Gel-like composition for improving the longevity of cut flowers and method for improving the longevity of cut flowers

Abstract

To provide a new gel-like composition for improving the flower life of cut flowers, which can remarkably improve the flower life of cut flowers even under high temperature and high humidity conditions in summer and also prevent the occurrence of damage to the flowers.SOLUTION: The present invention provides a gel-like composition for improving the flower life of cut flowers, which is characterized by containing gellan gum from which acetyl groups have been removed, as a main component, as well as gellan gum with a high acetyl group content, and by containing, at a concentration upon use, 1 to 5% glucose. Also provided is a method for improving the flower life of cut flowers, which is characterized by holding the lower end of the stem of a cut flower in contact with the gel composition for improving the flower life of cut flowers.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a gel composition for improving the vase life of cut flowers and a method for improving the vase life of cut flowers. [Background technology]

[0002] During transportation, storage, or display of cut flowers, petal wilting and bent neck (flower breakage) can occur, resulting in a decrease in the commercial value of the cut flowers. This problem is particularly pronounced under the hot and humid conditions of summer. To date, freshness-preserving agents for cut flowers have been developed with the aim of improving the yield of cut flowers during distribution (see, for example, Patent Document 1).

[0003] Carbohydrates (mainly glucose) are known to be effective in extending the vase life of cut flowers, promoting flower bud blooming, and improving flower color. However, it has also been shown that high concentrations of carbohydrate treatment can cause damage to leaves (see, for example, Non-Patent Document 1). Furthermore, due to the flowering-promoting effect of carbohydrates, high concentrations of carbohydrate treatment may actually shorten the viewing period of cut flowers (deteriorating flower life). For this reason, carbohydrates are typically used in cut flower freshness-preserving agents at concentrations of less than 1% (0.6% glucose in the example of Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-239506 [Non-patent literature]

[0005] [Non-Patent Document 1] Hort. Res. (Japan), 2013, vol.12, No.2, p.201-207 Summary of the Invention [Problem to be solved by the invention]

[0006] Patent Document 1 discloses a technology for preventing wilting and bent-necking of petals and leaves and promoting early, large, and beautiful flowering of cut flowers such as roses, lilies, and chrysanthemums by using a flowering promoter with plant freshness-preserving properties, which contains (A) 2-aminoisobutyric acid or a salt thereof, (B) vitamin B6, (C) sugars, (D) a plant physiologically active agent, (E) an antibacterial / antimicrobial agent, and (F) an anti-algae agent in a specific weight ratio. However, Patent Document 1 does not disclose the incorporation of glucose at 1% or more. Furthermore, Patent Document 1 does not disclose that the same freshness-preserving properties can be obtained even under high-temperature conditions. Furthermore, Patent Document 1 does not disclose the effect of inhibiting flowering.

[0007] Therefore, an object of the present invention is to provide a novel gel-like composition for improving the vase life of cut flowers, which can significantly improve the vase life of cut flowers even under hot and humid summer conditions and also prevent the occurrence of damage. [Means for solving the problem]

[0008] That is, the present disclosure provides a gel composition for improving the vase life of cut flowers, which contains gellan gum from which acetyl groups have been removed as a main ingredient and gellan gum containing high acetyl groups (hereinafter, also referred to as "high-acetyl group-containing gellan gum"), and is characterized by containing glucose at a concentration of 1 to 5% at the time of use.

[0009] The present disclosure also provides a method for improving the vase life of cut flowers, which comprises holding the lower ends of the stems of cut flowers in contact with the gel composition for improving the vase life of cut flowers. [Effects of the Invention]

[0010] The present invention provides a new gel-like composition for improving the vase life of cut flowers, which contains gellan gum from which acetyl groups have been removed as a main ingredient and gellan gum with a high acetyl group content, and by adding glucose to a concentration of 1 to 5% at the time of use, the gel-like composition can significantly improve the vase life of cut flowers even under hot and humid summer conditions and also prevent damage to the flowers. [Brief explanation of the drawings]

