Value Addition of Candytuft (Iberis umbellata L.) Cut Flowers Coloured with Edible Dyes

The present investigation was conducted with a view to screen out the effect of different edible dye concentration and time duration of immersion on vase life and quality of candytuft cut flowers. The shades of colour deepened as the concentration and time of immersion were increased. Similar results were obtained in all edible dyes, without affecting physiological processes. The shades retained at the end of vase life by the inflorescences for all dyes. There was no significant difference found in the various treatments, indicating that there is no adverse significant effect of dye concentration, time of immersion and combination of both factors on the vase life and quality of cut flowers of candytuft.