Studies on the Effect of Microwave Oven Drying on Flower Quality of Dried Dutch Rose Flowers

Abstract

The present study was conducted to investigate the effect of micro wave oven drying on dry flower quality of four cultivars of Dutch rose flowers viz., Skyline, Lambada, Ravel and First Red. The experiment was laid out in three factorial completely randomized design. Quality parameters such as colour (3.48), appearance (3.51) and texture (3.29) were superior in flowers dried for 2.5 min by embedding in silica gel, 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. The results of the present study also suggest that flowers of cv. ‘Lambada’ dried by embedding in silica gel would yield best quality dried flowers as it scored maximum point for all the quality parameters studied. Also, it is evidenced from the present study that flowers of cv. ‘Lambada’ dried for 2.5 min was best for quality parameters, viz., colour (2.53), appearance (2.56) and texture (2.41).