Fresh-cut technology of rose cut flowers

The rose scientific name Rosa cvs, alias modern rose, four seasons flowers, is a rose family of Rosaceae. It is listed as one of the world's top five cut flowers. Up to now, rose cultivars have reached more than 30,000, including the major floral rose, the Fenghua rose, the potted rose, the cut rose, the miniature rose, the ground rose, the vine rose, and the stump rose. In the cut rose season, the famous varieties are Aguas, Monica, Texas, Red Rose, White Rose, Yellow Rose, Pink Rose, Wedding White, Corolla, Harvest, Red Berlin and Sleeping Beauty. With the continuous improvement of people's living standards, cut flowers are increasingly welcomed by people. However, rose cut flowers are prone to spoilage, and the viewing life is very short. Therefore, correctly grasping the freshness preservation technology of fresh rose cut flowers can extend the viewing time and enhance the viewing effect. 1. Physiological changes in cut flowers Post-harvest physiology After harvesting, the connection between flowering branches and mother plants is cut off, and a series of physiological changes occur inside the petals. Therefore, the nature, content, and change of chemical components such as water, carbohydrates, proteins, nucleic acids, organic acids, volatile substances, mineral elements, vitamins, and plant hormones are all factors that affect the quality of cut flowers. (1) The effect of moisture studies showed that there was no correlation between the total amount of water absorbed and the vase life of rose cut flowers. The length of life depends only on the balance between water absorption and loss of water. When the rose cut flower absorbs water more than water loss, its freshness increases, the flower color is bright, the stem is upright and the metabolism is normal; when the water absorption is less than the loss of water, the cut flower quality cannot be maintained. Therefore, during its storage and transportation, it usually requires 90% to 95% relative humidity to ensure its freshness. (2) Effect of Respiration Respiration is a good indicator of the length of cut flower life. Cut flower with high respiratory rate has a short life span. A study of the respiration rate of rose cut flowers showed that the respiration rate gradually increased with the growth and development of flowers, and when the roses began to wilt after reaching the peak of breath, the respiration rate decreased. Spraying BA (6-benzyl purine) after harvesting can reduce the respiratory rate of cut flowers, delay the appearance of respiratory peaks, and thus extend the cut flower life. (3) Metabolism of macromolecular substances such as carbohydrates The starch in rose petals is rapidly decomposed in a day or two after harvest, and thereafter maintains a relatively stable level. Soluble sugar content gradually decreased after harvest, reducing sugar increased slightly in the early stage of bottle insertion, and later decreased. Studies have shown that the higher the starch content in the petals during harvest, the higher the sugar content in the corolla of the bottle and the longer the vase life. In addition to the degradation of sugars, the cut flowers are also accompanied by the degradation of soluble proteins. Among the soluble proteins, a considerable part of them are enzymes required for life-sustaining activities. For example, the activity of protein enzymes, nucleases, and peroxidases in postharvest cut flowers often leads to a decrease in the quality of cut flowers. The dynamics of post-harvest protein change in rose cut flowers is related to the degree of development of the cut flowers. If the harvested cut flowers are completely open, the protein decomposition occurs mainly during the bottle insertion. If the flowers are harvested at the bud stage or early opening stage, the flowers have not yet matured, and with the deepening of development at the early post-harvest period, protein synthesis is the main one. In the later aging process, the protein begins to decompose in large quantities and the content decreases. (4) Effects of membrane changes Studies have shown that during the aging process of rose petals, the ratio of sterols to phospholipids increases, leading to a decrease in membrane fluidity, which in turn weakens the activity of membrane-bound enzymes, diminishes the ability of cells to absorb solute, and the membrane The increase in permeability eventually leads to the death of the cell and the withering of the petals. 2. Harvesting grade cut flowers should be harvested at a suitable time. Harvesting too early or too late will affect the ornamental life of cut flowers. Under the premise of guaranteeing flowering, it should be harvested as soon as possible. The cut time of the rose cut flowers is best in the early morning or the evening. The cut flowers are best to be kept in bloom, and the flowers in full bloom are removed to reduce nutrient consumption. The harvested flowers should be put into the bucket of fresh water as soon as possible to prevent flowering and wilt. The water used preferably contains fungicides. The pH of the water is preferably 3.5-4.0. The cut flowers after harvest must be classified according to a certain standard due to their uneven quality. The classification is based on the length of the pedicel, the quality and size of the flowers, the degree of opening, the number of florets, the state of the leaves, and the like. In general, for cut flowers, the thicker and longer the flower stem, the better the commercial nature of rose cut flowers. 