The efficacy of essential oil mixtures on vase life and the quality of Gerbera cut flowers

Gerbera is one of the four most important cut flowers worldwide, ranking fourth among cut flowers beyond roses, chrysanthemums, and tulips. Utilizing essential oils (EOs) as preservative material to control bacterial and fungal contamination, as well as to reduce postharvest quality loss in several cut flowers is a necessity in recent days. It was thought of investigating mixtures of essential oils to maximize their benefits in preserving cut flowers. Four different mixtures of essential oils were examined to preserve Gerbera jamesonii L. cv. Froza cut inflorescence. They were Cumin oil (150 µlL^{- 1}) and Peppermint oil (150 µlL^{- 1}) [T2], Cumin oil (150 µlL^{- 1}) and Nigella oil (150 µlL^{- 1}) [T3], Clove oil (150 µlL^{- 1}) and Anise oil (150 µlL^{- 1}) [T4], and Lavender oil (150 µlL^{- 1}) and Thyme oil (150 µlL^{- 1}) [T5], while the control cut inflorescences were held in distilled water and 0.5 µlL^{- 1} of tween-20 [T1]. The utilized mixtures effectively prolonged the vase life of Gerbera cut inflorescences. They also maintained the fresh and dry weights of the cut inflorescences, enhanced the water relations, raised the inflorescence and scape diameters, and preserved the total contents of anthocyanins and carbohydrates. They dramatically decreased the growth of microorganisms in the vase solution. The combination of cumin oil and nigella oil was the most effective mixture in most of the studied characteristics. This mixture could extend the vase life of Gerbera cut inflorescences by approximately 7 days, rather than the control. Applying various mixtures of essential oils is a novel field that requires further studies and analysis.