Investigating the shelf life of white rose cut flowers due to dyeing the flower using natural and chemical dyes

Creating variety in the color of cut flowers has been done through crossing and mutation. However, some producers and flower sellers do this by dyeing the flowers. In order to investigate the shelf life and some quality traits of cut flowers of the white rose cultivar Olanch after the dyeing process using dye solutions, several natural and artificial dyes were used. To prepare the dye solutions, coffee, sumac, ranas and wasmeh plant powders, saffron powder, green food coloring, blue food coloring, and green food coloring + blue food coloring were used, and distilled water was used as a control. Flowers were placed in dye solutions for 36 hours. Flowers that were in solutions containing sumac, coffee, wasma, and ranas wilted after 12 hours without coloration; however, coloration was achieved in Flowers that were in solutions containing saffron and blue, green, and green + blue food coloring, and the flowers had appropriate freshness. After that, the flowers were placed in distilled water. The experiment was conducted in a completely randomized design with 5 treatments and 3 replications. The traits vase life, chlorophyll, fresh weight, soluble solids, and water absorption were evaluated. The results showed that artificial food colorings and saffron reduced vase life, chlorophyll, water absorption, and fresh weight of flowers compared to the control but increased soluble solids.