% NS

70 Chart Title Borax Sand Silica gel Sand + Borax (50:50) Sand + Silica gel (50:50) 30 Days Ist Month 60 IInd Days Month IIIrd Month 90 Days D 1 D 2 D 3 D 4 M1 M2 M3 M4 D 5 M5 Fig.15. Effect of desiccants on colour fading Hot air oven + Polythene cover Hot air oven + Cardboard boxes Microwave oven + Polythene cover Microwave oven + Cardboard boxes 30 Ist Days Month 60 IInd Days Month IIIrd Month 90 Days M 1 D1S1 S MD1S2 1 S 1 M 1 D2S1 2 S 2 M 2 D2S2 S 2 Fig.16. Interaction effect between drying and storage methods on colour fading.

71 Effect of drying methods on colour fading of dried Dutch rose flowers The data pertaining to the effect of drying methods on colour fading is recorded in table 5, it shows that colour fading was found to be non significant after 30 and 60 days.whereas, it was differed significantly after 90 days. According, to data with respect to drying methods, colour fading was observed highest (1.56).sensory score in hot air oven (40 0 c) i.e. (M 1 ) While, it was recorded lowest (1.26) score in microwave oven(2min) i.e. (M 2 ) after 90 days of storage Effect of storage methods on colour fading of dried Dutch roseflowers Effect of storage methods on colour fading is reported in the table 5, it was found to be significant after (30 days,60 days and 90 days during storage). Maximum colour fading (1.97),(1.38),(0.90) was scored during storage at 30 days,60 days and 90 days in cardboard boxes i.e. (S 2 ) respectively. However, it was reported minimum (1.45),(1.01) (0.66) in polythene cover i.e. (S 1 ) at 30, 60 and 90 days after storage respectively Effect of desiccants on colour fading dried dutch rose flowers Colour fading of dried Dutch rose flowers during storage after 30,60 and 90 days presented in table 5. It was observed from the data, that there was non significant effect on colour fading of dried flowers at 30 days after storage. Maximum( 2.28) score for colour fading was observed in (D 3 ) i.e. silica gel after 30 days and (1.46) after 60 days respectively.which was at par with(d 1 )(2.17) after 30 days, (1.45) after 60 days and (D 5 )(2.15) after 60 days,(1.40) after 90 days respectively. While, minimum (2.06) score for colour fading was recorded in sand i.e. (D 2 ) after 30 days and (1.35) after 60 days, followed by (D 4 ) (2.11)(1.38)after 60 and 90 days respectively. 39

72 Polythene cover + Borax Polythene cover + Sand Polythene cover + Slica gel Polythene cover + Sand + borax Polythene cover + Sand + Silica gel Cardboard boxes + Borax Cardboard boxes + Sand Cardboard boxes + Slica gel Cardboard boxes + Sand + borax Cardboard boxes + Sand + Silica gel Hot air oven + Borax Hot air oven + Sand Hot air oven + Silica gel Hot air oven + Sand + Borax Hot air oven + Sand + Silica gel Microwave oven + Borax Microwave oven + Sand Microwave oven + Silica gel Microwave oven + Sand + Borax Microwave oven + Sand + Silica gel Days Ist Month 60 IInd Days Month IIIrd Month 90 Days D1M1 D1M2 D1M3 D1M4 D1M5 D2M1 D2M2 D2M3 D2M4 D2M5 Fig.17. Interaction effect between drying methods and desiccants on color fading Ist Days Month 60 IInd Days Month IIIrd Month 90 Days S1M1 S1M2 S1M3 S1M4 S1M5 S2M1 S2M2 S2M3 S2M4 S2M5 Fig.18. Interaction effect between storage methods and desiccants on colour fading.

73 Table6. Interaction effect between drying methods, storage methods and desiccants on colour fading of storage of Dutch rose flowers. Interaction effect Colour fading Drying methods X Storage methods (M X S) 30 days 60 days 90 days M 1 S 1 Hot air oven(40 0 c) + Polythene cover M 1 S 2 Hot air oven (40 0 c)+ Cardboard boxes M 2 S 1 Microwave oven(2min) + Polythene cover M 2 S 2 Microwave oven (2min)+ Cardboard boxes S.E C. D. at 1 % NS Drying methods X Desiccants (M X D) M 1 D 1 Hot air oven(40 0 c) + Borax M 1 D 2 Hot air oven(40 0 c) + Sand M 1 D 3 Hot air oven(40 0 c) + Silica gel M 1 D 4 Hot air oven(40 0 c) + Sand + Borax(50:50) M 1 D 5 Hot air oven(40 0 c)(2min) + Sand + Silica gel(50:50) M 2 D 1 Microwave oven(2min) + Borax M 2 D 2 Microwave oven(2min) + Sand M 2 D 3 Microwave oven(2min) + Silica gel M 2 D 4 Microwave oven(2min) + Sand Borax(50:50) M 2 D 5 Microwave oven(2min) + Sand + Silica gel(50:50) SE ± CD at 1% NS NS 0.27 Storage methods X Desiccants (M X D) S 1 D 1 Polythene cover + Borax S 1 D 2 Polythene cover + Sand S 1 D 3 Polythene cover + Slica gel S 1 D 4 Polythene cover + Sand + borax(50:50) S 1 D 5 Polythene cover + Sand + Silica gel(50:50) S 2 D 1 Cardboard boxes + Borax S 2 D 2 Cardboard boxes + Sand S 2 D 3 Cardboard boxes + Slica gel S 2 D 4 Cardboard boxes + Sand + borax(50:50) S 2 D 5 Cardboard boxes + Sand + Silica gel(50:50) SE± CD at 1% NS

