IMPROVING THE POSTHARVEST QUALITY OF CHRYSANTHEMUM CUT FLOWERS BY NATURAL PRESERVSTIVE SOLUTION

Abstract

The effect of caraway, anise, lavender, marjoram and thyme essential oils treatments were investigated on the postharvest quality of chrysanthemum cut flowers. The essential oils were used as preservative solutions at 0, 25 and 50 ppm. All used treatments prolonged the vase life of cut flowers. Increasing the concentration of caraway, anise and lavender essential oils to the high rate extended cut flower longevity. The maximum vase life obtained by marjoram and thyme treatments, which minimized the fresh weight changes and reduced the deterioration of total chlorophyll in comparing to control flowers. Total carbohydrate content, RWC and MSI maintained in high level by thyme and marjoram treatments by the end of vase life. Using thyme and marjoram essential oil reduced the blockage of xylem in cut flowers. The effects of thyme and marjoram on flower senescence seemednot entirely limited due to their effects on microbes, but they most likely had a sustainable impact on the above tested physiological parameters. The results suggest that the marjoram and thyme essential oils could be used for improving the postharvest quality of cut chrysanthemum as a promising eco-friendly, non toxic, cheap and natural source as an alternative to chemical sources used in preservative solutions in chrysanthemum flowers.