Fresh-cut fresh-keeping agent for fresh rose flowers, and preparation method and application thereof
By combining ingredients such as glucose in a rose preservative, the problem of poor preservation effect in existing technologies has been solved, achieving the effects of extending the vase life of roses and inhibiting flower drop. This method is suitable for the preservation of roses.
Patent Information
- Application Number
- CN202511797898.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-02
- Publication Date
- 2026-02-13
AI Technical Summary
Existing rose cut flower preservation technologies suffer from poor component antagonism effects, the risk of chemical preservative residues, and the risk of chilling injury from physical methods, resulting in unsatisfactory preservation effects and rapid decay of cut flowers, which affects circulation and commercial value.
A combination preservative containing glucose, compound antioxidants, pipe ion unclogging agents, salicylic acid, citric acid, antibacterial agents, penetrants, defoamers, and water is used to extend the vase life of roses and inhibit flower drop by mixing and diluting the ingredients.
It effectively extends the vase life of fresh roses, increases water absorption, and inhibits flower drop. The ingredients are environmentally friendly and the process is simple, making it suitable for large-scale production.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of flower preservation technology, specifically relating to a fresh-cut rose preservative, its preparation method, and its application. Background Technology
[0002] Roses, as a core category in the cut flower market, occupy an important position due to their vibrant colors and auspicious symbolism. However, cut roses are prone to rapid decay after being separated from the parent plant, suffering from problems such as petal wilting due to water metabolism imbalance, loose flower shape caused by nutrient depletion, and vascular blockage due to microbial contamination. This results in a high loss rate for cut flowers, seriously affecting their circulation and commercial value, and hindering the development of the flower industry. Therefore, post-harvest preservation technology is an important research direction for the application of roses as cut flowers.
[0003] However, among current preservation methods, physical methods are only applicable to the storage stage and are prone to chilling injury in sensitive varieties. While chemical preservatives are widely used, they have significant drawbacks. For example, nutrients such as sucrose can exacerbate microbial growth, fungicides like 8-hydroxyquinoline sulfate pose a residue risk, plant growth regulators have poor adaptability to different varieties, and compound formulations often have poor effects due to antagonistic components. Therefore, to address the shortcomings of existing technologies, it is crucial to develop a preservative with synergistic components, broad applicability, safety, environmental friendliness, and ease of preparation. This would solve the core problem of rose cut flower decay, extend shelf life, and be of great significance for reducing post-harvest losses, enhancing industry competitiveness, and promoting the green development of the flower industry. Summary of the Invention
[0004] In order to solve the problems existing in the prior art, the first objective of the present invention is to provide a fresh-cut rose preservative.
[0005] A second objective of this invention is to provide a method for preparing and applying the above-mentioned fresh-cut rose preservative.
[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a fresh-cut rose preservative, comprising the following components by weight: 10-15 parts glucose, 3-6 parts compound antioxidant, 0.1-0.2 parts pipe ion unclogging agent, 0.1-0.2 parts salicylic acid, 0.2-0.8 parts citric acid, 0.3-0.8 parts antibacterial agent, 0.1-0.5 parts penetrant, 0.1-0.2 parts defoamer, and 75-82 parts water.
[0007] Preferably, the compound antioxidant is a mixture of vitamin C and riboflavin, wherein the mass ratio of vitamin C to riboflavin is (95~99):(1~5).
[0008] Preferably, the pipe ionic unclogging agent is EDTA.
[0009] Preferably, the antibacterial agent is potassium sorbate.
[0010] Preferably, the penetrant is sodium dodecylbenzenesulfonate.
[0011] Preferably, the defoamer is powdered defoamer DX-20.
[0012] The present invention also provides a method for preparing the above-mentioned fresh-cut rose preservative, comprising the following steps: first, mixing water, glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent, and defoamer, and then adding compound antioxidant to obtain the fresh-cut rose preservative.
[0013] Preferably, the compound antioxidant is obtained by mixing vitamin C and riboflavin.
[0014] The present invention also provides a method for using the above-mentioned fresh-cut rose preservative, including the following steps: diluting the fresh-cut rose preservative with water at a mass ratio of 1:100 before use.
