Isolation of Fragrance from Rose & Lily

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.