Effect of Harmel, Lavender, Fennel and Cinnamon Extracts on Some Postharvest characteristics of Cut Flower of "Samurai” Rose

The present study aimed to investigate the impact of extracts from Harmel, Lavender, Fennel, and Cinnamon on the post-harvest characteristics of "Samurai" rose flowers. To this end, various concentrations of the aforementioned plant extracts were employed, along with fungal pathogen Botrytis cinerea and calcium chloride. The findings demonstrated that Cinnamon and Harmel, at a concentration of 2000 ppm, exhibited the highest vase life and the least changes in flower weight, whereas distilled water manifested the highest changes in flower diameter. Furthermore, Harmel, at a concentration of 2000 ppm, yielded the highest relative leaf water content, while Cinnamon, at the same concentration, demonstrated the highest relative petal water content. Notably, the control and fennel treatments at 500 and 1000 ppm resulted in the lowest flowering life. Based on these results, it can be inferred that Cinnamon and Harmel treatments show promise as natural compounds for enhancing the flowering life of cut "Samurai" rose flowers.