Abstract: The influence of different floral preservatives were assessed to determine their effect on the water relations and vase life of cut tulip cv. Yellow Purissima. Uniform size scapes of tulip at bud colour break stage were kept in ten different treatments of floral preservatives comprised of sucrose-(2, 4 and 6%), aluminium sulphate (100, 200 and 300 ppm) and 8-HQS (100, 200 and 300 ppm) along with control (distilled water). All the preservatives improved water relations and vase life of cut tulip significantly in comparison to control. The greatest cumulative water balance and maximum vase life were recorded in 8-HQS 300 ppm (10.5 g/scape and 10.1 days) followed by aluminium sulphate 300 ppm (9.67 g/scape and 8.9 days) over control (2.53 g/scape and 5.4 days), respectively. Maximum fresh weight change (10^th day) was recorded in 8-HQS 300 ppm (105.13%) followed by aluminium sulphate 300 ppm (103.75%) in comparison to control (89.91%). The floral preservatives delayed the senescence of cut tulip by improving water uptake and post harvest physiology, thereby maintained better water balance leading to improved fresh weight and vase life.