The effects of using some distillation waters as vase water in cut flowers of sweet william and chrysanthemum on postharvest quality and enzyme activity

In this study, the effects of using some distillation waters as vase water on Sweet William (Dianthus barbatus) and Chrysanthemum (Chrysanthemum sp.) cut flowers on postharvest quality and enzyme activity were investigated. In the study, pomological characteristics, colorimetric colour analysis, sensory analysis, anthocyanin amount and degradation, polygalacturonase enzyme activity analyses were carried out on 0. 3. 6. 9. and 12. days for vase life (days). The longest vase life (days) in Sweet William cut flowers was 15 days in control (pure water) and lemon balm distillation water treatments. Weight change was highest in rosemary distillation water treatment in Sweet William and Chrysanthemum cut flowers. Total solution uptake was 32.7% in the control (pure water) treatment on the 12th day of the analysis in Sweet William cut flowers and 28.67% in the Rosemary distillation water treatment on the 12th day of the analysis in Chrysanthemum cut flowers. As a result of the evaluation made for the general appearance of Sweet William and Chrysanthemum cut flowers, it was determined that the effect of Melissa distillation water was closest to the control. As a result of the analyzes made for room odor of laurel distillation water, it was determined that the room odor value was the highest compared to other applications. After obtaining oil from medicinal and aromatic plants of different solution media applied in the study, it was deemed appropriate to use the remaining distillation waters as a vase solution in cut flowers. As a result of the study, Melissa distillation water can be recommended for cut flowers of Sweet William and Chrysanthemums. It has been observed that Melissa distillation water is the most suitable solution in which cut flower quality and general appearance can be preserved.