3. Pretreatment and packaging Under room temperature conditions, cutting rose flowers with sucrose at a mass fraction of about 10% for 4 h can extend the flowering period so that the flowering branches harvested during the bud stage can be normally opened, and the open quality of cut flowers after transportation or storage can be guaranteed. In order to prevent the infection of the incision, after the rose cut flower was cut, the incision of the flower branch was flamed with a candle for a moment to eliminate the bacteria on the incision. You can also cut the cut roses and cut them in vinegar for 10s. In order to quickly remove field heat before transportation or storage, pre-cooling is essential for perishable cut flowers. There are many ways to pre-cool, and the easiest way is to set up a pre-cooling room at Tanabe. In the pre-cooling room, the flowering branch is not packaged or the packing box is not closed, so that the flower branch is dissipated until the desired temperature is reached. The pre-cooling temperature is 0°C to 1°C and the relative humidity is 95% to 98%. Cut flowers used for sale after precooling should be packaged. The purpose of packaging is to minimize the mechanical damage or moisture loss of rose cut flowers during transportation, and maintain the best fresh state of cut flowers. Most of the packaging materials are suitable for soft plastics, mainly low-density polyethylene plastic film, high-density polyethylene plastic film and polypropylene plastic film. Tests have shown that high-density polyethylene plastic film works best and lasts for the longest time. The usual storage and transportation methods are wet and dry methods. Wet storage involves immersing the flower's stem in a container filled with water or a protective solution to meet the water demand of the cut flowers, maintain the shape of the flowers, and prevent mechanical damage, but the cost is high and it is not suitable for large-scale production and transportation. In the flowering stage, dry storage is more effective than wet storage and has a longer shelf life. After the rose cut flower is transported, it is best to warm water in a preservative solution with a water temperature of 35°C to 40°C. 4. Storage and preservation Rose cut flowers suitable storage temperature of 1 °C ~ 2 °C, it is best to insert roses into the water for wet storage. The quality of wet storage is very important, lower pH and water without polyphenols are good for rose cut flowers. Wet storage time should not be too long to avoid shortening the life of the bottle. Cut flowers are usually stored at a temperature of 20°C. The weight loss is 10% every 1 hour. If the weight loss is 15% to 20%, the vase life will be seriously affected. Roses are sensitive to sugar and therefore must be used in conjunction with fungicides. The use of sugar alone will reduce the life of the bottle. The experimental results show that aluminum sulfate or 8-hydroxyquinoline salts (8-HQS, 8-HQC) and other fungicides are mixed with the sugar solution and have good effect, or use sodium chloroisocyanurate (SDT) and the mass fraction is 1.5%. The use of a mixture of sugars works well. Commonly used preservatives are 200 mg/L 8-hydroxyquinoline salts (8-HOS) + 50 mg/L silver acetate + 5% sucrose and 1.5% sucrose + 320 mg/L citric acid. In addition, rose cut flowers were soaked in a 0.1% aqueous solution of aluminum sulfate, and the initial state was maintained for 12 days. 5. Sterilization and Control of Ethylene Production The fungicide is mainly composed of 8 carboxyquinoline salts, and vitamin C, aspirin, alum, and detergent are commonly used. Vitamin C and aspirin can form a strong acid environment in water, inhibit the reproduction and growth of microorganisms, reduce water evaporation, and thus delay the decay time of flowers. The dosages of aspirin, vitamin C, and 8-carboxyquinoline sodium citrate in 1L of boiling water were 4, 5, and 0.2 g, respectively. The mass fractions of alum and detergent were 0.01% to 0.05% and 2%, respectively. ~5%. The length of the squid insertion liquid is 3cm to 4cm, and the liquid is changed for 3 days. Do not use metal containers during preparation to avoid chemical reactions. Glass or ceramic vessels are preferred. Ethylene produced when flowers bloom can accelerate aging. Silver nitrate can inhibit the production and growth of microorganisms, and its mass fraction should be 0.2‰ to 0.4‰. Growth regulators such as CCC, B9, and MH can delay the ageing of flowers, using a mass fraction of 0.1‰ to 0.5‰.

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