JPH08333202A - Freshness retention agent for cut flower - Google Patents

Abstract

PURPOSE: To obtain a freshness retention agent for cut flower capable of keeping the freshness of cut flowers for a long time, at the same time able to surely find a timing for the additional supply of the agent and having an extremely efficient life-extending effect for cut flower by adding specific compounds. CONSTITUTION: This freshness retention agent contains a pH indicator. The pH indicator preferably has a color changing region at least in pH 3.5-5.5. A preferable example of the pH indicator is methyl red, lacmoid, p-nitrophenol, bromocresol purple, alizarin red S, bromocresol green, 2,5-dinitrophenol or chlorophenol red. The freshness retention agent is prepared by properly selecting plural kinds from silver thiosulfate, ammonium sulfate, 8-hydroxyquinoline sulfate, glucose, sucrose, a surfactant, an inorganic builder, an organic builder, a solvent, ascorbic acid, etc., and compounding them with a pH indicator. The pH indicator is preferably compounded in an amount of 0.25-5g for one dose of the freshness retention agent (every 500ml-water for arranging cut flowers).

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a freshness-keeping agent for cut flowers containing a pH indicator, and more particularly to a freshness-keeping agent for maintaining the freshness of cut flowers for a long period of time.

[0002]

2. Description of the Related Art Conventionally, various methods have been tried to extend the life of cut flowers. For example, methods such as cutting in water to improve landing, exchanging with fresh water at appropriate times to avoid contact with spoiled water, and burning the cut end of cut flower stems are taken. . By the way, a method such as cutting in water or baking a cut to improve landing has a very small effect. Also, frequent water replacement is troublesome, and there is no great expectation for the life-prolonging effect of cut flowers. Therefore, various kinds of chemicals called freshness-retaining agents for cut flowers are commercially available. Examples thereof include Chrysal [Chrysal Japan Co., Ltd.], repeat (Taisho Pharmaceutical Co., Ltd.), fresh keep (Fuji Sugar Co., Ltd.) and the like.
These freshness-retaining agents for cut flowers are roughly classified into a pretreatment agent and a post-treatment agent.

A pretreatment agent is one in which a producer processes cut flowers for a short period of time before shipping, after cutting flowers are shipped, and the effect is carried over to the hands of consumers.
For example, STS (silver thiosulfate), which is a typical pretreatment agent
Has been widely used because it has a large life-prolonging effect on flower wilting due to ethylene generation. On the other hand,
The post-treatment agent is intended to be used continuously by retailers to sell cut flowers, and to be used continuously by consumers in vases to maintain a stable freshness.

Usually, bacteria and microorganisms (molds) are easily proliferated in the cuts of cut flower stems, causing duct obstruction.
In order to inhibit water absorption, the post-treatment agent is composed of a mixture of bactericides, plant regulators, nutrients and the like as main components for preventing it. Specific examples thereof include sucrose, 8-hydroxyquinoline sulfate, aluminum sulfate, vitamin C, alcohol, vinegar, surfactant and the like.

In order to maintain the life-prolonging effect of cut flowers, it is generally necessary to adjust the pH of the post-treatment agent after it is placed in the fresh water to the same level as the pH of the liquid present in the stems of the cut flowers. Particularly preferred.

[0006]

DISCLOSURE OF THE INVENTION The present invention is to add a pH indicator to a post-treatment agent for cut flowers. The life of the cut flower is to maintain the life by replenishing the water evaporated from the leaves and petals by absorbing water by the stem. If the amount of absorbed water cannot keep up with the amount of evaporated water, the cut flowers will eventually die. As described above, cut flowers require a large amount of water until they die, and fresh water must be supplied at appropriate times until the cut flowers finally die. Generally, a consumer adds a freshness-keeping agent for cut flowers only once when arranging cut flowers.
However, as water is added, the concentration of the cut flower freshness-retaining agent in the fresh water gradually decreases, and as a result, the life-prolonging effect on cut flowers also greatly decreases.

On the other hand, it is the current situation that the consumer does not know at all whether or not the freshness-retaining agent needs to be added again or when. If a freshness-retaining agent is added frequently, cut flowers will have their life shortened due to chemical damage. From the above situation, the present invention includes a pH indicator in the cut flower freshness-preserving agent so that the consumer can recognize at a glance when the freshness-retaining agent is added, and the concentration of the freshness-preserving agent is adjusted to p.
It is intended to provide an H indicator, that is, a freshness-retaining agent which is recognized by a change in color and which indicates whether or not a freshness-retaining agent is added.

[0008]

DISCLOSURE OF THE INVENTION The present invention is a cut flower freshness-retaining agent containing a pH indicator. In particular, as a pH indicator, the discoloration range is at least pH 3.
A freshness-retaining agent for cut flowers, characterized in that it is used in the range of 5 to 5.5.

