Commercial Floriculture

Techniques for Production of Dry Flowers

Principles affecting dehydration
There are two important factors responsible for loss of fresh look of flowers and foliage. They are
a) Microbial activity
b) Ageing process/senescence
Both the factors are biochemical in nature. Moisture is essential for operation of both factors.
Preservation by dehydration is based on the principle of reducing moisture content by which chemical changes are brought to a standstill and micro-organism growths are checked.

After dehydration, dried produce should be stored in a dry atmosphere.

To achieve strong, natural colour in dried material drying period should be as short as possible.

Direct sunlight should be avoided to prevent fading of colour. Excess damp conditions also should be avoided as it encourages mould.

The key to drying flower is to withdraw 50 to 90 per cent water from the flowers without distorting the shape or destroying the appearance of flowers and foliage.

Selected materials for drying should have less moisture content and fibrous tissue.

Too matured flowers (opened flowers) are not suited for drying as they generally shed upon drying and will not hold up well in arrangements.

Dark red colour flowers turns to black while drying due to increase in pH in the cells that leads to co-pigmentation of flavanoids and anthocyanins. The pH increase is due to degradation of proteins and release of free ammonia.
Yellow and orange colours change less while drying while turns to brown or cream colour due to oxidation processes.

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