Abstract: The effects of edible pigments on dyeing of cut lily were studied.The results showed that Fruit Green and Tartrazinne were more suitable for cut lily than Ponceau 4R, Amranth and Sun Set Yellow.The suitable dyeing density and time for different food colors were Fruit Green (15 g/L, 21 h), Tartrazinne (11.25 g/L, 12 h), Ponceau 4R (15 g/L, 10 h), Amranth (11.25 g/L, 20 h), Sun Set Yellow (15 g/L, 17 h).The vase life became shorter after dyeing but still had 7~9 days for ornament.

Key words: cut lily, dyeing, edible pigments

摘要： 探讨5种食用色素对百合切花的染色效应。结果表明,百合花对果绿、柠檬黄适应性较好,其次为胭脂红、苋菜红、日落黄。不同食用色素适宜的染色浓度和染色时间有所差异,果绿15 g/L、21 h,柠檬黄11.25 g/L、12 h,胭脂红15 g/L、10 h,苋菜红11.25 g/L、20 h,日落黄15 g/L、17 h;pH值对染色效应影响不显著,各染料溶于蒸馏水时的pH值即可达到较好效果。染色后百合花瓶插寿命稍有缩短,但能达到切花所要求的7~9 d观赏期。

关键词: 百合切花, 染色, 食用色素