CN102187856A - Fresh flower preservative - Google Patents
Fresh flower preservative Download PDFInfo
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- CN102187856A CN102187856A CN201110082069XA CN201110082069A CN102187856A CN 102187856 A CN102187856 A CN 102187856A CN 201110082069X A CN201110082069X A CN 201110082069XA CN 201110082069 A CN201110082069 A CN 201110082069A CN 102187856 A CN102187856 A CN 102187856A
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- olive leaf
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 34
- 230000002335 preservative effect Effects 0.000 title abstract 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims description 28
- 235000004611 garlic Nutrition 0.000 claims description 28
- 240000007817 Olea europaea Species 0.000 claims description 24
- 235000002725 Olea europaea Nutrition 0.000 claims description 24
- 239000012141 concentrate Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 238000004587 chromatography analysis Methods 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000000746 purification Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 239000003480 eluent Substances 0.000 claims description 2
- 229940059442 hemicellulase Drugs 0.000 claims description 2
- 108010002430 hemicellulase Proteins 0.000 claims description 2
- 229910052588 hydroxylapatite Inorganic materials 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical compound [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 239000008363 phosphate buffer Substances 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 5
- 239000005969 1-Methyl-cyclopropene Substances 0.000 abstract description 4
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 abstract description 4
- 229930191978 Gibberellin Natural products 0.000 abstract description 4
- NWBJYWHLCVSVIJ-UHFFFAOYSA-N N-benzyladenine Chemical compound N=1C=NC=2NC=NC=2C=1NCC1=CC=CC=C1 NWBJYWHLCVSVIJ-UHFFFAOYSA-N 0.000 abstract description 4
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 4
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 abstract description 4
- 239000003448 gibberellin Substances 0.000 abstract description 4
- 239000005720 sucrose Substances 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- QRYRORQUOLYVBU-VBKZILBWSA-N Carnosic acid Natural products CC([C@@H]1CC2)(C)CCC[C@]1(C(O)=O)C1=C2C=C(C(C)C)C(O)=C1O QRYRORQUOLYVBU-VBKZILBWSA-N 0.000 abstract description 2
- 108010087806 Carnosine Proteins 0.000 abstract description 2
- CQOVPNPJLQNMDC-UHFFFAOYSA-N N-beta-alanyl-L-histidine Natural products NCCC(=O)NC(C(O)=O)CC1=CN=CN1 CQOVPNPJLQNMDC-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- CQOVPNPJLQNMDC-ZETCQYMHSA-N carnosine Chemical compound [NH3+]CCC(=O)N[C@H](C([O-])=O)CC1=CNC=N1 CQOVPNPJLQNMDC-ZETCQYMHSA-N 0.000 abstract description 2
- 229940044199 carnosine Drugs 0.000 abstract description 2
- ZCCIPPOKBCJFDN-UHFFFAOYSA-N calcium nitrate Chemical compound [Ca+2].[O-][N+]([O-])=O.[O-][N+]([O-])=O ZCCIPPOKBCJFDN-UHFFFAOYSA-N 0.000 abstract 2
- 239000006000 Garlic extract Substances 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 235000020706 garlic extract Nutrition 0.000 abstract 1
- 229940114496 olive leaf extract Drugs 0.000 abstract 1
- MRUMAIRJPMUAPZ-UHFFFAOYSA-N quinolin-8-ol;sulfuric acid Chemical compound OS(O)(=O)=O.C1=CN=C2C(O)=CC=CC2=C1 MRUMAIRJPMUAPZ-UHFFFAOYSA-N 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 240000006497 Dianthus caryophyllus Species 0.000 description 4
- 235000009355 Dianthus caryophyllus Nutrition 0.000 description 4
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 4
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 description 4
- 241000234435 Lilium Species 0.000 description 4
- 241000220317 Rosa Species 0.000 description 4
- 235000000664 Rosa chinensis Nutrition 0.000 description 4
- 235000016785 Rosa della China Nutrition 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 3
- 229910002651 NO3 Inorganic materials 0.000 description 3
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 3
- 235000011941 Tilia x europaea Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000004571 lime Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- MCJGNVYPOGVAJF-UHFFFAOYSA-N quinolin-8-ol Chemical compound C1=CN=C2C(O)=CC=CC2=C1 MCJGNVYPOGVAJF-UHFFFAOYSA-N 0.000 description 3
- 229910021653 sulphate ion Inorganic materials 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Abstract
The invention discloses a fresh flower preservative, which comprises the following components in percentage by weight: 0.5 to 4.0 percent of sucrose, 0.01 to 0.05 percent of 8-hydroxyquinoline sulfate, 0.001 to 0.004 percent of 1-methyl cyclopropene, 0.0005 to 0.002 percent of gibberellin, 0.01 to 0.06 percent of calcium nitrate, 0.05 to 0.3 percent of garlic extract, 0.05 to 0.2 percent of olive leaf extract, 0.03 to 0.15 percent of citric acid, 0.001 to 0.004 percent of 6-benzylaminopurine, and the balance of water. The invention also discloses a preparation method of the fresh flower preservative. The novel biological preservative (carnosine) is blended with the traditional additive, so that the defects of the conventional fresh flower preservative are overcome; the degradability advantage of the biological preservative is used; the fresh flower preservative is a product which is convenient to use and has good fresh keeping effect and no toxic hazard effect; and the fresh flower preservative meets the requirements of customers on spiritual civilization, and a technical scheme and a product are provided for solving the problem of difficulty in keeping flowers fresh.
