Value addition of Lady's Lace (Pinpinella monoica) cut flowers by colouring with edible dyes

Studies were carried out Lady's Lace (Pimpinella monoica) cut flowers to evaluate the ability of flower to obtain and retain different colour shades for the elimination of limited acceptability in market which is mainly due to its white colour. Seven different edible dayes were used as colouring agents in this experiment viz, Yellow, Orange Red, Falsa Blue, Apple Green, Pink Rose, Tomato Red and Kalakhatta, at a concentration of 0.5% dye, 1.0% dye and 1.5% dye (C₃). Six different time of immersion were taken at half and hour interval. The colour shade obtained on inflorescences was directly dependent on the dye concentration and the time of immersion. The shades of colour deepened as the concentration and time of immersion were increased. The results obtained in colour retention at the end of vase life indicated that the higher time of immersion (3.0 h) and maximum concentration (1.5% dyes) allowed more dye to be translocated upto the central buds of an inflorescence. There was no adverse significant effect of dye concentration, time of immersion and combination of both factors on the vase life and quality of lady's lace cut flowers.