Document Type : Research Paper
Abstract
From harvesting time to distillation, Rosa damascena is subjected to evaporation and fermentation; the enzymatic activities occur in Rosa damascena affect the essential oil content and its components. Statistical analysis using factorial method, with three replications was carried out to determine the effects of storage of flower on essential oil content at 25°C, 4°C and - 5°C during 0, 1 and 3 days of storing. Gas chromatography analysis was also carried out for each treatment. Results indicated that the flowers lost 6.4% of the moisture content, and 50% of essential oil content 24 hours after storage at 25°C. The loss was not significant during two days of storage at 4°C and - 5°C. Citronellol content increased from 31.72% in fresh flower to 39.2% during three days of storage at 25°C. The ratio of citronellol to geraniol was 1.4, 8.55, and 14.4 at the harvesting time, after one day and after three days of storage at 25°C respectively, while the ratio did not meet significant change for the flower stored at 4°C and - 5°C. Storing the flowers at 4°C for one day could save relatively essential oil content and its components.
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