Iranian Journal of Horticultural Science

Iranian Journal of Horticultural Science

Effect of savory and clove essential oils on vase life, flower and leaf water balance in cut rose flower cv. Velvet

Document Type : Full Paper

Authors
Zeynab Pouya 1
Rahim Naghshi Band Hassani 2
Davood Zarehaghi 3
1 Former M.Sc. Student , Faculty of Agriculture, University of Tabriz, Iran
2 Assistant Professor, Faculty of Agriculture, University of Tabriz, Iran
3 Assistant Professor, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
10.22059/ijhs.2018.226036.1175
Abstract
This study was conducted to test the effect of essential oils of savory (Satureja hortensis), clove (Zyzigium aromaticum) at concentrations of 0, 250 or 500 mgL-1 with sucrose treatments at 0 or 2% on vase life of cut rose cv. “Velvet”.The experiment was conducted at 20±2oC, RH: 60-70% and 12µmolm-2s-1 light intensity with white fluorescent tubes under daily light period of 12h. This experiment was performed in a factorial experiment based on completely randomized design comprising eighteen treatments, three replications and 3 cut flowers in each vase for measuring vase life, relative fresh weight, solution uptake, chlorophyll contents. Chlorophyll fluorescence parameters were measured in each replicate. Results showed that 500mgL-1 of essential oils caused maintaining the vase life of cut flowers better than the rest of treatments. 250mgL-1 of essential oils increased chlorophyll index and solution uptake in comparison with other concentrations. Treatment of sucrose 2% could cause significantly more vase life, chlorophyll fluorescence and chlorophyll index compared to 0% sucrose treatment. Savory and clove essential oils at 500 and 250 mgL-1 concentrations caused a significantly higher relative fresh weight and a reduction in stomatal conductance.
Keywords
Essential oils
cut flower
Sucrose
chlorophyll activity
Stomatal conductance
Subjects
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Iranian Journal of Horticultural Science
Volume 50, Issue 1
Spring 2019
Pages 163-172

  • Receive Date 29 January 2017
  • Revise Date 08 April 2018
  • Accept Date 22 April 2018