Description
Technical field
The present invention relates to flowers cultural technique field, especially a kind of fresh-preservative.
Background technology
In recent years, raising along with living standards of the people, great variation has taken place in the Chinese flower production and consumption, flowers become ordinary citizen's consumption fashion just gradually, flower industry is because huge economic benefit and potential domestic and international market simultaneously, become one of industry of current tool development prospect, be described as " the gold industry " of 21 century.
As a subsidiary industry of flower industry, along with the increase of people's fresh flower consumption figure, the fresh-keeping industry of fresh flower is prosperous just gradually.The fresh-keeping formulation products of China is single at present, adopts pure chemistry reagent to be used as fresh-preservative, and environmental pollution is serious, and problems such as DeGrain are very outstanding.Therefore, carrying out the post-harvest fresh-keeping of fresh flower, for the sustainable development of whole cut-flower industry, is vital.
Summary of the invention
The present invention is directed to deficiency, propose a kind of fresh-preservative, adopt the composition of biological components, reduced the pollution of antistaling agent, improved fresh-keeping effect simultaneously environment as antistaling agent.
In order to realize the foregoing invention purpose, the invention provides following technical scheme: a kind of fresh-preservative is made of the following component mixing of weight percentage:
Preferably, described garlic P.E is to obtain via following preparation process:
Get garlic, clean, the water that adds 4～8 times of amounts of garlic is pulled an oar; Adjusting slurry pH value to 3.5～5.5, temperature control be at 40～60 ℃, adds 20～60 million international units by the per kilogram garlic and carry out enzymolysis than the enzyme of vigor, and enzymolysis time is 180～360 minutes, and enzymolysis carries out enzyme-deactivating after finishing; Isolate clear liquid, last chromatography column separating purification is crossed milipore filter and is collected filter liquor, concentrates, and atomized drying promptly gets garlic P.E.
Preferably, described enzyme by cellulase, amylase, hemicellulase and pectase by weight 1～3: 1～2: 1～3: 1～2 is composited.
Preferably, described chromatographic column separation and purification process is: on the clear liquid behind the chromatographic column, water cleans removal of impurities, is 5.5～7.0 phosphate buffer wash-out again with the pH value of 20mmo1/L, collection phosphate eluent.
Preferably, described milipore filter is the daltonian milipore filters in molecular weight 5～100,000.
Preferably, described chromatographic column is the hydroxyapatite chromatography post.
Preferably, described Olive leaf P.E is to obtain via following preparation process:
Get dry olive leaf, pulverize, the water that adds 6～12 times of weight of olive leaf carries out Microwave Extraction, and extraction time is 60min～240min; Supernatant is got in centrifugal filtration, concentrates, and atomized drying gets Olive leaf P.E.
