Tulip is one of the most popular spring flowers in the world, and its uniqueness is that it comes in incredible combinations of colors, size and shape of a flower. Its name derives from the Turkish word 'tulbent' which means turban. This is the bulbous plant of the family Liliaceae. In the world there are over 4000 varieties of tulips. The most important types of floriculture is Tulipa gesneriana which is the ancestor of today's cultivated varieties. At the beginning of the 17th century, there was a 'tulip mania', a period in which tulips attained great popularity. Most are grown as cut flowers, but they are extensively cultivated in the open air in gardens and public gardens. In cultivation there are low, medium and tall varieties with simple or full flowers. Tulip flower is odorless. Less known is that the tulips are used in cosmetic industry in the production of creams, lotions, essential oils and perfumes. Purpose of this paper is to investigate the influence of three different drying temperatures on the quality of tulip petals. This research used four tulip varieties of different colors: red Tulipa 'Red Emperor', white Tulipa fosteriana 'Purissima', purple Tulipa 'Purple Flag' and orange Tulipa 'Dillenburg'. After sampling, process of drying the petals starts in the dehydrator. Using the results, the rate of water release from the petals is determined and on this basis equations and curve of water release from the tulip petals are made. Fresh and dried petals are determined by the total content of ash, fat, starch and color.