Keeping quality and length of vase life are important factors for evaluating of cut flowers quality, for both domestic and export markets. These investigations proposed to determine the effectiveness of peppermint oil at (50, 100, 150, and 200) mg/l in 1 Liter distilled water + 4% sucrose, thyme oil at (25, 50, 75, and 100)  mg/l in 1 Liter distilled water + 2% sucrose, black cumin oil at (25, 50, 75, and 100)  mg/l in 1 Liter distilled water + 2% sucrose, rosemary oil at (50, 100, 150, and 200) mg/l in 1 Liter distilled water + 4% sucrose, ethanol at (5, 10, 15, and 20) mg/l in 1 Liter distilled water + 2% sucrose, salicylic acid at (25, 50, 100, and 150 mg/l  in 1 Liter distilled water + 2% sucrose and cut flowers were pulsed in 1Liter tap water at the same time of control on quality parameters of tuberose (Polianthes tuberosa L.) cut flowers. Results showed that all treatments significantly increased the vase life, fresh weight, water uptake, protein accumulation and total soluble solids with decreasing number of bacteria compared to control in both experiments. In addition, peppermint oil at (150 and 200) mg/l, thyme oil at (75 and 100) mg/l, black cumin oil at 100 mg/l, rosemary oil at 200 mg/l and salicylic acid at (50, 100 and 150) mg/l were more effective on improving the quality parameters than other treatments.