Compared with prior art, the present invention adopts the new bio antistaling agent, as Olive leaf P.E, the carnosine that wherein contains adds conventional additive and allocates, and has overcome the shortcoming of existing fresh-preservative, utilize the degradability advantage of bio-preservative, be the fresh-preservative product of a kind of good refreshing effect, nonhazardous effect, satisfy the demand of consumer, for the difficult problem of flower freshness provides a kind of technical scheme and product for spiritual civilization.Be applicable to storage, transportation, sale and flower arrangement after fresh flowers shearings such as lily, rose, China rose, carnation, chrysanthemum are exsomatized.
The making of fresh-preservative of the present invention, only need take by weighing each component in proportion and mix and get final product.Whole process is simple, is very easy to.
Embodiment
Describe the present invention below in conjunction with specific embodiment, the description of this part only is exemplary and explanatory, should any restriction not arranged to protection scope of the present invention.
Embodiment 1
A kind of novel fresh-preservative takes by weighing following components in weight percentage respectively, and each component is mixed, and promptly obtains fresh-preservative:
Sucrose 0.5%, oxine sulphate 0.01%, 1-methyl cyclopropene 0.001%, gibberellin 0.0005%, nitrate of lime 0.01%, garlic P.E 0.05%, Olive leaf P.E 0.05%, citric acid 0.03%, 6-benzyl aminopurine 0.001%, all the other are water.
Wherein garlic P.E is to obtain via following preparation process: get garlic, clean, the water that adds 8 times of amounts of garlic is pulled an oar; Adjusting slurry pH value to 3.5, temperature control be at 60 ℃, adds 20 million international units by the per kilogram garlic and carry out enzymolysis than the enzyme of vigor, and enzymolysis time is 360 minutes, and enzymolysis carries out enzyme-deactivating after finishing; Isolate clear liquid, last chromatography column separating purification is crossed milipore filter and is collected filter liquor, concentrates, and atomized drying promptly gets garlic P.E.
Olive leaf P.E is to obtain via following preparation process: get dry olive leaf, pulverize, the water that adds 6 times of weight of olive leaf carries out Microwave Extraction, and extraction time is 240min; Supernatant is got in centrifugal filtration, concentrates, and atomized drying gets Olive leaf P.E.
The fresh-preservative that makes with embodiment 1 is fresh-keeping group, organizes in contrast with water, the fresh-keeping test of arranging flowers after selection Fragrant Lily flower, rose, China rose and carnation are sheared and exsomatize, comparative test result such as table 1.
The fresh-keeping result of the test of table 1:
Annotate: reduced value is a fresh-keeping group/contrast groups, down together.
Embodiment 2
A kind of novel fresh-preservative takes by weighing following components in weight percentage respectively, and each component is mixed, and promptly obtains fresh-preservative:
Sucrose 4.0%, oxine sulphate 0.05%, 1-methyl cyclopropene 0.004%, gibberellin 0.002%, nitrate of lime 0.06%, garlic P.E 0.3%, Olive leaf P.E 0.2%, citric acid 0.15%, 6-benzyl aminopurine 0.004%, all the other are water.
Wherein, garlic P.E is to obtain via following preparation process: get garlic, clean, the water that adds 4 times of amounts of garlic is pulled an oar; Adjusting slurry pH value to 5.5, temperature control be at 40 ℃, adds 60 million international units by the per kilogram garlic and carry out enzymolysis than the enzyme of vigor, and enzymolysis time is 180 minutes, and enzymolysis carries out enzyme-deactivating after finishing; Isolate clear liquid, last chromatography column separating purification is crossed milipore filter and is collected filter liquor, concentrates, and atomized drying promptly gets garlic P.E.
Olive leaf P.E is to obtain via following preparation process: get dry olive leaf, pulverize, the water that adds 12 times of weight of olive leaf carries out Microwave Extraction, and extraction time is 60min; Supernatant is got in centrifugal filtration, concentrates, and atomized drying gets Olive leaf P.E.
The fresh-preservative that makes with embodiment 2 is fresh-keeping group, organizes in contrast with water, the fresh-keeping test of arranging flowers after selection Fragrant Lily flower, rose, China rose and carnation are sheared and exsomatize, comparative test result such as table 2.
The fresh-keeping result of the test of table 2:
Embodiment 3
A kind of novel fresh-preservative takes by weighing following components in weight percentage respectively, and each component is mixed, and promptly obtains fresh-preservative:
Sucrose 2.25%, oxine sulphate 0.03%, 1-methyl cyclopropene 0.0025%, gibberellin 0.00125%, nitrate of lime 0.035%, garlic P.E 0.175%, Olive leaf P.E 0.125%, citric acid 0.09%, 6-benzyl aminopurine 0.0025%, all the other are water.
