Agrotechnology

Effect of freeze drying process on keeping quality of asiatic lily flower using floral freeze dryer

3^rd International Conference on Agriculture & Horticulture

October 27-29, 2014 Hyderabad International Convention Centre, India

E Shirin Hima Bindu, Mahalakshmi V Reddy, D Ratna Kumari and M Swarupa Rani

Posters: Agrotechnol

Abstract:

Flowers have a universal appeal and they are never out of fashion. Exotic flowers that thrive naturally in tropical climatic conditions hold a special place due to their unique colors, form and exquisite beauty. In the present era of eco-consciousness, opting for natural products like dry flowers and their parts has become the premier choice of the masses in their lifestyles for interior decoration. Future prospects of the dry flower industry are expected to contribute a lot to the countrys economy in comparison to the fresh cut flowers and other live plants. Floral dehydration using freeze dryer is one of the ways to preserve the beauty of fresh flowers. Freeze-drying is a relatively new preservation process for the preserved plant material industry. The study was conducted to explore the effect of freeze drying process on keeping quality of Asiatic lily using floral freeze dryer. Floral freeze drying process retains the flowers pigment (color) and structural parts (cells) and thus remains as fresh bloom for years. Fresh and fully bloomed Asiatic Lilies suitable for freeze drying process were chemically treated with set of chemical compounds for retaining the inherent qualities in preserved flowers. Flowers were transferred to freezer chamber and were allowed to freeze dry under vacuum. Processed flowers were analyzed before and after experiments to know the effect of these treatments on color, form, texture and appearance of freeze dried flowers.

Biography :

E Shirin Hima Bindu is pursuing her PhD from Department of Resource Management and Consumer Sciences, Prof. Jayashankar Telangana State Agricultural University. At present she is working on designing ergonomic interventions for cooks in commercial food service centres. She has also participated in national and international conferences and presented her findings. She has published five research articles.