Effect of Varying Levels of pH and Edible Dyes on Tinting and Vase Life of Tuberose

Abstract

Aims: The objective of this study is to explore how manipulating pH levels and incorporating edible dyes can extend the vase life, enhance the tinting, and improve the overall quality of tuberose flowers (Polianthes tuberosa). Study Design:  The experiment was designed as a complete randomized design with three replications and a total of twenty-eight treatments. Place and Duration of Study: The experiment was conducted at the Horticulture lab in Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara, Punjab. The study was carried out over a specific duration in 2022. Methodology: Tuberose (Polianthes tuberosa) flowers were obtained from a local supplier. The flowers were carefully selected based on their uniformity in size and maturity. The study followed a completely randomized design (CRD) with 28 combinations of treatments. The pH levels included three treatments (pH 4, pH 5, and pH 6), while the edible dyes consisted of three treatments (Apple green, Lemon yellow, and orange red) at varying concentrations (1%, 2.5%, and 4%). Results: This research reveals that the best conditions for attaining the desired tinting effect on tuberose flowers are a slightly acidic pH level (pH 5) and a moderate concentration of lemon-yellow color (2.5%). This treatment combination was suitable for increasing the water uptake, floret opening, percent increase in floret opening and vase life. While the concentration of the dye influences the strength of the coloration, the pH level has a significant impact on how the color solution is taken up and absorbed by the flowers. Conclusion: The results of this study demonstrate that maintaining a pH level of 5 and using a moderate concentration (2.5%) of lemon-yellow color positively impacted both the tinting process and the longevity of cut tuberose flowers in vases.