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Effects of Food Colors on Dyeing of Cut Flowers of Zantedeschia aethiopica
HUANG Xiao-kun, HUANG Ni-ya, HUANG Xiao-dong, CHEN Qiu-feng
2008, 37(02):
44-45,49.
Through orthogonal experiment, the best condition of five food colors on dying fresh cut Zantedeschia aethiopica were studied. The results showed that the suitable dyeing density, time and pH for different plant pigment were Tartrazine(9g/L, 6h, 7.1), Ponceau 4R(12g/L, 5h, 8.5), Fruit Green (6g/L, 5.5h, 6.0), Sun Set Yellow(9g/L, 5h, 9.2), Amranth(9g/L or 12g/L, 6h, 9.4). The vase life became shorter after dyeing but still had 5~8 days for ornament.
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