Effect of Ethanol and Essential Oils on Extending Vase-life of Carnation Cut Flower (Dianthus caryophyllus cv. ‘Yellow Candy’)

Abstract

The aim of the present study was to evaluate the effects of ethanol and essential oils of three medicinal plants namely Thyme (Thymus vulgaris L.), Summer savory (Satureja hortensis L.) and Ajwain (Carum copticum L.) on extending carnation (Dianthus caryophyllus) vase-life. For this purpose three individual trials were conducted using a completely randomized block design with three replications. In the first trial, the effect of 4% ethanol (v/v) as a continuous or pulse treatment was determined. The results showed that although both application methods increased vase-life and marketability of carnation, it was statistically non significant. In the second trial, the effects of selected essential oils at the concentration of 100, 150 and 200 ppm were investigated. All essential oils prolonged carnation vase-life. Summer savory essential oil (100 ppm) showed the highest effect (increasing 4.4 days) in comparison to the control. In the third trial, the interaction between ethanol and the essential oils was studied. Results showed there is no significant difference between application of essential oils alone and in combination with ethanol. The highest fresh weight was observed in cut flowers treated with Summer savory essential oil at 100 ppm after 6 days which was double compared to the control. According to the results of this research it is concluded that essential oils, (natural, safe and biodegradable compounds) as novel alternative materials are suitable for prolongation of carnation vase-life.