Thesis - Semantic Scholar€¦ · CERTIFICATE-III This is to certify that all the mistakes and...

1985

STUDIES ON DRYING AND DYEING OF Gomphrenaglobosa L. FOR VALUE - ADDITION

A

Thesis

by

SANGEETA KUMARISubmitted in partial fulfilment of the requirements

for the degree of

MASTER OF SCIENCE(HORTICULTURE)

FLORICULTURE AND LANDSCAPE ARCHITECTURE

COLLEGE OF HORTICULTUREDr Yashwant Singh Parmar University

of Horticulture and Forestry, NauniSolan - 173 230 (HP), INDIA

2015

Dr Bharati Kashyap Department of Floriculture and LandscapeAssistant Professor Architecture

College of HorticultureDr. Y. S. Parmar University of Horticultureand Forestry, Nauni, Solan – 173230 (H.P.)

CERTIFICATE-I

This is to certify that the thesis entitled, “Studies on drying and dyeing of

Gomphrena globosa L. for value - addition”, submitted in partial fulfillment of the

requirements for the award of degree of MASTER OF SCIENCE (HORTICULTURE)

FLORICULTURE AND LANDSCAPE ARCHITECTURE to Dr Yashwant Singh Parmar

University of Horticulture and Forestry, Nauni, Solan (H P) is a bonafide record of research

work carried out by Ms Sangeeta Kumari (H-2013-14-M) under my guidance and

supervision. No part of this thesis has been submitted for any other degree or diploma.

The assistance and help received during the course of investigations have been fully

acknowledged.

Place: Nauni, Solan Dr Bharati KashyapDate : , 2015 Chairperson

Advisory Committee

CERTIFICATE-II

This is to certify that the thesis entitled, “Studies on drying and dyeing of

Gomphrena globosa L. for value - addition”, submitted by Ms Sangeeta Kumari

(H-2013-14-M) to Dr Yashwant Singh Parmar University of Horticulture and Forestry,

Nauni, Solan (H P) in partial fulfillment of the requirements for the award of degree of

MASTER OF SCIENCE (HORTICULTURE) FLORICULTURE AND LANDSCAPE

ARCHITECTURE has been approved by the Student’s Advisory Committee after an oral

examination of the same in collaboration with the external examiner.

Dr Bharati Kashyap External ExaminerChairperson

Advisory CommitteeDr. Y D Sharma

Professor & Head (Retd.)Deptt. of Floriculture andLandscape Architecture

Members of the Advisory Committee

Dr R K Gupta Dr Y C GuptaProfessor Professor & Head

Deptt. of Basic Sciences Deptt. of Floriculture andLandscape Architecture

Dr S S SharmaProfessor

Deptt. of Basic Sciences

______________________Dean’s nominee

Dr Poonam ShirkotProfessor

Deptt. of Biotechnology

_________________________Professor and Head

Department of Floriculture and Landscape Architecture

_______________________Dean

College of Horticulture

CERTIFICATE-III

This is to certify that all the mistakes and errors pointed out by the external examiner

have been incorporated in the thesis entitled, “Studies on drying and dyeing of Gomphrena

globosa L. for value - addition”, submitted to Dr Y S Parmar University of Horticulture and

Forestry, Nauni, Solan (H P) by Ms Sangeeta Kumari (H-2013-14-M) in partial fulfillment

of the requirements for the award of degree of MASTER OF SCIENCE

(HORTICULTURE) FLORICULTURE AND LANDSCAPE ARCHITECTURE.

________________________________Dr Bharati Kashyap

ChairpersonAdvisory Committee

________________________________Professor and Head

Department of Floriculture and Landscape ArchitectureDr Y S Parmar UHF, Nauni, Solan (HP)

ACKNOWLEDGEMENTS

With the unending humility, at the very outset, I would like to thank “Lord Shiva” who blessed mewith the limitless internal strength and favorable circumstances to face and pass through all odds successfullyat this juncture and who bestowed me with tenacity, good health, zeal and in whose faith; I was able to crossthis important milestone of academic career.

I humble offer my salutations at the lotus feet of my affectionate parents Sh. Shiv Kumar ji and Smt.Shanti Devi ji, who always supported and encouraged me to keep going. They deserve a special mention becausedespite of their silent suffering, they kept on giving me moral support and sacrificed their personal comforts tohelp me in every possible way to achieve this goal. Emotions of my heart should find new boundaries to containmy love for my beloved brother Virender.

With the great reverence, I express my warmest feeling with deep sense of gratitude to the chairpersonof my advisory committee Dr. Bharati Kashyap (Assistant Professor, Department of Floriculture andLandscape Architecture). I have no words to express my heartfelt thanks to her, for illuminating guidance,unfailing encouragement, unique supervision and sympathetic attitude.

I owe profound debt to my advisory committee Dr. Y. C. Gupta (Professor and Head, Department ofFloriculture and Landscape Architecture), Dr. S. S. Sharma (Professor, Department of Basic Sciences) and Dr.R. K. Gupta (Professor, Department of Basic Sciences) for their cordial and invaluable help.

It is my profound privilege to express my deep sense of gratitude, veneration and earnest thanks for myesteemed teachers Dr. S. R. Dhiman, Dr. B.P. Sharma, Dr. Puja Sharma and entire staff of the Department ofFloriculture and Landscape Architecture especially for their unflinching interest, relentless efforts, valuableadvice, close supervision, constant encouragement and motivation during the entire period of study.

A friend is one whom you can pour your heart out. I find lacunae of words to express my feelings butfrom core of my heart I would like to express my thanks and love to my friends Anu, Shalley, Monika didi,Gitam, Sagar, Bharti, Tenzin and Vivek who always stand by me throughout the academic carrier of my life.

Words are inadequate to express my illimitable, veneration, adoration, indebtness towards my seniors,Pratibha didi (SRF, Department of Floriculture and Landscape Architecture), Priyadarshini didi, Narendar Sir,Sapana didi and Shweta didi for their valuable help, guidance and moral support during my research work.

I’ll always remain beholden to my juniors especially Rahul and Rupinder for their love, affection andhelp.

Facilities and co-operation extended by all the staff members of Department of Floriculture andLandscape Architecture especially members of Floral Craft Lab is thankfully acknowledged.

Last but not the least, I wish to thank DPT Computers Nauni especially Sohan Bhaiya Ji for theirpromptness and care while making this manuscript in its present form.

To err is human. I solely claim the responsibility for the shortcomings and limitations in this work.

Place: SOLANDated: (Sangeeta Kumari)

CONTENTS

Chapter Title Pages

1. INTRODUCTION 1-3

2. REVIEW OF LITERATURE 4-13

3. MATERIAL AND METHODS 14-27

4. EXPERIMENTAL RESULTS 28-64

5. DISCUSSION 65-69

6. SUMMARY AND CONCLUSION 70-72

7. REFERENCES 73-76

ABSTRACT 77

APPENDICES I-XIV

LIST OF TABLES

Table Title Page(s)

1a Average weight (g) of fresh and dry flowers of Gomphrenaglobosa ‘Magenta’

29

1b Average weight (g) of fresh and dry flowers of Gomphrenaglobosa ‘White’

30

2a Effect of drying media (M), temperature (T), duration (D)and their interaction on moisture loss (%) of Gomphrenaglobosa ‘Magenta’ dried in hot air oven

31

2b Effect of drying media (M), temperature (T), duration (D)and their interaction on moisture loss (%) of Gomphrenaglobosa ‘White’ dried in hot air oven

32

3a Average size (mm) of fresh and dry flowers of Gomphrenaglobosa ‘Magenta’

34

3b Average size (mm) of fresh and dry flowers of Gomphrenaglobosa ‘White’

35

4a Effect of drying media (M), temperature (T), duration (D)and their interaction on decrease on size (%) ofGomphrena globosa ‘Magenta’ dried in hot air oven

36

4b Effect of drying media (M), temperature (T), duration (D)and their interaction on decrease on size (%) ofGomphrena globosa ‘White’ dried in hot air oven

36

5a Effect of drying media (M), temperature (T), duration (D)and their interaction on quality parameters of dried flowersof Gomphrena globosa ‘Magenta’ dried in hot air oven(score out of 20)

39

5b Effect of drying media (M), temperature (T), duration (D)and their interaction on quality parameters of dried flowersof Gomphrena globosa ‘White’ dried in hot air oven (scoreout of 20)

40

6a Average weight (g) of fresh and dry flowers of Gomphrenaglobosa ‘Magenta’

41

6b Average weight (g) of fresh and dry flowers of Gomphrenaglobosa ‘White’

42

7a Effect of drying media (M) and microwave time (T), settingduration (D) and their interaction on moisture loss (%) ofGomphrena globosa ‘Magenta’ dried in microwave oven

43

7b Effect of drying media (M), microwave time (T), settingduration (D) and their interaction on moisture loss (%) ofGomphrena globosa ‘White’ dried in microwave oven

44

Table Title Page(s)

8a Average size (mm) of fresh and dry flowers of Gomphrenaglobosa ‘Magenta’

45

8b Average size (mm) of fresh and dry flowers of Gomphrenaglobosa ‘White’

46

9a Effect of drying media (M), microwave time (T), settingduration (D) and their interaction on decrease in size (%) ofGomphrena globosa ‘Magenta’ dried in microwave oven

47

9b Effect of drying media (M), microwave time (T), settingduration (D) and their interaction on decrease in size (%) ofGomphrena globosa ‘White’ dried in microwave oven

48

10a Effect of drying media (M), microwave time (T), settingduration (D) and their interaction on quality parameters ofGomphrena globosa ‘Magenta’ dried in microwave oven(score out of 20)

49

10b Effect of drying media (M), microwave time (T), settingduration (D) and their interaction on quality parameters ofGomphrena globosa ‘White’ dried in microwave oven(score out of 20)

51

11 Effect of different food dyes (D), their concentration(C),mordants (T) and their interaction on quality parameters ofdyed Gomphrena globosa ‘White’ (score out of 25)

53

12 Effect of different fabric dyes (D), their concentration(C),mordants (T) and their interaction on quality parameters ofdyed Gomphrena globosa ‘White’ (score out of 25)

54

13 Effect of different organic dyes (D), their concentration(C),mordants (T) and their interaction on quality parameters ofdyed Gomphrena globosa ‘White’ (score out of 25)

55

14 Effect of different indicator dyes (D), theirconcentration(C), mordants (T) and their interaction onquality parameters of dyed Gomphrena globosa ‘White’(score out of 25)

57

15a Effect of conditions of storage (C), storage durations (D)and their interaction on keeping quality of driedGomphrena globosa ‘Magenta’ (score out of 10)

59

15b Effect of conditions of storage (C), storage durations (D)and their interaction on keeping quality of driedGomphrena globosa ‘White’ (score out of 10)

61

16 Effect of conditions of storage (C), storage durations (D)and their interaction on keeping quality of dyed Gomphrenaglobosa ‘White’ (score out of 10)

63

LIST OF PLATES

Plate Title BetweenPages

1a Field view of Gomphrena globosa ‘Magenta’ and Gomphrenaglobosa ‘White’

15-16

1b Embedding of flowers in different drying media (M) 15-16

2a Effect of drying media (M), temperature (T) and duration (D)on drying of Gomphrena globosa L. in hot air oven

37-38

2b Effect of drying media (M), temperature (T) and duration (D)on drying of Gomphrena globosa L. in microwave oven

37-38

3 Effect of different mordants (T) on various categories of dyes 68-69

4 Value-added products prepared from Gomphrena globosa L. 72-73

5 Value-added products prepared from Gomphrena globosa L. 72-73

LIST OF ABBREVIATIONS & SYMBOLS

% Percent

&

sec

And

Second(s)

/ Per

0 Degree

con. Concentration

Cv Cultivar

cvs Cultivars

g Gram

GGM Gomphrena globosa ‘Magenta’

GGW Gomphrena globosa ‘White’

i.e. that is

min. Minute(s)

mm Millimeter

MW Molecular weight

RHS Royal Horticulture Society

Chapter-1

INTRODUCTION

Flowers and ornamental plants have been associated with mankind from the dawn of

civilization and in the modern era these have become integral part of human civilization, as

love for flowers and ornamental plants is considered the most natural instinct in human being.

Dried flower production has been considered as an art for hundreds of years. Fragrant dried

flowers and herb garlands were encased with mummified bodies in Egyptian pyramids.

Japanese created Oshibana, the “preserved flower art” of enduring designs to retain

the exquisite beauty of the living plants centuries ago. Later on flower preserving art spread

from Japanese to Victorian England because of their beautiful long lasting appearance.

During the middle ages, monks dried flowers, foliage, and herbs for use in decorative motifs

or for making dyes to colour their hand-printed books. Dried flower arrangements have been

popular in Europe for centuries, and as early as 1700 AD. Colonial Americans used dried

flowers to brighten their homes, especially during the dark winter months.

The dried flower industry in India is about 40 years old and was introduced by the

Britishers in Calcutta for its nearness to north, east and eastern regions where exotic and

diverse blooms were available in nature.

Owing to the availability of diversified variety of plant materials in India, the country

is a leader in the world in dry flower export. The range of dried flowers which constitute

attractive plant parts is quite extensive namely stems, roots, shoots, buds, flowers,

inflorescence, fruits, fruiting shoots, cones, seeds, foliage bracts, thorns, barks, etc. (Desh

Raj, 2001).

The top ten cultivated dried flower genera are Helichrysum spp, Helipterum spp,

Limonium spp, Nigella spp, Gypsophilla spp, Delphinium spp, Amaranthus spp, Papaver spp,

Carthamus spp and Rosa spp (Anonymous, 1989).

In order to overcome the problem of short shelf life of fresh flowers, techniques of

dehydration and drying play vital role (Bhutani, 1995). Dry flowers are gaining popularity as

they are inexpensive, long-lasting and eco- friendly products that are available throughout the

2

year. Dried and preserved ornamental products offer wide range of unique qualities which

includes novelty, longevity, aesthetic values, flexibility and round the year availability

(Joyce, 1996).

Export of dried flowers and plants from India is more than Rs 100 crore per year. The

industry exports 500 varieties of dried ornamentals to different countries. Dry flower industry

is a labour-intensive and can generate ample job opportunities to thousands of unemployed

men and women. Dry ornamentals include dried flowers, shoots, seeds, barks, fruits, nuts,

cones etc. (Joyce, 1996).

In global floriculture trade, The Netherlands (51.20 %) contributes maximum export

of dry flowers to different countries followed by Israel (14.20 %), Nigeria (5.60 %) and India

(4.80 %). The UK is the largest importer of dry flowers accounting for 65 million US$

import, amounting to 40.7% of the total, followed by France and Japan (Anonymous, 2014).

The demand for dry flowers has increased manifold in the last decades and is increasing at an

impressive rate of 8-10% annually, thus offering immense opportunities to the Indian

entrepreneurs to enter the global floriculture trade (Singh, 2009).

Indian flower industry comprises of commercial production of cut flowers, loose

flowers, cut greens, seeds, bulbs and landscape plants, their marketing and production of

value added products from them. The contribution of dry flower industry is 77.1% followed

by cut flowers, bulbs and rhizomes, cut foliage and others (Anonymous, 2014). More than 50

companies in Calcutta, Tamil Nadu and Mumbai are also engaged in this business. Ramesh

Flower Limited at Tuticorin (Tamil Nadu) has about 50% share of total dried flowers

exported from India (Anonymous, 2014).

The common method of processing includes press drying, air drying, dehydration in

desiccants (silica gel, borax and sand), freeze drying, coating with polymer dispersions,

systemic and glycol treatments, bleaching and colouring. Not all the methods apply to all the

products (Murugan et al., 2007). Therefore, optimizing suitable methods for preservation and

post-harvest handling of dried materials is another essential requirement in this area.

Colouring enhances the value of dried flowers because of aesthetic beautification.

Dyeing provides materials with more uniform colour, appearance, thereby increasing the

salability. However, low light fastness, fading and uneven absorption of dye in a single

3

material are serious problems encountered in this step of dry flower making. Dyes are

substantive and fugitive and need a mordant for fixing the colour and enhancing their fastness

properties, thereby preventing colour fading with exposure to light or washing.

Gomphrena globosa L. commonly known as bachelor’s button or everlasting is native

to India and belongs to the Amaranthaceae family. It is a hardy annual and plants are bushy in

nature and may be tall and dwarf. The flowers are round or clover like in shades of white,

magenta, orange, red, purple, violet, rose and pink. The dried flowers retain their colour and

are useful for table decorations.

It is a popular commercial flower grown in the Southern Districts of Tamil Nadu,

used for garland making and also as a cut flower (Rajasekharan et al., 1983). Due to its dry

papery bracts of flowers it is highly suitable for making dry flower products. A number of

value added products like garlands, potpourri, button holes and flower arrangements etc. can

be prepared from the dried flowers.

Sangama (2003) studied dehydration of Gomphrena globosa L. flowers and reported

that all stages of drying were acceptable. However, shade dried flowers were better over oven

and sun dried flowers.

Non availability of information has been a major constraint in the promotion of dry

flower industry in our country. In contrast to other areas of post harvest floriculture, relatively

fewer studies on drying and preserving of ornamental material is available.

Keeping this in a view the present study has been undertaken with the following

objectives:-

i) To standardize drying medium, temperature and techniques for drying of Gomphrena

globosa L.

ii) To find out the efficacy of different dyes for dyeing Gomphrena globosa L.

iii) To find out the keeping quality of dried and dyed flowers of Gomphrena globosa L.

Chapter-2

REVIEW OF LITERATURE

Dry flower and preserved material 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. Only limited information on the economic importance of dried and

preserved products are available. Therefore, in this chapter an attempt has been made to

summarize the work done on drying of flowers and foliage with the use of different drying

and dyeing methods and materials.

2.1 DRIED FLOWERS: AN OVERVIEW

Dry flowers that are near to natural, dried and preserved, have an everlasting value

that can be cherished for longer periods and require little care. Dry flower market has grown

exponentially as consumers have become ‘eco-conscious’ and choose dried flowers as an

environment friendly and biodegradable alternative to fresh flowers.

Senescence is the foremost phenomenon in cut flowers due to which colour fading is

frequent. As an alternative, some success has been achieved by drying of flowers which

preserve the colours. Earlier it was in practice in the form of herbarium by botanists for the

purpose of identification of various species (Prasad et al., 1997).

Dried and preserved flowers can be used for making decorative floral crafts, greeting

cards and covers, wall hangings, floral designs, calendars, floral belts, festive decorations and

other creative displays. Similarly, floral albums may be prepared with these items for

identifications of plants for medical studies. Dehydrated plant parts may be arranged

aesthetically and covered with plastic or transparent glass to protect them from atmospheric

humidity, wind and dust (Datta, 1997; Bhattacharjee and De, 2003).

Kher and Bhutani (1979) reported that saleable articles like paper weights, pendants

and table pieces can be made by embedding the dry flowers in transparent plastic blocks or

sheets.

Zizzo and Foscella (1999) reported that dry flowers scored over the cut flowers which

often decorate homes and offices due to their ability to remain decorative with less care.

5

Dried or preserved plant material complements any home décor in both formal and

informal arrangements. A mixture of botanicals made fragrant by addition of fragrance for

keeping in rooms, kitchen, toilets etc. is known as potpourri and it is widely used in recent

days to keep our living environment fragrant with natural items (Anonymous, 2010).

The life of the dried flower varies according to species, texture of their petal and total

consistency of flower. At 460C flowers get dried without affecting the structural integrity

(texture) of flowers due to the removal of moisture in a steady state (Safeena and Patil, 2013).

The papery structured flower and their low moisture content affect the drying rate

(Safeena and Patil, 2013).The moisture content in dried flower influenced the longevity and

ultimately their quality as it was observed that the moisture content is inversely proportional

to longevity (Pandey, 2002).

2.2 METHODS OF DRYING

Drying techniques plays an important role in the quality and appearance of dried

flowers. There are various techniques which are involved in the dehydration process of

ornamental plant materials. However, scientific research paper especially on dried and

preserved plant products are available.

2.1.1 Natural drying

In this method of drying, plant parts are allowed to dry on the plant itself. These are

then collected and dried completely.

Naturally dried plant parts in Himalayan regions identified by Desh Raj and Gupta

(2002) valued for beautiful fruiting shoots are Aegle marmelos Bambusa spp Bauhinia retusa,

Cassia fistula, Clematis grata, Rosa moschata, Pinus roxburghii, Picea smithiana, Sapindus

mukorossii etc. while Abrus precatorius, Aesculus indica and Sapium sebiferum are valued

for their beautiful fruits.

2.1.2 Press drying

This is the oldest method of drying and thought to have been first reported in 1820.

In press drying, the flowers and foliages are placed between the folds of newspaper sheets or

blotting papers giving some space among flowers. These sheets are kept one above the other

and corrugated boards of the same size are placed in between the folded sheets so as to allow

6

water vapour to escape (Bhutani, 1990). The drying time can be reduced if the sheets are kept

in oven at an appropriate temperature (Datta, 1997).

