Extracts of herbs and alcohol increase vase life of Dianthus caryophyllus L. cv 5 ‘Yellow Candy’

Abstract

Some chemicals such as 8-HQS used for prolonging the vase life of cut flowers are harmful to human health. Therefore, it is necessary to identify natural compounds to delay senescence and tissues destroying of cut flowers. Essential oils with antimicrobial properties can have a significant effect on the vase life of cut flowers without any problems. The effect of dill (Anethum graveolens), geranium (Pelargonium graveolens) and caraway (Cuminum cyminum) essential oils and alcohol on the vase life of Dianthus caryophyllus L. cv ‘Yellow Candy’ were investigated. Gas Chromatography/Mass Spectrometry (GC/MS) analysis of the essential oils showed that the highest percentage of essences in geranium (13.03 %), caraway (26.05 %) and dill (52.23 %) were geraniol, methyl-3-phenyl-2-propenal and linalool, respectively. Vase life was increased to 15.43 and 15.11 by using 100 mg·L-1 dill and 50 mg·L-1 28 geranium essential oil solutions, respectively. Solution uptake (2.18 mL·g-1 FW) and the activity of catalase (1.78 µg·g-1 29 FW) were also highest in 100 mg·L-1 dill essential oil solution compared to distilled water (1.07 mL·g-1 30 FW and 0.90 µg·g-1 FW, respectively). In conclusion, the 2 % alcohol, 100 mg·L-1 dill, 50 mg·L-1 31 geranium, and 100 mg·L-1 32 cumin induced the highest vase life. Therefore, dill essential oil (at a concentration of 100 mg·L-1 33 ) is introduced as the most appropriate, effective and safest treatment.