Effect of warm water on postharvest quality of cut rose (Rosa hybrida L.) flowers

Abstract Rose is an ornamental plant, which constitutes one of the leading cut flowers in world. The vase life Rosa hybrida L. truly short. We examined effect various temperatures and different time duration factors on postharvest longevity, some other physic-biochemical characteristics antioxidants activity. Fresh were treated by water with (23º, 42º, 47º, 52°C) (5, 10, 15, 20 min). Maximum (7.52 days) was related to that 52°C for 15 min. Minimum (4.46 observed 42°C 5 Treatment temperature min induced highest absorption, petal’s anthocyanin, leaf’s chlorophyll. lowest ethylene production also obtained use warm (52°C) clearly extended most traits pertaining flowers.