Effects of chitosan and essential oil of cumin (Cuminum cyminum L.) and cinnamon (Cinnamomum verum L.) on some vase life characteristics and the inhibitory effect on the growth of fungi causing gray mold disease in rose cv. Dolce Vita cut flower

Rose is one of the most important cut flowers in the world, which its post-harvest preservation is considered as an important challenge. In this research, the effect of 200, 400 and 600 ppm concentrations of chitosan, cumin (Cuminum cyminum L.) and cinnamon (Cinnamomum verum L.) essential oils on post-harvest quality and inhibition of fungi Botrytis cinerea, the cause of gray mold disease, was evaluated in rose cv. Dolce Vita cut flower under laboratory conditions. For this purpose, the flowers were put in solutions with different concentrations for one hour and then were transferred into distilled water until the end of vase life.  Characteristics such as vase life, petal membrane stability index, leaf chlorophyll content, leaf, petal and stem water content, and petal soluble carbohydrate content were analyzed and recorded for 9 days after treatment with 3 days intervals. Application of herbal essential oils and chitosan at different post-harvest times resulted in improvement of most of the studied traits. Concentration of 200 ppm of chitosan and essential oils of cinnamon and cumin treatments was better than other concentrations in improving the majority of survival traits.  Treatments at 400 and 600 ppm concentrations prevented the growth of B. cinerea completely, too.  The results of this study indicated that the use of chitosan and plant essential oils of cumin and cinnamon improved post-harvest qualitative characteristics and inhibited B. cinerea fungi and thus increased the vase life of rose cv. Dolce Vita. Therefore, the use of these bio-compounds in the form of a stable formulation is recommended to increase the shelf-life and improve the quality and quantity of rose cut flower.