This is study entitled to assess the effect of different carbohydrate solutions on quality and vase life of cut carnation flowers (Dianthus caryophyllus L.) cv. Master and Yellow Candy was carried out with different sources of carbohydrate such as sucrose, common sugar, palm sugar, palm crystals and karupatti each at 1, 3 and 5% to assess the quality attributes and vase life. The experiment was laid out in completely randomized block design with 16 treatments with three replications. The observations viz., cumulative uptake of water, cumulative transpirational loss of water, water balance, fresh weight of cut flower, cumulative physiological loss in weight, stem strength, diameter of the flower, flower discoloration, freshness of flower, TSS, pH of vase solution and vase life were recorded to test the quality and vase life of cut carnation flowers. Sucrose 5% was found to be the best vase solution and proved better in terms of vase life and its dependent parameters in both the cultivars when compared to control. Sugars delayed ethylene production in carnation flowers. Further to carry forward the research with best performing carbohydrate in combination with different chemicals in the future.