[0011] [Figure 1-1] These are photographs showing the changes in the appearance of cut flowers over time in Test Example 1. The top image shows the state on August 9 (the day the test started), and the bottom image shows the state on August 10 (the first day after the test started). The numbers "1" to "5" indicate sample numbers (the same applies below). [Figure 1-2] These are photographs showing the change in appearance of cut flowers over time in Test Example 1. The top image shows the condition on August 11 (2 days after the start of the test), and the bottom image shows the condition on August 12 (3 days after the start of the test). [Figure 1-3] These are photographs showing the change in appearance of cut flowers over time in Test Example 1. The top image shows the condition on August 13 (fourth day after the start of the test), and the bottom image shows the condition on August 14 (fifth day after the start of the test). [Figure 1-4] These are photographs showing the changes in the appearance of cut flowers over time in Test Example 1. The top photograph shows the condition of sample plots 1 to 3 on August 14 (five days after the start of the test), and the bottom photograph shows the condition of sample plots 3 to 5 on the same day. [Figure 1-5] These are photographs showing the change in appearance of cut flowers over time in Test Example 1. The top image shows the condition on August 15 (six days after the start of the test), and the bottom image shows the condition on August 16 (seven days after the start of the test). [Figure 1-6] These are photographs showing the change in appearance of cut flowers over time in Test Example 1. The top image shows the condition of the petals of sample plots 2 to 4 on August 16 (seven days after the start of the test), and the bottom image shows the condition on August 17 (eight days after the start of the test). [Figure 1-7] These are photographs showing the change in appearance of cut flowers over time in Test Example 1. The top image shows the condition on August 18 (9 days after the start of the test), and the bottom image shows the condition on August 19 (10 days after the start of the test). [Figure 1-8]These are photographs showing the change in appearance of cut flowers over time in Test Example 1. The top image shows the condition of the petals on August 19 (10 days after the start of the test), and the bottom image shows the condition on August 23 (14 days after the start of the test). [Figure 2] 1 is a graph showing the change over time in the relative weight of cut flowers in Test Example 1. The horizontal axis shows the number of days elapsed, and the vertical axis shows the relative weight, with the weight of the cut flowers on day 0 of the test taken as 100. [Figure 3] 1 is a graph showing the change over time in the relative daily absorption of the cut flowers in Test Example 1. The horizontal axis shows the number of days elapsed, and the vertical axis shows the relative daily absorption per 100 g of cut flowers (g / 100 g of cut flowers·day). [Figure 4-1] These are photographs showing the changes in the appearance of cut flowers over time in Test Example 2. The top image shows the state on August 9 (the day the test started), and the bottom image shows the state on August 10 (the first day after the test started). The numbers "1" to "5" indicate the sample numbers (the same applies below). [Figure 4-2] These are photographs showing the change in appearance of cut flowers over time in Test Example 2. The top image shows the condition on August 11 (2 days after the start of the test), and the bottom image shows the condition on August 12 (3 days after the start of the test). [Figure 4-3] These are photographs showing the change in appearance of cut flowers over time in Test Example 2. The top image shows the condition on August 13 (four days after the start of the test), and the bottom image shows the condition on August 14 (five days after the start of the test). [Figure 4-4] These are photographs showing the change in appearance of cut flowers over time in Test Example 2. The top image shows the condition on August 15 (six days after the start of the test), and the bottom image shows the condition on August 16 (seven days after the start of the test). [Figure 4-5] These are photographs showing the