Wherein, garlic P.E is to obtain via following preparation process: get garlic, clean, the water that adds 6 times of amounts of garlic is pulled an oar; Adjusting slurry pH value to 4.5, temperature control be at 50 ℃, adds 40 million international units by the per kilogram garlic and carry out enzymolysis than the enzyme of vigor, and enzymolysis time is 240 minutes, and enzymolysis carries out enzyme-deactivating after finishing; Isolate clear liquid, last chromatography column separating purification is crossed milipore filter and is collected filter liquor, concentrates, and atomized drying promptly gets garlic P.E.
Olive leaf P.E is to obtain via following preparation process: get dry olive leaf, pulverize, the water that adds 9 times of weight of olive leaf carries out Microwave Extraction, and extraction time is 150min; Supernatant is got in centrifugal filtration, concentrates, and atomized drying gets Olive leaf P.E.
The fresh-preservative that makes with embodiment 3 is fresh-keeping group, organizes in contrast with water, the fresh-keeping test of arranging flowers after selection Fragrant Lily flower, rose, China rose and carnation are sheared and exsomatize, comparative test result such as table 3.
The fresh-keeping result of the test of table 3:
From above-mentioned three insurance result of the test tables, used the prepared fresh-preservative of the embodiment of the invention, the bottle that has improved various fresh flowers is inserted the flower diameter of life-span and fresh flower.
It below only is preferred implementation of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (7)
1. fresh-preservative is made of the following component mixing of weight percentage:
2. fresh-preservative as claimed in claim 1 is characterized in that: described garlic P.E is to obtain via following preparation process:
Get garlic, clean, the water that adds 4～8 times of amounts of garlic is pulled an oar; Adjusting slurry pH value to 3.5～5.5, temperature control be at 40～60 ℃, adds 20～60 million international units by the per kilogram garlic and carry out enzymolysis than the enzyme of vigor, and enzymolysis time is 180～360 minutes, and enzymolysis carries out enzyme-deactivating after finishing; Isolate clear liquid, last chromatography column separating purification is crossed milipore filter and is collected filter liquor, concentrates, and atomized drying promptly gets garlic P.E.
3. fresh-preservative as claimed in claim 2 is characterized in that: described enzyme by cellulase, amylase, hemicellulase and pectase by weight 1～3: 1～2: 1～3: 1～2 is composited.
4. fresh-preservative as claimed in claim 2, it is characterized in that: described chromatographic column separation and purification process is: on the clear liquid behind the chromatographic column, water cleans removal of impurities, is 5.5～7.0 phosphate buffer wash-out again with the pH value of 20mmol/L, collection phosphate eluent.
5. fresh-preservative as claimed in claim 2 is characterized in that: described milipore filter is the daltonian milipore filters in molecular weight 5～100,000.
6. fresh-preservative as claimed in claim 2 is characterized in that: described chromatographic column is the hydroxyapatite chromatography post.