74 Interaction effect betweendrying and storage methods on colour fading of dried dutch rose flowers The data about the effect of interaction between drying and storage methods on colour fading after 30, 60 and 90 days are detected in table 6. It was observed from data that, there was non significant effect on colour fading of dried flowers at 30 days after storage. Highest colour fading (2.76) was reported in treatment combination with (M 1 S 2 ) viz., hot air oven (40 0 c) + cardboard boxes after 60 days, (1.80) after 90 days, respectively, followed by interaction ( M 2 S 2 )(2.20)after 60 days,(1.44) after 90 days, viz., microwave oven (2min)+ cardboard boxes. Whereas, lowest colour fading (2.03) score was observed in combination with hot air oven(40 0 c) + Polythene cover viz., (M 1 S 1 ) after 60 days, (1.33) after 90 days, followed by interaction (M 2 S 1 )(1.62) (1.06) after 60 and 90 days respectively Interaction effect between drying methods and desiccants on colour fading of dried Dutch rose flowers The effect interaction between drying methods and desiccants on colour fading after 30,60 and 90 days are detected in table 6. It was observed from data, that the interaction between drying methods and desiccants were recorded non significant effect on colour fading of dried flowers at 30 and 60 days after storage. At 90 days,data pertaining to colour fading on storage influenced by drying methods and desiccants, maximum score for colour fading (2.59) was recored in treatment combination with ( M 1 D 3 ) viz.,hot air oven(40 0 c) + Silica gel which was at par with interaction between (M 1 D 1 )(2.47) and(m 1 D 5 )(2.43) after 90 days. Whereas, minimum score for colour fading (1.76) was detected in treatment combination with Microwave oven (2min) + Sand viz., (M 2 D 2 ) followed by interaction between microwave oven(2 min) + Sand + Borax i.e. (M 2 D 4 )(1.74) after 90 days respectively. 41

75 Interaction effect between storage methods and desiccants on colour fading of dried Dutch rose flowers The data with respect to the interaction effect between storage methods and desiccants on colour fading of storage of dried dutch rose flowers are obtained in table 6, it was differed significantly after 60 and 90 days but it was found non significantafter 30 days of storage. Interaction between(s 2 D 3 ) viz., cardboard boxes + Silica gel were found to be maximum colour fading (2.56) after 60 days and (1.66) after 90 days respectively, which was at par with combination with (S 2 D 1 )(2.52) after 60 days,(1.65) after 90 days and (S 2 D 5 )(2.47) after 60 days, (1.61) after 90 days. whereas, minimum colour fading (1.65) was observed in interaction between polythene cover +Sand viz., (S 1 D 2 ) after 60 days and (1.08) after 90 days,followed by combination with polythene cover+ Sand + Borax i.e.(s 1 D 4 ) (1.81) (1.19) after 60 and 90 days respectively Interaction effect between drying methods, storage method and desiccants on colour fading of dried Dutch rose flowers The data pertaining to the interaction effect between drying methods, storage methods and desiccants on colour fading of storage of Dutch rose flowers are given in table 7, it did not differed significantly after 30 and 60 days but it was found to be significant after 90 days of storage. From the data, it was observed that minimum colour fading ( 1.86) after 90 days were recorded in treatment combination with ( M 1 S 2 D 3 ) viz., Hot air oven (40 0 c)+ Cardboard boxes + Silica gel which was at par with interaction between (M 1 S 2 D 1 )(1.83) and( M 1 S 2 D 5 ) (1.79).while, maximum colour fading (1.00) was 42

76 Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven Days Ist Month 60 Days IInd Month 90 IIIrd Days Month D1S1M1 D1S1M2 D1S1M3 D1S1M4 D1S1M5 D1S2M1 D1S2M2 D1S2M3 D1S2M4 D1S2M5 D2S1M1 D2S1M2 D2S1M3 D2S1M4 D2S1M5 D2S2M1 D2S2M2 D2S2M3 D2S2M4 D2S2M5 Fig.19. Interaction effect between drying methods, storage method and desiccants on color fading M 1 Hot air oven (40 0 C) D1 Hot air oven (40 C) M 2 D2 Microwave oven Drying Ist Days Month 60 IInd Days Month 90 IIIrd Days Month Fig.20. Effect of drying methods on damage

77 Table 7. Interaction effect among all the drying methods, storage methods and desiccants on colour fading of storage of dutch rose flowers. Interaction effect Colour fading Drying methods X Storage methods X Desiccants (M X S X D) 30 days 60 days 90 days M 1 S 1 D 1 Hot air oven (40 0 c)+ Polythene cover + Borax M 1 S 1 D 2 Hot air oven (40 0 c)+ Polythene cover + Sand M 1 S 1 D 3 Hot air oven (40 0 c)+ Polythene cover + Silica gel M 1 S 1 D 4 Hot air oven(40 0 c) + Polythene cover + Sand + Borax (50:50) M 1 S 1 D 5 Hot air oven (40 0 c)+ Polythene cover + Sand + Silica gel (50:50) M 1 S 2 D 1 Hot air oven (40 0 c)+ Cardboard boxes + Borax M 1 S 2 D 2 Hot air oven (40 0 c) + Cardboard boxes + Sand M 1 S 2 D 3 Hot air oven (40 0 c) + Cardboard boxes + Silica gel M 1 S 2 D 4 Hot air oven (40 0 c) + Cardboard boxes + Sand + Borax (50:50) M 1 S 2 D 5 Hot air oven (40 0 c) + Cardboard boxes + Sand + Silica gel (50:50) M 2 S 1 D 1 Microwave oven(2min) + Polythene cover + Borax M 2 S 1 D 2 Microwave oven(2min) + Polythene cover + Sand M 2 S 1 D 3 Microwave oven (2min)+ Polythene cover + Silica Gel M 2 S 1 D 4 Microwave oven (2min)+ Polythene cover + Sand Borax(50:50) M 2 S 1 D 5 Microwave oven(2min) + Polythene cover + Sand + Silica gel(50:50) M 2 S 2 D 1 Microwave oven(2min) + Cardboard boxes + Borax M 2 S 2 D 2 Microwave oven (2min)+ Cardboard boxes + Sand M 2 S 2 D 3 Microwave oven(2min) + Cardboard boxes + Silica Gel M 2 S 2 D 4 Microwave oven (2min)+ Cardboard boxes + Sand Borax(50:50) M 2 S 2 D 5 Microwave oven(2min) + cardboard boxes + Sand Silica gel(50:50) SE± C at 1 % NS NS

78 Plate 14. Storage of flowers in polythene cover Plate 15. Colour fading of flowers observed in polythene cover during storage Plate16. Damage of flowers observed in polythene cover during storage

