Under normal condition, cut flowers produces particularly roses last only for a few days, Hence the produces are being alive for a certain period, but they are liable to deterioration and loss. Maintaining their beauty and attractiveness is essential to enjoy their freshness. Therefore, the current study was conducted to evaluate varieties and preservative solution for the vase life of cut rose flowers at the laboratory of Department of Horticulture, College of Agriculture and Environmental Science, Bahir Dar University. The experiment was laid out in Complete Randomized Design (CRD) with three replications and seven preservative holding solutions were used: tap water, sucrose, Citric acid, Aluminum sulphate, sucrose + Citric acid, aluminum sulphate + sucrose, sucrose + Citric acid + Aluminum sulphate and three varieties: madam red, pink taccazi and minion rose were used. The collected data were subjected to Analysis of Variance (ANOVA) and the result showed that flowers with Aluminum sulphate in combination with sugar recorded maximum rate of water uptake, water loss, and water balance, flower head diameter (FHD), Flower fresh weight (FFW), Vase life but the minimum rate of water uptake, water loss, and water balance, flower head diameter (FHD), Flower fresh weight (FFW), Vase life recorded from flowers hold on by tap water. Among evaluated rose varieties madam red show maximum water uptake, transpiration, water balance, FFW, FHD and vase life followed by pink taccazi, and minion rose. Therefore, holding cut rose flowers in preservative solution of Aluminum sulphate in combination with sucrose (Sugar) and variety madam red is recommended to consumers to use and prolong the vase life and to enjoy the freshness of cut rose flowers for a certain period. However, the study shall be repeated on different cut flower varieties for complete recommendation.