Time required for press drying of different flower crops varies like rose, carnation and

helichrysum required 120, 132 and 2 hours respectively (Gill et al., 2002).

Kher and Bhutani (1979) found that the press drying in hot air oven at 35-390C for 48

hours was optimum for pansy, whereas 24 hours for the leaves of grevillea, thuja, adiantum,

nephrolepis, and flowers of hibiscus, Cassia biflora, calliandra and marigold, whereas 40-

440C temperature for 24 hours was optimum for Euphorbia leucocephala, Galphimia nitida,

Lantana camara, L depressa, L montevidensis and 45-490 C for 24 hours for flowers of ixora

and mussaenda.

Press drying in shade or oven was found suitable for maintaining two dimensional

view of Ixora spp, Mussaenda spp, Meyenia erecta, and petals of Bauhinia pupurea flowers

(Singh and Dhaduk, 2004).

Flowers with soft petal stuff like Viola tricolor, Pelargonium spp, calendula and

buttercup were amenable to press drying and hence suitable for two dimensional products

like greeting cards, portraits and sceneries (Nazki et al., 2012).

2.1.4 Vertical hang drying or air drying

It is the most common and the cheapest method of drying of plant material. Plant

material which is to be dried is hung upside down with the help of rope or wire or tied to a

stand. Flowers may also be spread over blotting sheets/newspapers and kept in dark or under

sun (Datta, 1997).

Crisp textured flowers like acroclinum, anaphalis, delphinium, oregano, rumex and

holmskioldia can be dried by air drying (Deshraj, 2006). Rose bunches could be hung dried in

shade within 5-10 days (Seaberg, 1997).

Nigella, gypsophilla, Achania malvaviscus, santolina and lavender spikes can be dried

by inverted vertical hanging away from direct sunlight or inside a room conditions (Nazki et

al., 2012).

Smith (1993) described various harvesting stages of flowers for air drying. He

reported that flowers like strawflower, globe amaranth, salvia, xeranthemum and many other

7

of the everlasting can be picked up for air drying in the bud stage or partially opened, as they

continue to open while drying and some other are picked when they are fully mature.

Depending upon the moisture content of the cut stems and relative humidity of the air, the

flowers may take one, two or more weeks for drying.

2.1.5 Embedded drying

Sand, borax, silica gel, sawdust, perlite and combination of these are used as media

for embedding the flowers and plant materials.

To reduce the problem of shrinkage of petals, embedded drying could be preferred

(Kher and Bhutani, 1979). They found that this method can maintain the original shape and

size for a long time, thus making them highly suitable substitute for fresh flowers. For

delicate flowers like dahlia, roses, carnation etc, silica gel is the ideal drying agent (Prasad et

al., 1997).

Chandrasekhar et al. (2008) found that shade drying of flowers of carnation cv

‘Master’ resulted in good quality products by 16 days of embedding in different desiccants

and with increased duration anthocyanin content increased and was found maximum on 16th

day of drying.

Bhutani (1990) & Bhutani (1995) reported that embedding in deep containers can

accommodate the plant material without disturbing its shape and form in crops like

Bougainvillea spp, Iberis spp, Chrysanthemum spp, Dahlia spp (pompon), Gerbera spp,

Tagetes spp, Rosa spp etc.

Bhalla et al. (2006) studied the different methods of drying of chrysanthemum and

reported that flowers dried in microwave oven after embedding in silica gel gave the best

results in terms of retention of colour and shape.

In order to avoid shrinkage and other morphological changes in dehydrated plant

materials due to air drying, the flowers and foliage can be embedded carefully in drying

material like; sand and silica gel (Datta, 1999).

Drying was faster with silica gel and borax in comparison to sand due to the strong

hygroscopic nature of silica gel and borax which lead to rapid removal of moisture from

flowers (Singh et al., 2003).

8

Borax is hygroscopic and bleaches flower petals if embedded for longer duration.

(Datta, 1997). Silica gel (60-120 mesh) is the best absorbent for removing moisture from

flower and foliages followed by boric acid (granules) (Desh Raj and Gupta, 2002).

Embedding of rose, carnation, fern and silver-oak in silica gel produced good results,

while embedding in silica gel and sand combination was satisfactory (Gill et al., 2002).

Flowers like rose, aster, carnation, marigold, dahlia, larkspur, geranium, zinnia,

chrysanthemum, dried well in silica gel (Smith, 1993).

2.1.6 Hot air oven drying

Temperature plays an important role in the drying of flowers and other ornamental

plant parts by influencing both qualitative and quantitative parameters. With increase in

temperature, diffusion pressure deficit of air increases which stimulates diffusion of internal

moisture surface and further increase its vaporization rate, thus leading to high moisture loss

at higher temperature.

Singh et al. (2004) studied the effect of different temperature treatments on drying of

zinnia and reported that higher the temperature, more faster would be dehydration process

owing to the fact that the drying of flowers at higher temperature would accelerate

degradation of all pigments viz ., chlorophylls, carotenes, xanthophylls and anthocyanins.

Safeena et al. (2006) conducted the experiment to standardize the stage of harvest for

better quality of dry flowers of cut flowers of Dutch rose cv ‘Lambada’. Two stage of harvest

namely tight bud stage and half bloom stage were assessed and dried in hot air oven. Tight

bud is the stage at which flower bud remain tight and compact with only the outer petal start

to unfurl, whereas half bloom stage refers to the stage wherein 50% of the petals are open.

They concluded that drying the flowers at half bloom stage after embedding in powdered

silica gel was the best to get quality dry flowers of Dutch rose cv. ‘Lambada’.

Katoch et al. (2010) studied the effect of different drying methods for acroclinum

flowers and on overall quality parameters first rank was given to hot air oven dried flowers

when embedded in silica gel.

Colour and structure of floral parts showed no change, whereas total chlorophyll

content was significantly reduced in the dehydrated parts as compared to the control without

9

any change in length and diameter of floral parts of chrysanthemum flowers when hot air

oven dried at 400C for 30-35 hours in sand as embedding media (Pandya et al., 2001).

Vethamoni and Nanthakumar (2002) under three different drying methods revealed

that the percentage of moisture loss was higher in oven drying method for different flowers

and the percentage of moisture loss was greater in hydrangea flowers under oven drying

methods followed by sun drying. Since the flower petals of Hydrangea hortensis are soft, the

rate of moisture loss was greater irrespective of the situation conditions.

Peonia suffruticosa and Zinnia elegans for 30 min. at 500C and for 40 min. at 500C

respectively was found suitable method of dehydration in hot air oven (Nazki et al., 2012).

Rosa Hybrida cvs ‘Lambada’, ‘Skyline’, ‘Ravel’ and ‘First Red’ dried in hot air oven

at 400 C with silica gel were more acceptable for colour, appearance and texture in ‘Lambada’

cultivar of rose (Safeena et al., 2006).

Mishra et al., (2014) conducted the experiment on drying of ten genera of annual

flowering plants, belonging to eight different families in hot air oven for evaluating the

relation between the drying rate, water content and their texture and found that the drying rate

of a flower is directly proportionate to water content which is strongly affected by a

qualitative characteristic i.e. texture. At a fixed temperature (460 C), 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.

2.1.7 Microwave Drying

It is quickest and efficient method of drying of flowers. Non- metallic containers in

which various plant parts are embedded in desiccants are kept in microwave oven for 2-5

minutes. The principle is based on liberation of moisture by agitating water molecules present

in organic substances with the help of electronically produced heat (Bhutani, 1990).

Drying is unbelievably fast in microwave oven, when flowers and foliages are

embedded in fine silica gel contained in non-metallic earthenware or glassware (Bhutani

1995).

Biswas and Dhua (2010) conducted the experiment in flowers of two standard cut

carnation varieties viz., ‘Kristina’ and ‘Cano’ harvested at fully opened stage and concluded

10

that shortest duration of microwave oven drying for 2 minutes embedded in silica gel gave

best results in carnation. However, between the two varieties, Kristina performed better than

Cano in microwave oven drying for two minutes, with respect to maintenance of colour,

texture and appearance parameters.

Flower dried in microwave oven after embedding in silica gel gives the best results in

terms of colour and shape retention in chrysanthemum (Bhalla et al., 2006).

Dhatt et al. (2007) reported that drying of Rosa hybrida cvs ‘Gold Medal’, ‘Christan

Dior’, ‘Rio Samba’, ‘Lord Robbie’ and ‘Queen Elizabeth’ among different methods of

dehydration, air drying in inverted position resulted in maximum weight loss followed by

silica gel embedding in rose buds. They also concluded that silica gel embedding was the

most suitable method of dehydration with respect to colour and shape retention and the cvs

‘Gold Medal’ and ‘Christan Dior’ were the most suitable for drying. Dried rose buds in

microwave oven for 3 min., 4min. and 5 min. found that microwave drying of rose buds for 4

min. exhibited good colour and good shape retention.

Calendula officinalis cvs ‘ Red Orange’ and ‘Yellow’ embedded in silica gel and dried

in microwave oven (30 sec) found best in respect of colour, shape and texture in both the

varieties (Biswas and Saha, 2010).

Chrysanthemum cv. ‘Button Type Local’ microwave oven dried with silica gel as

medium was accepted best in terms of texture and shape and best results in terms of display

quality were obtained when flowers were dried at 80% micro power level for 120 seconds

(Arvinda and Jayanthi, 2004).

In Zinnia elegans best results in terms of colour, shape and size was found when

flowers were dried for 2 min. in microwave oven for setting time of 30 min. (Misra et al.,

2009).

Nazki et al., (2012) evaluated the different dehydration techniques for product

diversification in floral craft in some genera of plants in Kashmir valley and found that

microwave time of 90 sec, 240 sec, 60 sec, 30 sec, 40 sec, and 60 sec for Rosa hybrida,

Peonia suffruticosa, Dendranthema grandiflora, Hypericum spp, Narcissus spp and Zinnia

elegans respectively were found suitable for silica gel embedded dehydration with respect to

ornamental or aesthetic values.

11

2.3 DYEING

Natural colour of plant materials may be intensified or artificial colour may be

introduced by dyeing or colouring, which provides the uniform colour, enhances appearance

and thus increases the saleability. Dyes are the molecules which absorb and reflect light at

specific wavelengths to give human eyes the sense of colour.

Tampion and Reynolds (1971) explained three ways by which dyeing can be carried

out for fresh flowers viz., by absorption i.e. the cut stems are placed in a dye solution,

secondly by dusting the cut blooms with powdered dye and thirdly by dipping the cut blooms

into a solute of dye to which a few drops of washing up liquid has been added to increase the

spreading of the dye.

There are two major types of dyes- natural (extracted from the natural substances) and

synthetic dyes (made in laboratory). Most of the dyes have less substantively on cellulose or

other textile fibers as colour reproduction, fading and uneven absorption of dye in a single

material becomes serious problems encountered in dyeing industry. So dyeing can be

improved by surfactants or mordanting chemicals (preferably metal salt or suitably co-

ordinating complex forming agents) to create an affinity between the material and dye or the

pigment molecules. Common mordants are alum which gives brightness, iron or copper gives

green shades and tin blooms into yellow or orange shades.

Chari (2000) conducted studies on bleaching and dyeing technology of hybrid tea

roses and Aerva spp and reported that the basic groups of dye were the best at 3% best for

bleached roses and Aerva flowers, respectively.

Experiment on dyeing of Gomphrena globosa L. for dry flower decoration conducted

by Lourdusamy et al. (2002) reported that vat colour group of dyes scored the highest score

rating values in terms of visual aesthetic qualities followed by direct and acid colours. This

group also had low level of colour fading on storage. The time taken for drying after dyeing

was similar in all the groups.

Visalakshi (2013) found that the fastness properties viz., rubbing, washing and light

fastness were considerably improved in treatments involving mordants than control. This

could be attributed to affinity of mordant with dye and the tissue.

12

Samanta and Agarwal (2009) reported that wash and light fastness improved with use

of mordants and the colour fastness depended not only on strength of dye used but also on the

type of mordant used.

Mahale et al., (2002) reported that cotton yarns treated with acalypha dye after pre-

mordanting with potash alum shows excellent fastness rating. The control treatment (without

mordant) recorded poor light fastness grades. It might be due to the reason that the absence of

covalent linkage (otherwise present in mordant) removes the dye from tissues easily on

washing, rubbing or exposure to light.

2.4 KEEPING QUALITY

Singh et al. (2003) reported that moisture content in dried flowers influence flower

quality and longevity. While working on dehydration of zinnia flowers it was suggested that

the range of 8 to 11.5 per cent moisture content in dried flowers provide optimum drying with

good quality, firmness and results in good keeping quality above six months. According to

them, excessive drying results into petal shedding during handling and moisture content

below 8 per cent results in petal shedding. This may be attributed to excessive loss of

moisture resulting into weakened adhesion and cohesion forces in flower tissues which

causes softening of middle lamella leading to abscission.

On comparing the open and covered conditions, it was observed by Bhalla et al.

(2006) that the dried flowers of chrysanthemum cv ‘Nanako’ remained in a more presentable

form under covered conditions than open conditions. The presentability of the flowers under

open conditions might have been deteriorated due to absorption of moisture by the flowers

from the atmosphere, thereby promoting fungal attack, shedding and shriveling of petals,

fading of colour due to indirect sunlight, attack of insect and dust on the petals which was

prevented in the flowers stored under covered conditions.

According to them, flowers which were dried in a hot air oven when embedded in

silica gel and kept at a temperature of 600C for 24 hours exhibited maximum presentability

score under covered conditions. Similarly, when the flowers were dried in a microwave oven

after embedding in silica gel and kept for 90 sec obtained maximum presentability score

under covered conditions.

13

Dilta et al., (2014) conducted the experiment on keeping quality of dried flowers of

Rosa hybrida cv ‘First Red’ and found that the maximum presentability till 120 days was

observed in flowers embedded in the mixture of sand and borax and kept in microwave oven

for 3:30 minutes compared to other treatments.

Chapter-3

MATERIALS AND METHODS

The “Studies on drying and dyeing of Gomphrena globosa L. for value – addition”

were conducted in the Department of Floriculture and Landscape Architecture of Dr YS

Parmar University of Horticulture and Forestry, Nauni, Solan during March 2014 till

December, 2014.

3.1 MATERIAL USED

3.1.1 Plant material and its preparation for drying

Nursery of Gomphrena globosa ‘Magenta’ (GGM) and Gomphrena globosa ‘White’

(GGW) were raised on 22 March 2014 and were transplanted in the experimental field of the

department (Plate 1a). The meteorological data was recorded throughout the investigation

period and has been given in Appendices I. Standard cultural practices were followed

throughout the cropping period till flowering.

Flowering started from June month onwards. Flowers of Gomphrena globosa

‘Magenta’ Purple Group (78 A) and Gomphrena globosa ‘White’ Yellow Green Group (149

D) as per RHS Colour Chart, were harvested from the experimental field of the department in

the month of August. Healthy, disease free and uniform flowers of 1cm long stalk length

were harvested. Immediately after harvesting, the flowers were brought to the laboratory in

order to prevent wilting of petals and to retain the original shape as well.

3.2 DRYING MEDIA

3.2.1 Sand

River sand of grey colour having particle size of (0.2 mm) was used as one of the

drying medium.

3.2.2 Silica Gel

Fine white homogenous powder of silica gel having a size of 60-120 mesh,

manufactured by Central Drug House (P) Ltd, Dariyaganj, New Delhi was used for the

experiment.

15

3.2.3 Borax

Borax anhydrous powder (sodium tetraborate decahydrate, MW= 381.37)

manufactured by Avantor Performance Materials India Ltd, Surajkund (Faridabad), Haryana

was also used as a medium for drying of flowers as per the experimental details.

3.3 DYES

Following were the dyes used for dyeing of Gomphrena globosa L. ‘White’

3.3.1 Fabric dyes

Yellow, Pink, Dark green and Violet fabric dyes available from local market in Solan

were used for dyeing.

3.3.2 Food dyes

Apple Green, Raspberry Red, Bright Green and Orange Red food powder

manufactured by the Ajanta Food Products Company, Parwanoo (Solan), HP were used for

dyeing.

3.3.3 Indicator dyes

Brilliant green, Crystal violet, Eosin yellow, Metanil yellow manufactured by Central

Drughouse (P) Ltd, New Delhi, Methyl Orange manufactured by Qualikens Fine Chem Pvt.

Ltd. Vadodra, UP and Methylene Blue manufactured by RFCL, Ltd, New Delhi, were used

for dyeing.

3.3.4 Organic dyes

In case of organic dyes, Coffea spp (Coffee) and Curcuma longa (Turmeric) in

powder form supplied from local market were used. Locally available dried flowers of Butea

monosperma (Flame of Forest) and roots of Beta vulgaris (Beet Root) were used for dyeing.

3.3.5 Mordants

Mordants are the brightening agents which not only intensify or brighten the colour of

the dyes but also increase their fastness properties. Aluminium sulphate and salts of Sodium

chloride were used as mordants.

3.4 EXPERIMENTAL DETAILS

Four experiments were conducted during the course of investigations. Experiment

wise details are given below:

3.4.1 Experiment I : Studies on the effect of drying media, temperature and durationon drying of Gomphrena globosa L. in hot air oven

A. Media : Four

1. M1 : Silica gel

2. M2 : Sand: Silica gel (50:50 v/v)

3. M3 : Borax

4. M4 : Sand: Borax (50:50 v/v)

B. Temperature : Three1 . T1 : 50⁰C2. T2 : 55⁰C3. T3 : 60⁰CC. Duration : Three1. D1 : 24 hours

2 . D2 : 48 hours

3 . D3 : 72 hours

D. Experiment design : Completely Randomized Design (Factorial)

E. Number of treatments : 4×3×3=36

F. Number of replications : 3

Methodology Adopted

Freshly harvested flowers were carried to the laboratory and observations on flowers

size and weight of fresh flowers were recorded. Plastic containers purchased from nearby

local market were selected for drying and filled evenly with the media up to 4 inches of

height and flowers were placed evenly on the respective media (Plate 1b). After embedding

the flowers, the media was poured gently over the flowers for uniform covering. The media

was evenly distributed so as to equalize the pressure on all sides of the flower. After this, the

plastic containers were put in hot air oven on a specified temperature and duration for drying.

After drying, the embedded flowers were kept taken out carefully by tilting the containers.

16

17

The flowers were rolled down and were collected. They were tapped by holding it from the

stalk to remove the excess desiccant material. Bracts were also gently brushed with soft

camel hair brush to remove the desiccant completely so that the original colour of the dried

flower could be seen. Observations like weight, size, colour, texture, brittleness and shape

retention were recorded. Half of the dehydrated flowers were then transferred to covered

conditions (cellophane sheets and news paper) and remaining half of the flowers was kept

open under room conditions for quality evaluation.

3.4.2 Experiment II : Studies on the effect of drying media, microwave time andsetting durations on drying of Gomphrena globosa L. inmicrowave oven

A. Media : Two

1. M1 : Silica gel

2. M2 : Sand: Silica gel (50:50 v/v)

B. Microwave time : Three

1. T1 : 3 min

2. T2 : 4 min

3. T3 : 5 min

C. Setting duration : Three

1. D1 : 24 hours

2. D2 : 48 hours

3. D3 : 72 hours

D. Experiment design : Completely Randomized Design (Factorial)

E. Number of treatments : 2×3×3=18


Methodology Adopted

Similar procedure for treatments of flowers was followed as in case of experiment I.

After embedding the flowers in the media, they were placed in the microwave oven for the

above specified durations. The plastic containers were removed after the treatment and were

kept as such for 24 hours without removing the flowers from the media for different setting

durations. The flowers after removal were cleaned with the help of soft camel hair brush to

18

see its original colour after drying. Observations were recorded on different parameters as

mentioned in experiment I. Again half of the dehydrated flowers were then transferred to

covered conditions (cellophane sheets and news paper) and remaining half of the flowers kept

open under room conditions for quality evaluation.

OBSERVATIONS RECORDED

For determining the best drying media (desiccant), temperatures and duration in hot

air oven and best drying media (desiccant), microwave time and setting duration in

microwave oven, the following observations were recorded for experiment I and II.

3.4.1 Time taken for drying (days)

At the time of formation of experiment, it was hypothesized that flowers will take

more than 24 hours for complete drying as in the shade under room temperature the flowers

took almost 48-72 hours to completely dry. But actually the flowers dried within 24 hours in

all the treatments irrespective of the method used; therefore, this observation was not taken.

3.4.2 Size of the flowers (mm)

Size of the flowers were measured diagonally i.e. from North to South and East to

West of the flower head with the help of Vernier calipers. This procedure was followed for

both the fresh and dried flowers of GGM and GGW. Averages of 15 flowers per treatment

were used to express the data.

3.4.3 Weight of flowers (g)

Fresh flowers harvested from the field were weighed immediately on an electronic

balance. Similarly, the dried flowers were also weighed on an electronic balance as per the

treatment. On an average 15 flowers per treatment were taken to express the data.

3.4.4 Moisture loss (%)

Moisture/ weight loss was calculated as per the given formula (Gupta, 1999;

Marousky, 1973 and Parups and Chan, 1973).

