NL2033324B1 - Method for preserving peony cut flowers - Google Patents
Method for preserving peony cut flowers Download PDFInfo
- Publication number
- NL2033324B1 NL2033324B1 NL2033324A NL2033324A NL2033324B1 NL 2033324 B1 NL2033324 B1 NL 2033324B1 NL 2033324 A NL2033324 A NL 2033324A NL 2033324 A NL2033324 A NL 2033324A NL 2033324 B1 NL2033324 B1 NL 2033324B1
- Authority
- NL
- Netherlands
- Prior art keywords
- cut flowers
- cut
- peonies
- flowers
- preserving
- Prior art date
Links
- 241000736199 Paeonia Species 0.000 title claims abstract description 42
- 235000006484 Paeonia officinalis Nutrition 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000003860 storage Methods 0.000 claims abstract description 11
- 238000003306 harvesting Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims description 16
- 238000001514 detection method Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 4
- 238000009966 trimming Methods 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 claims description 3
- 239000003899 bactericide agent Substances 0.000 claims description 3
- 230000034303 cell budding Effects 0.000 claims description 3
- 239000005022 packaging material Substances 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims 4
- 230000001681 protective effect Effects 0.000 claims 1
- 230000003319 supportive effect Effects 0.000 claims 1
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000035790 physiological processes and functions Effects 0.000 abstract description 2
- 230000009897 systematic effect Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 229940046546 flower allergenic extract Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 241001124076 Aphididae Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 2
- 239000005977 Ethylene Substances 0.000 description 2
- 241000233679 Peronosporaceae Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000249 desinfective effect Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000001575 pathological effect Effects 0.000 description 2
- 230000002633 protecting effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- GTOQWWQKBBZILU-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;quinolin-8-ol Chemical compound C1=CN=C2C(O)=CC=CC2=C1.OC(=O)CC(O)(C(O)=O)CC(O)=O GTOQWWQKBBZILU-UHFFFAOYSA-N 0.000 description 1
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 1
- 244000236658 Paeonia lactiflora Species 0.000 description 1
- 235000008598 Paeonia lactiflora Nutrition 0.000 description 1
- 241001106477 Paeoniaceae Species 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000005842 Thiophanate-methyl Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- QGHREAKMXXNCOA-UHFFFAOYSA-N thiophanate-methyl Chemical group COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC QGHREAKMXXNCOA-UHFFFAOYSA-N 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G5/00—Floral handling
- A01G5/06—Devices for preserving flowers
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
If peony cut flowers cannot be reasonably preserved in time after harvest, their quality will deteriorate rapidly after transportation, thus reducing their ornamental and economic value. The present invention provides a systematic method for postharvest treatment of peony cut flowers. Through such a treatment method and process, the physiological state of cut flowers is stable. The whole postharvest treatment process of cut flowers is suitable for the physiological characteristics of cut flowers after harvest so as to ensure the quality of cut flowers after long—term storage. 10
Description
P1615/NLpd
METHOD FOR PRESERVING PEONY CUT FLOWERS
The present invention relates to the technical field of pre- serving cut flowers, and in particular to a method for preserving peony cut flowers.
Peony (Paeonia lactiflora Pall.), a perennial ratoon herb within the genus Paeonia in the family Paeoniaceae, is a tradi- tional famous flower in China. Because of the bright color, de- lightful fragrance, rich flower types and high ornamental value, peony is a proper cut flower material. In recent years, it is pop- ular at home and abroad, and widely used in wedding and other fes- tival occasions, thus holding bright market prospects. However, its flowering period is short with a natural flowering period mainly in April and May, and the natural vase life of the cut flower is only about 7 days after being broken away from the moth- er plant. As a result, the supply period of peony cut flowers is short, thus significantly hampering the growth of peony cut flower industry. Moreover, peony cut flowers in Jiangnan area in South
China mainly go on sale from early April to early May when the outdoor air temperature is unstable and obviously higher than that in North China. Consequently, the cutting and subsequent storage of peonies are difficult, and the preservation time is short. Peo- nies after cutting are mainly affected by the following factors: (1) water deficit; (2) insufficient supply of organic nutrients, vitamins and mineral elements; (3) releases of ethylene, for peo- nies are more sensitive to ethylene; (4) mechanical damage caused by cutting and trimming; (5) infection by harmful microorganisms; (6) changes in temperature, humidity, light, ventilation and other external environment after being broken away from the mother plant; (7) control loss of endogenous hormones; etc. These factors promote and restrict each other. However, if the above conditions are improved from all aspects, the aging and dying processes will be delayed to a different extent. Therefore, if the technology of postharvest storage and preservation of peony cut flowers is cor- rectly mastered, the ornamental value will be increased and the ornamental effect will be enhanced.
As there is a lack of standard postharvest preservation treatment system and process for peony cut flowers in Jiangnan ar- ea in South China, peony cut flowers in this area cannot be rea- sonably treated with supporting preservation in time after har- vest. As a result, their quality will deteriorate rapidly after transportation, thus reducing their ornamental and economic value.