[0009]

The freshness-retaining agent for cut flowers used in the present invention includes silver thiosulfate, aluminum sulfate, 8-hydroxyquinoline sulfate, glucose, sugar, sucrose, abscisic acid, phosphonic acids, 2 or 3 basic organic carboxylic acids and Those alkaline salts, cytokinins, kinetin and 6-benzyladenine which are active substances, preservatives and bactericides (boric acid, porridge powder, benzoic acid, salicylic acid, sorbic acid, dehydroacetic acid, propionic acid, isocyanuric acid, chlorite). Acid, hypochlorous acid, paraoxybenzoic acid and its esters, lauryltrimethylammonium-2,4,5
-Trichlorocarbonylide, hexachlorophene, bithionol, chloramine T, chloramine B harazone, etc.), nitrogen-containing compounds (urea, ammonium sulfate, ammonium chloride, ammonium carbamate, guanidine, alanine, glycine, chlorophyll, sodium nitrilotriacetate, etc.), Phosphorus-containing compounds (polyphosphates such as sodium tripolyphosphate and potassium pyrophosphate, orthophosphates such as monosodium, 1 potassium, 1 ammonium and 2 sodium, 2 potassium, 2 ammonium of hydrogen phosphate) and surfactants (Anions, cations, nonionic surfactants, etc.), inorganic builders (carbonate salts of sodium, potassium, ammonium, potassium sulfate, etc.), organic builders (citric acid, succinic acid, malic acid, tartaric acid, glucon) And its sodium, potassium, ammonium salts, etc.), solvents (monohydric or polyhydric lower alcohols such as ethanol, propylene glycol, glycerin, etc.), 2-pyridinethiol 1 oxide, ascorbic acid, isoascorbic acid, tryptophan, thiourea, Examples thereof include kojic acid, π-water, polylysine or a salt thereof, gallic acid or a derivative thereof, coffee bean meal and the like, and a plurality of kinds are appropriately selected from these and blended together with a pH indicator.

Specific examples of the pH indicator used in the present invention include, for example, methyl red, lacmoid, p-nitrophenol, bromocresol purple, alizarin red S, bromocresol green, 2,5-dinitrophenol, chlorophenol red. , Bromophenol blue, congo red, 2,4-dinitrophenol, 2,6-dinitrophenol, methyl orange,
PH of methyl red, methyl yellow, methyl orange xylene cyanol FF, bromocresol green methyl yellow, bromocresol green methyl red, methyl red methyl blue, O-nitrophenol, litmus solution, bromophenol red, etc.
Of which the color changes between 3.5 and 5.5.

In particular, methyl red (pH discoloration range: 4.
2 to 6.2 / purplish to yellow), lacmoid (pH discoloration range: 4.4 to 6.6 / red to blue), P-nitrophenol (pH discoloration range: 5.2 to 7.6 / colorless to Yellow), bromocresol purple (pH discoloration region: 5.2 to 6.
8 / yellow to blue-purple), alizarin red S (pH discoloration region: 3.7 to 5.2 / yellow to orange red), bromocresol green (pH discoloration region: 3.8 to 5.4 / yellow to blue), 2,5-dinitrophenol (pH discoloration area:
4.0 to 5.0 / colorless to yellow) and chlorophenol red (pH discoloration region: 5.0 to 6.6 / yellow to red) are preferable because the discoloration is clear.

Regarding the content of the pH indicator, it is preferable to add 0.25 to 5 g per one dose of the freshness-keeping agent for cut flowers (the amount to be added to 500 ml of fresh water). By the way, when the amount is less than 0.25 g, the color is too light and it is difficult to understand even if the color of the raw water changes, and the desired purpose may not be obtained. On the other hand, if 5 g or more is added, the effect is saturated and it is meaningless.

The freshness-retaining agent according to the present invention can be used to maintain the freshness of all cut flowers, but exhibits an excellent effect especially on chrysanthemums, stocks, carnations, etc., which have a large water absorption.

[0014]

EXAMPLES The present invention will be specifically described with reference to the following examples. The content of the indicator represents the amount of the commercially available liquid as it is, and the other addition amounts are all values in terms of solid content unless otherwise specified.

[Preparation of Freshness Maintaining Agent 1 for Cut Flowers] 5 g of glucose, 0.4 g of sodium dichloroisocyanurate, 0.3 g of potassium chloride, aluminum sulfate (18 crystal water)
0.15 g, magnesium oxide 0.15 g, methyl red 1 g, and water 3.0 g were added to prepare a freshness-retaining agent for cut flowers.

[Preparation of Freshness Retaining Agents 2-8 for Cut Flowers]
In the preparation of the freshness-retaining agent 1 for cut flowers, instead of methyl red, which is a pH indicator, lacmoid (freshness-keeping agent for cut flowers 2), p-nitrophenol (freshness-keeping agent for cut flowers 3), bromocresol purple (for cut flowers) were prepared. Freshness preserving agent 4), Alizarin Red S (freshness preserving agent for cut flowers 5),
Bromocresol green (freshness preservation agent 6 for cut flowers),
2,5-dinitrophenol (freshness-keeping agent for cut flowers 7),
A freshness-keeping agent for cut flowers was prepared in the same manner as Freshness-keeping agent for cut flowers 1 except that chlorophenol red (freshness-keeping agent for cut flowers 8) was used.

