Department of Horticulture, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Young Researchers and Elite Club, Gorgan Branch, Islamic Azad University, Gorgan, Iran
Department of Horticultural Sciences, Dr. Shariaty Facultyâ€š Technical & Vocational Universityâ€š Tehranâ€š Iran
In order to investigate the use of natural and healthy treatments and reduction of the risks of using chemicals at the preservative solutions of cut flowers, Eucalyptus extracts (12,25, 50%), rosemary (12, 25, 50%), sour orange (4.5 ml l-1) combined with 4% sucrose were used in vase solution of tuberose. This experiment was performed in a completely randomized design with factorial arrangement in three replications. Traits of vase life, the percentage of opening buds, total soluble solids, solution uptake, relative fresh weight, chlorophyll a, b and total chlorophyll were evaluated. The maximum and minimum vase life were obtained for the flowers treated with Eucalyptus extract of 50% + sour orange fruit extract (11.33 days) and control group (6.33 days), respectively. The treatment of rosemary extract of 50% + sour orange extract had the highest percentage of the opening buds and relative fresh weight. The highest total soluble solids and solution uptake were related to treatments of Eucalyptus extract of 25% + sour orange extract and Eucalyptus extract of 50% + sour orange extract, respectively. Flowers treated with Eucalyptus extract of 12% + rosemary extract had the maximum chlorophyll a, b and total chlorophyll. The combination of the extracts of rosemary and Eucalyptus with sour orange fruit extract improves the vase life and some physiological traits of it. Since the environment is faced with serious risks, the use of harmful chemicals to extend the life of horticultural products is not explainable. Thus, the use of natural, safe, inexpensive and available for preservative solutions of the cut flowers is an appropriate way to minimize harm to the environment.