Cut flowers have long been used for decoration and adornment. Studies are always going on to prescribe the most effective composition of vase solution that can preserve cut flowers at the best look, as long as possible.
In this experiment, carnation was chosen because of its known importance as a cut flower crop. Bacterial proliferation is known to be the main factor responsible for derangement of vase solution. Essential oils are famous for their antimicrobial activity which can be beneficial in improving the characteristics of vase solution. The aim of the experiment was to study the different effects resulting from the addition of essential oils to the holding solution of cut carnation (Dianthus caryophyllus) flowers, and its repercussions on the keeping quality and chemical composition of flowers, as well as on environmental safety and financial aspects.
Distilled water, 5% glucose, and 5% glucose + 200 ppm 8- hydroxyquinoline (8-HQ) were used as control holding solutions, to be compared to six other holding solutions, each containing one different essential oil at a concentration of 200 ppm + 5% glucose. The oils used were extracted from cumin, thyme, parsley, peppermint, Seville orange and Melissa. The flowers were left in holding solution till the end of vase life.
The collected results included the duration of vase life, solution uptake, flower diameter, change in fresh flower weight, dry flower weight, anthocyanin and carbohydrate content, and microbiological examination of the holding solution.
It was found that, essential oils, particularly peppermint, cumin, Seville orange and Melissa oils, can represent adequate cheap and safe alternative additives to synthetic chemicals in vase solution that may prolong vase life of carnation flowers. This might be applicable to other cut flowers through the use of the same or other essential oils.