change in appearance of cut flowers over time in Test Example 2. The top image shows the condition on August 17 (8 days after the start of the test), and the bottom image shows the condition on August 18 (9 days after the start of the test). [Figure 4-6] These are photographs showing the changes in the appearance of cut flowers over time in Test Example 2. The top photograph shows the condition of sample plots 1 to 3 on August 18 (9 days after the start of the test), and the bottom photograph shows the condition of sample plots 3 to 5 on the same day. [Figure 4-7]These are photographs showing the change in appearance of cut flowers over time in Test Example 2. The top image shows the condition on August 19 (10 days after the start of the test), and the bottom image shows the condition on August 21 (12 days after the start of the test). [Figure 4-8] These are photographs showing the change in appearance of cut flowers over time in Test Example 2. The top image shows the condition on August 23 (14 days after the start of the test), and the bottom image shows the condition on August 25 (16 days after the start of the test). [Figure 4-9] These are photographs showing the change in appearance of cut flowers over time in Test Example 2. The top image shows the condition on August 27 (18 days after the start of the test), and the bottom image shows the condition on August 29 (20 days after the start of the test). [Figure 4-10] These are photographs showing the change in appearance of cut flowers over time in Test Example 2. The top image shows the condition on August 31 (22 days after the start of the test), and the bottom image shows the condition on September 2 (24 days after the start of the test). [Figure 4-11] These are photographs showing the change in appearance of cut flowers over time in Test Example 2. The top image shows the condition on September 4th (26 days after the start of the test), and the bottom image shows the condition of the petals on the same day. [Figure 4-12] These are photographs showing the change in appearance of cut flowers over time in Test Example 2. The top image shows the state on September 6th (28 days after the start of the test), and the bottom image shows the state of the chrysanthemums viewed from above on the same day. [Figure 5] 1 is a graph showing the change over time in the relative weight of cut flowers in Test Example 2. The horizontal axis shows the number of days elapsed, and the vertical axis shows the relative weight, with the weight of the cut flowers on day 0 of the test taken as 100. [Figure 6] 1 is a graph showing the change over time in the relative daily absorption of the cut flowers in Test Example 2. The horizontal axis shows the number of days elapsed, and the vertical axis shows the relative daily absorption per 100 g of cut flowers (g / 100 g of cut flowers·day). [Figure 7] 1 is a photographic image showing the condition on day 4 after the start of Test Example 3. The numbers "1" to "3" indicate the sample numbers. [Figure 8] 1 is a graph showing the change over time in the relative weight of cut flowers in Test Example 3. The horizontal axis shows the number of days elapsed, and the vertical axis shows the relative weight, with the weight of the cut flowers on day 0 of the test taken as 100. [Figure 9]1 is a graph showing the change over time in the relative daily absorption of the cut flowers in Test Example 3. The horizontal axis shows the number of days elapsed, and the vertical axis shows the relative daily absorption per 100 g of cut flowers (g / 100 g of cut flowers·day). [Figure 10] FIG. 1 is a photographic image showing the state of Sample Group 2 on the 9th day after the start of Test Example 4. [Figure 11] 1 is a graph showing the change over time in the relative weight of cut flowers in Test Example 4. The horizontal axis shows the number of days elapsed, and the vertical axis shows the relative weight, with the weight of the cut flowers on day 0 of the test taken as 100. [Figure 12] 1 is a graph showing the change over time in the relative daily absorption of the cut flowers of Test Example 4. The horizontal axis shows the number of days elapsed, and the vertical axis shows the relative daily absorption per 100 g of cut flowers (g / 100 g of cut flowers·day). DETAILED DESCRIPTION OF THE INVENTION

