Paper Title
Effects of Different Temperature and Carbon Dioxide Applications on the Aromatic Compounds of Stevia Rebaudiana Bertoni and Melisa Officinalis L. LEAVES

Abstract
Depending on the greenhouse gases coming from the industrialization and settlement areas, the environment is rapidly polluted in large quantities and the problems on the global scale are increasing. Particularly, CO2, which is an important share, in the greenhouse gases and in the global warming, and the increasing temperature due to this, also reveals some positive and negative features in plants. Medicinal and aromatic plants, Melissa officinalis L. and Stevia rebaudiana Bertoni have an important role in human health. Studies was carried out in a fully automated greenhouse in order to determine the response of aromatic compounds of M. officinalis and S. rebaudiana leaves to different CO2 concentrations and different temperatures. Experiments were conducted at different temperatures (26 0C/16 0C, 29 0C/19 0C, 32 0C/22 0C, 35 0C/25 0C) and concentrations of CO2 (400 ppm, 600 ppm, 800 ppm, 1000 ppm). As the temperature and CO2 concentration increase, while all other aromatic compounds (ketons, aldehydes, esters, alcohols, terpenes, miscellaneous compounds) except for hydrocarbons are increasing in M. officinalis; ketones, alcohols and miscellaneous compounds quantities shown decrease in S. rebaudiana. Another compounds in S. rebaudiana shown an alteration. As a result of studies, we can conclude that climate change may increase the aromatic compounds of some plants positively, while others may have a negative effect. Keywords - Stevia rebaudiana, Melisa officinalis, Aromatic Compounds, CO2, Temperature