The rose, scientifically named Rosa hybrida L. belongs to the rosacea family and is one of the most beautiful and attractive flowers in the world. Rose is one of the most important cut flowers in the world, which has the highest export of cut flowers. Decreased quality and reduced production in rose greenhouses due to unbalanced use of chemical fertilizers, leads to the occurrence of some plant diseases, including gray mold. To reduce this disease, as well as the cost of controlling it and preventing damage to the environment, the use of plant extracts is recommended because of its ease of use and many benefits. The aim of this study was to eva‎luate the effects of lavender, fennel, pecan, cinnamon and calcium chloride extracts to control gray mold and also to increase flowering life and improve the quality characteristics of cut rose. Treatments included four extracts of lavender, fennel, pecan and cinnamon, calcium chloride (with concentrations of 500, 1000, 2000 per thousand) and sterile distilled water as a control. In the laboratory test, the effect of aqueous extracts with concentrations of 50,100,250 ppm and alcoholic extracts with concentrations of 500, 1000 and 1500 ppm by two methods of disk storage and mixing with culture medium and calcium chloride 500, 1000 and 2000ppm by mixing with culture medium in three Repeat performed. In this study, the effect of applied treatments on flower persistence, number of stem end bacteria, relative leaf water content, relative petal water content, protein, catalase, peroxidase, pH, EC, solution weight and flower weight were eva‎luated. The results showed that the highest flower life was observed on the eighteenth day in the treatment of Pecan and cinnamon with the highest concentration. The lowest amount of stem end bacteria was observed in Pecan treatment with a concentration of 2000 ppm and the highest leaf water content was observed in Pecan treatment with a concentration of 2000 ppm. The highest petal water content was observed in cinnamon treatment with a concentration of 2000 ppm at 67.271%. The lowest activity of catalase and peroxidase was related to the control treatment with 3% sucrose at the rate of 0.430. The lowest electrical leakage of the membrane was observed in the cinnamon treatment of 2000 ppm (21.80). The highest changes in solution weight were related to Pecan treatment with a concentration of 2000 ppm and 33.383. The highest change in flower weight was related to the treatment of sterile distilled water at the rate of 9.826 g. The highest amount of gray mold control in the method of disking with alcoholic and aqueous extracts related to cinnamon treatment with a concentration of 2000 ppm was 73.67 and 77.60%, respectively. The highest level of control was observed in the method of mixing with culture medium with alcoholic and aqueous extracts in Pecan treatment with the highest concentration of 1500 ppm and the value of 64%. All plant extracts used in this study were able to increase the flowering life as well as reduce the growth rate of the fungus, causing gray mold B. cinerea.

7/21/2020 12:00:00 AM

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