[0012] The present embodiment will be described in detail below. The gel composition for improving the vase life of cut flowers according to the present embodiment is characterized in that the gel composition contains gellan gum from which acetyl groups have been removed as a main ingredient, gellan gum with a high acetyl group content, and glucose at a concentration of 1 to 5% at the time of use.

[0013] In this embodiment, the amount of highly acetylated gellan gum blended relative to 100 parts by weight of deacetylated gellan gum, which is the main component of the gel composition, is typically from 1 to 20 parts by weight, preferably from 2 to 15 parts by weight, more preferably from 2 to less than 5 parts by weight, and particularly preferably from 3 to 4 parts by weight. By maintaining the blending ratio within the above range, water separation from crushed products of the gel composition is reduced and accidents during transport of cut flowers are reduced without impairing the water supply performance for cut flowers.

[0014] The structural formulas of high-acetyl group-containing gellan gum (formula 1 below), commonly referred to as native gellan gum, and deacetylated gellan gum (formula 2 below), obtained by deacylation of native gellan gum, are shown below. Deacetylated gellan gum is a linear polymeric polysaccharide whose structural units consist of four sugar molecules: 1-3-linked glucose, 1-4-linked glucuronic acid, 1-4-linked glucose, and 1-4-linked rhamnose, with one carboxyl group residue per structural unit. In contrast, high-acetyl group-containing gellan gum is gellan gum from which the acetyl groups have been removed, with one glyceryl group residue and an average of one-half acetyl group residues bound to the 1-3-linked glucose residues per structural unit. Both of these gellan gums are commercially available.

[0015] [ka]

[0016] [ka] (All M + =Na + , K. + , 1 / 2Ca 2+ )

[0017] The total amount of gellan gum blended in the gel composition of this embodiment is not particularly limited, but the total gellan gum concentration upon use can be 0.1 to 0.5%.

[0018] The gel composition of this embodiment contains glucose at a concentration of 1 to 5%, preferably 2 to 3%, at the time of use. By maintaining the glucose concentration within this range, the vase life of cut flowers can be improved, and this effect is particularly pronounced under the hot and humid summer conditions. Note that "vase life" refers to the period during which the ornamental value of cut flowers is maintained (the viewing period) or the duration of that ornamental value. Because excessive flower blooming leads to a decrease in vase life, the gel composition of this embodiment is also thought to have the effect of inhibiting flowering.

[0019] The gel composition of this embodiment may contain a gelation promoter as needed. Suitable gelation promoters include, but are not limited to, calcium salts such as calcium halides such as calcium chloride, calcium phosphate, and calcium lactate. The content of the calcium salts may be appropriately determined depending on the gellan gum concentration, and is not particularly limited, but may be, for example, 0.001 to 0.1% in terms of calcium ion concentration.

[0020] The gel composition of this embodiment may contain antibacterial agents, surfactants, organic acids, plant life-prolonging agents, pigments, and the like, as long as the above-mentioned effects are not impaired.

[0021] Examples of antibacterial agents include, but are not limited to, isothiazolinone antibacterial agents such as benzoic acids, sorbic acid, dehydroacetic acid, parahydroxybenzoic acid esters, benzalkonium chloride, cetylpyridinium chloride, isopropylmethylphenol, phenoxyethanol, and 1,2-benzisothiazolin-3-one; alcohol-based antibacterial agents such as ethanol and 2-bromo-2-nitro-1,3-propanediol; metal compounds such as silver nitrate and aluminum sulfate; and naturally occurring ingredients. Multiple types of these antibacterial agents can also be used in combination. The amount of the antibacterial agent in the gel composition is not particularly limited, but can be, for example, 0.001 to 1%.

[0022] The surfactant may include, but is not limited to, anionic surfactants, cationic surfactants, amphoteric surfactants, and nonionic surfactants. Specifically, various polyethylene glycol adducts and various polyhydric alcohol esters may be included. Examples of the polyethylene glycol adducts include, but are not limited to, higher alcohol ethylene oxide adducts, alkylphenol ethylene oxide adducts, fatty acid ethylene oxide adducts, polyhydric alcohol fatty acid ester ethylene oxide adducts, higher alkylamine ethylene oxide adducts, fatty acid amide ethylene oxide adducts, ethylene oxide adducts of fats and oils, and polypropylene glycol ethylene oxide adducts. Examples of the polyhydric alcohol esters include, but are not limited to, fatty acid esters of glycerol, fatty acid esters of pentaerythritol, fatty acid esters of sorbitol and sorbitan, fatty acid esters of sucrose, alkyl ethers of polyhydric alcohols, and fatty acid amides of alkanolamines. Preferably, the surfactant may include octylphenoxypolyethoxyethanol and decaglyceryl monolaurate. These surfactants may also be used in combination. The amount of surfactant in the gel composition is not particularly limited.

[0023] The organic acid may include, but is not limited to, citric acid, isocitric acid, oxalosuccinic acid, α-ketoglutaric acid, succinic acid, fumaric acid, malic acid, oxaloacetic acid, acetic acid, pyruvic acid, etc. A plurality of these organic acids may also be used in combination. The amount of the organic acid in the gel composition is not particularly limited.