79 noticed in combination with ( M 2 S 1 D 2 ) i.e. Microwave oven(2min) + Polythene cover + Sand followed by interaction (M 2 S 1 D 4 )(1.02) Damage of flowers Score given by the panel members for damage of flowers in first red variety of Dutch rose flowers under different conditions of storage as assessed through sensory evaluation isdepicted in table Effect of drying methods on damage of dried Dutch rose flowers The data pertaining to the effect of drying methods on damage after 30,60 and 90 days are detected in table 8, it was differed significantly only after 90 days of storage. The lowest damage (2.43) was recorded in hot air oven (40 0 c) i.e. (M 1 ) whereas, it was recorded highest (1.87) in microwave oven (2min) i.e. (M 2 ) on 90 days after storage Effect of storage methods on damage of dried Dutch rose flowers The data on the effect of drying methods on damage on 30,60and 90 days after storage are detected in table 8, it was differed significantly after 60 and 90 days after storage. Minimum damage (1.57) was observed in cardboard boxes i.e. (S 2 ) after 60 days and (1.36) after 90 days of storage respectively.however, it was noticed maximum damage (1.24),(1.06 ) in Polythene cover i.e.(s 1 ) after 60 and 90 days of storage respectively Effect of desiccants on damage of dried Dutch rose flowers The data about the effect of desiccants on damage is obtained in table 8, it did not differed significantly after 30,60 and 90 days of storage. 44

80 Ist Days Month IInd 60 Days Month IIIrd 90 Days Month S1 Polythene cover S2 Cardboard boxes Fig.21.Enfluence of storage methods on damage of storage of Dutch rose Days Ist Month 1 60 IInd Days Month Borax Sand Silica gel Sand + Borax (50:50) Sand + Silica gel (50:50) IIIrd Month 90 Days D M1 1 D M2 2 D M3 3 M4 D 4 M5 D 5 Fig.22. Effect of desiccants on damage.

81 Table8. Influence of drying methods, storage methods and desiccants and on damage of Dutch Rose flowers. Treatments Damage Drying methods (M) 30 days 60 days 90 days M 1 Hot air oven (40 0 C) M 2 Microwave oven (2 min) S.E C. D. at 1 % NS NS 0.12 Storage methods (S) S 1 Polythene cover S 2 Cardboard boxes SE± CD at 1% Desiccants ( D) D 1 Borax D 2 Sand D 3 Silica gel D 4 Sand + Borax (50:50) D 5 Sand + Silica gel (50:50) SE ± CD at 1% NS NS NS 45

82 Table 9 Interaction effect between drying methods, storage methods and desiccants on damage of storage of Dutch rose flowers. Interaction effect Damage Drying methods X Storage methods ( M X S) 30 days 60 days 90 days M 1 S 1 Hot air oven (40 0 c) + Polythene cover M 1 S 2 Hot air oven (40 0 c)+ Cardboard boxes M 2 S 1 Microwave oven (2min) + Polythene cover M 2 S 2 Microwave oven(2min) + Cardboard boxes S.E C. D. at 1 % NS NS 0.17 Methods of drying X Desiccants (M X D) M 1 D 1 Hot air oven (40 0 c)+ Borax M 1 D 2 Hot air oven(40 0 c) + Sand M 1 D 3 Hot air oven(40 0 c) + Silica gel M 1 D 4 Hot air oven(4 0 0) + Sand + Borax(50:50) M 1 D 5 Hot air oven (4 0 0)+ Sand + Silica gel(50:50) M 2 D 1 Microwave oven(2min) + Borax M 2 D 2 Microwave oven(2min) + Sand M 2 D 3 Microwave oven(2min) + Silica gel M 2 D 4 Microwave oven (2min)+ Sand + Borax(50:50) M 2 D 5 Microwave oven (2min)+ Sand + Silica gel(50:50) SE ± CD at 1% NS NS NS Storage methods X Desiccants (S X D) S 1 D 1 Polythene cover + Borax S 1 D 2 Polythene cover + Sand S 1 D 3 Polythene cover + Slica gel S 1 D 4 Polythene cover + Sand + borax(50:50) S 1 D 5 Polythene cover + Sand + Silica gel(50:50) S 2 D 1 Cardboard boxes + Borax S 2 D 2 Cardboard boxes + Sand S 2 D 3 Cardboard boxes + Slica gel S 2 D 4 Cardboard boxes + Sand + borax(50:50) S 2 D 5 Cardboard boxes + Sand + Silica gel(50:50) SE± CD at 1% NS NS

83 Hot air oven + Borax Hot air oven + Sand Hot air oven + Silica gel Hot air oven + Sand + Borax Hot air oven + Sand + Silica gel Microwave oven + Borax Microwave oven + Sand Microwave oven + Silica gel Microwave oven + Sand + Borax Microwave oven + Sand + Silica gel Hot air oven + Polythene cover Hot air oven + Cardboard boxes Microwave oven + Polythene cover Microwave oven + Cardboard boxes 30 Days Ist Month 60 IInd Days Month IIIrd Month 90 Days D1S1 M 1 S 1 D1S2 M 1 S 2 D2S1 M 2 S 1 D2S2 M 2 S 2 Fig.23. Interaction effect between drying and storage methods on damage Days Ist Month 60 IInd Days Month IIIrd Month 90 Days D1M1 D1M2 D1M3 D1M4 D1M5 D2M1 D2M2 D2M3 D2M4 D2M5 Fig.24. Interaction effect between drying methods and desiccants on damage.

84 Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Polythene cover + Borax Polythene cover + Sand Polythene cover + Slica gel Polythene cover + Sand + borax Polythene cover + Sand + Silica gel Cardboard boxes + Borax Cardboard boxes + Sand Cardboard boxes + Slica gel Cardboard boxes + Sand + borax Cardboard boxes + Sand + Silica gel Days Ist Month 60 IInd Days Month IIIrd Month 90 Days S1M1 S1M2 S1M3 S1M4 S1M5 S2M1 S2M2 S2M3 S2M4 S2M5 Fig.25. Interaction effect between storage methods and desiccants on damage Days Ist Month 60 IInd Days Month IIIrd Month 90 Days D1S1M1 D1S1M2 D1S1M3 D1S1M4 D1S1M5 D1S2M1 D1S2M2 D1S2M3 D1S2M4 D1S2M5 D2S1M1 D2S1M2 D2S1M3 D2S1M4 D2S1M5 D2S2M1 D2S2M2 D2S2M3 D2S2M4 D2S2M5 Fig.26. Interaction between drying methods,storage methods,and desiccants on damage.

