Increasing the quality and shelf life of cut flowers is one of the important topics in postharvest physiology and the floriculture industry. In general, cut roses have a short shelf life after harvest, and applying some treatments can increase the shelf life of cut roses. In order to investigate the effect of some essential oils on the quality and shelf life of cut roses, a factorial experiment was conducted with a completely randomized basic design with three replications. Cut rose flowers were first treated with silver nitrate (mg/l2) and calcium chloride (1%) for 24 hours and then placed in solutions containing 2 mg/l of thyme (Thymus vulgaris), savory (Saturia hortensis), agaric (Carum copticum) essential oils and distilled water (control) + 2% sucrose at a temperature of 3 ± 25°C and a relative humidity of 5 ± 65% for 9 days. Various factors including flower weight, diameter of rose, stem diameter, wilting of rose and leaves, absorption of preservative solution and flower life were measured every 3 days during the storage period. The results indicated that the simultaneous use of thyme and silver nitrate, by increasing the absorption of the preservative solution, improved the diameter and weight of roses and also reduced the wilting of flowers and leaves. Therefore, the life of roses was significantly increased in this treatment compared to the control. In contrast, calcium chloride pretreatment and subsequent storage in plant essential oils with damage to the flower stem reduced the quality characteristics of rose cut flowers and the life of the flower.
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