Application of gastrodia elata extract in preparation of flower preservative

Abstract

The invention provides application of a gastrodia elata extract in preparation of a flower preservative, and belongs to the technical field of flower preservation. According to the application of the gastrodia elata extract in preparation of the flower preservative provided by the invention, more gastrodia elata products are expected to be developed by utilizing low-quality tubers, tuber peels, overground pedicels and other parts of gastrodia elata, and comprehensive utilization of gastrodia elata is realized; the gastrodia elata extracting solution is extremely good in antibacterial effect, is rich in various nutrients required by the fresh cut flowers, and has great application potential as a fresh cut flower preservative; compared with a chemical preservative, the gastrodia elata extracting solution is green, environment-friendly and healthy, has extremely low risk to a human body, and is an environment-friendly and sustainable preservative.

Description

Technical Field

[0001] The invention relates to the technical field of flower preservation, and in particular to application of a gastrodia elata extract in preparing a flower preservative. Background Art

[0002] The flower industry is an emerging industry in China. With the improvement of people's living conditions and the rise of material and spiritual living standards, the flower industry has also attracted more and more attention. Fresh cut flowers are an important part of the flower market, but fresh cut flowers undergo physiological changes after cutting, which accelerates life consumption and aging, which greatly affects the quality of cut flowers, especially commercial cut flowers. Therefore, the fresh cut flower industry often uses preservatives to regulate the metabolism and aging process of cut flowers after harvesting, so as to effectively extend the shelf life of cut flowers. The main chemical components of cut flower preservatives include carbohydrates, fungicides, inorganic salts, organic acids, plant growth regulators and ethylene inhibitors.

[0003] Gastrodia elata is a plant of the genus Gastrodia of the orchid family (Gastrodia elata Bl.). Its tuber is a traditional precious Chinese medicinal material. It has a history of 2,000 years of medicinal and edible co-ingredients in China and is listed as a top-grade herbal medicine in successive dynasties. Gastrodia elata has anti-aging effects. Gastrodia elata contains active enzymes that enhance blood vitality and have an antioxidant effect. Gastrodia elata contains gastrodin, gastrodin aglycone, β-sitosterol, carotene, citric acid, monomethyl ester, palmitic acid, succinic acid and sucrose; it also contains gastrodia polysaccharides, vitamin A, multiple amino acids, trace alkaloids, and multiple trace elements, such as chromium, manganese, iron, cobalt, nickel, copper, zinc, etc. The various active ingredients in Gastrodia elata can provide nutrition for rose cut flowers and maintain their freshness.

[0004] Chinese rose (Rosa chinensis Jacq.), also known as four-season flower, red moon, and vinca rose, is an evergreen or semi-evergreen low shrub of the Rosaceae family. Today, Chinese rose cultivation has spread all over the world and has become one of the "four major cut flowers" in the international market. However, the physiological quality of Chinese rose cut flowers will change after leaving the mother body. If they are not treated with a preservative, it is easy to have adverse phenomena such as flower stem bending and petal withering. These phenomena are also likely to be caused by bacterial and fungal infections, rotting and mold growth, and thus quickly lose their ornamental value. Post-harvest preservation of fresh cut flowers has always been a hot topic in cut flower research, and most of them are based on the choice of preservatives. However, the morphological differences between different varieties of cut flowers are large, and preservatives are difficult to generalize. A single preservative cannot solve the preservation problems of all varieties at the same time.

[0005] In addition, with the rapid development of social economy, ecological problems have become increasingly prominent, and environmental protection has gradually become one of the hot topics in society. The common disinfectant ingredients of traditional rose cut flower preservatives include 8-hydroxyquinoline (8-HQ), silver nitrate (AgNO 3), nano-sized silver particles and mercurous chloride (HgCl 2 ) and other chlorides, however, these ingredients cause environmental pollution, they contain heavy metal elements that may cause deformities and cancer, and are also expensive. Therefore, exploring environmentally friendly preservatives can promote the sustainable development of the rose preservation field. Finding and discovering efficient, pollution-free and environmentally friendly preservation has been a hot topic in the field of cut flower preservation in recent years.

[0006] Chinese patent CN104412962A discloses a flower preservative, wherein the components of the flower preservative are as follows in weight percentage: 0.1-0.5% borax, 0.5-1% citric acid, 0.5-1% ethanol, 10-20% chitosan, 0.05-0.2% glucose, 10-20% diatomaceous earth, and 50-70% water.

