The experiment was carried out at the Laboratory of The Veget. and Floric. Depart., Fac. of Agric., Mansoura Univ., Egypt, during the two successive seasons of 2013 and 2014 to study the effect of preservative solutions containing some essential oils of peppermint, caraway and lemon grass with different concentrations (25 and 50 ml /L), on the quality, postharvest characters, water uptake, some chemical constituents and bacterial growth in the vase solution of chrysanthemum (Dendranthema grandiflorum Ram.) cv. Flyer cut flowers. The obtained results revealed that: Chrysanthemum cut flowers held in solution containing 25 mg/ L lemon grass oil recorded the highest longevity, maximum fresh weight %, highest values of relative fresh weight % and the better water balance up to the 2^nd day of the vase life in both seasons. While, the least values of these characters were recorded by using distilled water (control) as a holding solution in the both seasons. The best total water uptake and the highest values of relative fresh weight % were recorded using a preservative solution contained 50 mg/ L caraway oil. The highest value of chlorophyll a and total chlorophyll content were recorded in the 7^th day of the vase life period when preservative solution contained 50 mg/ L lemon grass oil. While, the lowest value of these characters were recorded in control flower in both seasons. The highest value of total sugar recorded in the 7^th day during the vase life period when used preservative solutions contained 25 mg /L caraway oil and 25 mg/ L lemon grass oil, while the lowest value of total sugar were recorded in control flowers and solution containing 25 mg/ L peppermint oil in both seasons. The least average of bacterial count in vase solution resulted by using 25 mg/ L lemon grass oil as compared with other treatments, while the maximum average of bacterial count was recorded in distilled water (control) treatment in both seasons. It could be recommended that the use of preservative solution containing 25 mg /L lemon grass oil + 0.2 % sucrose extend vase life, increase fresh weight, increase water uptake, chlorophyll content, total sugar and bacterial counts of Chrysanthemum cut spikes.