Abstract
The aim of this study was to investigate the potential application of Carum copticum andSatureja hortensis essential oils and salicylic acid (SA) and silver thiosulfate (STS) for preservation postharvest quality sensors of rose cut flowers. In this study, cut rose flowers were treated with alone application of this substances and their combination. Results showed that the pH of vase solution in cut flowers treated with plant essential oils were lower than other treatments. Fresh weight (%), solution uptake (cm3) and the vase life of cut roses significantly affected by essential oil treatment, in comparisons with control (sucrose 4%). It is distinguished that STS treatment had the best effect on fresh weight (%), followed by C. copticum oil at 500 ppm concentration, sucrose 4% (control) and SA treatment, respectively. Key words: Rose cut flower, Carum copticum, Satureja hortensis, salicylic acid, silver thiosulphate, vase life.
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