[0007] However, the effect of the preservative in the prior art needs to be improved. Summary of the invention

[0008] The invention aims to provide an application of a gastrodia elata extract in the preparation of a flower preservative, which has a significant preservative effect on fresh cut roses.

[0009] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0010] The invention provides application of gastrodia elata extract in preparing a flower preservative.

[0011] Preferably, the concentration of the Gastrodia elata extract in the flower preservative is less than 10%.

[0012] Preferably, the Gastrodia elata extract is Gastrodia elata alcohol extract.

[0013] Preferably, the Gastrodia elata extract is obtained by a preparation method comprising the following steps:

[0014] Drying and crushing the fresh Gastrodia elata to obtain Gastrodia elata powder;

[0015] The gastrodia elata powder is mixed with an alcohol reagent for extraction to obtain the gastrodia elata extract.

[0016] Preferably, the temperature of the drying treatment is 70-80°C;

[0017] The drying process is drying to constant weight.

[0018] Preferably, the alcohol reagent is ethanol.

[0019] Preferably, the concentration of the ethanol is 70% to 100%.

[0020] Preferably, the extraction time is 0.5 to 1.5 hours.

[0021] Preferably, the flowers are fresh cut flowers.

[0022] Preferably, the fresh cut flowers are rose fresh cut flowers;

[0023] The trimming angle of the fresh cut rose is 40-50°;

[0024] The trimming length of the fresh cut rose is 35 to 40 cm;

[0025] The number of leaves left on the fresh cut rose is 3 to 4.

[0026] Beneficial effects of the present invention:

[0027] The application of the Gastrodia elata extract provided by the present invention in the preparation of flower preservatives is expected to develop more Gastrodia elata products by utilizing low-quality tubers, tuber skins and above-ground flower stems of Gastrodia elata, thereby realizing the comprehensive utilization of Gastrodia elata; the Gastrodia elata extract has an excellent antibacterial effect and is rich in nutrients required for a variety of fresh cut flowers, and has great application potential as a fresh cut flower preservative; compared with chemical preservatives, the Gastrodia elata extract is green, environmentally friendly and healthy, has extremely low risks to the human body, and is an environmentally friendly and sustainable development preservative. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The effects of different concentrations of Gastrodia elata extract on the water loss rate and vase life of rose cut flowers;

[0029] Figure 2 The effect of different concentrations of Gastrodia elata extract on the water loss of rose cut flowers;

[0030] Figure 3 Comparison photos of the preservation results of cut roses. DETAILED DESCRIPTION

[0031] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0032] Example 1

[0033] The fresh Gastrodia elata required for the test was cleaned and sliced ​​into small pieces of about 0.50cm to 1.00cm thickness. The stems of Gastrodia elata were cut into sections of 3.00cm to 5.00cm length with scissors, spread out and placed overnight for dehydration, and then placed in an oven at 75℃ to 80℃ for constant temperature drying to constant weight. 100.00g of dried Gastrodia elata (containing 70.00g of Gastrodia elata tubers and 30.00g of Gastrodia elata flower stems) was taken out and weighed and ground into fine powder (hereinafter referred to as Gastrodia elata powder), the ground Gastrodia elata powder was fully mixed and 50.00g was weighed for standby use, and the remaining Gastrodia elata powder was sealed and stored for standby use. Place 50.00g of Gastrodia elata powder in a large beaker, add 1000.00mL of 75% ethanol solution, place in a water bath and heat at 80℃ for 1h. Take out and filter, transfer the filtrate to a 1000.00mL volumetric flask, add distilled water to make up to volume, transfer to a reagent bottle and store in a 4℃ refrigerator for later use.

[0034] Experimental example

[0035] In order to screen the optimal concentration of Gastrodia elata extract, a preliminary experiment was carried out. The preliminary experiment was conducted in the laboratory of Zhaotong College from August to September 2023, with an indoor temperature between 16 and 25°C. Fresh cut roses and fresh whole plants of Gastrodia elata were selected for the experiment. The roses were selected from the 'Gaoyuanhong' rose fresh cut flowers of uniform size.