85 Interaction effect between drying and storage methods on damage of dried Dutch rose flowers The data related to the interaction effect between drying and storage methods on damage after 30,60 and 90 days are observed in table 9, it did not differed significantly after 30 and 60 days but it was found to be significant after 90 days of storage. Minimum damage (2.72) was obtained in treatment combination with (M 1 S 2 ) i.e. hot air oven (40 0 c) + Cardboard boxes, followed by interaction ( M 2 S 2 )(2.13). While, maximum damage (2.03) was recorded in combination with hot air oven(40 0 c) + Polythene cover i.e. (M 1 S 1 ) followed by interaction (M 2 S 1 )(1.64) after 90 days of storage Interaction effect between drying methods and desiccants on damage of dried Dutch rose flowers The data indicating, interaction effect between drying methods desiccants on damage after 30,60 and 90 days of storage are included in table 9, it did not differed significantly Interaction effect between storage methods and desiccants on damage of dried Dutch rose flowers The data on the interaction effect between, storage methods and desiccants on damage of storage of Dutch rose flowers is recorded in table 9, it did not differed significantly after 30 and 60 days but it was found to be significant after 90 days of storage. The data shows that minimum damage (2.80) was noticed in treatment combination with Cardboard boxes + Slica gel viz.,(s 2 D 3 ) which was at par with interaction (S 2 D 1 )(2.77) and (S 2 D 5 )(2.75). Whereas, it was found 47

86 maximum damage (2.28) in combination with polythene cover + sand viz.,(s 1 D 2 )( followed by interaction (S 1 D 4 )(2.30) after 90 days of storage Interaction effect between drying methods, storage methods and desiccants on damage dried Dutch rose flowers The data on the interaction effect between drying methods, storage methods and desiccants on damage of storage of dutch rose flowers are summarized in table 10, it did not differed significantly after 30 days and 60 days but it was found to be significant after 90 days of storage. The lowest damage (2.88) was obtained in treatment combination with hot air oven(40 0 c) + Cardboard boxes + Silica gel i.e.( M 1 S 2 D 3 ) which was at par with interaction between (M 1 S 2 D 1 ) (2.79)and(M 1 S 2 D 5 )(2.72).Whereas it was detected highest damage (1.53) in combination with Microwave oven (2min)+ Polythene cover + Sand viz.,.( M 2 S 1 D 2 ) followed by interaction (M 2 S 1 D 4 )(1.64). 48

87 Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Hot air oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Microwave oven + Polythene cover + Borax Polythene cover + Sand Polythene cover + Slica gel Polythene cover + Sand + borax Polythene cover + Sand + Silica gel Cardboard boxes + Borax Cardboard boxes + Sand Cardboard boxes + Slica gel Cardboard boxes + Sand + borax Cardboard boxes + Sand + Silica gel Days Ist Month 60 IInd Days Month IIIrd Month 90 Days S1M1 S1M2 S1M3 S1M4 S1M5 S2M1 S2M2 S2M3 S2M4 S2M5 Fig.25. Interaction effect between storage methods and desiccants on damage Days Ist Month 60 IInd Days Month IIIrd Month 90 Days D1S1M1 D1S1M2 D1S1M3 D1S1M4 D1S1M5 D1S2M1 D1S2M2 D1S2M3 D1S2M4 D1S2M5 D2S1M1 D2S1M2 D2S1M3 D2S1M4 D2S1M5 D2S2M1 D2S2M2 D2S2M3 D2S2M4 D2S2M5 Fig.26. Interaction between drying methods,storage methods,and desiccants on damage.

88 Table 10.Interaction effect among all the drying methods, storage methods and desiccants on damage of storage of Dutch rose flowers. Interaction effect Damage. Drying methods X Storage methods X Desiccants (M X S X D) 30 days 60 days 90 days M 1 S 1 D 1 Hot air oven(40 0 c) + Polythene cover + Borax M 1 S 1 D 2 Hot air oven(40 0 c) + Polythene cover + Sand M 1 S 1 D 3 Hot air oven(40 0 c) + Polythene cover + Silica gel M 1 S 1 D 4 Hot air oven(40 0 c) + Polythene cover +Sand Borax(50:50) M 1 S 1 D 5 Hot air oven (40 0 c)+ Polythene cover + Sand + Silica gel(50:50) M 1 S 2 D 1 Hot air oven(40 0 c) + Cardboard boxes + Borax M 1 S 2 D 2 Hot air oven(40 0 c) + Cardboard boxes + Sand M 1 S 2 D 3 Hot air oven(40 0 c) + Cardboard boxes + Silica gel M 1 S 2 D 4 Hot air oven (40 0 c)+ Cardboard boxes + Sand Borax(50:50) M 1 S 2 D 5 Hot air oven(40 0 c) + Cardboard boxes + Sand + Silica gel(50:50) M 2 S 1 D 1 Microwave oven(2min) + Polythene cover + Borax M 2 S 1 D 2 Microwave oven92min) + Polythene cover + Sand M 2 S 1 D 3 Microwave oven(2min) + Polythene cover + Silica Gel M 2 S 1 D 4 Microwave oven92min) + Polythene cover + Sand Borax(50:50) M 2 S 1 D 5 Microwave oven (2min)+ Polythene cover + Sand Silica gel(50:50) M 2 S 2 D 1 Microwave oven(2min) + Cardboard boxes + Borax D 2 S 2 D 2 Microwave oven (2min)+ Cardboard boxes + Sand D 2 S 2 D 3 Microwave oven(2min) + Cardboard boxes + Silica Gel D 2 S 2 D 4 Microwave oven(2min) + Cardboard boxes + Sand Borax(50:50) D 2 S 2 D 5 Microwave oven(2min) + cardboard boxes + Sand Silica gel(50:50) SE± CD at 1 % NS NS

89

90 CHAPTER-V DISCUSSION Dry flower is an important product of the floriculture industry, which is gainingimportance and popularity at a faster rate in the international trade. Though dried flowers areearning better exchange than fresh cut flowers, not much systematic research has beencarried out in this field. The techniques followed by private people have been kept as tradesecrets. In the presentinvestigation,attempts were made to evaluate different drying methods and desiccantand time required for drying in different methods to obtain better quality dry flowers of rose. Also an effort was made to standardize the method of storage of rose dry flowers. The results obtained are thoroughly discussed with the available literature and associated data in this chapter. Experiment 1 To evaluate different drying methods and desiccants 5.1.Physiological observations One variety of Dutch rose i.e., First red harvested at half bloom stage was dried in cabinet dryer and microwave oven with desiccating in different desiccants like borax, sand, silica gel, sand + borax (50:50) and sand + silica gel (50:50).Observations with respective to fresh weight of Duth rose flowers, dry weight of flowers,decrease in weight of flowers,time taken for drying of flowers,initial diameter of fresh flowers,diameter of dried flowers,reduction in diameter of dried flowers and quality parameters viz., color,appearance and texture of dry flowers are discussed below Fresh weight As the flowers were harvested at half bloom stage, and uniform size they did not differed significantly with respect to fresh weight.similar results were 50

