The effect of Thyme and Rosemary extracts and silver nitrate on quantitative, qualitative and marble characteristics of Rosa hybrida'Ilona' cut flowers

Increasing the quality and longevity of cut flowers is one of the important discussions in post-harvest physiology and floriculture industry. The present study was conducted to find natural and appropriate alternatives such as medicinal plant extracts, in order to increase the life after harvesting of rose cut flowers and their potential to replace chemical compounds such as silver nitrate. This research aims to investigate the effect of Thyme (Thymus vulgaris) and Rosemary (Rosmarinus officinalis) plant extracts and silver nitrate in concentrations (3 and 5 ppm) and distilled water as a witness on the shelf life of cut flowers. Ilona variety Rose was done. The experiment was carried out under temperature conditions of 20±2 degrees Celsius, relative humidity of 50-55%, white light intensity of 12 micromoles per square meter per second and 12 hours in the form of a completely randomized design with 3 replications to measure the characteristics of shelf life, fresh weight, Dry weight, total chlorophyll a, b, and carotenoids of leaves and stems, total phenol, total flavonoid, and anthocyanin of petals were measured. The results showed that, in general, Thyme and Rosemary extracts and silver nitrate used in this research improved the shelf life of rose cut flowers. The highest amount of fresh weight and gilt life was observed in the treatment of silver nitrate at the level (3 ppm), so that it increased the gilt life by about 13 days compared to the control. The lowest fresh weight and life expectancy belonged to the control treatment. Considering the better conditions of some of the properties measured in the use of Thyme and Rosemary extracts compared to silver nitrate and also the harmful effects of silver nitrate on the environment, it is possible to use rosemary extracts with a concentration of 3 ppm. recommended to increase the shelf life and quality of roses.