Per cent moisture loss =FW-DW

x 100FW

Where,

FW = Weight of fresh flowers

DW = Weight of dried flowers

19

3.4.5 Decrease in size

Decrease in size was calculated as per the given formula

Per cent decrease in size =FD-DD

x 100FD

Where,

FD = Diameter of fresh flowers

DD = Diameter of dried flowers

3.4.6. Flower colour

A chart was developed on the basis of colour observed after giving different drying

treatments in hot air oven and microwave oven respectively. The colour was recorded as per

the Colour Chart of Royal Horticulture Society, London as presented in Appendices II & III.

3.4.7. Quality parameters/Sensory scores

After giving different drying treatments, dried flowers were scored on different

following quality parameters by a panel of 10 persons and scores were given based on 5 point

hedonic scale as suggested by Peryam (1957) and a modified score card was developed as

shown in Appendices IV.

3.4.7.1 Flower colour

Maximum of 5 points were allotted to the best specimens. The 5 points were divided

into 5 categories, i.e., excellent (5 points), very good (4 points), good (3 points), poor (2

points) and very poor (1 point) (Appendices IV) depending upon the deviation from the

original colour, i.e. Purple Group (78A) in case of GGM and Yellow Green Group (149 D) in

case of GGW and scores were allotted accordingly.

3.4.7.2 Texture

It was evaluated by feel method. After giving different treatments dried flowers were

felt and scores out of 5 was allotted. It was divided in 3 categories, i.e., smooth (5 points),

medium (3 points) and rough (1 point) as expressed in Appendices IV.

3.4.7.3 Brittleness

Flower brittleness was observed based upon intact bracts and brittle bracts. Dried

flowers were dropped from 10 cm distance on the floor and observations were recorded

20

according to the amount of bracts shed. Total score of 5 was retained for this parameter.

Intact petals were allotted 5 points, slightly brittle were allotted 3 points and brittle bracts

were allotted 1 point (Appendices IV).

3.4.7.4 Shape retention

Shape retention of dried flowers was assessed comparing with both the natural fresh

flowers as well as within different treatments as scores were given. The 5 points were divided

into 5 categories, i.e., excellent (5 points), very good (4 points), good (3 points), poor (2

points) and very poor (1 point) (Appendices IV).

Based on all the above mentioned sensory parameters, the score was allotted to

different dried samples based on their qualities out of a total of 20.

3.4.3 Experiment III : Studies on the identification of suitable dyes for dyeing of driedflowers of Gomphrena globosa ‘White’

Experiment Details

In total, 19 different food, fabric, organic and indicator dyes were used for dyeing of

GGW and their details are given as below-

3.4.3.1 Experiment III A - Dyeing of GGW with food dyes

Total no. of dyes : 4

D1 : Apple Green

D2 : Raspberry Red

D3 : Orange Red

D4 : Bright Green

A. Treatments : 3

T1 : Water

T2 : Salt

T3 : Alum

B. Concentrations of dyes used = 3

C1 : 0.1%

C2 : 0.2%

C3 : 0.3%

21

C. Experiment Design : Completely Randomized Design (Factorial)

D. Number of flowers/replication : 10

E. Number of treatments : 4x3x3x10


3.4.3.2 Experiment III B - Dyeing of GGW with fabric dyes

A. Total no. of dyes : 4

D1 : Yellow

D2 : Dark Green

D3 : Pink

D4 : Violet

B. Treatments : 3

T1 : Water

T2 : Salt

T3 : Alum

C. Concentrations of dyes used = 3

C1 : 0.1%

C2 : 0.2%

C3 : 0.3%

D. Experiment Design : Completely Randomized Design (Factorial)

E. Number of flowers/replication : 10

F. Number of treatments : 4x3x3x10

G. Number of replications : 3

3.4.3.3 Experiment III C - Dyeing of GGW with organic dyes

A. Total no. of dyes : 4

Treatments : 3

T1 : Water

T2 : Salt

T3 : Alum

D1- Beta vulgaris

D2-Butea monosperma

D3- Coffea spp

D4- Curcuma longa

22


C1 : 2.5%

C2 : 5%





3.4.3.4 Experiment III C- Dyeing of GGW with indicator dyes

Total no. of dyes : 7

A. Treatments : 3

T1 : Water

T2 : Salt

T3 : Alum


C1 : 0.1%

C2 : 0.2%

C3 : 0.3%





D1- Brilliant Green

D2-Crystal Violet

D3- Methylene Blue

D4- Bromophenol Blue

D5-Methylene Orange

D6-Eosin Yellow

D7-Metanil Yellow

23

Methodology Adopted

Dried flowers of GGW were used for dyeing purpose. There were three different

concentrations of dyes viz., C1 (0.1%), C2 (0.2%) and C3 (0.3%), prepared by weighing 0.1 g,

0.2 g and 0.3 g of different dyes and then dissolving into the 100 ml of boiling distilled water.

Organic dyes were used @ 2.5% and 5% i.e. 2.5 g and 5 g of dye per 100 ml of water.

Flowers were either dyed alone (T1) in dye solution or with addition of a pinch of mordants

i.e. salt (T2) or aluminum sulphate (T3). The flowers were allowed to dip for 30-60 seconds

until the complete colour has been taken up by the flowers and then taken out from the

boiling solution and shade dried over the blotting sheets. After complete drying of dyed

flowers, various observations for qualities of dyed flowers were taken and again half of dyed

flowers were transferred to covered conditions (cellophane sheets and news paper) and

remaining half of the flowers were kept open under room conditions for quality evaluation.


Sensory Scores/Quality parameters:

Scores out of a total of 25 were allotted on the basis of following five quality

parameters from highest to lowest order by visual observation for different dyes under study.

1. Colour absorption

It was evaluated by the amount of colour absorbed by the dyed flowers. The colour

was recorded as per the Colour Chart of Royal Horticulture Society, London. A scale was

developed and maximum score of 5 points were allocated for this parameter. The 5 points

were divided into 5 categories i.e., excellent (5 points), very good (4 points), good (3 points),

poor (2 points) and very poor (1 point) (Appendices V).

2. Consistency/ strength of colour

Consistency or strength of colour was observed based on the uniform and even

integration of dyes by dried flowers. Maximum of 5 points were allotted to the specimens

based on the highest uniformity of colour while lowest to the lowest evenness of colour upon

dyeing. The 5 points were divided into 3 categories i.e., high (5 points), medium (3 points)

and low (1 point) (Appendices V).

24

3. Light fastness

Immediately after shade drying, the dyed flowers were exposed to 6 hours of sunlight

and the light fastness test was done and the samples were evaluated whether they have

undergone fading or not. Total score of 5 was allotted for this and it was divided into 3

categories i.e., not faded (5 points), moderately faded (3 points) and faded (1 point)

(Appendices V).

4. Rubbing fastness

Dyed flowers were rubbed against a white paper and accordingly scores were given

highest to the flowers which gave least impression on the paper to the lowest scores with high

impression of dye on the paper. 5 points were given to the specimens which gave low

impression on the paper, 3 points were given to the specimens which gave medium

impression on the paper and 1 point was given to the specimens which gave highest

impression (Appendices V).

5. Wash fastness

Dyed flowers were washed in distilled water and their impression with a finger was

taken from each sample on white paper. 5 points were given to the specimens which gave low

impression on paper, 3 points were given to the specimens which gave medium impression

on paper and 1 point was given to the specimens which gave highest impression (Appendices

V).

Based on these parameters, a total score card was developed (modified after Peryam,

1957) and score out of a total of 25 was given to different dyed flowers to evaluate their

quality.

3.4.4 EXPERIMENT IV: Effect of condition of storage and storage duration on keepingquality of dried and dyed flowers of Gomphrena globosa L.

For conducting this experiment only the best representative treatments from

experiment I, II and III were selected for evaluating the keeping quality of both dried as well

as dyed flowers as shown below:

Treatments selected for evaluating the keeping quality of dried flowers of GGM andGGW

Microwave oven Hot air ovenGGM T1 Silica gel + 3minutes + 72 hours Silica gel + 500C + 24 hours

GGW T2 Silica gel + 3minutes + 24 hours Silica gel + 500C + 24 hours

25

Treatments selected for evaluating the keeping quality of dyed flowers of GGW

Experiment IV A : Evaluation of keeping quality of dried GGM

A. No. of samples selected : 2

B. Conditions of storage : Three

B. Storage durations : Five

D1 : 0 days

D2 : 30 days

D3 : 60 days

D4 : 90 days

D5 : 120 days

No. of flowers/ replications : 10

Total No. of treatments : 2x3x5=15

No. of replications : 3

Experiment Design : Completely Randomized Design (Factorial).

Experiment IVB : Evaluation of keeping quality of dried GGW



T1 (Orange Red food dye + 0.3% + Water)

T2 (Fabric Yellow Dye + 0.2% + Water)

T3 (Fabric Yellow Dye + 0.3% + Water)

T4 (Fabric Yellow Dye + 0.3% + Salt)

T5 (Curcuma longa + 2.5% + Water)

T6 (Crystal Violet + 0.3% + Alum)

T7 (Eosin Yellow + 0.2% + Alum)

C1 : Open (without any cover)

C2 : Transparent packing ( cellophane sheets)

C3 : Covered ( newspaper)


C2 : Transparent packing (cellophane sheets)

C3 : Covered (newspapers)

26


D1 : 0 days

D2 : 30 days

D3 : 60 days

D4 : 90 days

D5 : 120 days


Total No. of treatments : 2x3x5=15


Experiment Design : Completely Randomized Design (Factorial).

Experiment IV C : Evaluation of keeping quality of dyed GGW




D1 : 0 days

D2 : 30 days

D3 : 60 days

D4 : 90 days

D5 : 120 days


Total No. of treatments : 7x3x5


Experiment Design : Completely Randomized Design (Factorial)


Scores for quality parameters were given out of a total of 10 on the basis of flower

colour retention (5) and shape retention (5).


C2 : Transparent packing ( cellophane sheets)

C3 : Covered (newspapers)

27

Quality parameters:

1. Colour retention

5 points were allotted to this parameter. The colour was recorded as per the Colour

Chart of Royal Horticulture Society, London. Any deviation from the colour recorded on the

day after removing from the desiccant i. e. from zero day up to 120 days of storage was noted

and the points were allotted accordingly. The points were divided into 5 categories i.e.,

excellent (5 points), very good (4 points), good (3 points), poor (2 points) and very poor (1

point) (Appendices VI).

2. Shape retention

Observations were made on different storage durations and 5 points were retained for

this parameter also. The shape of flowers was observed on the basis on the shrinkage

observed from zero day onwards. The points were divided into 5 categories i.e., excellent (5

points), very good (4 points), good (3 points), poor (2 points) and very poor (1 point)

(Appendices VI).

Although highest scores for quality parameters were obtained on zero day storage

under different storage conditions, and subsequently reduced with prolonged storage

durations, however for studying the keeping quality, only scores of flowers kept for 120 days

were compared so that their keeping quality could be evaluated.

3.4.4 Preparation of value-added products

Different types of value-added products like greeting cards, pomander, garlands,

button holes etc. were prepared from the dried as well as dyed flowers of Gomphrena

globosa L. (Plate 4 & 5).

The Table format for experiments has been given here for the ease of understanding; taking

experiment I into consideration:

D1 D2 D3 MxT MT1 T2 T3 MxD T1 T2 T3 MxD T1 T2 T3 MxD T1 T2 T3

M1

MxTxD MxD MxTxD MxD MxTxD MxD MxTMean ofmedia

M2

M3

M4

TxD TxD Mean ofdurations

(D1)

TxD Mean ofdurations

(D2)

TxD Mean ofdurations

(D3)

Mean ofTemperature

(T)

M Media MxD Media x Duration MxTxD Media x Temperature x Duration

T Temperature MxT Media x Temperature

D Duration TxD Temperature x durations

Chapter-4

EXPERIMENTAL RESULTS

The results obtained during the investigations, “Studies on drying and dyeing of

Gomphrena globosa L. for value – addition” are described as under. The analysis of variance

for the characters under studies for different experiments has been given in the Appendices

VII to XIV.

Experiment I: Studies on the effect of drying media, temperature and duration ondrying of Gomphrena globosa L. in hot air oven

1.1 Fresh weight of flowers (FW) (g)

Utmost care was taken to select the flowers of uniform weight for drying treatments

but on an average the fresh weight of fifteen Gomphrena globosa ‘Magenta’(GGM) in each

treatment ranged between 0.70 g to 1.12 g with a standard error of 0.053 as presented in

Table 1a. Similarly in case of Gomphrena globosa ‘White’ (GGW), on an average the fresh

weight of fifteen flowers in each treatment ranged between 0.67 g to 1.12 g with a standard

error of 0.019 as presented in Table 1b.

1.2 Dry weight of the flower (DW)(g)

As in case of fresh flowers, average dry weight of fifteen flowers of GGW per

treatment was taken which ranged between 0.19g to 0.43g with a standard error of 0.007 as

presented in Table 1a. Similarly in case of Gomphrena globosa ‘White’, on an average the

dry weight of fifteen flowers in each treatment ranged between 0.22 g to 0.42 g with a

standard error of 0.007 as presented in Table 1b.

1.3 Moisture loss (%)

There was a significant decrease in weight of both i.e. GGM and GGW flowers after

drying treatments, therefore, percent loss in the weight was analyzed with completely

randomized design (Factorial) and the data is presented in Table 2a & 2b; respectively.

It is clear from the Table 2a that maximum percent moisture loss (70.24%) in case of

GGM flowers was observed which were dried in silica gel (M1) whereas minimum (58.54 %)

was observed in flowers dried by embedding in a mixture of sand and silica gel (M2).

29

Table 1a- Average weight (g) of fresh and dry flowers of Gomphrena globosa ‘Magenta’

Treatments Weight of fresh flowers(g)

Weight of flowers dried inhot air oven (g)

M1T1D1 0.95 0.34

M1T1D2 0.85 0.30

M1T1D3 1.01 0.25

M1T2D1 1.05 0.43

M1T2D2 0.91 0.25

M1T2D3 0.76 0.19

M1T3D1 0.85 0.30

M1T3D2 0.99 0.24

M1T3D3 1.12 0.22

M2T1D1 0.91 0.34

M2T1D2 1.07 0.31

M2T1D3 0.93 0.27

M2T2D1 0.88 0.31

M2T2D2 0.92 0.31

M2T2D3 1.04 0.35

M2T3D1 0.80 0.27

M2T3D2 0.88 0.26

M2T3D3 0.94 0.32

M3T1D1 0.63 0.34

M3T1D2 0.73 0.29

M3T1D3 0.94 0.34

M3T2D1 0.70 0.34

M3T2D2 0.89 0.33

M3T2D3 0.94 0.32

M3T3D1 0.80 0.36

M3T3D2 0.81 0.35

M3T3D3 0.96 0.35

M4T1D1 0.85 0.32

M4T1D2 0.90 0.36

M4T1D3 0.98 0.33

M4T2D1 0.96 0.35

M4T2D2 0.88 0.31

M4T2D3 0.90 0.25

M4T3D1 0.96 0.35

M4T3D2 0.94 0.32

M4T3D3 0.88 0.29

Mean 0.90 0.31SE 0.053 0.007

Range 0.70-1.12 0.19-0.43

M1 : Silica gel T1 : 500C D1 : 24 hoursM2 : Sand: Silica gel (50:50v/v) T2 : 550C D2 : 48 hoursM3 : Borax T3 : 600C D3 : 72 hoursM4 : Sand: Borax (50:50v/v)

30

Table 1b- Average weight (g) of fresh and dry flowers of Gomphrena globosa ‘White’

Treatments Weight of fresh flowers(g)

Weight of flowers dried inhot air oven (g)

M1T1D1 0.85 0.33

M1T1D2 0.98 0.31

M1T1D3 0.94 0.27

M1T2D1 1.08 0.38

M1T2D2 0.89 0.27

M1T2D3 0.97 0.26

M1T3D1 0.76 0.24

M1T3D2 0.89 0.27

M1T3D3 1.12 0.22

M2T1D1 0.81 0.35

M2T1D2 0.91 0.37

M2T1D3 0.94 0.34

M2T2D1 0.90 0.35

M2T2D2 1.04 0.35

M2T2D3 0.75 0.24

M2T3D1 0.90 0.32

M2T3D2 1.01 0.33

M2T3D3 0.92 0.22

M3T1D1 0.74 0.42

M3T1D2 0.80 0.36

M3T1D3 0.90 0.34

M3T2D1 0.67 0.34

M3T2D2 0.91 0.35

M3T2D3 0.76 0.32

M3T3D1 0.97 0.32

M3T3D2 0.86 0.34

M3T3D3 0.68 0.27

M4T1D1 0.78 0.36

M4T1D2 0.90 0.34

M4T1D3 0.67 0.34

M4T2D1 0.85 0.34

M4T2D2 1.01 0.32

M4T2D3 0.81 0.33

M4T3D1 0.81 0.32

M4T3D2 0.84 0.31

M4T3D3 0.95 0.24

Mean 0.87 0.33SE 0.019 0.007

Range 0.67-1.12 0.22-0.42


31

Table 2a. Effect of drying media (M), temperature (T), duration (D) and theirinteraction on moisture loss (%) of Gomphrena globosa ‘Magenta’ dried inhot air oven

CD0.05

Amongst the temperature used for drying, maximum moisture loss (66.24%) was

recorded at 600C (T3) which was found to be at par with those flowers (65.36%) which were

dried at 550C (T2), while minimum moisture loss (64.04%) was recorded at 500C (T1) which

was further found to be at par with those flowers (65.36 %) which were dried at 550C (T2).

Amongst different durations of drying, flowers kept for 72 hours (D3) in hot air oven resulted

in maximum moisture loss (69.53%), whereas minimum (60.24%) was observed in flowers

dried for 24 hours (D1).

The interaction drying media x temperature shows that maximum moisture loss

(73.62%) was recorded when flowers were dried in silica gel and kept for 600C in hot air

oven (M1T3), whereas minimum moisture loss (56.98%) was recorded in flowers which were

embedded in a mixture of sand and silica gel (M2) and kept at 500C (T1) which was further at

par with flowers dried in the same media and dried at a temperature of 500C (58.83 %) and

550C (59.82 %).

The interaction of drying media x duration shows that maximum moisture loss

(77.45%) was recorded when flowers were dried in silica gel (M1) and kept for 72 hours (D3)

in hot air oven, whereas minimum moisture loss (51.18%) was recorded in flowers which

D1 D2 D3 MxTM

T1 T2 T3 MxD T1 T2 T3 MxD T1 T2 T3 MxD T1 T2 T3

M1 63.70 59.49 64.22 62.47 64.83 71.84 75.70 70.79 75.57 75.86 80.94 77.45 68.03 69.06 73.62 70.24

M2 46.05 51.75 55.74 51.18 60.98 62.56 56.92 60.15 63.89 65.16 63.83 64.29 56.98 59.82 58.83 58.54

M3 62.52 64.63 65.47 64.20 70.58 66.46 70.79 69.27 71.60 66.36 65.32 67.76 68.23 65.81 67.19 67.08

M4 62.11 63.56 63.56 63.07 60.00 64.13 65.80 63.31 66.71 72.49 66.66 68.62 62.94 66.73 65.34 65.00

TxD 58.59 59.96 62.25 60.24 64.09 66.25 67.30 65.88 69.45 69.97 69.54 69.53 64.04 65.36 66.24

M 1.89 M1 : Silica gel T1 : 500C D1 : 24 hoursT 1.64 M2 : Sand: Silica gel (50:50v/v) T2 : 550C D2 : 48 hoursD 1.64 M3 : Borax T3 : 600C D3 : 72 hoursMxT 3.28 M4 : Sand: Borax (50:50v/v)MxD 3.28TxD NSMxTxD 5.69

32

were embedded in a mixture of sand and silica gel (M2) and kept in hot air oven for 24 hours

(D1).

The interaction of temperature x duration was found to be non significant.

The interaction effect of drying media x temperature x duration in Table 2a shows that

on drying of GGM maximum moisture loss (80.94%) was recorded in flowers embedded in

silica gel kept at 600C for 72 hours (M1T3D3) in hot air oven which was at par with flowers

(75.57 %), embedded in silica gel and kept at 500C for 72 hours (M1T1D3), flowers (75.86%)

embedded in silica gel and kept at 550C for 72 hours (M1T2D3) and flowers (75.70%)

embedded in silica gel and kept at 600C for 48 hours (M1T3D2). Minimum moisture loss

(46.05%) recorded in flowers which were embedded in a mixture of sand and silica gel and

kept in hot air oven at 500C for 24 hours (M3T1D1) was at par with flowers (51.75%) which

were embedded in mixture of sand and silica gel and kept at 550C for 24 hours (M3T2D).

