DE2344887B2 - - Google Patents

Description

30th

A number of means for keeping cut flowers fresh are already known and commercially available available. They are intended to prevent the water from becoming cloudy, thereby making it easier to care for the flowers extend the life of the flowers. While the shelf life of the flowers can be extended considerably by adding freshness-retaining agents, this is the case The problem of keeping the water fresh has not yet been satisfactorily solved the water becomes moldy even after adding a freshness-retaining agent, so that it has to be renewed frequently.

For example, it is known from CH-PS 4 63 868, that an addition of hydrochloric acid and sugar, such as saccharides or fructose, for the freshness of Cut flowers act synergistically. However, the addition of saccharides has the disadvantage that they Promotes fungus formation in the vase water. The use of saccharides is inter alia. also from DE-PA K 23 091 IVa / 451 known. In DE-PS 6 42 313 is the Use of organic nitrogen compounds, such as. B. Dimethylbenzyldodecylammonium chloride described.

It has now been found that the addition of sorbic acid and a quaternary alkyldimethylbenzylammonium chloride inhibits the formation of fungi. In some cases this effect can be achieved by adding Succinic acid or glyoxylic acid can be strengthened. «>

The invention therefore relates to a method for keeping cut flowers fresh, which is characterized in that the vase water has a strong, at Room temperature and the concentrations used, non-oxidizing mineral acid until t> 5 is reached a pH of 3.5 to 2.0, furthermore a saccharide in amounts of 0.2 to 4% by weight, preferably 0.5 to 2 % By weight. Sorbic acid and a quaternary alkyldime thylbtnzylammoniur.ichlorid in amounts from 0.001 to 0.5% by weight, preferably 0.001 to 0.01% by weight and optionally succinic acid and / or glyoxylic acid in amounts of 0.005 to 0! % By weight, preferably 0.01 up to 0.05% by weight, based on the vase water, is added

Preferred mineral acids are: sulfuric acid, phosphoric acid. Nitric acid, especially hydrochloric acid, as saccharides hexoses such as fructose, glucose or simply cane sugar.

Vase water doped in this way extends the lifespan of cut flowers up to twice that or more Relation to pure water and also surpasses water, which with the help of known freshness-keeping agent] was established in its effect. Without the formation of a sediment, it inhibits them to a greater extent Water turbidity. Both are very annoying, especially in optically transparent vases.

The following cut flowers that respond to the method according to the invention may be mentioned in particular: Tulips, roses, carnations, cyclamen, daffodils, cherry blossom branches, gladioli and chrysanthemums.

It is surprising that the additives included in normal concentrations of the order of magnitude of their solubility in water are already quite phytotoxic are, in the use concentrations according to the invention not only have a fungicidal effect, but also contribute significantly to extending the life of the cut flowers.

To produce vase water of the composition according to the invention, concentrates are generally used which contain a certain amount Dilute water to give the desired concentration ratios. Usually you pack this - liquid - concentrates in servings that are diluted to one liter of water before use. The size of such portions thus essentially depends on the amount of the for the preparation of the Concentrate used from the water. While the lower limit for the solubility of sugar in water is at room temperature, the upper limit is not critical and actually only by the above Concentration limits set in the vase water itself Chose for reasons of space and transport savings the amount of water in the concentrate is of course as low as possible, for example between 35 and 80 % By weight, preferably 50 to 60% by weight. The amount of sugar is then between 64 and 20% by weight, preferably 50 to 40% by weight. The amount required to achieve the desired pH Depending on the molecular weight of the acid, the acid is between 0.04 and 10% by weight, preferably 0.4 to 4% by weight, based on the anhydrous acid. In particular, when using concentrated hydrochloric acid, the is chosen Limits expediently between 0.5 and 2% by weight. Sorbic acid is used according to its low level Solubility 0.01 to 0.05, preferably 0.03 to 0.05 wt .-%, of quaternary alkyldimethylbenzylammonium chloride, such as. B. WDodigen 226.0.01 to 0.5% by weight, preferably 0.03 to 0.1 wt%. Of additional organic acids such as succinic acid and / or Glyoxylic acid can optionally be added between 0.1 and 5% by weight, preferably 0.5 to 2% by weight. Of such concentrates, 10 to 30 ml, preferably 15 to 25 ml, are generally used per liter Vase water.