[0024] Examples of plant life-extending agents include anti-ethylene agents such as STS, water purifiers such as aluminum sulfate, growth regulators such as GA3, BA, ABA, and NAA, and physiologically active substances such as vitamins. Depending on the type of cut flower, water-absorption inhibitors such as polysaccharides or proteins may also be added as plant life-extending agents. While the use of such water-absorption inhibitors is usually associated with concerns about inhibiting water absorption in cut flowers, some types of cut flowers have strong water-absorption capabilities, and inhibiting water absorption can improve flower life. Furthermore, the addition of polysaccharides such as xanthan gum or locust bean gum can also improve the brittleness of the gel composition. Specific examples of the polysaccharides and proteins include polysaccharides such as polyhydric alcohols, starch, cellulose, alginic acid, carrageenan, glucomannan, agar, pectin, pullulan, chitin, chitosan, xanthan gum, guar gum, locust bean gum, gum arabic, and tamarind seed polysaccharides, and proteins such as soy protein, egg white, gluten, gelatin, and collagen, as long as they do not interfere with the gelation of gellan gum. Multiple types of these plant life-extending agents can also be used in combination. The amount of plant life-extending agent in the gel composition can be appropriately determined depending on the cut flowers used and their intended use.

[0025] Next, a method for producing the gel composition will be described. The gel composition according to this embodiment can be produced by mixing the above-mentioned raw materials, such as deacetylated gellan gum, highly acetylated gellan gum, glucose, a gelation accelerator, an antibacterial agent, and other plant life-extending agents, in water, heating and stirring to dissolve the mixture, gelling the mixture to form large blocks of gel composition, and then crushing the mixture.

[0026] The heating conditions for mixing and dissolving the raw materials and water are typically, but not limited to, 90 to 95°C for 30 minutes or more. Massive gel compositions are crushed using a stirring means such as propeller stirring or pump stirring. Pump stirring means include, but are not limited to, centrifugal and mixed flow turbo pumps, rotary and reciprocating volumetric pumps, and rotary and non-rotary special pumps.

[0027] The particle size of the gel composition (granules) obtained after crushing is usually adjusted to 100 μm to 5 mm, preferably 500 μm to 2 mm, by adjusting the crushing time and crushing strength. If the particle size of the granules is below this range, not only will they clog the vessels of the cut flower, inhibiting water absorption, but there is also the risk that the gel composition will liquefy and leak when placed horizontally during transportation. If the particle size of the granules exceeds this range, syneresis from the gel composition cannot be sufficiently suppressed, and appropriate fluidity cannot be obtained.

[0028] The gel composition produced in this manner contains 1% or more glucose. By placing cut flowers in the gel composition, i.e., by holding the lower ends of the stems of the cut flowers in contact with the gel composition, not only can the vase life of the cut flowers be significantly improved, but also the occurrence of damage can be prevented. This effect is particularly pronounced under the hot and humid summer conditions. Furthermore, by blending gellan gum from which acetyl groups have been removed with gellan gum containing high acetyl groups and then crushing the resulting gel composition into appropriate fine particles, the resulting gel composition has high water absorption, prevents accidents due to leakage or water separation during transportation, and has moderate fluidity and excellent workability.

[0029] Once produced, the gel composition can be stored at room temperature for approximately two years. The gel composition used to arrange cut flowers does not need to be replaced during the viewing period. The amount of gel composition used per cut flower can be determined appropriately depending on the number and type of cut flowers.

[0030] According to another embodiment, there is provided a method for improving the vase life of cut flowers, comprising holding the lower ends of the stems of cut flowers in contact with the gel composition of the present disclosure. Here, "improving the vase life" may also include suppressing flowering.

[0031] Examples of plants to which the gel composition for improving the vase life of cut flowers and the method for improving the vase life of cut flowers according to the present disclosure can be applied include, but are not limited to, roses, gerberas, chrysanthemums, dahlias, carnations, hydrangeas, sweet peas, perennial baby's breath, lilies, stocks, statice, gentians, gladioli, eustomas, tulips, orchids, and peonies. [Example]

[0032] The present invention will be specifically described below with reference to examples and comparative examples. In the following, the term "%" simply means "% by mass (w / w)."