Data in Table 2b elucidates that in general; in case of GGW when dried in silica gel

(M1) recorded maximum moisture loss (69.61%) whereas minimum (57.46%) was observed

in flowers dried by embedding in a mixture of sand and silica gel (M2). Amongst the

temperature used for drying, maximum moisture loss (67.91%) was recorded at 600C (T3) and

minimum moisture loss (58.89%) was recorded at 500C (T1). Drying of flowers for 72 hours

(D3) resulted in maximum moisture loss (69.31%), whereas minimum (57.12%) was observed

in flowers dried for 24 hours (D1).

Table 2b. Effect of drying media (M), temperature (T), duration (D) and theirinteraction on moisture loss (%) of Gomphrena globosa ‘White’ dried in hotair oven

CD0.05


M1 61.14 64.70 68.11 64.65 68.45 69.25 69.81 69.17 71.50 73.71 79.76 74.99 67.03 69.22 72.56 69.61

M2 43.42 49.89 57.78 50.37 55.62 51.79 64.24 57.22 61.07 64.57 68.70 64.78 53.37 55.41 63.57 57.46M3 56.53 61.10 64.38 60.67 59.18 66.08 67.06 64.11 63.51 68.45 76.53 69.50 59.74 65.21 69.32 64.76

M4 47.58 49.98 60.81 52.79 56.51 62.03 63.38 60.64 62.14 67.37 74.37 67.96 55.41 59.79 66.19 60.47

TxD 52.17 56.42 64.55 57.12 59.94 62.49 68.52 62.78 64.55 66.12 74.84 69.31 58.89 62.41 67.91

M 0.62 M1 : Silica gel T1 : 500C D1 : 24 hoursT 0.54 M2 : Sand: Silica gel (50:50v/v) T2 : 550C D2 : 48 hoursD 0.54 M3 : Borax T3 : 600C D3 : 72 hoursMxT 1.07 M4 : Sand: Borax (50:50v/v)MxD 1.07TxD 0.93MxTxD 1.86

33

The interaction drying media x temperature shows that maximum moisture loss

(72.56%) was recorded when flowers were dried in silica gel (M1) and kept for 600C (T3) in

hot air oven, whereas minimum moisture loss (53.37%) was recorded in flowers which were

embedded in a mixture of sand and silica gel (M2) and kept at 500C (T1).

The interaction of drying media x duration shows that maximum moisture loss

(74.99%) was recorded when flowers were dried in silica gel (M1) and kept at 72 hours (D3)

in hot air oven, whereas minimum moisture loss (50.37%) was recorded in flowers which

were embedded in a mixture of sand and silica gel (M2) and kept in hot air oven for 24 hours

(D1).

The data depicted in Table 2b on the interaction of temperature x duration shows that

maximum moisture loss (74.84%) was recorded when the flowers were dried at 600C for 72

hours (T3D3) while minimum moisture loss (52.17%) was recorded when flowers dried at

500C for 24 hours (T1D1).

The interaction of drying media x temperature x duration in Table 2b on drying of

GGW shows that maximum moisture loss (79.76%) was recorded in flowers embedded in

silica gel kept at 600C for 72 hours (M1T3D3) in hot air oven, whereas minimum moisture loss

(43.42%) was recorded in flowers which were embedded in a mixture of sand and silica gel

and kept in hot air oven at 500C for 24 hours (M2T1D1).

1.4 Size of fresh flowers (mm)

The average size of fresh GGM and GGW selected for drying treatment ranged

between 12.60 mm to 17.30 mm and 14.02 mm to 17.08 mm respectively with a standard

error of 0.22 and 0.20; respectively (Table 3a & 3b).

1.5 Size of dry flowers (mm)

The average size of dried GGM and GGW used for different treatments ranged

between 10.80 mm to 16.70 mm and 10.82 mm and 15.47 mm respectively with a standard


1.6 Decrease in size

There was a significant decrease in size of both the GGM and GGW flowers after

drying treatments, therefore, percent decrease in size was analyzed with completely

randomized design (Factorial) and the data is presented in Table 4a & 4b; respectively.

34

Table 3a - Average size (mm) of fresh and dry flowers of Gomphrena globosa ‘Magenta’

Treatments Size of fresh flowers(mm)

Size of flowers dried in hot airoven (mm)

M1T1D1 16.49 15.15M1T1D2 17.08 15.29M1T1D3 17.30 15.15M1T2D1 15.97 14.39M1T2D2 15.05 12.89M1T2D3 12.95 10.80M1T3D1 15.28 13.51M1T3D2 15.33 12.77M1T3D3 16.20 13.34M2T1D1 16.15 15.60M2T1D2 15.40 14.57M2T1D3 15.68 14.58M2T2D1 15.40 14.57M2T2D2 15.70 14.50M2T2D3 18.40 16.68M2T3D1 16.54 15.47M2T3D2 15.60 14.39M2T3D3 16.65 14.30M3T1D1 15.41 14.57M3T1D2 15.65 14.36M3T1D3 16.38 14.54M3T2D1 15.00 14.03M3T2D2 13.05 13.94M3T2D3 18.55 16.47M3T3D1 15.50 13.95M3T3D2 15.60 13.95M3T3D3 16.24 13.93M4T1D1 15.47 14.60M4T1D2 15.77 14.37M4T1D3 18.42 16.70M4T2D1 15.18 14.05M4T2D2 12.60 11.16M4T2D3 15.30 13.52M4T3D1 15.23 14.06M4T3D2 16.76 14.77M4T3D3 17.25 15.10Mean 15.46 13.95

SE 0.22 0.21Range 12.60-17.30 10.80-16.70


35

Table 3b- Average size (mm) of fresh and dry flowers of Gomphrena globosa ‘White’

Treatments Size of fresh flowers (mm) Size of flowers dried in hot airoven (mm)

M1T1D1 16.19 14.98M1T1D2 16.47 14.73

M1T1D3 14.24 12.17

M1T2D1 17.08 15.45

M1T2D2 16.67 14.28

M1T2D3 16.01 13.34

M1T3D1 17.08 15.29

M1T3D2 16.69 14.28

M1T3D3 13.08 10.82

M2T1D1 15.19 14.60

M2T1D2 16.25 15.25

M2T1D3 15.35 14.16

M2T2D1 15.45 14.76

M2T2D2 15.40 14.13

M2T2D3 16.43 14.49

M2T3D1 15.56 15.47

M2T3D2 14.24 12.97

M2T3D3 15.28 13.52

M3T1D1 14.02 13.96

M3T1D2 15.74 14.37

M3T1D3 16.36 14.53

M3T2D1 14.20 13.28

M3T2D2 14.47 13.36

M3T2D3 16.94 14.97

M3T3D1 16.92 15.29

M3T3D2 14.89 13.19

M3T3D3 16.47 14.42

M4T1D1 14.02 13.96

M4T1D2 15.63 14.76

M4T1D3 17.02 15.45

M4T2D1 14.03 13.97

M4T2D2 14.47 13.36

M4T2D3 15.85 14.11

M4T3D1 15.47 14.60

M4T3D2 16.10 14.62

M4T3D3 15.99 13.38

Mean 15.59 14.17

SE 0.20 0.16Range 14.02-17.08 10.82-15.47


36

Data in Table 4a represents that in general; in case of GGM which were dried in silica

gel (M1) recorded maximum decrease in size (12.96%) whereas minimum (7.04%) was

observed in flowers dried by embedding in a mixture of sand and silica gel (M2). Amongst

the temperature used for drying, maximum decrease in size (11.45%) was recorded at 600C

(T3) and minimum decrease in size (8.01%) was recorded at 500C (T1). Drying of flowers for

72 hours (D3) resulted in maximum decrease in size (12.12%), whereas minimum (7.19%)

was observed in flowers dried for 24 hours (D1).

Table 4a. Effect of drying media (M), temperature (T), duration (D) and theirinteraction on decrease in size (%) of Gomphrena globosa ‘Magenta’ driedin hot air oven

CD0.05

Table 4b. Effect of drying media (M), temperature (T), duration (D) and theirinteraction on decrease in size (%) of Gomphrena globosa ‘White’ dried inhot air oven

CD0.05

D1 D2 D3 MxTT1 T2 T3 MxD T1 T2 T3 MxD T1 T2 T3 MxD T1 T2 T3 M

M1 8.39 9.62 11.12 9.71 10.44 14.14 16.14 13.58 12.76 16.31 17.74 15.60 10.53 13.36 15.00 12.96

M2 3.03 5.30 6.48 4.94 5.46 7.59 7.70 6.91 7.01 9.26 11.52 9.27 5.17 7.38 8.57 7.04

M3 5.33 6.36 10.01 7.24 8.45 7.87 10.62 8.98 11.36 11.90 14.20 12.49 8.38 8.71 11.61 9.57

M4 5.59 7.40 7.70 6.90 8.87 11.17 11.70 10.58 9.39 11.60 12.39 11.13 7.95 10.05 10.60 9.54

TxD 5.59 7.17 8.83 7.19 8.31 10.19 11.54 10.01 10.13 12.27 13.96 12.12 8.01 9.88 11.45


D1 D2 D3 MxTT1 T2 T3 MxD T1 T2 T3 MxD T1 T2 T3 MxD T1 T2 T3 M

M1 7.37 9.67 10.59 9.21 10.58 14.26 14.75 13.20 12.84 16.57 17.00 15.47 10.26 13.50 14.11 12.63

M2 3.86 4.68 6.60 5.05 6.00 8.17 8.92 7.69 7.98 9.70 11.65 9.77 5.94 7.52 9.05 7.50

M3 4.63 6.02 9.38 6.68 8.32 7.50 11.04 8.95 11.33 11.09 12.83 11.75 8.09 8.20 11.09 9.13

M4 4.11 4.77 5.88 4.92 5.84 7.36 9.47 7.56 9.37 10.50 13.35 11.07 6.44 7.54 9.57 7.85

TxD 4.99 6.29 8.11 6.46 7.68 9.32 11.05 9.35 10.37 11.97 13.71 12.02 7.68 9.19 10.96


37

The interaction drying media x temperature shows that maximum decrease in size

(15.00%) was recorded when flowers were dried in silica gel and kept for 600C ( M1T3) in

hot air oven, whereas minimum decrease in size (5.17%) was recorded in flowers which were

embedded in borax and kept at 500C (M2T1).

The interaction of drying media x duration shows that maximum decrease in size

(15.60%) was recorded when flowers were dried in silica gel and kept for 72 hours (M1D3) in


embedded in a mixture of sand and silica gel and kept in hot air oven for 24 hours (M2D1).

The interaction of temperature x duration was found to be non significant.

The interaction of drying media x temperature x duration on drying of GGM in Table

4a elucidates that maximum decrease in size (17.74%) was recorded in flowers embedded in

silica gel kept at 600C for 72 hours (M1 T3D3) in hot air oven, whereas minimum decrease in

size (3.03%) was recorded in flowers which were embedded in sand and kept in hot air oven

at 500C for 24 hours (M2T1D1).

Table 4b shows that in case of GGW which were dried in silica gel (M1) showed

maximum decrease in size (12.63%) whereas minimum (7.50%) was observed in flowers

dried by embedding in a mixture of sand and silica gel (M2). Amongst the temperature used

for drying, maximum decrease in size (10.96%) was recorded at 600C (T3) and minimum

decrease in size (7.68%) was recorded at 500C (T1). Drying of flowers for 72 hours (D3)

resulted in maximum decrease in size (12.02%), whereas minimum (6.46%) was observed in

flowers dried for 24 hours (D1).

The interaction drying media x temperature shows that maximum decrease in size

(14.11%) was recorded when flowers were dried in silica gel and kept for 600C (M1T3) in hot

air oven, whereas minimum decrease in size (5.94%) was recorded in flowers which were

embedded in a mixture of sand and silica gel and kept at 500C (M2T1).

The interaction of drying media x duration shows that maximum decrease in size

(15.47%) was recorded when flowers were dried in silica gel and kept for 72 hours (M1D3) in


embedded in a mixture of sand and silica gel and kept in hot air oven for 24 hours (M2D1).

The interaction temperature x duration was found to be non – significant.

The interaction of drying media x temperature x duration on drying of GGW in Table

4b shows that maximum decrease in size (17.00%) recorded in flowers embedded in silica gel

kept at 600C for 72 hours (M1T3D3) in hot air oven was at par with flowers dried in silica gel

at 550C for 72 hours (M1T2D3) i.e.16.57%. Minimum decrease in size (3.86%) was recorded

in flowers which were embedded in a mixture of sand and silica gel and kept in hot air oven

at 500C for 24 hours (M2T1D1) which was at par with flowers (4.68%) embedded in a

mixture of sand and silica gel and kept at 550C for 24 hours (M2T2D1), flowers (4.63%)

embedded in borax and kept at 500C for 24 hours (M3T1D1), flowers (4.11%) embedded in

mixture of sand and borax and kept at 500C for 24 hours (M4T1D1) and flowers (4.77%)

embedded in mixture of sand and borax and kept at 550C for 24 hours (M4T2D1).

1.7 Flower colour :

After giving different drying treatments, there was a significant difference of different

drying media, temperature and durations on colour retention of GGM and GGW dried in hot

air oven. Flowers which were dried after embedding in silica gel showed excellent colour

retention (Plate 2a), while flowers which were embedded in borax and dried for longer

duration, showed bleaching of flower colour (Plate 2a).The colour obtained as a result of

various treatments in case of GGM and GGW has been given in Appendices II.

1.8 Quality of dried flowers :

Data for quality parameter in Table 5a shows that maximum score in GGM (15.64)

with respect to different drying media were attained by flowers which were embedded in

silica gel (M1) whereas, minimum score (8.11) were attained by those flowers which were

embedded in borax (M3). Amongst temperature maximum score (13.95) was attained by

flowers dried at 500C (T1) whereas, minimum score (11.00) was obtained by those flowers

which were dried at 600C (T3) in hot air oven. In case of different drying durations maximum

score (13.42) were attained by the flowers when dried for 24 hours (D1) whereas, minimum

score (11.43) were obtained by flowers which were dried for 72 hours (D3).

The interaction drying media x temperature shows that maximum score (16.96) for

quality parameter was obtained when flowers were dried after embedding in silica gel and

kept at 500C (M1T1), which was at par with flowers (16.80) embedded in mixture of sand and

38

39

silica gel kept at 500C (M2T1) in hot air oven whereas, minimum score (6.27) was allotted to

the flowers which were embedded in borax and kept at 600C (M3T3) in hot air oven.

Table 5a. Effect of drying media (M), temperature (T), duration (D) and theirinteraction on quality parameters of dried flowers of Gomphrena globosa‘Magenta’ dried in hot air oven (score out of 20)

CD0.05

The interaction of drying media x duration shows that maximum score (16.67) was

attained when flowers were dried after embedding in silica gel (M1) and kept for 24 hours

(D1) in hot air oven, whereas minimum score (6.71) was attained by those flowers which

were embedded in borax and dried in hot air oven for 72 hours (M3D3).

The interaction of temperature x duration shows that maximum score (14.72) was

attained when flowers were dried at 500C for 24 hours (T1D1) in hot air oven, whereas

minimum score (9.35) was attained by the flowers which were kept at 600C for 72 hours

(T3D3) in hot air oven.

The interaction of drying media x temperature x duration on quality parameters of

GGM dried in hot air oven presented on Table 5a shows that maximum score (18.00) was

attained by the flowers embedded in silica gel and dried at 500C for 24 hours (M1T1D1) in hot

air oven, whereas minimum score (3.20) was attained by those flowers which were embedded

in borax and kept in hot air oven at 600C for 72 hours (M3T3D3).

Table 5b elucidates the significant effect of drying media, temperature, duration and

their interaction on quality parameters of dried flowers of GGW. It was found that maximum

D1 D2 D3 MxTMT1 T2 T3 MxD T1 T2 T3 MxD T1 T2 T3 MxD T1 T2 T3

M1 18.00 17.00 15.00 16.67 17.00 16.00 14.13 15.71 15.87 15.00 12.80 14.56 16.96 16.00 13.98 15.64

M2 17.00 16.80 14.60 16.13 16.80 14.60 12.20 14.53 16.60 15.40 13.00 15.00 16.80 15.60 13.27 15.22

M3 10.87 10.33 6.60 9.27 10.07 6.00 9.00 8.36 8.20 8.73 3.20 6.71 9.71 8.36 6.27 8.11

M4 13.00 10.67 11.20 11.62 12.40 9.40 11.87 11.22 11.60 8.33 8.40 9.44 12.33 9.47 10.49 10.76

TxD 14.72 13.70 11.85 13.42 14.07 11.50 11.80 12.46 13.07 11.87 9.35 11.43 13.95 12.36 11.00


40

score (15.11) was attained by the flowers which were embedded in silica gel (M1) whereas,

minimum score (6.80) was attained by those flowers which were embedded in borax (M3).

Amongst temperature maximum score (12.95) was obtained by the flowers which were dried

at 500C (T1) whereas, minimum score (10.57) was obtained by those flowers which were

dried at 600C (T3). In case of drying durations maximum score (12.59) was attained by the

flowers dried for 24 hours (D1), whereas minimum score (9.87) was obtained by those

flowers which were dried for 72 hours (D3).

The interaction drying media x temperature shows that maximum score (15.93) was

attained by the flowers when dried in silica gel and kept at 500C (M1T1) and flowers dried in

silica gel and kept for 550C (M1T2) in hot air oven, whereas minimum score (5.00) was

attained by the flowers which were embedded in borax and kept at 550C (M3T2).

Table 5b. Effect of drying media (M), temperature (T), duration (D) and theirinteraction on quality parameters of dried flowers of Gomphrena globosa‘White’ dried in hot air oven (score out of 20)

CD0.05

The interaction of drying media x duration shows that maximum score (16.89) was

allotted when flowers were dried in silica gel (M1) and kept for 24 hours (D1) in hot air oven,

whereas minimum (5.33) was allotted when flowers were embedded in borax and kept in hot

air oven for 72 hours (M3D3).

The interaction of temperature x duration shows that maximum score (14.53) was

attained by flowers when dried at 500C for 24 hours (T1D1) in hot air oven, whereas

minimum (8.80) was attained by flowers which were kept at 600C for 72 hours (T3D3).

D1 D2 D3 MxTMT1 T2 T3 MxD T1 T2 T3 MxD T1 T2 T3 MxD T1 T2 T3

M1 18.20 17.07 15.40 16.89 15.40 15.60 14.20 15.07 14.20 15.13 10.8 13.38 15.93 15.93 13.47 15.11M2 16.20 13.47 12.67 14.11 14.80 12.80 12.07 13.22 14.00 12.73 12.2 12.98 15.00 13.00 12.31 13.44M3 10.80 4.07 6.87 7.24 9.87 6.53 7.07 7.82 8.20 4.40 3.40 5.33 9.62 5.00 5.78 6.80M4 12.93 12.27 11.20 12.13 12.60 8.00 12.20 10.93 8.20 6.40 8.80 7.80 11.24 8.89 10.73 10.29

TxD 14.53 11.72 11.53 12.59 13.17 10.73 11.38 11.76 11.15 9.67 8.80 9.87 12.95 10.71 10.57


41

The interaction of drying media x temperature x duration on quality parameters of

dried GGW in hot air oven presented on Table 5b shows that maximum score (18.20) was

attained by the flowers embedded in silica gel dried at 500C for 24 hours (M1T1D1) in hot air

oven, whereas minimum score (3.40) was attained by those flowers which were embedded in

borax and kept in microwave oven at 600C for 72 hours (M3T3D3).

Experiment II: Studies on the effect of drying media, microwave time and settingduration on drying of Gomphrena globosa L. in microwave oven

2.1 Fresh weight of flowers (FW) (g)

Utmost care was taken to select the flowers of uniform weight for giving drying

treatments but on an average the fresh weight of fifteen Gomphrena globosa ‘Magenta’

colour flowers in each treatment ranged between 0.70 g to 1.50 g with a standard error of

0.044 as presented in Table 6a. Similarly in case of Gomphrena globosa ‘White’, on an

average the fresh weight of fifteen flowers in each treatment ranged between 0.71 g to 1.13 g

with a standard error of 0.021 as presented in Table 6b.

Table 6a. Average weight (g) of fresh and dry flowers of Gomphrena globosa‘Magenta’

Treatments Weight of fresh flowers (g) Weight of flowers dried in microwave oven (g)M1T1D1 0.71 0.34M1T1D2 0.80 0.36M1T1D3 0.90 0.31M1T2D1 0.80 0.36M1T2D2 0.95 0.24M1T2D3 1.12 0.22M1T3D1 0.93 0.32M1T3D2 1.12 0.22M1T3D3 1.50 0.17M2T1D1 0.69 0.34M2T1D2 0.87 0.31M2T1D3 0.70 0.22M2T2D1 0.80 0.36M2T2D2 0.95 0.34M2T2D3 0.92 0.25M2T3D1 0.85 0.33M2T3D2 0.98 0.33M2T3D3 0.81 0.23Mean 0.91 0.29

SE 0.044 0.014Range 0.70-1.50 0.17-0.36

M1: Silica gel T1 : 3min. D1 : 24 hoursM2 : Sand:Silica gel (50:50v/v) T2 : 4min. D2 : 48 hours

T3 : 5min. D3 : 72 hours

42

2.2 Dry weight of the flower (DW) (g)

As in case of fresh flowers, average dry weight of fifteen flowers GGM per treatment

was taken which ranged between 0.17 g to 0.36 g with a standard error of 0.014 as presented

in Table 6a. Similarly in case of GGW, on an average the dried weight of fifteen flowers in

each treatment ranged between 0.19 g to 0.36 g with a standard error of 0.012 as presented in

Table 6b.