91 also observed by katoch and kishwaria (2010) and Safeena and Patil(2006) during their study Dry weight Dry weight of flowers were differed significantly due to methods of drying and desiccants used in the experiment., significantly the minimum dry weight (3.52) of flowers were recorded in hot air oven i.e. (M 1 ). Whereas, maximum (4.21) dry weight of flowers were found in microwave oven i.e.(m 2 ). This might be due to exposure of the flowers to high temperature in hot air oven which facilitates faster and higher amount of moisture loss leads to least dry weight.the results are in accordance with safeena and patil (2006) during their studies. Similarly, significant differences were noticed in dry weight of Dutch rose flowers due to mode of desiccation. Minimum dry weight (3.67) of flowers were observed in silica gel i.e. (D 3 ), this is due tosilica gel act as best absorbant for removing moisture from the flowers. These results are in line with the findings of Desh Raj and Gupta (2005).whereas, dry weight of flowers were recorded maximum (4.00) in sand i.e.(d 2 ). The interaction effect between methods of drying and desiccants were found to be significant in analysis.significantly lowest dry weight (3.42)was observed in treatment combination with hot air oven + silica gel viz.,(m 1 D 3 ).Whereas, it was recorded highest (4.48) in interaction between microwave oven + sand. The results are in accordance with joykumar (1997) who obtained best quality of dried flowers in china aster and chrysanthemum Decrease in weight of flowers Influence of drying methods and desiccants on decrease in weight of flowers were differed significantly.decrease in weight of flowers were scored maximum (66.95) in hot air oven (at 40 0 c) i.e. (M 1 ), while it was found minimum 51

92 (62.44) in microwave oven (M 2 ) this is because, liberation of more water at high temperature than the low temperature as there is direct relationship between temperature and moisture loss. In addition, liberation of more moisture contents at high temperature is because of the fact that there is high circulation of electric waves generated at high temperature. Dahiya et al.(2003)recorded significant decrease in weight and moisture content of chrysanthemum flowers with the corresponding increase in temperature of hot air oven. Desiccants shows that, significantly highest decrease in weight (66.02) was recorded in silica gel i.e. (D 3 ).whereas,lowest decrease in weight(64.00) of Dutch rose flowers were observed in (D 2 ) i.e. sand.it may be due to the better hydrosorbant properties of silica gel in comparison with the other desiccants used. The better hydrosorbant properties of silica gel may be ascribed to the fact that silica gel is manufactured from sodium silicate and is composed of a vast network of inter connecting microscopic spores which attract and hold moisture by phenomenon known as physical absorption and capillary condensation,similar results were also obtained by safeena et al.(2006) Time taken for drying Time taken for drying of Dutch rose flowers varied significantly due to different temperature levels, mode of desiccation.. It shows that time taken for drying of flowers were detected minimum(11.26 hrs) in microwave oven i.e. (M 2 ) as compared to hot air oven (40 C) i.e. M 1 (58.35 hrs).this is due to hot air oven has less capacity to heat and removal of moisture from the flowers hence it requires maximum time whereas microwave oven has more electrical efficiency to heat flowers or any object in it, so it took less time to heat and to remove the moisture from the flowers.that s why microwave oven was proved to be the best method for quick drying as regards to time.white et al. (2002) reported that microwave oven dried flowers look fresher and more colorful than that obtained by other methods. After drying in the microwave oven, flowers must be left in the 52

93 drying agent for a few hours known as setting time for getting good appearance and color to the flowers. Drying of flowers in desiccants i.e. with silica gel i.e. (D 3 ) took minimum time (32.88 hrs) to dry flowers. Petruit (2002a) reported that silica gel can absorb about 40% of its weight with water.it is appropriate for drying flowers with closely packed petals such as roses.thus, silica gel is the fastest acting drying agent. Whereas,drying of Dutchrose flowers were resulted maximum(36.72) hrs in the sand i.e.(d 2 ).It may be due to the fact that sand has a larger particle size and is heavier in weight and thus,absorb less moisture as well as it is not able to retain moisture for longer duration. Bhalla et al. (2006), Observed that Minimum size reduction and maximum carotene content was obtained when flowers were embedded in silica gel and dried at 3ºC for 24 h in a hot air oven. The interaction effect between methods of drying and desiccants were differed significantly. Among the interaction effect minimum (10.43) time taken for drying was recorded in treatment combination with (M 2 D 3 ) viz., microwave oven drying + silica gel. This is because hydrosorbant nature of silica gel and highest heating capacity of microwave oven leads to faster drying of flowers. Trinklin ( 2000) reported that silica gel dries flowers quickly. Whereas, maximum (61.67) time taken for drying noticed in interaction between (M 1 D 2 ). This is because hot air requires time to heat the desiccants before desiccating the flowers,resulting in increased time for complete removal of moisture in desiccated flowers.(safeena, et al 2006)Flowers desiccated in silica gel in glassware and kept in microwave oven for few minutes. Gerbera, gladiolus and chrysanthemum took 3 minutes for drying and Water lily took 4 minutes for drying (Ranjan and Misra, 2002). 53

94 5.1.5Initial diameter Initial diameter influenced by drying methods and desiccants did not differ significantly due to uniform sizeof flowers used.similar results were also observed by katoch and kishwaria (2010) and Safeena and Patil(2006) during their study Diameter of dried flowers With respect to methods of drying the diameter of dried flowers werefound to be significant. It was maximum (10.53) in M 1 i.e. hot air oven (at40) 0 c. While in microwave oven (M 2 ) diameter of dried flowers were scored minimum (7.04). Significant differences were noticed in dried Dutch rose flowers in different desiccants with respect to diameter of dried flower. Maximum diameter (9.06) was found in silica gel i.e. D 3. This is because problem of shrinkage was less,so silica gel can maintain original shape and size. Mahapati and Naik (2015) obtained similar results on diameter of variation in standardization of drying temperature and time in hot air oven of gerbera.while, diameter of dried flowers were found minimum (8.60) in D 4 i.e. sand+borax.. In different interactions of drying methods and desiccants,the interaction between (M 1 D 3 ) viz., (hot air oven (40 0 c) + silica gel) was found highest diameter (4.48) of dried flower. While, the lowest diameter (3.42) of dried flowers were found in combination with (M 2 D 2 ) viz., (microwave oven (2min) + sand). Similar finding were recorded by Dilta et al.(2014) in effect of embedding media, temperature and duration on hot air oven drying of rose (First Red). 54

