COLOR VALUE OF DENDROBIUM ‘KHAO SANAN’ ORCHID DYED WITH FOOD COLORING FOR THAI TRADITIONAL FLOWER ARRENGEMENT

Abstract

The objective of this research were to study factors the affecting color value of Khao Sanan Dendrobium which dyed with red color. The design of experiment were CRD. There were 4 factors such as time duration (2, 3and 4 hours), cutting method (straight, askew and through), temperature of solution (10°c, 30°c and 50°c) and the color : water ratio (25:1, 1:1 and 1:25) were studied the experimcntal were conducted by using each factor and the best result from each factor were selected. The results showed that time duration and color : water ratio affecting the L* ,a* , b*,c*and h*value of Khao Sanan Dendrobium dyed with food color with statistical significantly different (p≤0.05). It was observed that L*and h* value was decrease when time duration was increase, but a* b*and c* value were in creases. In this way, Dendrobium were more color’s intensity when see by naked eye. The effect of color : water ratio on color value was found that L*value was decrease but a*,b*,c*, and h*value were increcses when color : water ratio was increcses. In this way, Dendrobium were more color’s intensity when see by naked eye. The temperature of solution and cutting method affecting L*, a*,b*,c*and h*value no statistical significanty different(p>0.05)