[0033] (Test Example 1) Freshness preservation test using roses (1) Sample preparation method Deacetylated gellan gum (Kelcogel, a registered trademark, manufactured by MP Gokyo Food & Chemical Co., Ltd.), highly acetylated gellan gum (Kelcogel LT-100, a registered trademark, manufactured by MP Gokyo Food & Chemical Co., Ltd.), calcium chloride, glucose, an antibacterial agent, and water were mixed in the compositions shown in Table 1 below, heated at 90°C for 30 minutes or more, and stirred to dissolve the ingredients. The solution was cooled to room temperature to gelate, preparing a gel composition. The gel composition was cut into 20-30 g chunks and placed in a 2-L plastic beaker. It was then crushed for 10 minutes using a four-blade propeller mixer (blade width 16 mm, length 72 mm, 400 rpm) to adjust the particle size to a range of 100 μm to 5 mm, thereby preparing gel compositions (fine granules) for Samples 1-4. For Sample 5, tap water was used instead of the gel composition (fine granules).

[0034] [Table 1]

[0035] (2) Freshness retention test A freshness-keeping test was conducted on roses (variety: Samurai 2008) using Samples 1 to 5 prepared above. The lower ends of the stems of cut roses (approximately 65 cm long, two of each) were inserted into plastic bags containing 150 g of each sample, and the tops of the bags were tied to hold the flowers upright (see Figure 1-1, etc.). The roses were left to stand for 10 days under illumination by two 40-watt fluorescent lamps in a room with a room temperature of approximately 30±3°C and a humidity of approximately 70-90%. The relative weight and relative daily absorption of the cut flowers were measured daily, and any changes in their properties were observed.

[0036] (3) Results and Discussion The results are shown in Tables 2-1 to 2-2 and Figures 1-1 to 1-8, 2, and 3. In the test plot using Sample 5 (tap water), the petals wilted on the third day of the test, and the ornamental value was lost. In the test plot using Sample 1 (Bulk Eco Jelly (registered trademark); glucose 0.1%), the petals wilted on the sixth day of the test, and the ornamental value was lost. In contrast, the ornamental value was maintained even on the seventh day in the test plots using Samples 2 to 4, which contained 2 to 5% glucose, and the flower life was clearly improved. Thereafter, on the eighth day, the petals wilted and the ornamental value was lost. 5 %), the petals withered and lost their ornamental value, but samples 3 and 4 (glucose 3%, 2 %) test plot showed no damage to the leaves even on the 14th day, and although blackening was observed around the petals, the plants maintained their ornamental value and were suitable for display (Table 2-1 to Table 2-2, Figure 1-1 to Figure 1-8).

[0037] A relative weight value of 90 or higher is generally considered the standard for cut flowers to retain their ornamental value. The relative weight value fell below 90 on the third day in the test plot using Sample 5 (tap water), and on the fifth day in the test plot using Sample 1 (Bulk Eco Jelly®). In contrast, the relative weight value of 90 or higher was maintained even on the sixth day in the test plots using Samples 2 to 4, which contained 2 to 5% glucose, confirming improved flower longevity (Figure 2). Furthermore, while the relative water absorption of Sample 5 (tap water) rapidly decreased immediately after the start of the test, and that of Sample 1 (Bulk Eco Jelly®) decreased after the third day, Samples 2 to 4, which contained 2 to 5% glucose, maintained a relatively high water absorption value even after the fourth day, which is thought to contribute to improved flower longevity (Figure 3).

[0038] The above results demonstrate that the gel composition according to this embodiment can improve the vase life of roses even under high temperature and humidity conditions.

[0039] [Table 2-1]

[0040] [Table 2-2]

[0041] (Test Example 2) Freshness preservation test using chrysanthemums A freshness retention test was conducted on daisy (variety name: Sei no Nami) using gel compositions (fine granules) of Samples 1 to 4 prepared in the same manner as in Test Example 1. For Sample 5, tap water was used instead of the gel composition (fine granules). The test method was the same as in Test Example 1.