[0015] The present invention also provides the application of the above-mentioned fresh-cut rose preservative in extending the vase life of fresh-cut roses and / or inhibiting the shedding of rose petals.
[0016] Compared with the prior art, the beneficial effects of the technical solution of the present invention are as follows: The rose cut flower preservative provided by this invention can effectively extend the vase life of fresh cut roses, increase water absorption, and inhibit flower drop. All components are easily soluble in water, the ingredients are environmentally friendly and inexpensive, and it can be dissolved without special operation. The operation is simple, and the production equipment is simple and suitable for large-scale production. Detailed Implementation
[0017] This invention provides a fresh-cut rose preservative, comprising the following components by weight: 10-15 parts glucose, 3-6 parts compound antioxidant, 0.1-0.2 parts pipe ion unclogging agent, 0.1-0.2 parts salicylic acid, 0.2-0.8 parts citric acid, 0.3-0.8 parts antibacterial agent, 0.1-0.5 parts penetrant, 0.1-0.2 parts defoamer, and 75-82 parts water. Preferably, it comprises the following components: 12-13 parts glucose, 4-5 parts compound antioxidant, 0.15 parts pipe ion unclogging agent, 0.15 parts salicylic acid, 0.4-0.6 parts citric acid, 0.5-0.6 parts antibacterial agent, 0.2-0.4 parts penetrant, 0.15 parts defoamer, and 76-80 parts water.
[0018] The compound antioxidant of this invention is a mixture of vitamin C and riboflavin, wherein the mass ratio of vitamin C to riboflavin is (95~99):(1~5), preferably 98:2, 97:3, or 96:4. The pipe ion cleaning agent of this invention is EDTA, the antibacterial agent is potassium sorbate, the penetrant is sodium dodecylbenzenesulfonate, and the defoamer is powdered defoamer DX-20. This invention does not limit the source of glucose, citric acid, penetrant, salicylic acid, pipe ion cleaning agent, antibacterial agent, defoamer, vitamin C, and riboflavin; conventional commercially available sources are acceptable.
[0019] This invention also provides a method for preparing the above-mentioned fresh-cut rose preservative, comprising the following steps: first, mixing water, glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent, and defoamer; then adding a compound antioxidant to obtain the fresh-cut rose preservative. The compound antioxidant described in this invention is obtained by mixing vitamin C and riboflavin. As an optional embodiment, this invention weighs water, glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent, defoamer, vitamin C, and riboflavin by weight; mixes vitamin C and riboflavin for later use; then dissolves glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent, and defoamer in water; after mixing evenly, adds the mixture of vitamin C and riboflavin; and after mixing evenly, obtains the fresh-cut rose preservative.
[0020] This invention also provides a method for using the above-mentioned fresh-cut rose preservative, comprising the following steps: diluting the fresh-cut rose preservative with water at a mass ratio of 1:100 before use. Preferably, select healthy flower stems free from pests, diseases, yellowing, and withered leaves, leaving 30-40cm of stem, rehydrate for 0.5-1 hour, and then immerse them in preservative water (obtained by diluting the preservative with water), with the rose stem immersed to a depth of 5cm; as an optional implementation, during the hydroponic process, change the preservative water every 5-6 days, and after each change of preservative water, cut off 2-3cm of the cut flower root and immediately insert it into the bottle for continued cultivation.
[0021] The rose preservative provided by this invention can effectively extend the vase life of fresh-cut roses, increase water absorption, and inhibit flower drop. This invention provides the application of the rose preservative in extending the vase life of fresh-cut roses and inhibiting flower drop.
[0022] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.
[0023] Unless otherwise specified, the following embodiments are all conventional methods.
[0024] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.
[0025] Example 1 A fresh-cut rose preservative (by weight): 12 parts glucose, 4 parts compound antioxidant, 0.1 parts pipe ion cleaning agent, 0.1 parts salicylic acid, 0.5 parts citric acid, 0.3 parts antibacterial agent, 0.3 parts penetrant, 0.1 parts defoamer, and 82 parts water. The mass ratio of vitamin C to riboflavin is 95:5. The pipe ion cleaning agent is EDTA, the antibacterial agent is potassium sorbate, the penetrant is sodium dodecylbenzenesulfonate, and the defoamer is powdered defoamer DX-20.