Table 6b. Average weight (g) of fresh and dry flowers of Gomphrena globosa ‘White’

Treatments Weight of fresh flowers (g) Weight of flowers dried in microwave oven (g)M1T1D1 0.87 0.31M1T1D2 0.86 0.28M1T1D3 0.88 0.31M1T2D1 0.88 0.31M1T2D2 0.90 0.31M1T2D3 0.81 0.23M1T3D1 0.98 0.30M1T3D2 0.98 0.24M1T3D3 1.13 0.22M2T1D1 0.85 0.33M2T1D2 0.80 0.36M2T1D3 0.85 0.33M2T2D1 0.89 0.32M2T2D2 0.71 0.22M2T2D3 0.83 0.32M2T3D1 0.91 0.36M2T3D2 0.96 0.35M2T3D3 0.91 0.19

Mean 0.89 0.29SE 0.021 0.012

Range 0.71-1.13 0.19-0.36

M1: Silica gel T1 : 3min. D1 : 24 hoursM2 : Sand:Silica gel (50:50v/v) T2 : 4min. D2 : 48 hours

T3 : 5min. D3 : 72 hours

2.4 Moisture loss (%)

There was a significant decrease in weight of both GGM and GGW flowers after drying

treatments, therefore, percent loss in the weight was analyzed with completely randomized

design (Factorial) and the data is presented in Table 7a & 7b; respectively.

The data in Table 7a shows the significant effect of different desiccants (M),

microwave time (T) and setting duration (D) on drying of GGM dried in microwave oven. It

was found that out of two desiccants more moisture loss (69.41%) was observed when

flowers were dried in silica gel ( M1) as compared to flowers (63.88%) dried in a mixture of

43

sand and silica gel (M2). Amongst the different microwave time used for drying, maximum

moisture loss (72.47%) was recorded when flowers were dried for 5 min. (T3) and minimum

moisture loss (59.45%) was recorded when flowers were dried for 3 min. (T1). Among the

different setting durations, it was found that maximum moisture loss (74.58%) was recorded

in those flowers which were kept at a setting duration of 72 hours (D3), whereas minimum

moisture loss (57.90%) was observed in those flowers which were kept for a setting duration

of 24 hours (D1).

Table 7a. Effect of drying media (M), microwave time (T), setting duration (D) andtheir interaction on moisture loss (%) of Gomphrena globosa ‘Magenta’dried in microwave oven

The interaction drying media x microwave time indicates that maximum moisture loss

(78.40%) was recorded when flowers were dried in silica gel and kept for 5 min. in

microwave oven (M1T3), whereas minimum moisture loss (57.85%) was recorded in flowers

which were embedded in silica gel and kept in microwave oven for 3 min. (M1T1).

The interaction of drying media x setting duration shows that maximum moisture loss

(78.16%) was recorded when flowers were dried in silica gel and kept for the setting duration

of 72 hours (M1D3) under normal room conditions, whereas minimum moisture loss (56.03%)

was recorded in flowers which were embedded in a mixture of sand and silica gel and kept

for a setting time of 24 hours (M2D1).

The interaction of microwave time x setting duration was found to be non-significant.

Table 7a shows the interaction of drying media x microwave time x setting duration

on drying of GGM where maximum moisture loss (88.43%) was recorded in flowers

embedded in silica gel for 5 min. with 72 hours setting duration (M1T3D3), whereas minimum

moisture loss (50.82%) was recorded in flowers which were embedded in a mixture of sand


M1 52.52 60.56 66.27 59.78 55.49 74.84 80.50 70.28 65.55 80.50 88.43 78.16 57.85 71.97 78.40 69.41

M2 50.82 55.68 61.58 56.03 64.21 63.43 66.17 64.60 68.10 73.05 71.86 71.00 61.04 64.05 66.54 63.88

TxD 51.67 58.12 63.92 57.90 59.85 69.13 73.33 67.44 66.82 76.77 80.15 74.58 59.45 68.01 72.47

CD0.05 M 0.92 MxD 1.59 M1 Silica gel T1 3min. D1 24 hoursT 1.13 TxD NS M2 Sand:Silica gel(50:50v/v) T2 4min. D2 48 hoursD 1.13 MxTxD 2.76 T3 5min. D3 72 hoursMxT 1.59

44

and silica gel and kept in microwave oven for 3 min. with the setting period of 24 hours

(M2T1D1), which was further at par with flowers with a moisture loss of (52.52%) when

embedded in silica gel for 3 min. and for 24 hours setting duration (M1T1D1).

Data presented in Table 7b shows that more moisture loss (70.04%) in GGW was

observed when dried in silica gel (M1) as compared to the mixture of sand and silica gel

(63.80%) (M2). Amongst the microwave time used for drying, maximum moisture loss

(71.00%) was recorded when flowers were dried for 5 min. (T3) and minimum moisture loss

(63.54%) was reported in 3 min. drying (T1). Drying of flowers for 72 hours (D3) setting

duration under room conditions resulted in maximum moisture loss (70.39%), whereas

minimum moisture loss (64.24%) was observed in flowers kept for 24 hours setting durations

(D1).

Table 7b: Effect of drying media (M), microwave time (T), setting duration (D) andtheir interaction on moisture loss (%) of Gomphrena globosa ‘White’ driedin microwave oven

The interaction drying media x microwave time shows that maximum moisture loss

(75.13%) was observed when flowers were dried in silica gel for 5 min. (M1T3) in microwave

oven, whereas minimum moisture loss (59.48%) was recorded in flowers which were

embedded in a mixture of sand and silica gel and dried for 3 min. (M2T1).

The interaction of drying media x setting duration shows that maximum moisture loss

(74.20%) was recorded when flowers were dried in silica gel and kept for 72 hours setting

duration (M1D3), whereas minimum moisture loss (62.07%) was recorded in flowers which

were embedded in a mixture of sand and silica gel and kept for 24 hours setting duration

(M2D1), which was at par with flowers with a moisture loss (62.77%) was observed when

flowers of GGW were dried in mixture of sand and silica gel and kept for 48 hours setting

duration (M2D2).

D1 D2 D3 MxT M


M1 64.86 64.77 69.63 66.42 67.59 65.81 75.07 69.49 70.36 71.55 80.69 74.20 67.61 67.37 75.13 70.04

M2 61.20 64.51 60.48 62.07 55.59 69.20 63.53 62.77 61.63 61.46 76.61 66.57 59.48 65.06 66.88 63.80

TxD 63.03 64.63 65.06 64.24 61.60 67.51 69.30 66.13 66.00 66.51 78.66 70.39 63.54 66.22 71.00

CD0.05 M 0.55 MxD 0.94 M1 Silica gel T1 3min. D1 24 hours

T 0.67 TxD 1.16 M2 Sand:Silica gel (50:50v/v) T2 4min. D2 48 hours

D 0.67 MxTxD 1.64 T3 5min. D3 72 hoursMxT 0.94

45

The interaction of microwave time x setting duration shows that maximum moisture

loss (78.66%) was recorded when flowers were dried for 5 min. with the setting duration of

72 hours (T3D3), whereas minimum moisture loss (61.60%) was recorded in flowers which

were kept for 3 min. in microwave oven and with 24 hours setting duration under ordinary

room conditions (T1D2).

Table 7b depicts the interaction of drying media x microwave time x setting duration

on drying of GGW. It was found that maximum moisture loss (80.69%) was reported in those

flowers which were embedded in silica gel and kept for 5 min. and for 72 hours setting

duration (M1T3D3), whereas minimum moisture loss (55.59%) was recorded in flowers which

were embedded in a mixture of sand and silica gel and kept in microwave oven for 3 min.

with 48 hours setting duration (M2T1D2).

2.4 Size of fresh flowers (mm)

The average size of fresh GGM and GGW selected for drying treatment ranged



Table 8a- Average size (mm) of fresh and dry flowers of Gomphrena globosa ‘Magenta’

Treatments Size of fresh flowers (mm) Size of flowers dried in microwave oven (mm)M1T1D1 16.75 15.15M1T1D2 18.07 15.89M1T1D3 16.03 13.34M1T2D1 15.05 13.34M1T2D2 17.25 15.10M1T2D3 15.90 12.90M1T3D1 17.91 15.34M1T3D2 16.20 13.34M1T3D3 15.55 12.42M2T1D1 15.20 14.60M2T1D2 13.25 12.33M2T1D3 15.97 14.39M2T2D1 15.14 13.98M2T2D2 15.56 13.77M2T2D3 17.91 15.34M2T3D1 15.74 14.37M2T3D2 15.29 12.98M2T3D3 15.64 12.97Mean 16.02 13.98

SE 0.28 0.25Range 15.05-18.07 12.33-15.89

M1 Silica gel T1 3min. D1 24 hoursM2 Sand:Silica gel (50:50v/v) T2 4min. D2 48 hours

T3 5min. D3 72 hours

46

2.5 Size of dry flowers (cm)

The average size of dried GGM and GGW used for different treatments ranged



Table 8b- Average size (cm) of fresh and dry flowers of Gomphrena globosa ‘White’

Treatments Size of fresh flowers (mm) Size of flowers dried in microwave oven (mm)M1T1D1 17.20 15.59M1T1D2 17.30 15.15M1T1D3 15.98 13.65M1T2D1 17.52 15.56M1T2D2 17.04 14.87M1T2D3 16.09 13.66M1T3D1 17.31 15.22M1T3D2 15.50 13.29M1T3D3 15.60 12.90M2T1D1 15.50 14.95M2T1D2 15.47 14.60M2T1D3 14.59 13.36M2T2D1 15.55 15.00M2T2D2 17.05 15.91M2T2D3 17.52 15.56M2T3D1 16.50 15.47M2T3D2 15.20 13.52M2T3D3 15.48 13.29

Mean 16.24 14.53SE 0.21 0.23

Range 14.59-17.52 12.90-15.91

2.7 Decrease in size

There was a significant decrease in size of both Gomphrena globosa ‘Magenta’ and

Gomphrena globosa ‘White’ after drying treatments, therefore, percent decrease in size was

analyzed with completely randomized design and the data is presented in Table 9a & 9b.

Table 9a shows that in case of GGM, more decrease in size (14.66%) was obtained

when flowers were dried in silica gel as compared to the mixture of sand and silica gel

(11.89%). Amongst the microwave time used for drying, maximum decrease in size (15.70%)

was recorded for 5 min. drying (T3) and minimum decrease in size (9.86%) was recorded at 3

min. drying (T1). Among the different setting duration it was found that those flowers which

M1 Silica gel T1 3min. D1 24 hoursM2 Sand: Silica gel (50:50v/v) T2 4min. D2 48 hours

T3 5min. D3 72 hours

47

were given a setting time of 72 hours (D3) resulted in maximum decrease in size (16.20%), as

compared to (9.28%) was observed in those flowers with 24 hours setting duration (D1).

The interaction drying media x microwave time shows that maximum decrease in size

(17.40%) was recorded when flowers were dried in silica gel and kept 5 min. (M1T3) in

microwave oven, whereas minimum decrease in size (6.64%) was recorded in flowers which

were embedded in a mixture of sand and silica gel and kept for 3 min. (M2T1).

The interaction of drying media x setting duration shows that maximum decrease in

size (18.46%) was recorded when flowers were dried in silica gel and kept for 72 hours

setting duration (M1D3), whereas minimum moisture loss (6.76%) was recorded in flowers

which were embedded in a mixture of sand and silica gel and kept under ordinary room

conditions for 24 hours setting duration (M2D1).

Table 9a. Effect of drying media (M), microwave time (T), setting duration (D) andtheir interaction on decrease in size (%) of Gomphrena globosa ‘Magenta’dried in microwave oven

The interaction of microwave time x setting duration shows that more decrease in size

(18.88%) was recorded when flowers were dried for 5 min. with 72 hours setting duration

(T3D3), whereas less decrease in size (6.76%) was recorded in flowers which were dried for 3

min. in a microwave oven with 24 hours under ordinary room conditions (T1D1).

The interaction of drying media x microwave time x setting duration on drying of

GGM shows that maximum decrease in size (20.10%) was recorded in flowers embedded in

silica gel kept for 5 min. in microwave oven with 72 hours setting duration (M1T3D3) which

was at par with those flowers (18.55%) which were dried in silica gel for 4 min. with 72

hours setting duration (M1T2D3), whereas minimum decrease in size (3.84%) was recorded in

D1 D2 D3 MxT M


M1 9.67 11.10 14.63 11.80 12.80 12.84 17.48 14.37 16.73 18.55 20.10 18.46 13.07 14.16 17.40 14.66M2 3.84 7.77 8.65 6.76 6.46 11.52 15.68 11.22 9.63 14.55 17.67 13.95 6.64 11.28 14.00 11.89

TxD 6.76 9.44 11.64 9.28 9.63 12.18 16.58 12.80 13.18 16.55 18.88 16.20 9.86 12.72 15.70

CD0.05 M 0.56 MxD 0.97 M1 Silica gel T1 3min. D1 24 hoursT 0.69 TxD 1.91 M2 Sand:Silica gel(50:50v/v) T2 4min. D2 48 hoursD 0.69 MxTxD 1.68 T3 5min. D3 72 hoursMxT 0.97

48

flowers which were embedded in a mixture of sand and silica gel and kept in microwave oven

3 min. with 24 hours setting duration (M2 T1 D1).

Table 9b. Effect of drying media (M), microwave time (T), setting duration (D) andtheir interaction on decrease in size (%) of Gomphrena globosa ‘White’ driedin microwave oven

Data in Table 9b indicates that in case of GGW which were dried in silica gel (M1)

showed more decrease in size (13.33%) as compared to flowers (7.90%) dried by embedding

in a mixture of sand and silica gel (M2). Amongst the microwave time used for drying, more

decrease in size (12.67%) was recorded when flowers were dried for 5 minutes in the

microwave oven (T3) whereas less decrease in size (9.06%) was recorded at 3 minutes

microwave time (T1). Drying of flowers for 72 hours (D3) resulted in maximum decrease in

size (13.73%), whereas minimum (7.58%) was observed in flowers dried for 24 hours (D1).

The interaction drying media x microwave time indicates that maximum decrease in

size (14.70%) was recorded when flowers were dried in silica gel and kept for 5 min. (M1T3)

in microwave oven, whereas minimum decrease in size (5.93%) was recorded in flowers

which were embedded silica gel and kept for 3 min. (M1T1).

The interaction of drying media x setting duration shows that maximum decrease in

size (15.94%) was recorded when flowers were embedded in silica gel and kept for 72 hours

setting duration (M2D3) under ordinary room conditions, whereas minimum decrease in size

(4.42%) was recorded in flowers which were embedded in a mixture of sand and silica gel

and kept for 24 hours setting duration (M2D1).

The interaction of microwave time x setting duration was found to be non-significant.

The interaction of drying media x microwave time x setting duration shows that

maximum decrease in size (17.49%) was recorded in flowers embedded in silica gel kept in

microwave oven for 5 min. with 72 hours setting duration (M1T3D3) under ordinary room


M1 9.10 11.00 12.10 10.74 12.58 12.88 14.51 13.31 14.90 15.43 17.49 15.94 12.19 13.09 14.70 13.33

M2 3.42 3.74 6.11 4.42 5.93 6.22 11.14 7.76 8.43 11.45 14.66 11.51 5.93 7.14 10.64 7.90

TxD 6.26 7.37 9.11 7.58 9.25 9.53 12.82 10.53 11.67 13.44 16.07 13.73 9.06 10.11 12.67

CD0.05 M 0.50 MxD 0.86 M1 Silica gel T1 3min. D1 24 hoursT 0.61 TxD NS M2 Sand:Silica gel(50:50v/v) T2 4min. D2 48 hoursD 0.61 MxTxD 1.49 T3 5min. D3 72 hoursMxT 0.86

49

conditions, whereas minimum decrease in size (3.42%) was recorded in flowers which were

embedded in a mixture of sand and silica gel and kept for 3 min. with 24 hours setting

duration (M2T1D1) and was at par with flowers with a moisture loss (3.74%) which were

dried in mixture of sand and silica gel for 4 min. with 24 hours setting duration (M2T2D1).

2.4 Flower colour

Flowers colour was recorded after giving different drying treatments in microwave

oven by using Royal Horticulture Society Colour Chart (Appendices III). More retention of

colour was recorded when flowers were embedded in silica gel as compared to the mixture of

sand and silica gel.

2.5 Quality of dried flowers

Quality of dried flowers was assessed based on the colour, brittleness, texture and

shape retention and a total score out of 20 was given to different treatments accordingly.

On comparing the effect of different drying media under study on quality parameters

of dried flowers of GGM, more score (18.06) were attained by flowers which were embedded

in silica gel (M1) as compared to those flowers which were embedded in mixture of sand and

silica gel (M2) i.e. (16.87) (Plate 2b). Amongst microwave time under study, maximum score

(17.94) were allotted to those flowers which were dried for 3 min. (T1) whereas, minimum

score (16.70) were attained by those flowers which were dried for 5 min. (T3) in microwave

oven. In case of setting duration, maximum score (17.62) were attained by flowers which

were kept for 72 hours setting duration (D3) which was at par with flowers kept for 48 hours

(D2), whereas minimum score (17.28) were obtained by the flowers which were kept for 24

hours setting duration (D1) as shown in Table 10a.

Table 10a. Effect of drying media (M), microwave time (T), setting duration (D) andtheir interaction on quality parameters of Gomphrena globosa ‘Magenta’dried in microwave oven (score out of 20)


M1 18.53 18.13 16.27 17.64 18.80 18.40 17.00 18.07 19.20 18.60 17.60 18.47 18.84 18.38 16.96 18.06M2 16.80 17.20 16.73 16.91 17.40 17.20 16.20 16.93 16.93 17.00 16.40 16.78 17.04 17.13 16.44 16.87

TxD 17.67 17.67 16.50 17.28 18.10 17.80 16.60 17.50 18.07 17.80 17.00 17.62 17.94 17.76 16.70

CD0.05 M 0.11 MxD 0.19 M1 Silica gel T1 3min. D1 24 hoursT 0.14 TxD 0.24 M2 Sand:Silica gel(50:50v/v) T2 4min. D2 48 hours

D 0.14 MxTxD 0.34 T3 5min. D3 72 hoursMxT 0.19

50

The interaction drying media x microwave time shows that maximum score (18.84)

were allotted to those flowers which were dried after embedding in silica gel for 3 min.

(M1T1) in microwave oven, whereas minimum score (16.44) were obtained by those flowers

which were embedded in mixture of sand and silica gel and dried for 5 min.(M2T3).

The interaction of drying media x setting duration shows that maximum score (18.47)

was attained when flowers were dried after embedding in silica gel (M1) and kept for 72

hours setting duration (D3), whereas minimum score (16.78) was attained by those flowers

which were embedded in a mixture of sand and silica gel and kept for 72 hours setting

duration (M2D3).

The interaction of microwave time x setting duration shows that maximum score

(18.10) was allotted to those flowers which were dried for 3 min. and kept for 48 hours

setting duration (T1D2), which was at par with flowers (18.07) dried for 3 min. and kept for

72 hours setting duration (T1D3), whereas minimum score (16.50) was attained by flowers

which were dried for 5 min. and kept for 24 hours setting duration (T3D1), and was at par

with those flowers (16.60) dried for 5 min. and kept for 48 hours setting duration (T3D2).

Interaction of drying media x microwave time x setting duration on quality parameters

GGM dried in microwave oven presented on Table 12a shows that maximum score (19.20)

were attained by the flowers embedded in silica gel and dried for 3 min. in microwave oven

and kept for 72 hours setting duration (M1T1D3) under ordinary room conditions, whereas

minimum score (16.20) was attained by those flowers which were embedded in a mixture of

sand and silica gel and dried in microwave oven for 5 min. and kept for 48 hours setting

duration (M2T3D2), which was at par with those flowers (16.40) which were embedded in a

mixture of sand and silica gel and dried in microwave oven for 5 min. and kept for 72 hours

setting duration (M2T3D3) and with those flowers (16.27) which were embedded in silica gel

and dried for 5 min. and kept for 24 hours setting duration (M1T3D1).

Table 10b shows that in general; in case of GGW on comparing the effect of different

drying media under study, more score (17.76) was attained by those flowers which were

embedded in silica gel (M1) whereas, less score (16.39) was attained by those flowers which

were embedded in mixture of sand and silica gel (M2). Amongst the different microwave time

maximum score (17.42) was attained by flowers which were dried for 4 min. (T2) whereas,

minimum score (16.64) was obtained by those flowers which were dried for 5 min. (T3) in

51

microwave oven. Out of different setting duration under study, maximum score (17.18)

was attained by those flowers which were kept for setting duration of 48 hours (D2)

whereas, minimum score (17.00) was obtained by those flowers which were kept for 24

hours (D1), which was at par with flowers (17.03) which were kept for 72 hours setting

duration (D3).

