The effect of savory and clove essential oils on the life of the flower, the water balance of branches and leaves in the cut flower of the Velot variety rose.

This experiment was conducted to investigate the effect of essential oils of savory (Satureja hortensis) and clove (Syzygium aromaticum) at concentrations of 0, 250, and 500 mg/L on the flower life of cut rose cv. Velvet. The experiment was conducted under conditions of temperature of 2±20 degrees Celsius, relative humidity of 60-70 percent, white light intensity of 12 micromoles per square meter per second, and 12 hours of daylight. This experiment was conducted as a factorial and completely randomized design with 18 treatments with 3 replications and 3 cut flower in each pot to measure the traits flower Treatment with 2% sucrose solution was able to significantly maintain flower life, chlorophyll fluorescence ratio, and leaf chlorophyll content compared to zero sucrose treatment. Sage and clove essential oils at concentrations of 500 and 250 mg/L, respectively, maintained relative fresh weight of the branch and reduced stomatal conductance of the leaf.