[0036] First, wash and slice the whole plant of fresh Gastrodia elata (including Gastrodia elata tubers with skin and Gastrodia elata flower stems above the ground), put the sliced ​​Gastrodia elata slices into an oven and dry them to constant weight, grind the dried Gastrodia elata into powder and extract it with anhydrous ethanol water bath for 1h (according to the ratio of anhydrous ethanol: Gastrodia elata powder = 20:1), filter after extraction to obtain the mother liquor of Gastrodia elata extract for dilution. First, trim the fresh cut roses in distilled water at an angle of 45° to about 35-40cm, leaving 3-4 leaves, and insert them into a 250mL conical flask. Each treatment group was repeated 5 times (each replicate was 3 parallels, that is, 3 flowers were placed in the same bottle). A total of 6 experimental groups and 1 blank control group were set up, and the concentration of each reagent was different. The specific concentrations are shown in Table 1. The optimal concentration of Gastrodia elata extract for the preservation and antibacterial of rose cut flowers was determined.

[0037] The preliminary experimental results show that the best effect is achieved when the concentration of Gastrodia elata extract is between 0% and 10%. If the concentration of Gastrodia elata extract is higher than 10%, it will accelerate the browning speed of rose cut flowers and greatly shorten the life of the cut flowers, causing them to wilt prematurely and bend. See the attached photos for comparison of the results of rose cut flower preservation. Figure 3 .

[0038] Table 1 Preliminary test concentration of Gastrodia elata extract

[0039]

[0040] On the basis of obtaining the optimal concentration range of Gastrodia elata extract, the optimal concentration was further explored. By mixing distilled water with Gastrodia elata extract mother liquor in different amounts, 6 experimental groups were set up, and the concentrations of Gastrodia elata extracts were 1, 2, 4, 6, 8, and 10%, respectively, and compared with the blank control group (concentration 0%), as shown in Table 2 below.

[0041] Table 2 Concentration of Gastrodia elata extract in formal test

[0042]

[0043]

[0044] The experiment was conducted from the first day of the cultivation of fresh cut roses to the day when the flowers finally withered / wilted. Fresh cut roses were first rehydrated for one day to allow them to fully absorb water and avoid long-term dehydration and death. Each flower was uniformly removed from the outermost petals that were necrotic due to netting or dehydration, and the rotten, necrotic or diseased parts of the stems at the base were subtracted. They were uniformly pruned to a length of about 40 cm, and the necrotic or diseased leaves were pruned. Most of the leaves were retained for subsequent experimental research, and the base of the flower branches was pruned at a 45° angle with pruning shears. Inserted into a culture bottle equipped with a preservative, the preservative was not replaced during the experiment. The experiment was carried out in a well-ventilated, well-lit environment with day and night alternation.

[0045] Weigh and record regularly, determine the water loss rate of rose cut flowers, and evaluate their preservation effect. Observe the overall condition of the cut flowers, record the entire process from the beginning to withering, and derive the lifespan of the cut flowers. Aseptically culture the cut flower vase liquid, then observe the colony density and determine the total number of colonies. Take 0.1mL of each vase liquid sample and add 0.9mL of sterile water to prepare a 10-fold diluted test solution. The collection and analysis of these data provide an important basis for evaluating the effect of Gastrodia elata extract.

[0046] Determination of water loss rate = [(original weight - weight after treatment) / original weight] × 100%; The total number of colonies was determined by dilution plate colony counting method (plate spreading method), and the total number of colonies (CFU) = average colony number × dilution factor × 5; Cut flower life: From the day the rose cut flowers were vase-inserted, the external morphological changes of the roses were observed every day. The rose cut flowers were judged to have lost their ornamental value if they were severely wilted, the petals dried up and fell off, the color became dull, the stems became dry, and the branches bent, etc., that is, the vase-insertion life of the rose cut flowers was over; Bending rate (%) = (total number of plants with bending / total number of plants tested) × 100%; Browning rate (%) = (total number of plants with browning / total number of plants tested) × 100%.

[0047] Statistical software (such as SPSS, Excel, etc.) was used to perform descriptive statistical analysis on the data, including mean value, standard deviation, etc. At the same time, variance analysis (Tucky method) was performed to compare the significance of the differences in various indicators of rose cut flowers under different concentration treatments.