The invention therefore also relates to concentrates for keeping cut flowers fresh, such as between 64 and 20% by weight saccharides. 0.04 to 10

% By weight of a strong mineral acid which does not oxidize at room temperature in the concentration used, 0.01 to 0.05% by weight of sorbic acid and 0.01 to OJS % by weight of a quaternary alkyldimethylbenzylammonium chloride and optionally 0.1 to 5% by weight. -% succinic acid and / or glyoxylic acid in addition to 35 to 80% by weight of water.

A. Preparation examples concentrate 1:

300 liters of drinking water are placed in a 1 m ^{3 stirred tank}

15 kg concentrated hydrochloric acid, 35.8%, pure 03 kg Dodigen226und 03 kg of sorbic acid dissolved and 316 kg of sucrose (beet sugar) added at room temperature and stirred until it is completely dissolved

The concentrate 1 thus contains approximately:

Amount of 20 ml of concentrate per liter of vase water was spiked, the concentrate 0 = pure Vase water means, and that then after the appearance the time interval (in days) between

Wilting of the first and last flower or bud

or the average shelf life of the flowers, centered over the flowers of each vase became.

The results of Examples 1-5 are shown in FIG

In tabular form, the tables used are always in the first column of the tables Types of flowers, to the right of which are the numbers in the header of the tested concentrates specified above in the preparation examples and including the

The average shelf life of the flowers in the vases in question is listed in days

50 Wt% sugar 035 Wt% HCl 0.05 Wt% Dodigen226 0.05 Wt% Sorbic acid 100 Wt% water

Rest too The following are produced in the same way:

Concentrate 2: 50% by weight sugar

0.85 wt% HCl

0.05 wt% sorbic acid

The remainder to 100% by weight water Concentrate 3: 50% by weight sugar

0.85 wt% HCl

0.05 wt% sorbic acid

1.0% by weight succinic acid

100 wt% water

Rest too Concentrate 4

50% by weight sugar

0.85 wt. O / o HCl

0.05 wt% sorbic acid

0.05 wt% dodigen 226

1.0% by weight succinic acid

Rest too 100 Wt% ι wt .-% water Concentrate 5: 50 Wt% Wt% sugar 0.85 Wt% HCI Rest too 100 Wt% water Concentrate 6: 50 Wt% sugar 0.85 Wt% HCl 0.05 Wt% Dodigen 226 Rest too 100 Wt% water Concentrate?: 50 Wt% sugar 0.85 •% by weight HCl 0.025 wt.% Sorbic acid 0.025 Dodigen 226 Rest too 100 water

B. Application Examples Examples 1-5

The freshness tests of Examples 1-5 described below were each carried out in such a way that a specified number of flowers per vase was subjected to the durability test that each Vase - possibly in multiple trials - with one of the concentrates mentioned in one

example 1

10 tulips of the concentrate variety

0 2 3

Shelf life (days)

Apeldoorn

6.9 6.9 6.9 6.9

Example 2

10 cloves of the concentrate variety

0 2 3 1

Shelf life (days)

La Reve

11.4 15.2 14.8 16.1 16.6

Example 3

10 daffodils the variety

concentrate

0 2 3

Shelf life (days) Golden Harvest

4.4 4.2 4.4 4.4

Example 4

8 cyclamen of the concentrate variety

0 2 3

Shelf life (days)

Rheingau fire 5.6 7.3 6.8 9.6 Example 5 9 roses of the variety concentrate 0 2 3 1 Shelf life (days) Baccarat
Sonja Milan 3.1 7.8
4.0 5.2 8.4
6.0 6.4
7.0

Examples (i-8

Examples 6 to 8 listed below show the results of standing time and fungal attack attempts with 3 different types of flowers (carnations, roses, chrysanthemums) in flower vases Addition of corresponding amounts of the specified freshness-keeping concentrate to the vase water for comparison for additive-free vase water (tap water) is shown in tabular form.

