Zahra Aghamolaei
Department of Horticulture, Islamic Azad University, Jiroft, Kerman, Iran
[ 1 ] - Application of Various Concentrations of Essential Oils of Savory, Ajowan and Thyme to Maintain Quality and Shelf Life of Gladiolus Cut Flower
Two experiments were designed to evaluate the addition of essential oils to preservative solution and subsequent effects on postharvest quality and vase life of Gladiolus ‘Sorati’ cut flowers. In first experiment, the solutions of savory (Satureja hortensis.), ajowan (Trachyspermum ammi) and thyme (Thymus vulgaris) were applied at the concentrations of 2, 4, and 6 (mg L−1), distilled water + 2%...
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