[0048] The results are as follows:

[0049] Effect of the amount of Gastrodia elata extract added on the bacterial content in rose cut flower preservation solution:

[0050] In the preservation process of fresh cut roses, bacterial contamination is an important problem, which may cause the flowers to rot and deteriorate. Table 3 shows the effect of different concentrations of Gastrodia elata extract on the bacterial content in the rose cut flower preservation solution. During the experiment, the bacterial content in each group of preservation solution was measured regularly (every 24 hours). Using the colony counting method, a certain amount of preservation solution was taken, diluted and spread on an agar plate, and the number of colonies was counted after culturing for 24 hours.

[0051] Table 3 Bacterial content in rose cut flower preservation solution in different concentrations of Gastrodia elata extract

[0052]

[0053] Note: Different lowercase letters between groups indicate significant differences (P<0.05)

[0054] As shown in Table 3, at the same time, with the increase of the concentration of Gastrodia elata extract, the total number of colonies in the preservative solution showed a trend of gradual decrease. Compared with the control group, the experimental group with Gastrodia elata extract showed a downward trend at 24h, 48h, and 72h. The colony was the highest and most dense when the concentration of Gastrodia elata extract was 0, and when the concentration of Gastrodia elata extract was 6%, the number of colonies decreased by 1 order of magnitude, and the density also decreased, indicating that Gastrodia elata extract has a significant inhibitory effect on bacterial colonies. Compared with the control group at 24h, the number of colonies in treatment groups 1, 2, 4, 5, and 6 decreased significantly, with statistical significance (P<0.05). When the culture time reached 48h, compared with the control group, treatment groups 5 and 6 had a great inhibitory effect on the bacteria in the bottle-inserted liquid, with statistical significance (P<0.05). When the culture time reached 72h, treatments 2, 3, 4, 5, and 6 were significantly different from the control group (P<0.05), and treatments 5 and 6 were significantly different from treatments 1, 2, 3, and 4 (P<0.05). As can be seen from the above, whether it is 24h, 48h or 72h, treatments 5 and 6 are significantly different from the control group (P<0.05), and the higher the concentration of Gastrodia elata extract, the better the antibacterial effect. Regardless of the time point, when the concentration of Gastrodia elata extract was 10%, the number of bacteria in the fresh-keeping solution was the lowest, and compared with the control group, it decreased by 3 orders of magnitude and the difference was significant (P<0.05), indicating that the antibacterial effect was the most obvious. When the culture time increased from 24h to 48h and then to 72h, the number of bacteria increased, but the increase was not large; in general, with the increase in the concentration of Gastrodia elata extract, the number of colonies decreased.

[0055] The experimental results show that the Gastrodia elata extract has a strong inhibitory effect on the bacteria in the rose cut flower preservation solution. As the concentration of the Gastrodia elata extract increases, the number of bacteria in the preservation solution gradually decreases, indicating that the Gastrodia elata extract has an inhibitory effect on bacteria. This may be related to the bioactive components in the Gastrodia elata extract, which may have antibacterial and antibacterial effects, thereby extending the shelf life of fresh rose cut flowers.

[0056] However, it should be noted that when the concentration of Gastrodia elata extract is too high (such as 8%, 10%), although the number of bacteria becomes lower, it may also cause certain damage to the fresh cut roses, affecting their growth and flowering, and causing premature wilting.

[0057] Effects of Gastrodia elata extract addition on the ornamental value of rose cut flowers

[0058] The ornamental value of rose cut flowers is an important reflection of their market value. In order to explore the effect of the amount of Gastrodia elata extract added on the ornamental value of rose cut flowers, this experiment designed different concentrations of Gastrodia elata extract to be added to the preservative, and evaluated the changes in the ornamental value of rose cut flowers by observing the water loss rate, vase life, elbow rate and other indicators.