To produce the vase waters containing freshness-retaining agent used, the concentrates 2.5, 6 and 7 described above in the production examples were each mixed with tap water in a ratio of ^{1:50. The freshness tests:} JOirden were carried out at normal room temperature

Example 6

Carnations:

For each experiment, 15 cut carnations were produced individually after setting them in those listed in the table Vase waters checked.

Carnations of the La Reve variety

Vase water

Tap water tap water tap water tap water tap water (without additive + concentrate 5 + concentrate 2 + concentrate 6 + concentrate 7 medium)

Content of the vase water:
Sorbic acid,%
Dodigen 226%

Lifetime of the flowers
(in days)

Beginning clouding of the
Water from fungal attack
(after ... days)

in ...% of attempts

- 0.001 - 0.0005 - - 0.001 0.0005 12.6 12.6 12.4 12.8 10 11.4 11.7 12.8

85

60

33

Example 7

Roses:

For each experiment, 8 cut roses were cut individually after setting them into those listed in the table Vase waters checked.

Super Star roses

Vase water

Tap water tap water tap water tap water tap water (without additive + concentrate ü + concentrate 2 - concentrate 6 + concentrate 7 middle)

Content of the vase water:
Sorbic acid,%
Dodigen 226%

Lifetime of the flowers
(in days)

Beginning clouding of the
Water from fungal attack
(after ... days)

in ...% of attempts

5.7

- 0.001 - 0.0005 - - 0.001 0.0005 10 9.9 10.1 11.3 10 10.5 12th 12th

50

25th

⁺ ) The service life of the flowers was too short for fungal infestation to occur.

7 8

Example 8

Chrysanthemums:

There were 4 cut plants per test individually after setting in those listed in the table Vase waters checked.

Chrysanthemum vase water

Tap water tap water tap water tap water tap water (without additive + concentrate 5 + concentrate 2 + concentrate 6 + concentrate 7 medium)

Content of the vase water:
Sorbic acid,%
Dodigcn 226%

Service life

Beginning clouding of the
Water from fungal attack
(after ... days)

0.001

0.00!

The standing times were over 5 weeks

7 14

0.0005
0.0005

19.5

As can be seen from the results of Examples 6 to 8, the combination according to the invention is the Components sorbic acid + Dodigen 226 (cf. concentrate 7) compared to the corresponding individual components Use of the components (see. Concentrates 2 and 6) in effectiveness in various ways clearly superior, both in terms of service life extension (see example 7, last column) and in the fungus-inhibiting effect, recognizable by the beginning of the cloudiness of the vase water (see examples 6 and 8, last column). The increases in effectiveness that come to light in the combination are without Doubt over-additive (synergistic), if one is based on the respective active ingredient contents of the vase waters lays. This result is extremely surprising and was by no means predictable, especially with regard to the comparatively much higher amounts of the individual components used, e.g. B. Dodigen 226.

Claims (1)

Patent claims: 1. Procedure for keeping cut flowers fresh, characterized in that the vase water is a strong, at room temperature and the applied concentrations non-oxidizing mineral acid until a pH value is reached from 3.5 to 2.0, also a saccharide in amounts of 0.2 to 4% by weight, preferably 0.5 to 2% by weight, Sorbic acid and a quaternary alkyldimethylbenzylammonium chloride in amounts from 0.001 to 0.5 % By weight, preferably 0.001 to 0.01% by weight and optionally succinic acid and / or glyoxylic acid in amounts of 0.005 to 0.1% by weight, preferably 0.01 to 0.05% by weight, based on the vase water, is added Z Aqueous concentrates for keeping cut flowers fresh, characterized in that they approximately between 64 and 20% by weight of saccharides, 0.04 to 10% by weight of a strong, at room temperature in the concentration of non-oxidizing mineral acid used, 0.01 to 0.05% by weight of sorbic acid and 0.01 to 0.5% by weight of a quaternary alkyldimethylbenzylammonium chloride and optionally 0.1 to 5% by weight of succinic acid and / or Glyoxylic acid in addition to 35 to 80 wt .-% water.