[0042] The results are shown in Tables 3-1 to 3-4, Figures 4-1 to 4-12, Figures 5 and 6. In the test plot using Sample 1 (Bulk Eco Jelly (registered trademark)), yellowing appeared on the lower leaves on the fourth day of the test, and ornamental value was lost on the seventh day. In the test plot using Sample 5 (tap water), yellowing appeared on the lower leaves on the sixth day of the test, and ornamental value was lost on the seventh day. In contrast, in the test plots using Samples 2 to 4 containing 2 to 5% glucose, ornamental value was maintained even on the eighth day, and flower life was clearly improved. Thereafter, on the 10th day, Sample 2 (glucose 5 %), the leaf tips were severely blackened, reducing their ornamental value. 2 In the test plot with 3% glucose, no discoloration of the leaves or damage to the petals was observed even on the 14th day, and the ornamental value was fully maintained. In sample 3 (3% glucose), slight discoloration finally began to appear on the leaf tips on the 16th day, and a decrease in ornamental value was observed on the 20th day, but 2 %), no pain was observed even on the 22nd day, the final day of the test, and the ornamental value was maintained (Tables 3-1 to 3-4, Figures 4-1 to 4-12).

[0043] The standard for cut flowers to maintain their ornamental value is generally set at a relative weight value of 90 or more. In the test plot using Sample 1 (Bulk Eco Jelly (registered trademark)), the relative weight value fell below 90 on the 6th day, and in the test plot using Sample 5 (tap water), the relative weight value fell below 90 on the 10th day. In contrast, in the test plots using Samples 2 to 4, which contain 2 to 5% glucose, the relative weight value remained at 90 or more even on the 11th day, confirming an improvement in flower longevity. In particular, Sample 3 (3% glucose) fell below 90 on the 18th day, and Sample 5 (glucose) fell below 90 on the 10th day. 2 %) maintained a relative weight value of 90 or more until the 22nd day, the final day of the test (Fig. 5). In terms of relative water absorption, a decrease in water intake was observed in all sample plots from the second to fourth day of the test, but the decrease was not observed in sample 3 (glucose 3%) and sample 4 (glucose 3%). 2 %) maintained a relatively high water absorption even after the 8th day, which is thought to have contributed to the improvement of flower life (Figure 6).

[0044] The above results demonstrate that the gel composition according to this embodiment can significantly extend the vase life of chrysanthemums even under high temperature and humidity conditions.

[0045] [Table 3-1]

[0046] [Table 3-2]

[0047] [Table 3-3]

[0048] [Table 3-4]

[0049] (Test Example 3) Freshness preservation test using dahlias (1) Sample preparation method Gel compositions (fine granules) of Samples 1 and 2 having the compositions shown in Table 4 below were prepared using the same raw materials and method as in Test Example 1. For Sample 3, tap water was used instead of the gel composition (fine granules).

[0050] [Table 4]

[0051] (2) Freshness retention test A freshness-keeping test was conducted using dahlias (cultivar: Kurocho) for Samples 1 to 3 prepared above. The lower stem ends of cut dahlia flowers (approximately 65 cm long, weighing approximately 36 g per flower, three flowers per bag) were inserted into plastic bags containing 150 g of each sample, and the tops of the bags were tied to hold the flowers upright (see Figure 7). The dahlias were left to stand for five days under illumination by two 40-watt fluorescent lamps in a room with a room temperature of 26.5 to 32°C and a humidity of approximately 65 to 80%. The relative weight and relative daily absorption of the cut flowers were measured daily, and any changes in their properties were observed.

[0052] (3) Results and Discussion The results are shown in Figures 7 to 9. As shown in Figure 7, by the fourth day of the test, discoloration and wilting of the petals and leaves had occurred in the test plot using Sample 3 (tap water), resulting in a loss of ornamental value, and ornamental value also decreased in the test plot using Sample 1 (Bulk Eco Jelly (registered trademark)). In contrast, in the test plot using Sample 2 containing 2% glucose, the petals and leaves were in good condition and ornamental value was fully maintained, demonstrating a clear effect of improving flower longevity.