[0059] Table 4 Effects of different concentrations of Gastrodia elata extract on water loss rate and life span of rose cut flowers

[0060]

[0061] Note: Different lowercase letters between groups indicate significant differences (P<0.05)

[0062] As shown in Table 4, when the concentration of Gastrodia elata extract was 1%, the water loss rate was the lowest; when the concentration of Gastrodia elata extract was 4%, the vase life was the longest and the elbow rate was the lowest. In terms of water loss rate, compared with the control group, treatment groups 1, 2, 3, and 5 decreased significantly (P<0.05), and treatment groups 4 and 6 increased significantly compared with the control group. In terms of vase life, compared with the control group, treatments 1, 2, 3, and 4 all had an improvement effect, and the longest vase life was treatment 3 (Gastrodia elata extract concentration 4%); the vase life of treatment groups 5 and 6 was shortened compared with the blank control group. Compared with the control group, the elbow rate of treatments 1, 2, and 3 groups showed a downward trend, among which treatment group 3 (4% concentration) was the lowest, indicating that 1-4% concentration of Gastrodia elata extract has a certain effect on the reduction of the elbow rate of rose cut flowers, among which 4% concentration has the best effect; the elbow rate of treatments 4, 5, and 6 groups is much higher than that of the control group, indicating that when the concentration of Gastrodia elata extract is higher than 6%, it will have a negative effect on the elbow rate of roses.

[0063] The experimental results show that the Gastrodia elata extract has a positive effect on the vase life and ornamental value of rose cut flowers. In the concentration range of 1-4%, compared with the blank control group (Gastrodia elata extract concentration 0%), the water loss rate of rose cut flowers is reduced, the vase life is increased, and the bending rate is reduced; among them, the vase life is the highest and the bending rate is the lowest at a concentration of 4%, which has the most significant effect on the preservation of rose cut flowers.

[0064] However, it should be noted that when the concentration of Gastrodia elata extract is too high (over 6%), the water loss rate may even increase compared to the blank control (concentration 0%), the vase life of the cut flowers may also be relatively reduced, and the bending rate may also increase accordingly. Therefore, when the concentration of Gastrodia elata extract is higher than 6%, it may cause certain damage to the cut roses, affecting their long-term preservation and ornamental value.

[0065] Effects of different concentrations of Gastrodia elata extract on water loss rate and vase life of rose cut flowers Figure 1 Different lowercase letters among the groups indicate significant differences (P<0.05).

[0066] The results showed that when the concentration of Gastrodia elata extract was 4%, the life of rose cut flowers was the longest, which was extended by 6 days compared with the control group CK; when the concentration of Gastrodia elata extract reached 10%, the life of rose cut flowers was the shortest, and the vase life was shortened by 6 days compared with the control group.

[0067] In summary, the best Gastrodia extract for rose cut flower preservation and vase life is 4%>6%>2%>1%>0%>8%>10% from long to short; the water loss rate is

[0068] 10%>6%>0%>8%>2%>4%>1%.

[0069] Effect of the amount of Gastrodia elata extract added on the fresh weight of cut rose flowers

[0070] In order to explore the effect of the amount of Gastrodia elata extract added on the fresh weight of rose cut flowers, an experiment was designed to test the effect of different concentrations of Gastrodia elata extract on the fresh weight of rose cut flowers, and the changes in the fresh weight of rose cut flowers were evaluated by regularly measuring the fresh weight of rose cut flowers. At the beginning of the experiment (0d), on the 3rd, 7th and 12th days, the fresh weight of rose cut flowers was weighed and the data was recorded.

[0071] Table 5 Effects of different concentrations of Gastrodia elata extract on fresh weight of rose cut flowers

[0072]

[0073] Note: Different lowercase letters between groups indicate significant differences (P<0.05)

[0074] As shown in Table 5, on the 12th day, the water loss of rose cut flowers in the experimental groups with 4% and 6% concentrations of Gastrodia elata extract was significantly lower than that in the CK control group and other treatment groups. This shows that the appropriate concentration of Gastrodia elata extract can delay the water loss of rose cut flowers and maintain their freshness and moisture content. This effect is most significant at a concentration of 4%, when the water loss of rose cut flowers is the least.

[0075] This effect may be related to the bioactive components in the Gastrodia elata extract. These components may have moisturizing and anti-transpiration effects, which can effectively slow down the water loss of cut roses, thereby extending their shelf life. In addition, some components in the Gastrodia elata extract may also promote the growth of flowers, further enhancing the vitality of cut roses.

[0076] However, when the concentration of Gastrodia elata extract is too high, it may cause certain damage to rose cut flowers. This may be because the high concentration of extract will have a certain toxic effect on flower cells, affecting their preservation.