[0026] Preparation method: Weigh out water, glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent, defoamer, vitamin C and riboflavin according to the mass. Mix vitamin C and riboflavin together and set aside. Then dissolve glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent and defoamer in water. After mixing evenly, add the mixture of vitamin C and riboflavin. After mixing evenly, the fresh-cut rose preservative is obtained.
[0027] Example 2 A fresh-cut rose preservative (by weight): 13 parts glucose, 4 parts compound antioxidant, 0.1 parts pipe ion unclogging agent, 0.1 parts salicylic acid, 0.5 parts citric acid, 0.3 parts antibacterial agent, 0.3 parts penetrant, 0.1 parts defoamer, and 81 parts water. The mass ratio of vitamin C to riboflavin is 99:1. The pipe ion unclogging agent is EDTA, the antibacterial agent is potassium sorbate, the penetrant is sodium dodecylbenzenesulfonate, and the defoamer is powdered defoamer DX-20.
[0028] Preparation method: Weigh out water, glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent, defoamer, vitamin C and riboflavin according to the mass. Mix vitamin C and riboflavin together and set aside. Then dissolve glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent and defoamer in water. After mixing evenly, add the mixture of vitamin C and riboflavin. After mixing evenly, the fresh-cut rose preservative is obtained.
[0029] Example 3 A fresh-cut rose preservative (by weight): 14 parts glucose, 4 parts compound antioxidant, 0.1 parts pipe ion unclogging agent, 0.1 parts salicylic acid, 0.5 parts citric acid, 0.3 parts antibacterial agent, 0.3 parts penetrant, 0.1 parts defoamer, and 80 parts water. The mass ratio of vitamin C to riboflavin is 96:4. The pipe ion unclogging agent is EDTA, the antibacterial agent is potassium sorbate, the penetrant is sodium dodecylbenzenesulfonate, and the defoamer is powdered defoamer DX-20.
[0030] Preparation method: Weigh out water, glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent, defoamer, vitamin C and riboflavin according to the mass. Mix vitamin C and riboflavin together and set aside. Then dissolve glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent and defoamer in water. After mixing evenly, add the mixture of vitamin C and riboflavin. After mixing evenly, the fresh-cut rose preservative is obtained.
[0031] Example 4 A fresh-cut rose preservative (by weight): 15 parts glucose, 4 parts compound antioxidant, 0.1 parts drain ion cleaner, 0.1 parts salicylic acid, 0.5 parts citric acid, 0.3 parts antibacterial agent, 0.3 parts penetrant, 0.1 parts defoamer, and 79 parts water. The mass ratio of vitamin C to riboflavin is 96:4. The drain ion cleaner is EDTA, the antibacterial agent is potassium sorbate, the penetrant is sodium dodecylbenzenesulfonate, and the defoamer is powdered defoamer DX-20.
[0032] Preparation method: Weigh out water, glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent, defoamer, vitamin C and riboflavin according to the mass. Mix vitamin C and riboflavin together and set aside. Then dissolve glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent and defoamer in water. After mixing evenly, add the mixture of vitamin C and riboflavin. After mixing evenly, the fresh-cut rose preservative is obtained.
[0033] Example 5 A fresh-cut rose preservative (by weight): 15 parts glucose, 3 parts compound antioxidant, 0.1 parts drain ion cleaner, 0.1 parts salicylic acid, 0.5 parts citric acid, 0.3 parts antibacterial agent, 0.3 parts penetrant, 0.1 parts defoamer, and 80 parts water. The mass ratio of vitamin C to riboflavin is 99:1. The drain ion cleaner is EDTA, the antibacterial agent is potassium sorbate, the penetrant is sodium dodecylbenzenesulfonate, and the defoamer is powdered defoamer DX-20.
[0034] Preparation method: Weigh out water, glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent, defoamer, vitamin C and riboflavin according to the mass. Mix vitamin C and riboflavin together and set aside. Then dissolve glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent and defoamer in water. After mixing evenly, add the mixture of vitamin C and riboflavin. After mixing evenly, the fresh-cut rose preservative is obtained.