95 5.1.7.Reduction in diameter of dried flowers With regard to this the lowest reduction in diameter (46.17) of flowers were obtained in hot air oven (at 40 0 c) i.e. (M 1 ) which was evolved as best method of reduction in diameter, as compared to (M 2 )( 63.89). Reduction in diameter of flowers were observed lowest (52.89) in (D 3 ) i.e. silica gel. However, reduction in diameter of dried flowers were highest (58.47) in (D 2 ) i.e. sand. Similar findings are recorded by Acharyya et al., (2013) in studies on methods of dehydration of rose buds Gold Medal and Minu Visual quality Parameters Flower Colour The colour of dried flowers as affected by different methods of drying differed significantly.among different methods of drying the colour of dried rose flowers were found to produce good qualitydry flower in hot air oven (at 40 0 c) i.e. (M 1 )(3.51),as compared to microwave oven(2min) (M 2 ) (2.54).At the temperature of 40 C, moisture is removed in a steady rate without affecting the structural integrity and color of the flower Among the different drying methods like sun, shade and hot air oven drying methods, hot air oven drying proved better for its influence on quality parameters like retention of color, shape, appearance and texture of marigold (Tagetes erecta) flowers (Kulkarniet al., 2004). Influence of desiccants on colour indicates that the highest score (3.22) was recored in silica gel i.e. (D 3 ).while, least score was observed in (D 2 )(2.91) i.e. sand. The flowers desiccated in silica gel were found to produce good quality dry flowers as this desiccant prevents the direct removal of moisture from flowers by acting as an intermediate. This prevents shrinkage of the flower and degradation of coloring pigments, that could take place when petal tissues are exposed to high temperatures without desiccating. Champoux (1997) exposed that 55

96 silica gel method of flower drying was reported excellent for retaining the color of flowers. The Interaction effect between drying methods and desiccants on flower colour was found to be significant. it was observed maximum score (3.60) in combination with (M 1 D 3 ) viz., Hot air oven (40 0 c) + Silica gel. whereas, minimum (2.33) effect was scored in interaction (M 2 D 2 ) i.e. microwave oven (2min) +sand. The combination of silica gel and microwave oven was the most suitable method in obtaining true color of dried flowers was previously reported by (Lee et al 2003) Appearance of the flowers Appearance of flowers werediffered significantly due to methods of drying used in experiment.the highest acceptability (3.93) for appearance was recorded by those flowers, which were dried at (40 0 c)in hot air oven.( 40 0 c) i.e.(m 1 )(3.93).However Microwave oven(2 min) scored the least points(2.88) indicating thereby the poor acceptability for appearance. Among the different drying methods like sun, shade and hot air oven drying methods, hot air oven drying proved better for its influence on quality parameters like retention of colour, shape, appearance and texture of marigold (Tagetes erecta) flowers (Kulkarniet al., 2004). Effect of desiccants on appearance of dry flowers were presented highest (3.60) in silica gel i.e. (D 3 ),while least (3.25) effect was observed in (D 2 ) Kher and Bhutani reported that flowers desiccated in silica gel remained intact throught the drying process and also maintained original shape and appearance. The Interaction effect between drying methods and desiccants on flower appearance were recorded significant. The interaction (M 1 D 3 ) viz.,(hot air oven(40 0 c) + Silica gel) were scored maximum (4.04) points, for appearance of 56

97 dry flower. Whereas, combination with (M 2 D 2 ) viz.,(microwave oven + Sand) was found minimum score (2.33). Similar results were also reported by safeena and patil (2013)reported similar results during their experiment. Datta (1999) that embedded material may also dehydrated under microwave oven (1to4 minutes)followed by 2 to 5 hours setting time for maintaining original shape Flower texture The texture of flowers were differed significantly due to methods of drying used in experiment.among different methods of drying the texture of dried rose flowers were recorded highest score (3.86) in hot air oven (at 40 0 c) i.e. (M 1 ) as compared to microwave oven i.e. (M 2 ) (2.84). Similar results were also obtained by Mishra S.(2014) and Kulkarni et al. (2004). The effect of desiccants on texture was scored maximum (3.55) in silica gel i.e.(d 3 ) while lowest (3.20) effect was scored in (D 2 ) Silica gel has been reported to be the fastest acting desiccants.the results are in accordance with Raj and Gupta(2003). It indicates that the interaction effect between drying methods and desiccants were scored maximum (3.97) in combination with (M 1 D 3 ) viz.,(hot air oven + Silica gel). While, it was scored minimum (2.57) in interaction between (M 2 D 2 ) viz.,(microwave oven (2min) + Sand. Similar results were also reported in effect of hot air oven (40 0 c),by safeena and Patil (2013). Safeena et al. (2006), reported thatdrying flowers in hot air oven at 40 0 C with silica gel were more acceptable for colour (3.48), appearance (3.50) and texture (3.23) Experiment-II: To evaluate storage methods of dried Dutch rose flowers colour fading in first red variety of dutch rose flowers under different conditions of storage as assessed through sensory evaluation. 57

98 5.2.1.Colour fading on storage Effect of drying methods on colour fading of dried Dutch rose flowers The effect of drying methods on colour fading was found to be non significant after 30 and 60 days. whereas, it was differed significantly after 90 days of storage respectively.with respect to drying methods, colour fading was observed highest (1.56) sensory score in hot air oven i.e. (M 1 ) after 90 days, because it causes maximum moisture loss from flowers and developed permanent dark colour to flowers hence,it proved to be the best method of drying in storage. While, it was recorded lowest (1.26) colour fading in microwave oven i.e. (M 2 ), after 90 days,this is due to high rate of heating flowers at high temperature only for 2 to 3 minutes,it causes instant drying of flowers and appearance of dark color took place bt as day pass out it lost the color due to least moisture loss from the flowers.similar results were also obtained by safeena and patil (2013) during their studies Effect of storage methods on color fading of dried Dutch rose flowers Significant differences were observed after 30, 60 and 90 days of storage respectively. Maximum colour fading (1.97) was scored in cardboard boxes i.e. (S 2 ) after 30 days,(1.38) after 60 days and(0.90) after 90 days. While, it was reported minimumin polythene cover i.e. (S 1 ) (1.45),(1.01) (0.66)after 30, 60 and90 days of storage respectively.dry flowers are fragile and it requires careful handling. Among the two conditions of storage, flowers stored without any lining recorded higher scores with respect to retention of colour on storage. This is because inserting in polythene covers caused moisture build up and it ruined the flowers.here fading occurred as a result of the dried flower reabsorbing moisture. 58

