Ali Salehi Sardoei, Gholam Abbas Mohammadi and Mojgan Shahdadneghad
The effects of Temperature and Thyme Essential Oil, on cut Narcissus was studied. Temperature (4 and 16 °C) and Thyme (0, 1, 2.5, 5 and 7.5 %), their combinations were tested as preservative mixture. This study was conducted in a factorial experiment with complete randomized design on 120 Narcissus cut flowers in horticulture laboratory of agriculture faculty of Islamic Azad University, jiroft branch. The recorded traits included Vase life, relative fresh weight and Solution uptake. The results shown using Thyme as a preservative significantly increased the vase life, relative fresh weight and Solution uptake (P≤1%). The results shown using Temperature as a preservative significantly increased the vase life and relative fresh weight (P≤1%) and (P≤5%). The results shown using Interaction as a preservative significantly increased the vase life and Solution uptake (P≤1%) and (P≤5%). The results showed that Temperature and Thyme treatments increased cut flower vase life. Effect of temperature of 4ºc, compared to 16 ºc, on vase life was significant. The highest and the lowest vase life (58.75day and 34.5 day, respectively) were observed for 4ºc treatment. A direct relationship between vase life and increasing of water uptake was observed as well.
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