Table 10b. Effect of drying media (M), microwave time (T), setting duration (D) andtheir interaction on quality parameters of flowers of Gomphrena globosa‘White’ dried in microwave oven (score out of 20)

The interaction drying media x microwave time shows that maximum score (18.31)

was attained when flowers were dried in silica gel for 3 min. (M1T1) in microwave oven,

whereas minimum score (15.98) was allotted to the flowers which were embedded in a

mixture of sand and silica gel and dried for 5 min. (M2T3) in microwave oven.

The interaction of drying media x setting duration shows that maximum score (17.82)

was attained by the flowers which were dried after embedded in silica gel and kept for 24

hours setting duration (M1D1) under room conditions, which was at par with those flowers

(17.71) which were embedded in silica gel and kept for 48 hours setting duration (M1D2) and

flowers (17.73) embedded in silica gel and kept for 72 hours (M1D3) whereas, minimum

score (16.24) was attained by flowers which were embedded in a mixture of sand and silica

gel and kept under ordinary room condition for 72 hours setting duration (M2D3) which was

at par with those flowers (16.27) which were embedded in mixture of sand and silica gel and

kept for 24 hours (M2D1) .

The interaction of microwave time x setting duration indicates that maximum score

(17.83) was allotted to flowers which were dried for 4 min. and kept for 48 hours setting

duration (T2D2), whereas as minimum score (16.60) was attained by those flowers which

were dried for 5 min. and kept for 24 hours setting duration (T3D1), which was at par with

D1 D2 D3 MxT M


M1 18.60 17.80 16.80 17.73 18.13 18.00 17.00 17.71 18.20 18.07 17.20 17.82 18.31 17.96 17.00 17.76

M2 16.00 16.40 16.40 16.27 16.00 17.67 16.27 16.64 15.93 16.60 16.20 16.24 15.98 16.89 16.29 16.39

TxD 17.30 17.10 16.60 17.00 17.07 17.83 16.63 17.18 17.07 17.33 16.70 17.03 17.14 17.42 16.64

CD0.05 M 0.10 MxD 0.17 M1 Silica gel T1 3min. D1 24 hoursT 0.12 TxD 0.21 M2 Sand:Silica gel(50:50v/v) T2 4min. D2 48 hoursD 0.12 MxTxD 0.30 T3 5min. D3 72 hoursMxT 0.17

52

those flowers (16.63) dried for 5 min. and kept for 48 hours setting duration (T3D2) and with

those flowers (16.70) which were dried at 5 min. microwave time and kept for 72 hours

setting duration (T3D3).

The interaction of drying media x microwave time x setting duration on quality

parameters of dried flowers of GGW dried in microwave oven presented on Table 10b shows

that maximum score (18.60) was attained by the flowers embedded in silica gel and dried for

3 min. in microwave oven and kept for 24 hours setting duration (M1T1D1), whereas

minimum score (15.93) was attained by those flowers which were embedded in a mixture of

sand and silica gel and dried in microwave oven for 3 min. and kept for 24 hours setting

duration (M2T1D1), which was found to be at par with flowers (16.00) embedded in a mixture

of sand and silica gel and dried in microwave for 3 min. and kept for setting duration of 48

hours (M2T1D2) and flowers (16.20) dried for 5 min. in the same drying media and kept for

72 hours setting duration (M2T3D3).

Experiment III: Studies on the identification of suitable dyes for dyeing of dried flowersof Gomphrena globosa ‘White’

Experiment III A- Dyeing of GGW with food dyes

Data in Table 11 elucidates that in general; on comparing the effect of four different

food dyes on quality parameters of dyed flowers of GGW, maximum score (10.79) was

obtained by those flowers which were dyed with Orange Red (D4) whereas minimum score

(7.39) was obtained by those flowers dyed with Apple Green Powder (D1).

Amongst the different mordants under study, maximum score (9.51) was allotted to

the flowers dyed along with addition of salt (T2) in dye solution and minimum points (8.26)

was obtained when dried flowers were dyed along with addition of alum (T3) in dye solution.

In case of different concentrations, maximum points (10.09) were allotted to flowers

which were dyed with 0.1% (C1) concentration of dye while minimum points (7.84) was

allotted to those which were dyed at a concentration of 0.3% (C3) of different food dyes.

Interaction of different dyes x mordants indicates that maximum score (12.07) was

allotted to those flowers which were dyed with Orange Red without any addition of mordants

in dye solution (D3T1) while minimum score (6.58) was allotted to flowers dyed with Apple

Green Powder and without any addition of mordants in dye solution (D1 T1).

53

Interaction of different dyes x concentrations of dyes depicts that maximum score

(12.29) was attained by those flowers which were dyed with Orange Red (D3) at 0.1% dye

concentration (C1) while minimum score (6.80) was obtained when flowers were dyed with

Apple Green Powder (D1) at 0.3% concentration (C3)

Interaction of different mordants x concentrations of dye reveals that maximum score

(10.27) was allotted to the flowers which were dyed at 0.1% concentration (C1) of dyes

without any addition of mordants (T1) in dye solution while minimum score (7.42) was

allotted when flowers were dyed at 0.3% concentration (C3) of food dyes along with addition

of alum (T3).

Table 11. Effect of different food dyes (D), their concentration(C), mordants (T) andtheir interaction on quality parameters of dyed Gomphrena globosa ‘White’(score out of 25)

Interaction of different dyes x mordants x concentrations of dyes on quality

parameters of dyed flowers indicates that the maximum score (14.27) was allotted to flowers

which were dyed at a concentration of 0.1% of Orange Red and without any addition of

mordants (D3C1T1), while minimum score (6.07) was allotted to flowers dyed with Raspberry

Red at a concentration of 0.3% without any application of mordant (D2T1C3) which was at

par with flowers (6.20) which were dyed at a concentration of 0.3% of Apple Green Powder

and without any addition of mordants (D1T1C3).

Experiment III B- Dyeing of GGW with fabric dyes

Data in Table 12 indicates that in general; in case of different fabric dyes, maximum

score (18.04) was attained by the flowers which were dyed with yellow fabric dye (D1)

whereas minimum score (15.74) was attained by those flowers which were dyed with Violet

C1 C2 C3 DxTDT1 T2 T3 DxC T1 T2 T3 DxC T1 T2 T3 DxC T1 T2 T3

D1 7.07 8.20 8.53 7.93 6.47 7.60 8.20 7.42 6.20 7.00 7.20 6.80 6.58 7.60 7.98 7.39

D2 7.20 13.07 8.67 9.64 6.87 9.87 8.00 8.24 6.07 9.73 7.40 7.73 6.71 10.89 8.02 8.54

D3 14.27 13.13 9.47 12.29 12.27 11.93 9.27 11.16 9.67 9.13 8.00 8.93 12.07 11.40 8.91 10.79

D4 12.53 9.73 9.27 10.51 10.87 7.87 8.07 8.93 9.73 6.87 7.07 7.89 11.04 8.16 8.13 9.11

TxC 10.27 11.03 8.98 10.09 9.12 9.32 8.38 8.94 7.92 8.18 7.42 7.84 9.10 9.51 8.26

CD0.05 D 0.08 D x C 0.14 D1- Apple Green powder T1- Water C1- 0.1%T 0.07 T x C 0.12 D2- Raspberry Red T2 –Salt C2-0.2%C 0.07 DxCxT 0.23 D3- Orange Red T3 –Alum C3-0.3%DxT 0.14 D4- Bright Green

54

fabric dye (D4) which was found to be at par with those flowers (15.76) which was dyed with

Dark Green fabric dye (D2).

Amongst the different mordants, maximum points (17.99) was allotted to the flowers

which were dyed along with addition of salt (T2) whereas minimum points (14.49) was given

to those which were dyed along with alum (T3).

Effect of different concentrations used for dyeing of dried flowers was found to be

non- significant.

Table 12. Effect of different fabric dyes (D), their concentration (C), mordants (T) andtheir interaction on quality parameters of dyed Gomphrena globosa ‘White’(score out of 25)


attained by the flowers which were dyed with Yellow fabric dye (D1) without any addition of

mordants (T1) in dye solution which was found to be at par with those flowers (18.69) which

were dyed with Yellow fabric dye along with addition of salt in dye solution, while minimum

score (11.93) was attained by flowers dyed with Violet fabric dye (D1) along with addition of

alum (T3) in dye solution.

Interaction effect of different dyes x concentrations of dyes shows that maximum

score (18.13) was allotted to those flowers which were dyed with yellow fabric dye (D1) at

0.1% dye concentration (C1) which was at par with flowers (18.09) which were dyed with

Yellow fabric dye at a concentration of 0.2 % (D1C2), while minimum score (15.73) was

allotted to those which were dyed with violet fabric dye (D4) at 0.3% concentration (C3)

which was at par with D1C3, D2C1, D2C2, D2C3 and D4C2.

C1 C2 C3 DxT DT1 T2 T3 DxC T1 T2 T3 DxC T1 T2 T3 DxC T1 T2 T3

D1 18.53 18.87 17.00 18.13 18.87 18.73 16.67 18.09 19.00 18.47 16.20 17.89 18.80 18.69 16.62 18.04

D2 16.73 17.00 13.60 15.78 16.67 17.60 12.93 15.73 17.80 12.47 18.20 15.78 16.82 17.47 13.00 15.76

D3 17.60 17.07 16.87 17.18 17.80 17.67 16.47 17.31 18.20 18.00 15.93 17.38 17.87 17.58 16.42 17.29

D4 16.67 17.87 12.60 15.71 17.13 18.20 12.00 15.78 17.40 18.60 11.20 15.73 17.07 18.22 11.93 15.74

TxC 17.38 17.70 15.02 16.70 17.62 18.05 14.52 16.73 17.92 18.22 13.95 16.69 17.64 17.99 14.49

CD0.05 D 0.09 TxC 0.13 D1- Yellow T1- Water C1- 0.1 %T 0.08 DxCxT 0.26 D2-Dark Green T2 –Salt C2-0.2%C NS D3- Pink T3 -Alum C3-0.3%DxT 0.15 D4- VioletD x C 0.15

55

Interaction effect of different mordants x concentrations of dyes shows that maximum

score (18.22) was obtained by the flowers which were dyed at 0.3% dye concentration (C3)

along with addition of salt as mordant (T2) while minimum score (13.95) was allotted to those

which were dyed at 0.3% concentration (C3) and along with addition of alum (T3) in dye

solution.

Interaction effects of different dyes x mordants x concentrations of dyes on quality

parameters of dyed flowers indicates that the maximum score (19.00) was allotted to those

flowers which were dyed at a concentration of 0.3% of Yellow fabric dye in ordinary water

(D1C3T1) and was at par with those flowers (18.87) which were dyed at a concentration of

0.2% of Yellow fabric dye and without any mordant’s addition (D1C2T1) and also at par with

those flowers (18.87) which were dyed at a concentration of 0.1% of Yellow fabric dye

along with salt addition (D1C1T2), while minimum score (11.20) was to those which were

dyed with Violet fabric dye at a concentration of 0.3% of dye along with addition of alum

(D4C3T3) as expressed in Table 12.

Experiment III C- Dyeing of GGW with organic dyes

Data in Table 13 expresses that in general; In case of different organic dyes,

maximum score (14.96) was obtained by those flowers which were dyed with Curcuma longa

(D4) while minimum score (9.62) was obtained by the flowers which were dyed with Beta

vulgairs (D1).

Table 13. Effect of different organic dyes (D), their concentration (C), mordants (T)and their interaction on quality parameters of dyed Gomphrena globosa‘White’ (score out of 25)

C1 C2 DxTDT1 T2 T3 DxC T1 T2 T3 DxC T1 T2 T3

D1 12.20 10.87 9.20 10.76 10.20 9.07 6.20 8.49 11.20 9.97 7.70 9.62

D2 12.40 13.73 10.13 12.09 9.93 12.80 9.33 10.69 11.17 13.27 9.73 11.39

D3 11.93 13.60 11.20 12.24 9.20 12.80 10.40 10.80 10.57 13.20 10.80 11.52

D4 15.87 16.00 14.00 15.29 15.33 15.60 12.93 14.62 15.60 15.80 13.47 14.96

TxC 13.10 13.55 11.13 12.59 11.17 12.57 9.72 11.15 12.13 13.06 10.43

CD0.05 D 0.14 TxC 0.18 D1 Beta vulgaris T1- Water C1-2.5%T 0.12 DxCxT 0.35 D2 Butea monosperma T2 –Salt C2-5%C 0.10 D3 Coffea spp T3 –AlumDxT 0.25 D4 Curcuma longaD x C 0.20

56

Amongst the different mordants treatment under study, maximum points (13.06) was

obtained by those flowers which were dyed along with the addition of salt (T2) in dye

solution while minimum points (10.43) were obtained by those which were dyed along with

addition of alum (T3).

In case of concentrations, a maximum point (12.59) was obtained by those flowers

which were dyed with 2.5 % (C1) concentration of organic dye while minimum point (11.15)

was attained by the flowers which were dyed at a concentration of 5% (C2).


allotted to the flowers which were dyed with Curcuma longa (D4) along with salt (T2) which

was at par with flowers (15.60) dyed in ordinary water in same organic dye (D4T1), while

minimum score (7.70) was allotted to those which were dyed with Beta vulgaris along with

addition of alum (D1T3).

Interaction effect of different dyes x concentrations of dyes reveals that maximum

score (15.29) was allotted to those flowers which were dyed with Curcuma longa (D4) at

2.5% dye concentration while minimum score (8.49) was given to those which were dyed

with Beta vulgaris (D1) at 5% concentration (C2).

Interaction effect of different mordants x concentrations of dyes shows that maximum

score (13.55) was attained by those flowers which were dyed with 2.5% concentration of

dyes along with the addition of salt (C1T2) while minimum score (9.72) was allotted to those

which were dyed at 5% concentration along with the alum (C2T3).

Interaction effects of different dyes x mordants x concentrations of dyes on quality


flowers which were dyed at a concentration of 2.5% of Curcuma longa along with salt

(D4C1T2) and was found to be at par with those flowers (15.87) which were dyed at a

concentration of 2.5% of Curcuma longa without any addition of mordants (D4C1T1), while

minimum score (6.20) was allotted to those which were dyed with Beta vulgaris at a

concentration of 5% along with addition of alum (D1C2T3).

Experiment III D- Dyeing of GGW with indicator dyes

Data in Table 14 elucidates that on comparing the effect of different indicator dyes,

their concentration and mordants on quality parameters of dyed flowers, maximum score

57

(13.83) was obtained by the flowers which were dyed with Metanil Yellow (D7) whereas

minimum score (3.74) was obtained by those flowers dyed with Bromophenol Blue (D4).

Amongst the different mordants treatments under study, maximum points (13.17) was

allotted to flowers which were dyed along with addition of alum (T3) in dye solution whereas

minimum points (9.57) was allotted to those flowers which were dyed with different indicator

dyes along with salt (T2).

In case of different concentrations used for dyeing, maximum points (11.24) were

allotted to those flowers which were dyed with 0.1% (C1) concentration of different indicator

dye whereas minimum points (10.38) was given to those which were dyed at the

concentration of 0.3% (C3)

Table 14. Effect of different indicator dyes (D), their concentration (C), mordants (T)and their interaction on quality parameters of dyed Gomphrena globosa‘White’ (score out of 25)


attained by those flowers which were dyed with Eosin Yellow (D6) along with addition of

alum (T3) in dye solution while minimum score (3.33) was allotted to those flowers which

were dyed with Bromophenol Blue (D4) along with addition of alum (T3).

Interaction effect of different dyes x concentrations shows that maximum score

(14.40) was allotted to those flowers which were dyed with Crystal Violet (D2) at 0.3% dye

C1 C2 C3 DxTDT1 T2 T3 DxC T1 T2 T3 DxC T1 T2 T3 DxC T1 T2 T3

D1 10.80 11.60 18.20 13.53 11.20 11.33 18.60 13.71 11.40 11.20 18.33 13.64 11.13 11.38 12.38 11.71

D2 12.27 12.07 14.93 13.09 12.47 11.67 15.80 13.31 12.80 11.27 19.13 14.40 12.51 11.67 15.26 13.14

D3 4.20 4.80 11.20 6.73 3.60 4.27 10.40 6.09 3.87 3.87 9.60 5.78 3.89 4.31 10.40 6.20

D4 4.87 4.80 4.33 4.67 3.80 4.00 3.27 3.69 3.00 3.20 2.40 2.87 3.89 4.00 3.33 3.74

D5 13.40 14.00 14.47 13.96 12.00 12.93 14.27 13.07 10.20 9.00 13.60 10.93 11.87 11.98 14.11 12.65

D6 11.20 11.40 15.27 12.62 10.20 10.40 15.60 12.07 9.40 9.87 15.80 11.69 10.27 10.56 15.56 12.13

D7 15.60 12.60 14.13 14.11 14.73 13.60 13.80 14.04 13.40 13.20 13.40 13.33 14.58 13.13 13.78 13.83

TxC 10.33 10.18 13.22 11.24 9.71 9.74 13.10 10.85 9.15 8.80 13.18 10.38 9.73 9.57 13.17

CD0.05 D 0.08 T x C 0.11 D1- Brilliant Green T1- Water C1- 0.3 %T 0.06 DxCxT 0.28 D2-Crystal Violet T2 –Salt C2-0.2%C 0.06 D3- Methylene Blue T3 -Alum C3-0.1%DxT 0.16 D4- Bromophenol BlueD x C 0.16 D5-Methylene Orange

D6-Eosin YellowD7-Metanil Yellow

58

concentration (C3) , while minimum score (2.40) was allotted to those flowers dyed with

Bromophenol Blue (D4) at 0.3% concentration (C3).

Interaction effect of different mordants x concentrations of dyes indicates that

maximum score (13.22) was allotted to those flowers which were dyed at 0.1% concentration

(C1) of indicator dyes along with addition of alum (T3) which is at par with flowers (13.18)

dyed at a concentration of 0.3 % of different indicator dyes (C3) along with addition of alum

(T3) while minimum score (8.80) was allotted to those which were dyed at 0.3%

concentration of indicator dyes (C3) along with addition of salt (T2).

Interaction effects of different dyes x mordants x dye concentrations on quality


flowers which were dyed at a concentration of 0.3% of Crystal Violet indicator dye along

with addition of alum (D2C3T3), while minimum score (2.40) was allotted to those which

were dyed with Bromophenol Blue at a concentration of 0.3% along with addition of alum

(D4C3T3) as presented in Table 14.

Experiment IV: Effect of condition of storage and storage duration on keeping qualityof dried and dyed flowers of Gomphrena globosa L.

Data in Table 15a elucidates the significant effects of conditions of storage and

storage duration on hot air oven dried and microwave oven dried flowers of GGM. It was

found that microwave dried (T1) flowers scored more (8.30) as compared to hot air oven (T2)

dried flowers (7.65). In case of conditions of storage, more score (8.55) was allotted when

dried flowers were covered with newspaper (C3) while less points (7.29) were obtained when

flowers were kept under open conditions (C1). On comparing the storage durations, more

score (9.32) was allotted to the flowers when observed immediately after drying (D1), while

less score (6.81) was allotted when flowers were observed after 120 days of storage (D5).

The interaction of treatments x conditions of storage reveals that maximum score

(8.79) was allotted to the flowers which were dried in microwave oven and covered with

newspaper coverings (T1C3), while minimum score (6.81) was allotted when flowers were

dried in hot air oven and were kept under open conditions (T2C1).

The interaction of treatments x storage durations shows that more score (7.28) was

allotted when flowers were dried in microwave oven and observed after 120 days of storage

duration (T1D5) as compared to flowers dried in hot air oven (6.33) and observed 120 days

(T2D5).

59

Table 15a. Effect of conditions of storage (C), storage durations (D) and their interaction on keeping quality of dried Gomphrenaglobosa ‘Magenta’ (score out of 10)

C1 TxC C2 TxC C3 TxC TxD TD1 D2 D3 D4 D5 D1 D2 D3 D4 D5 D1 D2 D3 D4 D5 D1 D2 D3 D4 D5

T1 9.53 7.93 7.60 6.90 6.40 7.67 9.63 9.07 8.83 7.70 7.00 8.45 9.70 9.43 8.63 8.27 7.93 8.79 9.61 8.81 8.36 7.46 7.28 8.30

T2 9.03 7.30 6.80 5.60 5.30 6.81 9.03 8.20 7.80 7.60 6.60 7.85 9.03 8.97 8.40 8.00 7.10 8.30 9.03 8.16 7.67 7.07 6.33 7.65

CxD 9.28 7.62 7.20 6.25 5.85 7.29 9.33 8.64 8.34 7.65 6.80 8.15 9.37 9.20 8.52 8.14 7.52 8.55 9.32 8.49 8.02 7.27 6.81

CD0.05

T 0.04 T1

M1T

1D

3(Silica gel + 3min. + 72 hours) (microwave oven dried flowers) D

10 day C

1Open (without any cover)

C 0.04 T2

M1T

1D

1 (Silica gel + 500C + 24 hours) (hot air oven dried flowers) D

230 days C

2Covered (Cellophane sheets)

D 0.06 D3

60 days C3

Covered (newspaper)

TxC 0.06 D4

90 days

TxD 0.08 D5

120 days

CxD 0.10TxCxD 0.14

60

The interaction conditions of storage x storage duration in Table 15a clearly shows

that although maximum score for keeping quality were scored by the dried flowers at zero

day storage and reduced with increasing storage duration. However; for evaluating the shelf

life of dried flowers the treatments on 120 days are being compared. Hence after 120 days of

storage those flowers scored better (7.52) which were covered under newspaper as compared

to cellophane sheet (6.80) and the flowers kept under open conditions (5.85).