99 This is also observed by safeena (2005) during their experiment. Bull (1997) have claimed that the dried flowers should not be stored in plastic covers and boxes Effect of desiccants on colour fading of dried Dutch rose flowers The effect of desiccants on colour fading shows that, it did not differed significantly after 30 days while,it was differed significantly after 60 and 90 days of storage respectively. Maximum score for colour fading (2.28) was observed in (D 3 ) i.e. silica gel after 30 days and (1.46) after 60 days respectively,it is due to hydroabsorbant properties of silica gel hence it dry quickly and retain colour for longer duration than sand.flowers dried using silica gel will sometimes reabsorb moisture and wilt; therefore it is recommended that the flowers should be stored and displayed in a closed container to keep out moisture (Sell, 1993). While, minimum score for colour fading (2.06)(1.35) was recorded in sand i.e. (D 2 ) significantly after 60 and 90 days of storage respectively.it is because large particle size of sand and heavier weight causes less absorption of moisture as well asit is not able to retain moisture for longer duration.the results are in accordance with Dilta et al (2014) in effect of embedding media,temperature and duration on hot air oven drying of rose Interaction effect between drying and storage methods on colour fading of dried Dutch rose flowers It was observed from data that, there was non significant effect on colour fading of dried flowers at 30 days after storage. Highest colour fading (2.76) was reported in treatment combination with (M 1 S 2 ) viz., hot air oven + cardboard boxes after 60 days (1.80) after 90 days respectively. Whereas, lowest colour fading (2.03) (1.33) was scored in interaction between hot air oven + Polythene cover viz., (M 1 S 1 ) after 60 and 90 days respectively. 59

100 Bhalla et al (2006) also reported a better keeping quality for rose buds, dried in the hot air, microwave oven and stored covered Interaction effect between storage methods desiccants on colour fadingof dried Dutch rose flowers with respect to the interaction effect between storage methods and desiccants on colour fading of storage of Dutch rose flowers,it was differed significantly after 60 and 90 days but it was foundto be non significant after 30 days. Interaction (S 2 D 3 ) viz., cardboard boxes + Silica gel were found to be maximum colour fading (2.56) after 60 days and (1.66) after 90 days respectively.whereas, minimum colour fading (1.65) (1.08) was observed in polythene cover +Sand viz., (S 1 D 2 ) after 60 and 90 days respectively. Bhutani (1995) also suggested that, silica gel crystals should be kept at the bottom of the storage containers like desiccators,glass jars or plastic jars to prevent the dried plant material from spoilage and for their future utilization Interaction effect between drying methods and desiccants on colour fading of dried Dutch rose flowers Significant differences were observed after 90 days,but it did not differed significantly after 30 and 60 days. At 90 days,data pertaining to colour fading on storage influenced by drying methods and desiccants, maximum score for colour fading (2.59) was recorded in interaction ( M 1 D 3 ) viz., hot air oven + Silica gel after 90 days. Whereas, minimum colour fading was (1.76) detected in combination with Microwave oven + Sand viz., (M 2 D 2 ) after 90 days respectively. The results are in line with Dilta et al (2014) in effect of embedding media, temperature and duration on hot air oven drying of rose. 60

101 Interaction effect between drying methods,storage methods and desiccants on colour fading of dried Dutch rose flowers In the interaction effect between drying methods, storage methods and desiccants on colour fading of storage of Dutch rose flowers, did not differed significantly after 30 and 60 days but it was found to be significant after 90 days of storage. It was observed that minimum colour fading (1.86)after 90 days was recorded in treatment combination ( M 1 S 2 D 3 ) viz.,., Hot air oven + Cardboard boxes + Silica gel.while, maximum colour fading (1.00) was noticed in interaction ( M 2 S 1 D 2 ) viz., Microwave oven + Polythene cover + Sand after 90 days of storage respectively. Bull (1997) have claimed that the dried flowers should not be stored in plastic covers and boxes Damage of flowers Score given by the panel members for damage to flowers in first red variety of Dutch rose flowers under different conditions of storage as assessed through sensory evaluation Effect of drying methods on damage of dried Dutch rose flowers. The effect of drying methods on damage after 30, 60 and 90 days was differed significantly only after 90 days of storage. The lowest damage (2.43) was recorded in hot air oven i.e. (M 1 ) whereas, it was detected highest (1.87) in microwave oven i.e. (M 2 )( after 90 days of storage respectively. Similar, results were also obtained by Gouin (1994) who reported that dried materials should be stored in a dark,dry airtight container to avoid damage from fungi and insects. 61

102 Effect of storage methods on damage of dried Dutch rose flowers The effect of drying methods on damage after 30, 60 and 90 days,it was differed significantly only after 60 and 90 days of storage. Minimum damage (1.57)(1.36) of flowers were observed in cardboard boxes i.e. (S 2 ). However, it was noticed maximum ( 1.24)(1.06) in Polythene cover i.e.(s 1 ) after 60 and 90 days respectively.this is due to,when flowers stored in polythene covers growth of fungi takes place due to presence of moisture in it,hence flowers get damaged. Rengasamy et al.(1999) reported that selection of proper packaging material are prime consideration in dry flower industry Effect of desiccants on damage of dried Dutch rose flowers The effect ofdesiccants on damage did notdiffered significantlyin first second and third month respectively Interaction effect between drying and storage methods on damage of dried Dutch rose flowers The effect of interaction between drying and storage methods of on damage after 30,60 and 90 days, it did not differed significantly after 30 and 60 days but it was found to be significant after 90 days of storage only. Minimum damage (2.72) was obtained in treatment combination with (M 1 S 2 ) i.e. hot air oven + Cardboard boxes.while, maximum damage (2.03) was recorded in interaction between hot air oven + Polythene cover i.e. (M 1 S1) after 90 days of storage respectively. Thomler (1997) suggested that well dried flowers could be stored in cardboard boxes in a cool dry place.the dried material had to be held firmly to avoid breakage. 62

