关键词: 菊花, 染色, 食用色素

Abstract: 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.

Key words: cut chrysanthemum, dyeing, food color