Abstract:
An experiment was conducted to evaluate the fragrance of rose and lily. It was
found that all rose cultivars varied significantly for the studied characters like
number of shoots/plants, leaf area, chlorophyll content, number of flower/plant
and petals per flower. Rose cultivars were categorized in nine groups in
accordance to color, three groups in accordance to the fragrance and two groups
in accordance usage excluding the wild type. The cultivars desired one could be
isolated easily for the specific purpose. Roses are vegetative propagated and
they are selected for defined traits such as stem length, flower bud, flower
number, flower size and flower qualities (shape, color, fragrance). Looking
towards properties of rose, the same had been performed on Lily flower to get
fragrance. Growing and harvesting conditions are optimized for the production
of the best fragrances.