Example 1 Freshness retaining agent for cut flowers 1 was added to a 1 liter wide-mouthed bottle containing 500 ml of tap water to prepare cut flowers.
As the cut flowers in this case, spray carnations, chrysanthemums, and stocks cultivated in a greenhouse were selected and used in the same growing condition. The stems of cut flowers were cut in water with scissors at an angle of 30 °, and five cut flowers of the same type were placed in the vase to start the experiment. If the volume of fresh water falls below 250 ml, the volume of fresh water will be 5
Tap water was added until it reached 00 ml. Furthermore, when the color of fresh water changed from red purple to yellow, the freshness-keeping agent 1 for cut flowers was added. This cycle was continued until the cut flowers died, and at the same time, the state of the cut flowers was observed every day, and the day until the ornamental value was recognized was regarded as the life of the cut flowers.

Example 2 An experiment was conducted in the same manner as in Example 1 except that the freshness-keeping agent for cut flowers 2 was used in place of the freshness-keeping agent for cut flowers 1 in Example 1. When the color of fresh water changed from red to blue, the freshness-keeping agent 2 for cut flowers was added.

Example 3 An experiment was performed in the same manner as in Example 1 except that the freshness-keeping agent for cut flowers 3 was used in place of the freshness-keeping agent for cut flowers 1 in Example 1. When the color of fresh water changed from colorless to yellow, freshness-keeping agent 3 for cut flowers was added.

Example 4 An experiment was conducted in the same manner as in Example 1 except that the freshness-keeping agent for cut flowers 4 was used in place of the freshness-keeping agent for cut flowers 1 in Example 1. When the color of the fresh water changed from yellow to blue-purple, the freshness-keeping agent 4 for cut flowers was added.

Example 5 An experiment was conducted in the same manner as in Example 1 except that the freshness-keeping agent for cut flowers 5 was used in place of the freshness-keeping agent for cut flowers 1 in Example 1. An experiment was conducted in the same manner as in Example 1 except that the freshness-keeping agent for cut flowers 5 was added when the color of fresh water changed from yellow to orange-red.

Example 6 An experiment was conducted in the same manner as in Example 1 except that the freshness-keeping agent for cut flowers 6 was used in place of the freshness-keeping agent for cut flowers 1 in Example 1. When the color of fresh water changed from yellow to blue, an experiment was conducted in the same manner as in Example 1 except that the freshness-keeping agent 6 for cut flowers was added.

Example 7 An experiment was conducted in the same manner as in Example 1 except that the freshness-keeping agent for cut flowers 7 was used in place of the freshness-keeping agent for cut flowers 1 in Example 1. When the color of fresh water changed from colorless to yellow, an experiment was conducted in the same manner as in Example 1 except that the freshness-keeping agent for cut flowers 7 was added.

Example 8 An experiment was conducted in the same manner as in Example 1 except that the freshness-keeping agent for cut flowers 8 was used in place of the freshness-keeping agent for cut flowers 1 in Example 1. When the color of the fresh water changed from yellow to red, the experiment was conducted in the same manner as in Example 1 except that the freshness-keeping agent 8 for cut flowers was added.

Comparative Example 1 1 freshness-retaining agent for cut flowers 1 to which no pH indicator was added
The experiment was conducted in the same manner as in Example 1 except that the addition was performed only once.

Comparative Example 2 An experiment was conducted in the same manner as in Example 1 except that the freshness-keeping agent for cut flowers 1 to which no pH indicator was added was added to the vase each time water was replenished.

In this experiment (Examples 1 to 8),
Before the cut flowers died, chrysanthemum was added twice, and spray carnation and stock were added once each for the freshness preservation agent of cut flowers. In the case of Comparative Example 2, the cut flower freshness-retaining agent was added four times for chrysanthemum and three times for spray carnation and stock until the cut flowers died.

[0028]

[Table 1]

[0029]

EFFECTS OF THE INVENTION As is clear from Table 1, when a freshness-preserving agent for cut flowers contains a pH indicator, it is possible to know when to add a freshness-preserving agent for cut flowers and it is very effective in prolonging the life of cut flowers. Do you get it.

Claims (3)

[Claims] 1. A freshness-retaining agent for cut flowers, which contains a pH indicator. 2. A pH indicator having a discoloration range of at least pH 3.5 to 5.5 is used.
A freshness-retaining agent for the cut flowers described. 3. The pH indicator is methyl red, lacmoid,
p-nitrophenol, bromocresol purple, alizarin red S, bromocresol green, 2,5
-The freshness-keeping agent for cut flowers according to claim 2, which is dinitrophenol or chlorophenol red.