[0053] As shown in Figure 8, the relative weight value fell below 90 on the third day for Sample 3 (tap water) and on the fourth day for Sample 1 (Bulk Eco Jelly (registered trademark)), but the relative weight value for Sample 2 (2% glucose) remained above 100 even on the fifth day, clearly demonstrating improved flower longevity. Furthermore, while the relative absorption amount for Sample 1 (Bulk Eco Jelly (registered trademark)) and Sample 3 (tap water) rapidly decreased from the second day onwards, Sample 2 (2% glucose) maintained a high absorption amount throughout the test period, with an absorption amount of approximately 8 g / day per cut flower (Figure 9).

[0054] The above results demonstrate that the gel composition according to this embodiment can extend the vase life of dahlias by about 2 days even under high temperature and humidity conditions.

[0055] (Test Example 4) Freshness retention test using gerbera A freshness retention test was conducted on gerbera (variety name: Fendi) using gel compositions (fine granules) of Samples 1 and 2 prepared in the same manner as in Test Example 3. For Sample 3, tap water was used instead of the gel composition (fine granules). The test method was the same as in Test Example 3, except that seven gerbera daisies were used in each test plot.

[0056] The results are shown in Figures 10 to 12. In the test plots using Sample 1 (Bulk Eco Jelly (registered trademark)) and Sample 3 (tap water), stem rot, which is likely to occur during high temperatures, occurred on the fourth day of the test, and the ornamental value was lost. In contrast, in the test plots using Sample 2 containing 2% glucose, the stems did not rot and remained green even on the ninth day of the test, and no wilting of the petals was observed, so the ornamental value was fully maintained and the flower life was clearly improved (Figure 10).

[0057] As shown in Figure 11, the relative weight value fell below 90 for Sample 3 (tap water) on the fourth day and for Sample 1 (Bulk Eco Jelly (registered trademark)) on the fifth day, but Sample 2 (2% glucose) remained above 90 on the sixth day, clearly demonstrating improved vase life. Furthermore, in terms of relative absorption, Sample 1 (Bulk Eco Jelly (registered trademark)) and Sample 3 (tap water) showed a rapid decline in absorption from the second day onwards, whereas for Sample 2 (2% glucose), the decline in absorption from the second day onwards was relatively gradual, and from the third day onwards the absorption remained stable at approximately 2 g / day per cut flower.

[0058] The above results demonstrate that the gel composition according to this embodiment has the effect of improving flower longevity under high temperature and humidity conditions, and can also solve the problem of gerbera stem rot during high temperature periods. [Industrial Applicability]

[0059] According to the present disclosure, a gel composition containing deacetylated gellan gum as a main ingredient and highly acetylated gellan gum, and containing 1 to 5% glucose at a concentration during use, can significantly improve the vase life of cut flowers even under hot and humid summer conditions, while also preventing damage, thereby providing a new gel composition for improving the vase life of cut flowers. Therefore, the gel composition according to the present disclosure is expected to be used in the flower sales and distribution industry.

Claims

1. The gel composition for improving the vase life of cut flowers is characterized in that the gel composition contains gellan gum from which acetyl groups have been removed as a main ingredient and gellan gum containing high acetyl groups, the mass ratio of the gellan gum from which acetyl groups have been removed to the high acetyl group-containing gellan gum being 100:1 or more and 100:20 or less, and the gel composition contains glucose at a concentration of 2 to 5 mass % at the time of use.

2. 2. The gel-like composition for improving the vase life of cut flowers according to claim 1, wherein the composition contains glucose at a concentration of 2 to 3% by mass when used.

3. 2. The gel composition for improving the vase life of cut flowers according to claim 1, further comprising an antibacterial agent.

4. A gel composition for improving the vase life of cut flowers as described in claim 1, which does not contain any growth regulators.

5. A method for improving the vase life of cut flowers, comprising holding a lower end of a stem of a cut flower in contact with the gel composition for improving the vase life of cut flowers according to any one of claims 1 to 4.

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