Fresh flower preservative

A technology of preservatives and flowers, applied in the preservation of plants, botanical equipment and methods, applications, etc., can solve the problems of ineffective effects, single products, environmental pollution, etc., and achieve good fresh-keeping effects

Inactive Publication Date: 2011-09-21
HAINAN STAND BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, China's fresh-keeping preparations are single, and pure chemical reagents are used as f

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] A novel flower preservative, which weighs the following components by weight percentage respectively, and mixes each component uniformly to obtain the fresh flower preservative:

[0021] Sucrose 0.5%, 8-hydroxyquinoline sulfate 0.01%, 1-methylcyclopropene 0.001%, gibberellin 0.0005%, calcium nitrate 0.01%, garlic extract 0.05%, olive leaf extract 0.05%, citric acid 0.03 %, 0.001% of 6-benzylaminopurine, and the rest is water.

[0022] Among them, the garlic extract is obtained through the following preparation process: take the garlic, wash it, add 8 times the amount of water of the garlic for beating; adjust the pH value of the slurry to 3.5, control the temperature at 60°C, and add 200,000 international units per kilogram of garlic The specific activity of the enzyme is used for enzymolysis, and the enzymolysis time is 360 minutes. After the end of the enzymolysis, the enzyme is inactivated; That is the garlic extract.

[0023] The olive leaf extract is obtained thr...

Embodiment 2

[0029] A novel flower preservative, which weighs the following components by weight percentage respectively, and mixes each component uniformly to obtain the fresh flower preservative:

[0030] Sucrose 4.0%, 8-hydroxyquinoline sulfate 0.05%, 1-methylcyclopropene 0.004%, gibberellin 0.002%, calcium nitrate 0.06%, garlic extract 0.3%, olive leaf extract 0.2%, citric acid 0.15% %, 0.004% of 6-benzylaminopurine, and the rest is water.

[0031] Among them, the garlic extract is obtained through the following preparation process: take the garlic, wash it, add 4 times the amount of water of the garlic for beating; adjust the pH value of the slurry to 5.5, control the temperature at 40°C, and add 600,000 international Enzyme hydrolysis with the specific activity of the enzyme, the enzymatic hydrolysis time is 180 minutes, after the end of the enzymatic hydrolysis, the enzyme is inactivated; the supernatant is separated, separated and purified by the upper chromatographic column, the f...

Embodiment 3

[0037] A novel flower preservative, which weighs the following components by weight percentage respectively, and mixes each component uniformly to obtain the fresh flower preservative:

[0038] Sucrose 2.25%, 8-hydroxyquinoline sulfate 0.03%, 1-methylcyclopropene 0.0025%, gibberellin 0.00125%, calcium nitrate 0.035%, garlic extract 0.175%, olive leaf extract 0.125%, citric acid 0.09% %, 0.0025% of 6-benzylaminopurine, and the rest is water.

[0039] Among them, the garlic extract is obtained through the following preparation process: take the garlic, wash it, add 6 times the amount of water of the garlic for beating; adjust the pH value of the slurry to 4.5, control the temperature at 50°C, and add 400,000 international The enzyme with specific activity per unit is used for enzymolysis, and the enzymatic hydrolysis time is 240 minutes. After the enzymatic hydrolysis, the enzyme is inactivated; the supernatant is separated, separated and purified by upper chromatography column,...

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Abstract

The invention discloses a fresh flower preservative, which comprises the following components in percentage by weight: 0.5 to 4.0 percent of sucrose, 0.01 to 0.05 percent of 8-hydroxyquinoline sulfate, 0.001 to 0.004 percent of 1-methyl cyclopropene, 0.0005 to 0.002 percent of gibberellin, 0.01 to 0.06 percent of calcium nitrate, 0.05 to 0.3 percent of garlic extract, 0.05 to 0.2 percent of oliveleaf extract, 0.03 to 0.15 percent of citric acid, 0.001 to 0.004 percent of 6-benzylaminopurine, and the balance of water. The invention also discloses a preparation method of the fresh flower preservative. The novel biological preservative (carnosine) is blended with the traditional additive, so that the defects of the conventional fresh flower preservative are overcome; the degradability advantage of the biological preservative is used; the fresh flower preservative is a product which is convenient to use and has good fresh keeping effect and no toxic hazard effect; and the fresh flower preservative meets the requirements of customers on spiritual civilization, and a technical scheme and a product are provided for solving the problem of difficulty in keeping flowers fresh.

Description

technical field [0001] The invention relates to the technical field of flower cultivation, in particular to a fresh-keeping agent for flowers. Background technique [0002] In recent years, with the improvement of people's living standards, major changes have taken place in the production and consumption of flowers in China. Flowers are gradually becoming the consumption fashion of ordinary people. At the same time, due to the huge economic benefits and potential domestic and foreign markets, the flower industry has become the One of the most promising industries, known as the "golden industry" of the 21st century. [0003] As a subsidiary industry of the flower industry, with the increase of people's flower consumption, the flower preservation industry is gradually flourishing. At present, China's fresh-keeping preparations are single, and pure chemical reagents are used as fresh-keeping agents for flowers, which seriously pollutes the environment and has ineffective effec...

Claims

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Application Information

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IPC IPC(8): A01N3/02
Inventor 韩金光伍曾利吴家强王海生
Owner HAINAN STAND BIO TECH
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