103 Interaction effect between drying methods and desiccants on damage of dried Dutch rose flowers The influence of interaction effect between drying methodsand desiccants on damage did not differed significantly after all 30,60 and 90 days of storage Interaction effect between storage methods and desiccants on damage of dried Dutch rose flowers Significant differences were observed only after 90 days. It shows that minimum damage (2.80). was recorded in Cardboard boxes + Slica gel i.e.(s 2 D 3 ) Whereas, it was found to be maximum damage (2.28) in polythene cover + sand i.e.(s 1 D 2 ) after 90 days of storage respectively. Yan (1999) recommended the wraping of dried flowers in newspaper and placing them in cardboard box. Silica gel crystals should be kept at the bottom of the storage containers like desiccators, glass jars or plastic jars to prevent the dried plant material from spoilage and for their future utilization (Bhutani, 1995) Interaction effect between drying methods,storage methods and desiccants on damage of dried Dutch rose flowers The interaction effect between dryingmethods,storage methods and desiccants on damage of storage of Dutch rose flowers did not differed significantly after 30 and 60 days but it was found to be significant after 90 days of storage. The lowest damage (2.88) was obtained intreatment combination hot air oven + Cardboard boxes + Silica gel i.e.(m 1 S 2 D 3 ). whereas, it was detected highest (1.53) in interaction between Microwave oven + Polythene cover + Sand i.e.(m 2 S 1 D 2 ) after 90 days of storage respectively.the results are in accordance with Gouin (1994). 63

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105 CHAPTER-VI SUMMARY AND CONCLUSION Experiment on Evaluation of different methods and desiccants on drying quality and storage of Dutch Rose was undertaken at the Department of Horticulture, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth Parbhani, during the year The salient findings of the experiments aresummarized below. 6.1 Experiment I To evaluate different drying methods and desiccants. Flowers of Dutch rose i.e.,first Red harvested at stage half bloom stage was dried by desiccants viz., borax, sand, borax + sand mixture (50:50), and silica gel and sand+ silica gel mixture (50:50) in hot air oven(40 0 c) and microwave oven for 2 min and Some of the findings of the study are summarized below. Considerable differences were observed in the dry flower quality due to different methods of drying and desiccants of the drying of flowers at half bloom stage recorded the highest score for color, appearance and texture. It was evidenced from the present study that desiccating flowers at the half bloom stage in silica observed minimum dry weight (3.42) flowers desiccated in silica gel. Maximum decrease in weight (66.95) was took place in hot air oven(40 0 C) than microwave oven for 2 min (62.44). Diameter of dried flower after dried in hot air oven (40 0 c) with silica gel showed good results than other desiccants (10.53). Time taken for drying was also influenced by desiccants used. Flowers dried at half bloom stage flowers took relatively minimum number of days in microwave oven (2 min) (11.26) hrs. Among the desiccants used silica gel was the quickest moisture absorbent, which dried the flowers in 32 hrs, while sand could desiccate the flowers in 36 hrs. 64

106 Lowest reduction in diameter with respect to desiccants silica gel (52.89) recorded good results than other. Drying flowers in hot air oven at 40 C recorded better quality parameters viz., colour (3.51), appearance, (3.93) and texture (3.86). Irrespective of the mode of desiccation, silica gelproved to be best for desiccating the flowers. Flowers dried at 40 C with sand + silica gel (50:50) were more acceptable for colour (3.60), appearance (4.04) and texture (3.97). Microwave oven drying is the quickest method of drying available at present. The efforts made to standardize drying time in microwave oven for Dutch rose revealed that drying for 2 minutes maintained the quality of flowers with desiccating. 6.2 Experiment II: To evaluate storage methods of dried flowers. It is evidenced from the present study that storage conditions and desiccants significantly influenced the colour fading on storage. Flowers stored in cardboard boxeswithout any lining proved to be better (3.95) than those stored by inserting in polythene covers(2.21) withrespect to retention of colour on storage. Damage of flowers was more in cardboard boxes(2.73) than polythene cover(3.50). Conclusion 1. Silica gel was found to be the best desiccant. 2. Drying the Dutch rose flowers in hot air oven at 40 C by desiccating in sand+ silica gel (50:50) was found to be the best. 3. Storage of flowers in cardboard boxes without any lining protected from light and direct sunlight was found to be good. 65

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118 EVALUATION OF DIFFERENT DRYING METHODS AND DESICCANTS ON DRYING QUALITY AND STORAGE OF DUTCH ROSE UPHADE SHITAL Dr. V.V. BHAGAT Reg. No. 2014HT/19M Major Advisor ABSTRACT The field investigation in entitled EVALUATION OF DIFFERENT DRYING METHODS AND DESICCANTS ON DRYING QUALITY AND STORAGE OF DUTCH ROSE conducted at experimental laboratory, Department of Horticulture College of Agriculture Parbhani to find out effect of Different Drying Methods and Dessicants on Drying Quality and Storage of Dutch Rose. The experiment was laid out in factorial randomised block design with 10 treatments were M 1 (Hot air oven 40 0 c + Borax), M 2 (Hot air oven 40c + Sand), M 3 (Hot air oven 40 0 c + Silica gel), M 4 ( Hot air oven 40 0 c + Sand + Borax (50:50)), M 5 (Hot air oven40c + Sand + Silica gel (50:50)), M 6 (Microwave oven drying 2 min + Borax), M 7 (Microwave oven drying 2 min + Sand ),M 8 (Microwave oven drying 2min + Silica gel),m 9 ( Microwave oven drying 2 min+ Sand + borax (50:50)),M 10 ( Microwave oven drying 2 min + Sand + Silica gel (50 :50)), Each experiment unit was repeated three times. The experimental laboratory was cleaned and utensils in the hot air and microwave oven were distilled properly before starting the experiment. It can be concluded from the findings that the drying of flowers at half bloom stage was proved to be the best to get quality dry flowers of dutch roses. With respect to desiccants silica gel and sand + silica gel was found to be the best dessicant for drying of flowers. In the methods of drying Viz., hot air oven 40 0 c and microwave oven for 2 min, drying the dutch rose flowers in hot air oven at 40 0 c by desiccating in sand + silica gel (50:50) was found to be the best. Drying the

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