Freeze Drying on Physiological Characteristics and
Sensory Quality of Flowers
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Author:M. Visalakshi, M. Jawaharlal and V. Thirupathi
p-ISSN:0024-9602, e-ISSN:2582-5321, Vol:102, Issue:jan-mar
DOI: https://doi.org/10.29321/MAJ.10.001072
Abstract
Drying technique of many ornamental flowers by freeze drying retains the quality and longevity
of flowers. In this experiment freeze drying effect on different flowers (rose, carnation,
jasmine, orchid and chrysanthemum) for flower colour, flower physiology, tissue integrity
and moisture content with dry flower shape were studied. Flowers which recorded optimum
moisture loss provided rigidity and uniform cell contraction with shape retention while higher
moisture loss resulted in shriveled flowers. Light colour flowers retained colour value
compared to dark flowers. The carnation (pink) and jasmine flowers recorded optimum
percentage of moisture loss due to freeze drying, which did not affect the pigment
concentration and retained the colour and shape. These flowers scored better for quality
parameters and found suitable for freeze drying in dry flower industry.
Key words : Dry flower industry; Freeze drying; Flowers; Quality