Effect of different scented rose genotypes and water ratios on standardization of recipe for commercialized rose water

Abstract

An exploratory study aimed “Effect of different scented rose genotypes and water ratios on standardization of recipe for commercialized rose water” was conducted in the Department of Floriculture and Landscaping laboratory, College of Horticulture, Dr. Y.S.R. Horticultural University, Venkataramannagudem, Andhra Pradesh in the year 2023-24. The experiment followed a factorial completely randomized design with three replications comprising nine treatment combinations having two factors evaluated at three levels namely rose genotypes (Arka Parimala, Arka Savi and Edward Rose) and water ratios at three levels (double the water to weight of the petals, 2.5 times water to weight of the petals and thrice the water to weight of the petals). The organoleptic evaluation of rose water were assessed at 20 day intervals for a total duration of 60 days. The quality of rose water was significantly affected by both factors: rose genotype and water ratio. The highest recovery percentage of rose water was achieved with treatment (T9) (Edward Rose petals: water) (1:3 w/v). In terms of sensory evaluation, excellent fragrance, viscosity and overall acceptability were observed in (T7) (Edward Rose petals: water) (1:2 w/v). No microbial growth was detected in the rose water samples.