7. fresh-preservative as claimed in claim 1 is characterized in that: described Olive leaf P.E is to obtain via following preparation process:
Get dry olive leaf, pulverize, the water that adds 6～12 times of weight of olive leaf carries out Microwave Extraction, and extraction time is 60min～240min; Supernatant is got in centrifugal filtration, concentrates, and atomized drying gets Olive leaf P.E.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110082069 CN102187856B (en) | 2011-04-01 | 2011-04-01 | Fresh flower preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110082069 CN102187856B (en) | 2011-04-01 | 2011-04-01 | Fresh flower preservative |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102187856A true CN102187856A (en) | 2011-09-21 |
| CN102187856B CN102187856B (en) | 2013-06-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110082069 Expired - Fee Related CN102187856B (en) | 2011-04-01 | 2011-04-01 | Fresh flower preservative |
Country Status (1)
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| CN (1) | CN102187856B (en) |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550658A (en) * | 2012-01-23 | 2012-07-11 | 王�琦 | Chitosan film antistaling agent, its preparation method and uses |
| CN104012525A (en) * | 2014-06-23 | 2014-09-03 | 临沂大学 | Dendrobium nobile cut-flower pretreating solution formula and vase arrangement liquid formula |
| CN104170819A (en) * | 2014-07-29 | 2014-12-03 | 卞佳林 | Fresh flower preservative and preparation method of fresh flower preservative |
| CN104488858A (en) * | 2014-12-22 | 2015-04-08 | 闽南师范大学 | Multifunctional fresh cut flower gel preservative and using method thereof |
| CN104756983A (en) * | 2015-03-23 | 2015-07-08 | 苏州谷力生物科技有限公司 | Fresh flower antistaling agent and preparation method thereof |
| CN104970008A (en) * | 2015-06-30 | 2015-10-14 | 柳州市天姿园艺有限公司 | Vase solution of vanda cut-flower |
| CN104970006A (en) * | 2015-06-30 | 2015-10-14 | 柳州市天姿园艺有限公司 | Preservative of dendrobium cut-flower |
| CN104970009A (en) * | 2015-06-30 | 2015-10-14 | 柳州市天姿园艺有限公司 | Vase solution of dendrobium cut-flower |
| CN104982429A (en) * | 2015-06-30 | 2015-10-21 | 柳州市天姿园艺有限公司 | Preservative solution for cut flowers of phalaenopsis aphrodite Rchb. F. |
| CN105028392A (en) * | 2015-06-30 | 2015-11-11 | 柳州市天姿园艺有限公司 | Vase solution for cut phalaenopsis amabilis |
| CN105028393A (en) * | 2015-06-30 | 2015-11-11 | 柳州市天姿园艺有限公司 | Preservative for cut paphiopedilum flower |
| CN105076118A (en) * | 2015-09-22 | 2015-11-25 | 宜宾云辰乔木园林有限责任公司 | Organic preservative for fresh cut flowers |
| CN105685213A (en) * | 2016-01-22 | 2016-06-22 | 新疆农业科学院园艺作物研究所 | Preservative for prolonging shelf life of grapes or fresh cut flowers and preparation method and use method thereof |
| CN105685020A (en) * | 2014-11-25 | 2016-06-22 | 广西大学 | Fresh flower freshness-keeping agent |
| CN106818759A (en) * | 2017-01-19 | 2017-06-13 | 南京农业大学 | Application of the carnosine in turfgrass saline-alkaline tolerance is improved |
| CN106982824A (en) * | 2017-06-07 | 2017-07-28 | 合肥申沃园艺有限公司 | A kind of flower antistaling agent and preparation method thereof |
| CN107114360A (en) * | 2017-06-23 | 2017-09-01 | 仲恺农业工程学院 | A kind of method of gladiolus Dry pressed flowers pink colour reduction |
| CN107372477A (en) * | 2017-09-02 | 2017-11-24 | 赖进九 | A kind of agricultural composite medicine fresh-keeping for cutting flower |
| CN107821387A (en) * | 2017-10-27 | 2018-03-23 | 陕西道大格生物科技有限责任公司 | A kind of fresh-preservative |
| CN108935658A (en) * | 2018-08-31 | 2018-12-07 | 镇江鑫源达园艺科技有限公司 | A kind of agent keeping vegetable fresh and preparation method thereof |
| US10375954B2 (en) * | 2013-01-15 | 2019-08-13 | Agrofresh Inc. | Compositions and methods for stabilizing cyclopropene in solutions |
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Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550658A (en) * | 2012-01-23 | 2012-07-11 | 王�琦 | Chitosan film antistaling agent, its preparation method and uses |
| US10375954B2 (en) * | 2013-01-15 | 2019-08-13 | Agrofresh Inc. | Compositions and methods for stabilizing cyclopropene in solutions |
| CN104012525A (en) * | 2014-06-23 | 2014-09-03 | 临沂大学 | Dendrobium nobile cut-flower pretreating solution formula and vase arrangement liquid formula |
| CN104170819A (en) * | 2014-07-29 | 2014-12-03 | 卞佳林 | Fresh flower preservative and preparation method of fresh flower preservative |
| CN105685020A (en) * | 2014-11-25 | 2016-06-22 | 广西大学 | Fresh flower freshness-keeping agent |
| CN104488858A (en) * | 2014-12-22 | 2015-04-08 | 闽南师范大学 | Multifunctional fresh cut flower gel preservative and using method thereof |
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