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Effect of Hot Air Oven and Microwave Oven Drying on Production of Quality Dry Flowers of Dutch Roses

Author(s): Safeena S. A. | Patil V. S.

Journal: Journal of Agricultural Science
ISSN 1916-9752

Volume: 5;
Issue: 4;
Date: 2013;
Original page

The present investigation was conducted to evaluate different oven drying methods for obtaining better quality dried flowers of four Dutch rose cultivars viz., Skyline, Lambada, Ravel’ and First Red. Flowers dried at 40°C in hot air oven with silica gel were more acceptable for colour (3.48), appearance (3.50) and texture (3.23). Flowers dried by non-embedding method took least time (52.32 hours) for drying compared to embedded method. Flowers of ‘Lambada’ dried without embedding took least time for drying (52.07 hours) in hot air oven compared to other cultivars. Quality parameters such as colour (3.48), appearance (3.51) and texture (3.29) were superior in flowers dried for 2.5 minutes in microwave oven by embedding in silica gel. Flowers of ‘Lambada’ dried for 2.5 minutes by embedding in silica gel were best for overall acceptability, while unacceptable quality was obtained in case of flowers dried without any embedding medium. With respect to mode of desiccation, embedded drying was best for quality parameters viz., colour (2.92), appearance (2.81) and texture (2.55); however, non-embedding methods were least acceptable for quality parameters. Flowers of cv. ‘Lambada’ dried by embedding in silica gel yielded best quality dried flowers as it scored maximum point for all the quality parameters studied.
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