[0035] Example 6 A fresh-cut rose preservative (by weight): 15 parts glucose, 5 parts compound antioxidant, 0.1 parts drain ion cleaner, 0.1 parts salicylic acid, 0.5 parts citric acid, 0.3 parts antibacterial agent, 0.3 parts penetrant, 0.1 parts defoamer, and 78 parts water. The mass ratio of vitamin C to riboflavin is 97:3. The drain ion cleaner is EDTA, the antibacterial agent is potassium sorbate, the penetrant is sodium dodecylbenzenesulfonate, and the defoamer is powdered defoamer DX-20.
[0036] Preparation method: Weigh out water, glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent, defoamer, vitamin C and riboflavin according to the mass. Mix vitamin C and riboflavin together and set aside. Then dissolve glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent and defoamer in water. After mixing evenly, add the mixture of vitamin C and riboflavin. After mixing evenly, the fresh-cut rose preservative is obtained.
[0037] Comparative Example 1 A fresh-cut rose preservative (by weight) differs from Example 6 in that it does not contain ionic drain cleaner.
[0038] Preparation method: Weigh out water, glucose, citric acid, penetrant, salicylic acid, antibacterial agent, defoamer, vitamin C and riboflavin by weight. Mix vitamin C and riboflavin together and set aside. Then dissolve glucose, citric acid, penetrant, salicylic acid, antibacterial agent and defoamer in water. After mixing evenly, add the mixture of vitamin C and riboflavin. After mixing evenly, the fresh-cut rose preservative is obtained.
[0039] Comparative Example 2 A fresh-cut rose preservative (by weight parts) differs from Example 6 in that it does not contain salicylic acid.
[0040] Preparation method: Weigh out water, glucose, citric acid, penetrant, pipe ion unclogging agent, antibacterial agent, defoamer, vitamin C and riboflavin according to the mass. Mix vitamin C and riboflavin together and set aside. Then dissolve glucose, citric acid, penetrant, pipe ion unclogging agent, antibacterial agent and defoamer in water. After mixing evenly, add the mixture of vitamin C and riboflavin. After mixing evenly, the fresh-cut rose preservative is obtained.
[0041] Comparative Example 3 A fresh-cut rose preservative (by weight) differs from Example 6 in that it does not contain a penetrant.
[0042] Preparation method: Weigh out water, glucose, citric acid, salicylic acid, pipe ion unclogging agent, antibacterial agent, defoamer, vitamin C and riboflavin according to the mass. Mix vitamin C and riboflavin together and set aside. Then dissolve glucose, citric acid, salicylic acid, pipe ion unclogging agent, antibacterial agent and defoamer in water. After mixing evenly, add the mixture of vitamin C and riboflavin. After mixing evenly, the fresh-cut rose preservative is obtained.
[0043] Experimental Example 1 Fresh-cut flower preservation experiments were conducted using the rose flower preservatives described in Examples 1-6 and Comparative Examples 1-3, with Xinyangfeng flower preservative (home gardening nutrient solution) serving as a control group. The specific methods are as follows: Red roses intended for bouquet making were purchased from a flower market. Healthy flower stems of uniform thickness, free from pests, diseases, and yellowing or withered leaves were selected, with a stem length of 35cm. The stems were then soaked in water (30cm depth) for 1 hour. Each treatment was replicated in 5 portions, with 8 flower stems per replicate. The rose flower preservative was diluted with water at a ratio of 1:100. After dilution, the flower stems were inserted into bottles containing 250mL of the preservative solution (rose stems submerged to a depth of 5cm). The water was changed every 5 days, and the bottle opening was covered with plastic wrap to prevent evaporation. The experiments were conducted indoors at a temperature of 18-23℃, a relative humidity of 50-60%, and under diffused indoor light. The experimental results are as follows: 1. The vase life of roses is considered complete when more than 50% of the rose stems have withered and turned yellow, more than 50% of the flower clusters have withered, turned yellow or black, or too many flower clusters have fallen off, affecting the ornamental value. The effects of different treatments on the vase life of roses are shown in Table 1. Table 1. Effects of different preservative treatments on the vase life of roses.
[0044] The results showed that Example 4 had the longest vase life (14.0), which was significantly higher than the other groups (P<0.05), making it the best treatment for extending vase life.