The interaction of treatments x conditions of storage x storage durations elucidates

maximum score for keeping quality was scored by the flowers which were stored for zero

days and covered with newspaper (9.70). However; after 120 days of storage; maximum

score for keeping quality was obtained by microwave dried flower (7.93) (T1C3D5) covered

with newspaper and the quality was comparable with hot air oven dried flowers, covered with

newspaper and stored for 90 days (8.00) (T1C3D5) while minimum score (5.30) was attained

by hot air oven dried flowers, which were kept under open conditions and were observed

after 120 days (T2C1D5).

Data in Table 15b expresses that in general; on comparing the different treatments on

keeping quality of dried Gomphrena globosa ‘White’, more score (7.12) was attained when

flowers were dried in microwave oven (T1) as compared to the flowers (6.35) dried in hot air

oven (T2). In case of conditions of storage, more score (7.89) was allotted when dried flowers

were covered with newspaper (C3) while less score (5.97) was attained when flowers were

kept under open conditions (C1). On comparing the storage durations, more score (8.53) was

allotted to the flowers when observed immediately after drying i.e. zero day (D1), while less

score (4.98) was allotted when flowers were observed after 120 days of storage (D5).

The interaction of treatments x conditions of storage reveals that maximum score

(8.39) was allotted to the flowers dried in microwave oven and were covered with newspaper

coverings (T1C3), while less score (5.89) was allotted when flowers were dried in microwave

oven and were kept under open conditions (T1C1).

The interaction of treatments x storage durations shows that more score (5.23) was

allotted when flowers were dried in microwave oven and were observed after 120 days of

storage duration (T1D5), while minimum score (4.73) was allotted to the flowers which were

dried in hot air oven and were observed after 120 days (T2D5).

61

Table 15b. Effect of conditions of storage (C), storage durations (D) and their interaction on keeping quality of dried Gomphrenaglobosa ‘White’ (score out of 10)


T1 8.87 7.40 5.90 4.40 2.90 5.89 8.90 8.00 7.03 6.03 5.43 7.08 9.40 8.87 8.40 7.90 7.40 8.39 9.06 8.10 7.11 6.11 5.23 7.12

T2 7.97 7.40 6.40 4.40 4.10 6.05 8.10 6.60 5.10 4.27 4.00 5.61 8.40 8.00 7.97 6.50 6.10 7.39 8.01 7.47 6.50 5.06 4.73 6.35

CxD 8.42 7.40 6.15 4.40 3.50 5.97 8.50 7.32 6.07 5.15 4.70 6.35 8.68 8.63 8.20 7.20 6.75 7.89 8.53 7.78 6.81 5.58 4.98

CD0.05 T 0.04 T

1M

1T

2D

2 (Silica gel + 4min. + 24 hours) D1 0 day C

1 Open (without any cover)

C 0.05 (microwave oven dried flowers D2 30 days C

2 Covered (Cellophane sheets)

D 0.06 T2 M1T

1D

1 (Silica gel + 500C + 24 hours) D

3 60 days C3 Covered (newspaper)

TxC 0.07 (hot air oven dried flowers) D4 90 days

TxD 0.09 D5 120 days

CxD 0.11TxCxD 0.15

62

The interaction conditions of storage x storage duration in Table 15b clearly shows

that although maximum score for keeping quality were scored by the dried flowers at zero

day storage and reduced within increasing storage duration. However; for evaluating the shelf

life of dried flowers the treatments on 120 days are being compared. Hence after 120 days of

storage those flowers scored better (6.75) which were covered under newspaper as compared

to cellophane sheet (6.80) and the flowers kept under open conditions (5.85).

The interaction of treatments x conditions of storage x storage durations elucidates

maximum score for keeping quality was scored by the flowers which were stored for zero

days and covered with newspaper (9.40). However; after 120 days of storage; maximum

score for keeping quality was obtained by microwave dried flowers (7.40) (T1C3D5) covered

with newspaper and the quality was comparable with both hot air oven (7.40) and microwave

oven dried flowers (7.40), covered with newspaper and stored for 30 days (T2C1D2) and

(T1C1D2) respectively while minimum score (2.90) was attained by microwave oven dried

flowers, which were kept under open conditions and were observed after 120 days (T1C1D5).

Data in Table 16 represents that in general; among different treatments, maximum

score (7.84) was attained when flowers were dyed with Yellow Fabric dye which was at par

with flowers (7.81) Yellow Fabric dye (T2), whereas minimum score (5.69) was given when

flowers were dyed with Orange Red Food dye in ordinary water (T1).

In case of conditions of storage, maximum score (7.71) was allotted when dyed

flowers were covered with newspaper (C3) while minimum points (6.60) was obtained when

flowers were kept under open conditions (C1).

On comparing the storage durations, maximum score (8.88) was allotted to the

flowers when observed immediately after dyeing (D1), while minimum score (5.14) was

assigned when dyed flowers were observed after 120 days of storage (D5).

The interaction of different treatments x conditions of storage reveals that maximum

score (8.35) was allotted to the flowers which were dyed with Yellow fabric dye (0.3%

concentration with salt) and were covered with newspaper covering (T4C3) which was at par

with fabric Yellow dye (0.2% concentration with water) which were covered with newspaper

(8.32), while minimum score (5.11) was allotted when flowers were dyed with Orange Red

food dye and were kept under open conditions (T1C1).

63

Table 16. Effect of conditions of storage (C), storage durations (D) and their interaction on keeping quality of dyed Gomphrenaglobosa ‘White’ (score out of 10)


T1 7.07 6.20 5.60 4.60 2.10 5.11 7.07 6.77 5.70 5.10 3.40 5.61 7.20 6.8 6.30 6.00 5.50 6.36 7.11 6.59 5.87 5.23 3.67 5.69T2 9.50 8.30 7.20 6.20 3.60 6.96 9.17 8.73 8.50 7.30 7.10 8.16 9.43 8.63 8.50 7.83 7.20 8.32 9.37 8.56 8.07 7.11 5.97 7.81T3 9.40 8.30 7.30 7.00 4.20 7.25 9.60 8.00 7.60 6.60 5.60 7.48 9.50 8.70 8.20 7.60 6.10 8.02 9.50 8.33 7.70 7.09 5.30 7.58T4 9.30 8.20 7.60 6.60 4.57 7.25 9.50 8.40 8.03 7.03 6.70 7.93 9.50 8.60 8.20 7.93 7.50 8.35 9.43 8.40 7.98 7.19 6.26 7.84T5 7.97 7.40 6.40 4.40 4.10 6.05 8.10 6.60 5.10 4.27 4.00 5.61 7.97 8.40 8.00 6.50 6.10 7.39 8.01 7.47 6.50 5.06 4.73 6.35T6 9.40 8.40 7.40 5.50 4.80 7.10 9.40 8.70 8.30 6.60 6.27 7.85 9.40 8.50 8.40 7.60 5.20 7.82 9.40 8.50 8.07 6.57 5.42 7.59T7 8.40 8.50 6.40 4.70 3.20 6.44 9.20 8.10 7.20 5.70 5.10 7.06 9.40 9.00 7.60 7.00 5.60 7.72 9.33 8.53 7.07 5.80 4.63 7.07

CxD 8.86 7.90 6.87 5.58 3.80 6.60 8.86 7.90 7.21 6.09 5.45 7.10 8.91 8.05 7.32 6.29 5.14 7.71 8.88 8.09 7.32 6.29 5.14

CD0.05 T 0.09 T

1 (Orange Red food dye + 0.1% + Water) D1 0 day C

1 Open (without any cover)

C 0.06 T2 (Fabric Yellow Dye + 0.2%+Water) D

2 30 days C2 Covered (Cellophane sheets)

D 0.07 T3

(Fabric Yellow Dye+0.3%+Water) D3

60 days C3

Covered (newspaper)

TxC 0.15 T4

(Fabric Yellow Dye+0.3%+Salt) D4

90 days

TxD 0.20 T5

(Curcuma longa + 0.1% + Water) D5

120 days

CxD 0.13 T6

(Crystal Violet + 0.3% + Alum)

TxCxD 0.34 T7 (Eosin Yellow + 0.2% + Alum)

64

Although highest scores for quality parameters were obtained on zero day storage

under different storage durations, and subsequently reduced with prolonged storage durations,

however for studying the keeping quality, only scores of flowers kept for 120 days were

compared so that their keeping quality could be evaluated.

The interaction of different treatments x storage durations given in Table 18 clearly

shows that although maximum score for quality parameters was obtained on zero day storage;

but for evaluating the shelf life of dyed flowers; the data of 120 days storage is being

compared. Maximum score (6.26) was allotted to flowers dyed with Yellow Fabric dye

(T4D5). However minimum score (3.67) were allotted to the flowers when dyed with Orange

Red Food dye (T1D5).

The interaction of conditions of storage x storage duration shows that maximum score

(5.14) after 120 days of storage was observed for flowers which were kept covered by

newspaper coverings (C3D5) while minimum scores (3.80) was allotted to those flowers

which were kept under open conditions and were observed after 120 days of storage (C1D5).

The interaction of treatments x conditions of storage x storage durations reveals that

after 120 days of storage maximum score (7.50) were attained by the flowers which were

dyed with Yellow Fabric dye (0.3% concentration with salt) and were kept covered with

newspaper (T4C3D5) which was found to be at par with T1C3D1, T1C2D3, T2C1D3, T2C2D4,

T2C3D4, T2C3D5, T3C1D3, T3C2D3, T3C3D4, T4C1D3, T4C3D5, T4C3D4, T5C1D2, T6C3D4,

T7C2D3 and T7C3D3. However minimum score (2.10) after 120 days was allotted when

flowers were dyed with Orange Red food dye and kept under open conditions (T1C1D5).

Chapter-5

DISCUSSION

The experimental results presented in the previous chapter gives a detailed account of

effects of drying and dyeing techniques of Gomphrena globosa ‘Magenta’ (GGM) and

Gomphrena globosa ‘White’ (GGW). In this chapter, the results have been discussed in the

light of available literature.

Moisture loss (%)

Drying of GGM and GGW flowers in silica gel increased the moisture loss from the

flowers as compared to borax, mixture of sand and silica gel and mixture of sand and borax.

This might be due to the strong hygroscopic nature of silica gel which leads to the rapid

removal of moisture from the flowers. These results are in concordance with dehydration of

zinnia flowers Singh et al. (2003) also reported that maximum moisture loss was observed

when flowers were embedded in silica gel as compared to sand and borax.

Drying of flowers of GGM and GGW at 600C for 72 hours in hot air oven (80.94%

and 79.76%) and for 5 minutes in microwave oven resulted in maximum moisture loss

(88.43% and 80.69%) respectively. It might be owing to higher temperature for maximum

duration which has caused the maximum drying in flowers. Singh et al. (2003) also suggested

that temperature influences the qualitative and quantitative parameters where drying at higher

temperatures results into rapid drying and low moisture content.

These results are in accordance with results of Bhalla et al. (2006) who reported that

maximum moisture loss in chrysanthemum cv. ‘Nanako’ was recorded when flowers were

dried at 600C for 48 hours in hot air oven as compared to other lower temperature and

duration treatments.

Decrease in size (%)

On comparing the size reduction of the GGM and GGW dried in hot air oven revealed

that minimum decrease in size (3.03%) and (3.86%); respectively recorded in flowers

embedded in a mixture of sand and silica gel kept in hot air oven at 500C for 24 hours, while

in case of microwave oven minimum decrease in size of flowers (3.84%) and (3.42%) was

66

recorded in flowers which were embedded in a mixture of sand and silica gel and kept for 3

minutes with 24 hours setting durations.

Kher and Bhutani (1979) while describing the properties of sand and with respect to

drying of flowers reported that fine sand does not react with the water vapour released during

the process of drying as in the case of silica gel and borax. It allows the water vapour to

escape freely thereby causing minimum moisture loss and hence size reduction was minimum

in case of mixture of sand and silica gel. Maximum reduction of flower size at higher

temperature and for prolonged durations has also been reported by earlier workers (Moona,

2006).

Quality parameters of dried flowers

The quantitative and qualitative characteristics of the dried flowers were influenced

by temperature, duration and methods of drying treatments.

There was a significant effect of drying media, temperature and method of drying on

quality parameters of dried flowers. In our study, maximum score on quality parameters was

given to those flowers which were dried for minimum of 3 minutes in microwave oven and

with the increase in duration the quality was deteriorated for different parameters, which was

also reported by Biswas and Dhua, (2010) while working on microwave drying of cut

carnation where minimum duration of 2 minutes showed the best results in both the varieties

i.e. ‘Cano’ and ‘Kristina’ when assessed in respect of colour, texture and appearance of dried

flowers as compared to drying durations of 3 and 4 minutes.

In case of hot air oven dried flowers for prolonged durations maximum shedding of

bracts of both GGM and GGW was observed; which could be attributed to excessive loss in

moisture, which resulted into weakened adhesion and cohesion forces in flower tissue,

causing softening of middle lamella leading to abscission. These results are in agreement with

the observations of Singh et al. (2003) on drying of zinnia where moisture below 8 %

moisture content showed shedding effect. However shedding of bracts of GGM and GGW

was less in microwave oven dried flowers which could be due to the setting durations

provided after microwave drying of flowers.

Shedding of bracts was found to be more in silica gel embedded flowers which might

be due to the strong hygroscopic nature of silica granules, which makes the flower more

67

brittle with maximum moisture removal and because of prolonged durations of drying in hot

air oven bracts drop off with slight pressure also. This is also in accordance to the findings of

Chandrasekhar et al. (2008) on standardization of drying techniques of carnation cv. ‘Master’

where maximum petal loss was noticed with silica gel and borax was observed in comparison

to quartz sand.

Flowers which were embedded in borax and dried for 48- 72 hours in hot air oven at

550C and 600C showed very diminutive colour retention after drying. Colour of flowers was

influenced by degradation of pigments as well as auto-oxidation of anthocyanin pigments.

This may be observed due to the bleaching effect of borax which resulted in fading effect

while no such result was reported in silica gel and mixture of sand and silica gel which were

used for drying. Therefore all the treatments which contained borax scored less for quality

parameters. These results are in concordance to the observation of Meman et al. (2008) who

reported bleaching of carotenoid pigments of calendula flowers using borax as drying media.

Flowers which were dried with borax at 500C, 550C and 600C temperature in hot air

oven for 24 to 72 hours felt smooth textured based on feel method, whereas silica gel and

other dessicants which were used for drying showed rough texture. This was in conformity

with results of Meman et al. (2008) on technology for dry flower production of calendula

where they explained that high temperature and silica gel exhibited rough texture of petals

and rough surface of foliage in dried flower and foliage than low temperature with borax

drying. This may be attributed due to unevenness in the cell layer on shrinking due to

excessive and rapid loss of moisture after specific drying. While low temperature with borax

exhibited equal pressure to flower and foliage and also absorbed moisture evenly from the

flower and foliage tissue.

Dyeing of flowers

The fabric dyes performed in all the fastness properties. There was practically no or

very less loss of colour on exposure of dyed flowers to 6 hours of sun light. There was very

little impression left on paper/cloth of fabric dyes on rubbing and washing. Therefore, as a

whole, the fabric dyes scored more over other dyes for quality parameters. Colour of fabric

dye was lightened with the addition of aluminum sulphate but was enhanced by addition of

sodium chloride (Plate 3).

68

However, there was a significant difference on absorption of different dyes by dried

flowers of GGW. Dried flowers of GGW responded well to the different fabric dyes. All the

fastness properties were less exhibited by those flowers which were dyed with fabric dyes.

Among different food dyes maximum score was given to Orange Red dye on different

quality parameters while in case of organic dyes maximum scores on overall acceptance was

given to the Curcuma longa i.e. Turmeric; however there was no positive effect of aluminium

sulphate on color absorption by dried flowers. Colour fading on exposure to light, washness

property was found maximum in organic and food dyes. This was also reported by Maulik et

al. (2014) and explained that Curcuma longa is very susceptible to light because they emit

fluorescence and also from the structure of curcumin i. e. the colouring component present in

turmeric, one can say that this dye is not able to form metal-complex with the mordants and

hence shows poor light fastness properties and the samples are substantially faded within 3-4

hours of exposure time in MBTF light fastness tester. Apart from this, shape retention was

also a problem in organic dyes especially beet root in which the bracts tend to coalesce

together after dyeing, hence scored less.

There was significant effect of mordants i.e. aluminum sulphate on addition to

indicator dyes. In case of Eosin Yellow and Crystal Violet indicator dye, the colour of dyed

flowers was highly brightened with the addition of aluminum sulphate hence these two dyes

scored more (Plate 3). This proved that dyeing can be improved by adding mordants to

improve the contact between the dye bath solution and the plant materials as opined earlier by

Joyce (1996). Further corroboration comes from Agarwal et al. (2007) who observed that a

mordants, usually a metallic salt, has affinity for both the colouring matter and dried material,

and hence combining with dye it forms an insoluble complex.

Addition of mordants along with indicator dye also produced some off type colours,

which is otherwise not acceptable in dyed flowers. It might be possible that the concentration

of indicator dye was more in case of our studies. Agarwal et al. (2007) also reported that the

suitability of mordants for printing cotton with natural dyes varied from dye to dye. Marigold

flower dye produced silky beige colour without any mordants. Mustard colour was produced

when chrome was used as a mordant and olive green was obtained on mordanting with

copper sulphate.

Keeping quality of dried and dyed flowers

Longevity of flowers was studied in three different conditions i.e. open (without any

coverings), coverings with newspaper and cellophane sheets. Utmost presentability up to 120

days were recorded in microwave oven dried flowers of both GGM and GGW kept under

newspaper coverings followed by cellophane sheets coverings as compared to flowers kept

without any coverings. Similar observations were confirmed by Biswas and Saha (2010) on

standardization of drying techniques of calendula where overall acceptability of microwave

oven dried flowers was excellent up to a period of 154 days.

In case of dyed flowers maximum presentabilty up to 120 days was recorded in

flowers which were dyed with Yellow fabric dye along with addition of sodium chloride in

dye solution and kept under newspaper coverings followed by cellophane sheets coverings

than open conditions. The higher score of keeping quality dried as well as dyed flowers

under newspaper coverings can be agreed to the reason that the flowers have the least

exposure to all the factors which reduce the keeping quality i.e. light, relative humidity, dust

and insect pest attack under covered conditions. These findings are in congruence with the

findings of Bhalla et al. (2006) who also found more presentable flowers of chrysanthemum

cv. ‘Nanako’ under covered conditions as compared to open conditions.

69

Chapter-6

SUMMARY AND CONCLUSION

Present investigations “Studies on drying and dyeing of Gomphrena globosa L. for

value – addition” were carried out at the department of Floriculture and Landscape

Architecture. Total four experiments were conducted during the course of March 2014 till

December 2014. For the studies on hot air oven drying of Gomphrena globosa ‘Magenta’

(GGM) and Gomphrena globosa ‘White’ (GGW), four drying media viz., silica gel, borax,

mixture of sand and silica gel and mixture of sand and borax were used. After embedding the

flowers in these media, they were kept at 500C, 550C and 600C for 24 hours, 48 hours and 72

hours in hot air oven. For the studies on microwave oven drying of GGM and GGW under

experiment II, two drying media viz., silica gel and mixture of sand and silica gel were used

for embedding the flowers and dried in microwave oven for 3 minutes 4minutes and 5

minutes and kept for 24 hours, 48 hours and 72 hours setting durations. There after moisture

loss (%), decrease in size (%) and quality parameters of dried flowers were studied. In

experiment III dyeing of dried GGW was carried out with four different food, fabric, organic

and indicator dyes at a concentration of 0.1%, 0.2% and 0.3% with and without addition of

mordants in dye solution and their quality parameters were evaluated. In experiment IV,

keeping quality of both dried as well as dyed flowers up to 120 days was studied. The salient

findings of the different experiments are summarized here under four experiments.

Experiment I: Studies on the effect of drying media, temperature and duration ondrying of Gomphrena globosa L. in hot air oven

Maximum moisture loss (80.94%) and (79.76%) were recorded in flowers embedded

in silica gel and kept at 600C for 72 hours duration in GGM and GGW respectively.

