application of various concentrations of essential oils of savory, ajowan and thyme to maintain quality and shelf life of gladiolus cut flower

Two experiments were designed to evaluate the addition of essential oils to preservative solution and subsequent effects on postharvest quality and vase life of gladiolus ‘sorati’ cut flowers. in first experiment, the solutions of savory (satureja hortensis.), ajowan (trachyspermum ammi) and thyme (thymus vulgaris) were applied at the concentrations of 2, 4, and 6 (mg l^−1), distilled water + 2% sucrose were considered as control treatment. in second experiment, the cut flowers pulsed with cacl2 and agno3 for 1 h and then transferred to preservative solution contain 2 mg l^-1 of savory, ajowan, thyme and distilled water (control). all cut flowers were kept at 25±2oc for 20 days and qualitative properties were evaluated during postharvest periods. savory 2 mg l^−1 exhibited as the most effective treatment for minimizing dehydration of the gladiolus cut flowers by enhancing the water absorption and flower weight rate than other treatments. the interaction of pulsing with cacl2 and essential oils could maintain the quality of cut flowers.