Novel Dye and Aroma System for Plant and Plant Product Enhancement

Abstract

A formulation consisting of a food-grade dye and a plant aroma cocktail is uptaken by plants and flowers and fruit. The improved aroma profile and color make the plant or it's flowers or it's fruit more desirable for consumption or viewing with an enhanced aroma.

Claims

1) A food grade dye or plant derived coloration combined with a small-molecule aromatic cocktail to induce both appearance and aroma profile of plant flowers and fruits by uptake into the plant.

2) A food grade dye or plant derived coloration combined with a small-molecule aromatic cocktail to induce both appearance and aroma profile selectively for flowers by uptake into the plant.

3) A food grade dye or plant derived coloration combined with a small-molecule aromatic cocktail to induce both appearance and aroma profile of plant vegetative parts by uptake into the plant.

4) The claims in 1 where the aroma molecule is derived from natural plant aroma purification and concentration.

5) The claim in 2 where the aroma profile is derived from natural plant aroma purification and concentration.

6) The claim in 1 where the dye is synthetic yet food grade and fit for food consumption in animals and humans.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0012] The invention is an aqueous blend of complex food-grade plant aromas and a food-grade coloring compound which is introduced into the plant vascular system either by root, stem, flower, or fruit uptake.

Examples

[0013] A mixture of inalool and methylchavicol and 1,8-cineole and eugenol in equal ratios is mixed with water at twenty percent volume per volume and then mixed with an additional twenty percent of food grade phycocyanine solution and completed to one hundred parts with water. The solution is then fed to hydroponically grown strawberries, which have had the tips of their roots severed to decrease selective permeability by the roots. During the application process polyethylene film is temporarily placed over the hydroponic solution to decrease volatile evaporation during plant uptake. the resulting strawberry has a purple or violet visual appearance, and an extraordinary aroma and flavor due to the mixing of the basil aroma molecules with the strawberry's own aromas such as beta-ionine and furanone. This is one preferred embodiment of the invention. in another preferred embodiment of the invention, fruiting vegetable plants such as squash are cut at their base, at harvest time, and the stem placed in a vase containing trans-cinnamic acid dissolved with small thiol compounds, which impart an earthy or mushroom like flavor, with allicin the molecule which imparts flavor to garlic and onions. This solution is mixed with chlorophyllin and completed to the total final volume.

[0014] The uptake of this solution by the squash results in a green appearance which is enhanced along with a greatly improved flavor without requiring other ingredients at the time of harvest.

[0015] In another preferred embodiment, cannabis sativa or cannabis indica are injected with, or cut at the base to uptake, a solution of phycocyanin and a complex extract of blueberry derived aroma compounds which number ninety one different individual compounds which make up blueberry flavor.

[0016] The cannabis plant is placed in a large vase which allows uptake of the coloring aroma solution without significant loss of volatile components. The process is carried out at the time of harvest allowing between twenty four, and seventy two hours for uptake. The resulting cannabis buds are more fragrant and more attractive visually.

[0017] In another preferred embodiment, tomatoes are injected with tiny syretts containing allicin, to impart a garlic-onion like flavor as well as the compound betanin which is a natural food color derived from beets.

[0018] The syrette is left in the tomato until it is harvested and then removed, allowing for the fruit to take up the aroma and the plant derived food dye simultaneously.