[0077] Figure 2The figure shows the effects of different concentrations of Gastrodia elata extract on water loss of cut rose flowers. Different lowercase letters between groups indicate significant differences (P<0.05).

[0078] from Figure 2 It can be seen that the water loss of cut roses gradually decreased and then began to increase. The water loss was lowest when the concentration of Gastrodia elata extract was 4%. When the concentration of Gastrodia elata extract was higher than 6%, the water loss of cut roses began to increase, indicating that when the concentration of Gastrodia elata extract was 4%, the speed of water loss of roses could be slowed down, which had a certain effect on the preservation of cut roses.

[0079] In summary, Gastrodia elata extract has a positive effect on the fresh weight of rose cut flowers and can effectively maintain their freshness and moisture content. This provides new ideas and methods for the preservation of rose cut flowers and is expected to bring new breakthroughs to the flower preservation industry.

[0080] Effect of Addition Amount of Gastrodia elata Extract on Browning of Cut Rose Flowers

[0081] Rose cut flowers are popular for their gorgeous flowers and relatively long viewing period. However, browning has always been a key factor affecting their beauty and lifespan. In order to explore the potential of Gastrodia elata extract in the preservation of rose cut flowers, we designed this experiment and recorded the browning rate and related indicators of rose cut flowers treated with different concentrations of Gastrodia elata extract.

[0082] During the experiment, the browning of rose cut flowers was observed regularly, and the degree and time of browning were recorded. The browning rate can be obtained by calculating the proportion of browning flowers in the total number.

[0083] Table 6 Effects of different concentrations of Gastrodia elata extract on the browning rate of rose cut flowers

[0084]

[0085] As shown in Table 6, with the increase of the concentration of Gastrodia elata extract, the browning rate of rose cut flowers showed a trend of first increasing, then decreasing, and then increasing again. This trend reached the lowest point at a concentration of 4%, at which the browning rate was only 45%, which was significantly lower than the 50% of the control group. This shows that an appropriate amount of Gastrodia elata extract can effectively inhibit the browning process of rose cut flowers.

[0086] Further observation of the start and end time of browning revealed that treatment with Gastrodia elata extract also significantly affected the browning process. At a concentration of 4%, the start of browning was delayed to the 7th day, while the end of browning was extended to the 19th day. This indicates that Gastrodia elata extract can not only reduce the browning rate, but also delay the browning process, thereby extending the viewing period of rose cut flowers.

[0087] However, when the concentration of Gastrodia elata extract exceeded 6%, the browning rate began to show an upward trend. This may be because too high a concentration will cause certain components in the extract to have a negative impact on the flowers, thereby exacerbating the browning process.

[0088] Gastrodia elata extract has great potential in the preservation of rose cut flowers. An appropriate amount of Gastrodia elata extract can effectively reduce the browning rate of rose cut flowers and delay the browning process, thereby extending their viewing period. This provides new ideas and methods for the preservation of rose cut flowers and is expected to bring new breakthroughs to the flower preservation industry.

[0089] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. Application of Gastrodia elata extract in the preparation of flower preservatives.

2. The use according to claim 1, characterized in that: The concentration of the gastrodia elata extract in the flower preservative is less than 10%.

3. The use according to claim 1 or 2, characterized in that: The gastrodia elata extract is a gastrodia elata alcohol extract.

4. The use according to claim 1, characterized in that: The Gastrodia elata extract is obtained by a preparation method comprising the following steps: Drying and crushing the fresh Gastrodia elata to obtain Gastrodia elata powder; The gastrodia elata powder is mixed with an alcohol reagent for extraction to obtain the gastrodia elata extract.

5. The use according to claim 4, characterized in that: The temperature of the drying process is 70-80°C; The drying process is drying to constant weight.

6. The use according to claim 4, characterized in that: The alcohol reagent is ethanol.

7. The use according to claim 6, characterized in that: The concentration of the ethanol is 70% to 100%.

8. The use according to claim 4, characterized in that: The extraction time is 0.5 to 1.5 hours.

9. The use according to claim 1, characterized in that: The flowers are fresh cut flowers.

10. The use according to claim 9, characterized in that: The fresh cut flowers are rose fresh cut flowers; The trimming angle of the fresh cut rose is 40-50°; The trimming length of the fresh cut rose is 35 to 40 cm; The number of leaves left on the fresh cut rose is 3 to 4.

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