Freeze Drying on Physiological Characteristics and Sensory Quality of Flowers

摘要

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.