[0045] 2. The diameter of the rose stem base was measured using calipers at 0h, 24h, 48h, 72h, and 96h after vase insertion. Three stems were measured for each treatment, and the average value was taken. The change in stem diameter was calculated using the following formula: Stem diameter change (%) = (mean stem diameter - initial stem diameter) / initial stem diameter × 100%. The effects of different treatments on rose stem diameter are shown in Table 2. Table 2. Effects of different preservative treatments on changes in the stems of roses in vases.
[0046] The results showed that Example 4 was significantly higher than the other groups, and maintained a high rate of flower stem enlargement even after 96 hours.
[0047] 3. Rose petals were collected at 24h, 48h, 72h, and 96h after vase exposure, and their mass was measured. The weight of fallen rose petals (g) was calculated as: total fallen petals for each treatment / number of rose branches for each treatment. The effects of different treatments on the weight of fallen rose petals (g) are shown in Table 3. Table 3. Effects of different preservative treatments on the amount of fallen rose petals in vase arrangements.
[0048] The results showed that, considering all four time points, Example 4 was significantly better than the other treatments at all time points, and its anti-aging effect was the most stable.
[0049] 4. Weigh the roses at 0h, 24h, 48h, 72h, and 96h after vase insertion. Add the weight of fallen petals to obtain the daily fresh weight of the roses. The daily fresh weight loss rate is the ratio of the difference in fresh weight between two consecutive days to the fresh weight of the previous day, serving as an indicator of the trend in cut flower fresh weight. A negative daily fresh weight loss rate indicates that the cut flowers are absorbing water and the plants are rehydrating, suggesting that the cut flowers are in the growth stage. A positive daily loss rate indicates that water loss on the day of measurement exceeds water absorption, resulting in a decrease in the fresh weight of the cut flowers. If the daily fresh weight loss rate is positive, the cut flowers are in a state where water loss exceeds water absorption. The daily fresh weight loss of roses treated with different preservatives is shown in Table 4.
[0050] Table 4 Daily Fresh Weight Loss of Roses in Vases Treated with Different Preservatives
[0051] The results showed that the daily fresh weight loss of Example 4 was significantly lower than that of other groups, and the preservation effect was the best.
[0052] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A preservative for fresh-cut roses, characterized in that, By weight, it comprises the following components: 10-15 parts glucose, 3-6 parts compound antioxidant, 0.1-0.2 parts pipe ion unclogging agent, 0.1-0.2 parts salicylic acid, 0.2-0.8 parts citric acid, 0.3-0.8 parts antibacterial agent, 0.1-0.5 parts penetrant, 0.1-0.2 parts defoamer, and 75-82 parts water.
2. The fresh-cut rose preservative according to claim 1, characterized in that, The compound antioxidant is a mixture of vitamin C and riboflavin, and the mass ratio of vitamin C to riboflavin is (95~99):(1~5).
3. The fresh-cut rose preservative according to claim 1, characterized in that, The pipe ion unclogging agent is EDTA.
4. The fresh-cut rose preservative according to claim 1, characterized in that, The antibacterial agent is potassium sorbate.
5. The fresh-cut rose preservative according to claim 1, characterized in that, The penetrant is sodium dodecylbenzenesulfonate.
6. The fresh-cut rose preservative according to claim 1, characterized in that, The defoamer is powdered defoamer DX-20.
7. The method for preparing the fresh-cut rose preservative according to any one of claims 1 to 6, characterized in that, Includes the following steps: First, mix water, glucose, citric acid, penetrant, salicylic acid, pipe ion unclogging agent, antibacterial agent, and defoamer. Then, add compound antioxidants to obtain a fresh-cut rose preservative.
8. The preparation method according to claim 7, characterized in that, The compound antioxidant is obtained by mixing vitamin C and riboflavin.
9. The method of using the fresh-cut rose preservative according to any one of claims 1 to 6, characterized in that, Includes the following steps: The fresh-cut rose preservative is diluted with water at a mass ratio of 1:100 before use.
10. The application of the rose flower preservative according to any one of claims 1 to 6 in prolonging the vase life of fresh-cut roses and / or inhibiting rose flower drop.