In case of size retention, maximum decrease in size (17.74%) and (17.00%) was

recorded in flowers embedded in silica gel and kept at 600C for 72 hours duration in

GGM and GGW; respectively.

However in terms of quality parameters, maximum score (18.00) and (18.20) out of a

total of 20 was allotted to flowers embedded in silica gel and dried at 500C for 24

hours duration in GGM and GGW; respectively.

71

Experiment II: Studies on the effect of drying media, microwave time and settingduration on drying of Gomphrena globosa L. in microwave oven

Maximum moisture loss (88.43%) and (80.69%) was recorded in flowers embedded

in silica gel and dried for 5 minutes with 72 hours setting time in GGM and GGW

respectively.

Maximum decrease in size (20.12%) and (17.49%) was recorded in flowers embedded

in silica gel and kept for 5 minutes with 72 hours setting time in GGM and GGW

respectively

In case of quality parameters in microwave oven drying maximum score (19.20) out

of a total of 20 was allotted to flowers embedded in silica gel and kept for 3 minutes

with 72 hours setting time in GGM and in case of GGW maximum score (18.60) was

allotted to flowers embedded in silica gel and dried for 3 minutes and kept for 24

hours setting time.

Experiment III: Studies on the identification of suitable dyes for dyeing of driedflowers of Gomphrena globosa ‘White’

Amongst the four different categories of dyes which were used for the dyeing of

GGW, fabric dye was found to be the best followed by indicator, food and organic

dyes.

In case of fabric dyes, maximum score (18.04) out of a total of 25 was allotted to

Yellow fabric dye; Metanil Yellow (13.83) in case of indicator dye; Orange Red

(14.27) in case of food dye and Curcuma longa (14.96) in case of organic dyes scored

well.

Yellow fabric dyes was found to be suitable based on different quality parameters.

Indicator dyes like Crystal Violet and Eosin Yellow was found to be suitable with the

addition of mordants.

Experiment IV: Effect of conditions of storage and storage durations on keeping qualitydried and dyed flowers of Gomphrena globosa L.

Hot air oven dried GGM can be stored in presentable conditions for 90 days, if dried

in silica gel at 500C for 24 hours, whereas when dried in microwave oven they can be

stored up to a maximum of 120 days with good presentability for which they should

be dried in silica gel for 3 minutes with 72 hours setting duration.

72

Maximum score (7.93) and (7.40) out of a total of 10 was allotted to the GGM and

GGW which were dried in microwave oven and were kept covered with newspaper

and observed after 120 days of storage duration followed by cellophane sheets

covering compared to open conditions.

In case of dyed flowers maximum score, out of a total of 10 on quality parameters up

to 120 days of storage was found in Yellow fabric dye (7.84) followed by Crystal

Violet (7.59) and Metanil Yellow (7.07) indicator dyes.

CONCLUSION

Drying of Gomphrena globosa L. by embedding in silica gel in microwave oven for 3

minutes and kept for 72 hours as setting duration was found to be the best method which

scored (19.20) for quality parameters in case of GGM and in case of GGW the highest score

(18.60) was obtained by the flowers which were embedded in silica gel and dried for 3

minutes with 24 hours setting duration. Based on different quality parameters; Yellow fabric

dye with a score of (18.04) out of a total of 20 was found to be the best treatment for dyeing

of GGW. Indicator dyes were found to be better along with the addition of mordants.

Keeping quality of the dried GGM and GGW scored better (7.93) and (7.40) out of a total of

10; respectively; when stored under newspaper covering followed by those stored under

cellophane covering as compared to open conditions when observed after 120 days of storage

duration. Out of different dyed flowers which were kept for evaluating the keeping quality up

to 120 days of storage duration, flowers dyed with Yellow fabric dye scored better when they

were stored under newspaper covering (7.84) out of a total of 10, followed by those stored

under cellophane packaging as compared to open conditions.

Chapter-7

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Dr. Y.S. Parmar University of Horticulture and ForestryNauni, Solan (H.P.) 173 230

Department of Floriculture and Landscape Architecture

Title of Thesis : Studies on drying and dyeing of Gomphrena globosa L. forvalue - addition

Name of the Student : Sangeeta KumariAdmission Number : H-2013-14-MMajor Advisor : Dr. Bharati Kashyap, Assistant ProfessorMajor Field : Floriculture and Landscape ArchitectureMinor Field(s) : Plant PhysiologyDegree Awarded : M.Sc. (Horticulture) Floriculture and Landscape ArchitectureYear of Award of Degree : 2015No. of pages in Thesis : 77+XIVNo. of words in Abstract : 450

ABSTRACT

The present investigations entitled, “Studies on drying and dyeing of Gomphrena globosa L. forvalue - addition” was carried out at the experimental laboratory of Department of Floriculture and LandscapeArchitecture, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (H.P) during March, 2014 –December, 2014. The experiment was laid out in a Completely Randomized Design (Factorial) with fourexperiments. First experiment was on drying of Gomphrena globosa ‘Magenta’(GGM) and Gomphrena globosa‘White’ (GGW) in hot air oven, where four drying media viz., silica gel, mixture of sand and silica gel, boraxand mixture of sand and borax were used for drying at 500C, 550C and 600C temperature for 24, 48 and 72hours. In second experiment, both GGM and GGW were dried in silica gel and mixture of sand and silica gel for3, 4 and 5 minutes in microwave oven with 24, 48 and 72 hours setting duration. In third experiment, dyeing ofGGW with food, fabric, organic and indicator dyes was performed. In fourth experiment, keeping quality ofboth dried as well as dyed flowers were evaluated up to 120 days of storage in three different conditions ofstorage i. e. under open conditions without any covering, cellophane coverings and newspaper coverings. In caseof quality parameters in microwave oven drying maximum score (19.20) out of a total of 20 was obtained by theflowers embedded in silica gel and kept for 3 minutes with 72 hours setting time in GGM and in case of GGWmaximum score (18.60) was obtained when flowers embedded in silica gel and dried for 3 minutes and kept for24 hours setting time. Amongst the four different categories of dyes used for the dyeing of GGW, fabric dye wasfound to be the best followed by indicator, food and organic dyes. Yellow fabric dyes was found to be suitablebased on different quality parameters. Indicator dyes like Crystal Violet and Eosin Yellow was found to besuitable with the addition of mordants. Maximum score (7.93) and (7.40) out of a total of 10 was allotted to theGGM and GGW which were dried in microwave oven and were kept covered with newspaper and observedafter 120 days of storage duration followed by cellophane sheets covering compared to open conditions. Hence,it was concluded for aesthetic quality and for longer presentability flowers should be dried after embedding insilica gel in microwave for 3 minutes with 72 hours setting durations. Dyeing of flowers with fabric dye wasfound to be best in terms of both qualities as well as for maximum presentability and dried and dyed flowers ofGomphrena globosa L. can be stored up to 120 days in newspaper coverings.

Signature of the Major Advisor Signature of the Student

Countersigned

Professor and HeadDepartment of Floriculture and Landscape ArchitectureDr. Y.S. Parmar University of Horticulture & Forestry

Nauni, Solan, (H.P.) - 173 230

i

APPENDIX-I

Meteorological data of the study area on monthly basis forw.e.f March, 2014-December, 2014

Source: Meteorological Observatory, Department of Environmental Science, Dr. Y.S.Parmar University of Horticulture and Forestry, Nauni, Solan (H.P.) 173230

Month Rainfall(mm)

Temperature (°C) RelativeHumidity

(%)

Total Sunshinehours

(Hours/min.)Maximum Minimum Mean

March 2014 180.00 21.13 7.90 14.52 52.94 177.7

April 2014 57.60 26.30 10.40 18.35 52.00 254.6

May 2014 57.20 30.00 14.40 22.40 57.00 -

June 2014 101.20 32.60 17.80 25.20 58.00 -

July 2014 103.40 31.00 15.60 24.20 60.00 -

August 2014 109.45 29.45 14.50 22.30 59.00 -

September 2014 75.00 26.56 12.44 20.50 55.00 -

October 2014 15.70 25.70 10.30 18.00 60.00 -

November 2014 0.00 23.60 5.70 14.65 49.00 -

December 2014 75.60 19.70 2.40 11.05 58.00 -

ii

APPENDIX-II

Flower colour recorded after drying of Gomphrena globosa ‘Magenta’ and Gomphrenaglobosa ‘White’ in hot air oven as per RHS Colour Chart

Treatments Gomphrena globosa ‘Magenta’ Gomphrena globosa ‘White’M1T1D1 Purple Violet Group (82 B) Yellow Group (8 D)M1T1D2 Purple Violet Group (82 B) Yellow Group (13 C)M1T1D3 Purple Group (77 A) Yellow Violet Group (158 A)M1T2D1 Purple Group (77 A) Yellow Violet Group (158 B)M1T2D2 Purple Group (77 A) Centre- Orange White Group (159 A)

Peripheral- Greyed Yellow Group (160 C)M1T2D3 Purple Group (77 A) Centre- Orange Group (29 D)

Peripheral- Yellow Group (8 D)M1T3D1 Centre- Red Purple Group (72 A)

Peripheral- Red Purple Group (72 B)Centre- Yellow Orange Group (18 C)

Peripheral- Yellow Orange Group (19 D)M1T3D2 Centre- Red Purple Group (72 A)

Peripheral- Red Purple Group (72 B)Centre- Yellow Orange Group (18 B)

Peripheral- Yellow Orange Group (19 D)M1T3D3 Centre- Red Purple Group (72 A)

Peripheral- Red Purple Group (72 B)Centre- Yellow Orange Group (19 B)

Peripheral- Yellow Orange Group (19 C)M2T1D1 Purple Group (82 A) Yellow Group (11 D)M2T1D2 Purple Group (77 A) Centre- Orange White Group (159 A)

Peripheral- Yellow White Group (158 B)M2T1D3 Purple Group (77 A) Orange White Group (159 A)M2T2D1 Purple Group (77 A) Centre- Orange Group (27 A)

Peripheral- Yellow White Group (158 B)M2T2D2 Centre- Purple Group (77 A)

Peripheral- Purple Group (78 A)Orange Group (27 A)

M2T2D3 Red Purple Group (70 A) Centre- Orange Group (24 D)Peripheral- Yellow Orange Group (19 D)

M2T3D1 Centre- Red Purple Group (72 B)Peripheral- Purple Group (77 A)

Centre- Orange Group (27 A)Peripheral- Yellow Group (11 C)

M2T3D2 Centre- Red Purple Group (64 A)Peripheral-Red Purple Group (72 B)

Centre- Yellow Orange Group (18 B)Peripheral- Yellow Group (8 B)

M2T3D3 Red Purple (71 B) Centre- Yellow Orange Group (18 B)Peripheral- Yellow Group (19 B)

M3T1D1 Purple Group (77 A) Yellow Group (10 D)M3T1D2 Purple Group (78 A) Yellow Group (11 C)M3T1D3 Purple Group (78 A) Yellow Group (11 C)M3T2D1 Purple Group (78 A) Centre- Yellow Group (11 B)

Peripheral- Yellow Group (11 D)M3T2D2 Centre- Red Purple Group (60 B)

Peripheral- Purple Violet Group (80 B)Centre- Yellow Group (11 C)

Peripheral- Yellow Group (9 D)M3T2D3 Red Purple Group (72 B) Yellow Group (4 D)M3T3D1 Red Purple Group (72 B) Yellow Group (2 D)M3T3D2 Purple Group (77 A) Green White Group (157 D)M3T3D3 Centre- Red Purple Group (60 B)

Peripheral- Purple Violet Group (80 B)Yellow Group (11 A)

M4T1D1 Purple Group (77 A) Yellow Group (2 D)M4T1D2 Purple Group (77 A) Yellow Group (2 D)M4T1D3 Purple Group (77 A) Yellow Group (2 D)M4T2D1 Red Purple (72 B) Yellow Group (2 D)M4T2D2 Purple Group (72 A) Centre- Yellow White Group (158 A)

Peripheral- Yellow White Group (158 C)M4T2D3 Red Purple Group (70 A) Grayed Yellow (162 C)M4T3D1 Red Purple (72 B) White Group (155 D)M4T3D2 Red Purple (72 B) Centre- Yellow Group (4 B)

Peripheral- Yellow Group (12 D)M4T3D3 Red Purple (71 C) Centre- Red Group (36 D)

Peripheral- Yellow Group (11 D)

iii

APPENDIX-III

Flower colour recorded after drying of Gomphrena globosa ‘Magenta’ and Gomphrenaglobosa ‘White’ in microwave oven as per RHS Colour Chart

Treatments Gomphrena globosa ‘Magenta’ Gomphrena globosa ‘White’M1T1D1 Purple Group (78 A) Yellow White Group (158 D)

M1T1D2 Purple Group (78 A) Orange White (159 D

M1T1D3 Purple Group (78 A) Orange White (159 D)

M1T2D1 Red Purple Group (72 A) Yellow Group (8 D)

M1T2D2 Purple Group (78 A) Yellow Group (8 D)

M1T2D3 Purple Group (78 A) Yellow White Group (158 B)

M1T3D1 Red Purple Group (72 A) White Group (155 A)

M1T3D2 Red Purple Group (64 B) Yellow White Group (158 B)

M1T3D3 Red Purple Group (71 C) Yellow White Group (158 C)




M2T2D1 Purple Group (77 A) Yellow White Group (158 D)



M2T3D1 Red- Purple Group (72 B) Yellow White Group (158 D)

M2T3D2 Purple Violet (83 A) Yellow White Group (158 D)

M2T3D3 Purple Group (77 A) Yellow White Group (158 D)

iv

APPENDIX-IV

Score card for evaluating the quality of dried flowers (modified after Peryam, 1957)(Score out of a total of 20)

Flower colourretention

(5)

Texture(5)

Brittleness(5)

Shape retention(5)

Excellent 5 Smooth 5 Intact 5 Excellent 5

Very Good 4 Medium 3 Slightly brittle 3 Very Good 4

Good 3

Rough 1 Brittle 1

Good 3

Poor 2 Poor 2

Very Poor 1 Very Poor 1

APPENDIX-V

Score card for evaluating the quality of dyed flowers (modified after Peryam, 1957)(Score out of a total of 25)

Light fastness(5)

Wash fastness(5)

Rubbingfastness (5)

Colourabsorption

(5)

Colourconsistency

(5)

Not Faded 5Low

Impression5

LowImpression

5 Excellent 5 High 5

Moderately

faded3

MediumImpression

3Medium

Impression3

VeryGood

4 Medium 3

Faded 1High

Impression1

HighImpression

1

Good 3

Low 1Poor 2

Very Poor 1

v

APPENDIX-VI

Score card for evaluating the keeping quality of dried and dyed flowers (modified afterPeryam, 1957) (score out of a total of 10)

Flower colour retention(5)

Shape retention(5)

Excellent 5 Excellent 5

Very Good 4 Very Good 4

Good 3 Good 3

Poor 2 Poor 2

Very Poor 1 Very Poor 1

APPENDIX-VII

Analysis of variance of mean sum of squares for GGM* & GGW* as influenced bydrying media (M), temperature (T), duration (D) dried in hot air oven

*Significant at 5% level of significance*GGM- Gomphrena globosa ‘Magenta’*GGW- Gomphrena globosa ‘White’

Sources

Characters

Degreeof

freedom

Mean Sum of SquaresMoisture loss

(%)Decrease in size

(%)Quality parameters

GGM* GGW* GGM* GGW* GGM* GGW*

M 3 659.26* 754.87* 159.67* 147.74* 356.05* 362.84*

T 2 44.06* 744.25* 106.62* 96.61* 78.49* 64.25*

D 2 790.08* 1,339.42* 219.94* 277.53* 35.81* 70.04*

MxT 6 33.53* 19.97* 4.07* 4.14* 5.82* 13.50*

MxD 6 90.36* 22.27* 5.04* 2.36* 2.51* 7.08*

TxD 4 15.46 18.48* 0.43 0.11 6.83* 2.84*

MxTxD 12 30.38* 17.58* 1.53* 1.56* 3.77* 3.56*

Error 72 12.24 1.31 0.76 0.66 0.04 0.06

Total 107 53.25 66.02 11.79 12.12 13.29 14.39

vi

APPENDIX-VIII

Analysis of variance for GGM* & GGW* as influenced by drying media (M),temperature (T), duration (D) dried in microwave oven

*Significant at 5% level of significance*GGM- Gomphrena globosa ‘Magenta’*GGW- Gomphrena globosa ‘White’

APPENDIX-IX

Analysis of variance for GGW* for different quality parameters as influenced by fooddyes (D), their concentration (C) and mordants (T)

SourcesCharacters

Degree of freedom Mean Sum of Squares

D 3 54.33*

T 2 14.61*

C 2 45.80*

DxT 6 27.11*

DxC 6 2.61*

TxC 4 1.49*

DxCxT 12 0.98*

Error 72 0.02

Total 107 4.50

*Significant at 5% level of significance*GGW- Gomphrena globosa ‘White’

Sources

Characters

Degreeof

freedom

Mean Sum of SquaresMoisture loss

(%)Decrease in size

(%)Quality

parametersGGM* GGW* GGM* GGW* GGM* GGW*

M 1 412.83* 524.44* 242.11* 397.67* 18.96* 25.35*

T 2 788.12* 257.33* 153.78* 61.95* 8.10* 2.80*

D 2 1,260.39* 178.24* 215.89* 170.13* 0.55* 0.16*

MxT 2 274.01* 51.81* 16.45* 6.40* 1.88* 3.27*

MxD 2 13.06* 12.91* 4.28* 4.05* 1.04* 0.33*

TxD 4 5.41 77.53* 2.79* 1.78 0.13* 0.40*

MxTxD 4 52.04* 54.20* 3.42* 2.60* 0.28* 0.25*

Error 36 100.00 0.97 16.45 0.81 0.04 0.03Total 53 102.15 39.37 20.47 17.53 0.85 0.80

vii

APPENDIX-X

Analysis of variance for GGW* for different quality parameters as influenced by fabricdyes (D), their concentration (C) and mordants (T)

SourcesCharacters

Degree of freedom Mean Sum of Square

D 3 35.39*

T 2 133.33*

C 2 0.01

DxT 6 12.93*

DxC 6 0.08*

TxC 4 2.55*

DxCxT 12 0.16*

Error 72 0.03

Total 107 4.34


APPENDIX-XI

Analysis of variance for GGW* for different quality parameters as influenced byorganic dyes (D), their concentration (C) and mordants (T)

SourcesCharacters


D 3 89.55*

T 2 42.83*

C 1 37.56*

DxT 6 5.94*

DxC 3 1.92*

TxC 2 1.36*

DxCxT 6 0.87*

Error 48 0.05

Total 71 156.12


viii

APPENDIX-XII

Analysis of variance for GGW* for different quality parameters as influenced byindicator dyes (D), their concentration (C) and mordants (T)

SourcesCharacters


D 6 455.41*

T 2 259.75*

C 2 11.87*

DxT 12 29.19*

DxC 12 4.58*

TxC 4 2.99*

DxCxT 24 1.61*

Error 126 0.03

Total 188 19.86


APPENDIX-XIII

Analysis of variance for GGM* & GGW* as influenced by conditions of storage (C) andstorage durations (D)

*Significant at 5% level of significance*GGM- Gomphrena globosa ‘Magenta’*GGW- Gomphrena globosa ‘White’*T- Treatments selected for evaluation of keeping quality

SourcesCharacters

Degree offreedom

Mean Sum of SquareGGM* GGW*

T* 1 9.54* 13.30*

C 2 13.52* 31.09*

D 4 17.78* 39.30*

TxC 2 0.27* 5.26*

TxD 4 0.18* 0.31

CxD 8 0.97* 2.46*

TxCxD 8 0.2* 0.64*

Error 60 0.01 0.01

Total 89 1.34 3.03

ix

APPENDIX-XIV

Analysis of variance of mean sum of square for dyed GGW* as influenced by conditionof storage (C) and storage duration (D)

*Significant at 5% level of significance*GGW- Gomphrena globosa ‘White’*GGW- Gomphrena globosa ‘White’

SourcesCharacters


T 6 30.50*

C 2 32.75*

D 4 135.64*

TxC 12 1.69*

TxD 24 0.95*

CxD 8 5.15*

TxCxD 48 0.51*

Error 210 0.01

Total 314 2.87

CURRICULUM VITAE

Name : Sangeeta Kumari

Father’s Name : Sh. Shiv Kumar

Date of Birth : 17.03.1991

E- mail address : [email protected]

Sex : Female

Marital Status : Unmarried

Nationality : Indian

Educational Qualifications:

Certificate/ degree Class/ grade Board/ University Year10

10+2

B.Sc. Horticulture

First

First

First

H.P.B.S.E., Dharamshala

H.P.B.S.E., Dharamshala

Dr YSP UHF Nauni, Solan (H.P.)

2006

2009

2013

Whether sponsored by some state/ : NILCentral Govt./Univ./SAARC

Scholarship/ Stipend/ Fellowship, any : MSc. University Merit Scholarshipother financial assistance receivedduring the study period

(Sangeeta Kumari)

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