Effect of food colour tinting on the aesthetic value and longevity of tuberose flower (Polianthes tuberosa L.)

Abstract

Tuberose (Polianthes tuberosa L.) is a widely cultivated cut flower valued for its pure white, fragrant blooms. However, its popularity is often limited due to the lack of colour variation. To enhance its aesthetic appeal and marketability, artificial tinting using food dyes offers a promising value addition technique. With this objective, an experiment was conducted on tuberose to determine the most suitable food dyes, their concentrations, and the appropriate bud stage for tinting, so as to improve consumer acceptance and extend vase life. Harvested spikes were immersed in solutions of different food dyes, namely Blue, Apple Green, Tomato Red, each tested at concentrations of 4%, 5%, 6% and 7% The findings indicated that spikes tinted at the 7% concentration with Blue dye were most preferred by consumers. Although higher concentrations (6%) ensured better colour absorption and intensity, the lower concentration (4%) was more effective in maintaining prolonged vase life, thereby balancing both visual appeal and longevity.