食用色素对菊花的染色效应

Effects of food colors on dyeing of cut chrysanthemum

探讨6种食用色素对菊花的染色效应。结果表明,菊花对亮兰、柠檬黄适应性较好,其次为胭脂红、苋菜红,对葡萄紫、牛奶巧克力棕适应性较差。不同食用色素适宜的染色浓度和染色时间分别为亮蓝(6g/L、4h)、柠檬黄(6g/L、4h),胭脂红(12g/L、6h),苋菜红(9g/L、6h),葡萄紫(20g/L、8h),牛奶巧克力棕(20g/L、8h);适宜的pH值分别为6.6,10.9,10.9,10.2,10.3,10.4。切花开放程度大时染色速度快,花枝去叶与否对染色效果影响不明显。染色后的菊花瓶插寿命显著缩短,但能达到切花所要求的5～7d的观赏期。

The effects of food colors on dyeing of cut chrysanthemum (Dendranthema grandifloram) were studied. The results showed that Brilliant Blue and Tartrazine were more suitable for cut chrysanthemum than Ponceau 4R and Amaranth; Grape Violet and Milkchocolate Brown were not suitable for cut chrysanthemum. The suitable dyeing density and time for different food colors were Brilliant Blue(6g/L, 4h), Tartrazine(6g/L, 4h), Ponceau 4R(12g/L, 6h), Amaranth(9g/L, 6h), Grape Violet (20g/L , 8h) and Milkchocolate Brown(20g/L,8h), and the optimal value were 6.6,10.9,10.9,10.2,10.3 and 10.4, respectively. The dyeing speed was fast when temperature was higher and cut chrysanthemum opened in a great degree. The dyeing effects were not significant for the stems with more or less leaves. The vase life became shorter after dyeing but still had 5~7 days for ornament.