This study was conducted to investigate the utilization of cut pear branches for dyeing materials, and the dyeability of pear flowers for pressed flowers using red, orange, and green edible pigments. There was a significant difference of E values among 0.1, 0.5 and $1.0{\%}$ diluted solutions of edible pigments for the cut pear branches coming into flowers. In the higher concentrations of dyeing solutions and the longer dyeing periods, a values with the red pigments increased from 2.37 to 31.22, b values with the orange pigments increased from 7.04 to 45.85, and a - values with the green pigments increased from -3.88 to -36. Bloomed pear branches were immersed in diluted solutions with red, orange and green pigments for forty five minutes. Pear branches immersed in $0.1{\%}$ and $0.5{\%}$ diluted solutions bloomed normally, and each of the flowers were dyed in the colors of the dyeing solutions, respectively. The dyeability of the bloomed pear branches immersed in water and dyeing solutions for one hundred and twenty minutes decreased compared with those treated with red, orange and green pigments and dyed immediately. The dyeability of flowers for the cut pear branches dyed immediately after cutting was significantly increased compared with that immersed in water and dyeing solutions.