International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (1508) Last page : (1511)
Article doi: http://dx.doi.org/10.18782/2320-7051.5797
Influence of Drying Method on Fresh Weight, Dry Weight, Moisture Loss and Time Take For Drying Dutch Roses
Mohammed Azhar Bintory1*, Seetharamu G. K.2 Sangama. Munikrishnappa, P. M., Ramegowda, G. K., Basavaraj, G. and Aakanksha M.
Department - Floriculture and Landscape Architecture
University of Horticultural Sciences, Bagalkot - Karnataka
*Corresponding Author E-mail: mabintory@gmail.com
Received: 27.09.2017 | Revised: 25.10.2017 | Accepted: 1.11.2017
ABSTRACT
Rose is the top ranking cut flower in the flower trade on the basis of average production and consumption. Rose flowers are diverse having exquisite shape, size, beautiful colours and delightful fragrance. In India, roses are grown for cut flowers, for making garlands, bouquets, in flower arrangement, vase decoration, hair adornment, for worshipping, to prepare gulkand, pankhuri and to extract essential oil, attar and rose water.
Key words: Dutch rose, Hot air oven, Moisture loss and gain, Drying method.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Bintory, M.A., Seetharamu, G.K., Sangama. Munikrishnappa, P.M., Ramegowda, G.K., Basavaraj, G. and Aakanksha M., Influence of Drying Method on Fresh Weight, Dry Weight, Moisture Loss and Time Take for Drying Dutch Roses, Int. J. Pure App. Biosci.5(5): 1508-1511 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5797