In view of the above problems, the present invention provides a systematic method for postharvest treatment of peony cut flow- ers.
A method for preserving peony cut flowers includes the fol- lowing steps: (1) Cutting: between 5: 30 a. m. and 8: 30 a. m. or between 16: 00 p. m. and 18: 30 p. m. when peony flowers are at a budding stage, cutting the stem at the 3rd-4th compound leaves, and trans- porting the cut peony to a pretreatment area in time. (2) Pretreatment: keeping the area at a temperature of 15- 20°C; soaking newly cut peony buds into a bactericide for 15 sec- onds; then immediately inserting peduncles into a pretreatment so- lution and soaking the peduncles for 4 h; and after completion of the pretreatment, taking the cut peony out to a grading operation table. (3) Grading: keeping the area at a temperature of 15-20°C, and cleaning, disinfecting and sterilizing the operation table regularly; removing the redundant leaves; and placing different peonies separately according to a size grading standard for peony buds. (4) Packaging: keeping the area at a temperature of 15-20°C; selecting cut flowers by removing sick and damaged cut flowers; placing flower heads neatly and uniformly; packaging the cut flow- ers with a packaging material that is breathable and has a sup-
porting and protecting effect, and bundling up and trimming the cut flowers; and then labeling the packaged cut flowers with in- formation such as a variety name and quantity. (5) Boxing: keeping the area at a temperature of 15-20°C; and putting the packaged cut flowers in a staggered manner into dif- ferent sizes of cut flower packaging boxes with ventilation holes, and then sealing the cut flower packaging boxes. {6) Storage: keeping the area at a temperature of 2-4°C; and storing the cut flowers in a warehouse according to variety, grade and harvest time, with appropriate space between wall and packag- es, and between the packages. (7) Quality detection: during the storage period, taking 1% of the cut flowers as a sample every day, and detecting the ap- pearance quality (color, flower head size, openness, etc.) and pathological indicators (gray mold, downy mildew, aphids, etc.) of the sample in a quality detection area. (8) Shipping: preparing ice bags in advance; wrapping the ice bags with newspapers and other materials, and putting the ice bags into the cut flower packaging boxes while avoiding placing the ice bags on the flower heads; and sealing the boxes and moving the boxes into the normal temperature environment for shipping.
Benefits: through such a treatment method and process, it is able to solve the transportation confusion of the space in each part of the operation and treatment process in the existing cut flower treatment, and avoid the temperature difference between the inside and outside of the cold storage. The physiological state of cut flowers is stable. The whole postharvest treatment process of cut flowers is suitable for the physiological characteristics of cut flowers after harvest so as to ensure the quality of cut flow- ers after long-term storage. In addition, the ornamental value and economic value of cut flowers will be increased.
The technical solutions in the embodiment of the present in- vention will be described clearly and completely below.
The embodiment of the present invention discloses a method for preserving peony cut flowers, and the specific operation and implementation steps of applying the method to peonies in Jiangnan area in South China are as follows: (1) As a large number of peonies in Jiangnan area in South
China go on sale from April 1 to April 30, between 5: 30 a. m. and 8: 30 a. m. or between 16: 00 p. m. and 18: 30 p. m. when peony flowers are at a budding stage, cutting the stem at the 3rd-4th compound leaves in batches according to the variety and bud ma- turity, and transporting the cut peony to a pretreatment area in time. {2) Pretreatment: keeping the area at a temperature of 15- 20°C; soaking newly cut peony buds into a bactericide containing 3 % thiophanate methyl for 15 seconds; then washing away the mud or attachments on the leaves and also cooling the flower branches with clean water at 2-5°C; after that, immediately insert peduncles into a pretreatment solution containing 20-30 g/L of sucrose, 0.3- 1.0 g/L of potassium sulfate, 0.03-0.1 g/L of disodium ethylenedi- amine tetraacetate, 0.2 g/L of 8-hydroxyquinoline citrate and 0.1 g/L of sodium benzoate, and soaking the peduncles for 4 h; and af- ter completion of the pretreatment, taking the cut peony out to a grading operation table. {3) Grading: keeping the area at a temperature of 15-20°C, and cleaning, disinfecting and sterilizing the operation table regularly; removing the redundant leaves, with 3 leaflets and 2 compound leaves remaining intact; and placing different peonies separately according to a size grading standard for peony buds. (4) Packaging: keeping the area at a temperature of 15-20°C; selecting cut flowers by removing sick and damaged cut flowers; placing flower heads neatly and uniformly, wherein the distances between the top of the flower heads of different cut flowers shall not exceed 1 cm, and generally each bunch of 10-12 cut flowers is a packaging unit; packaging the cut flowers with a packaging mate- rial that is breathable and has a supporting and protecting ef- fect, and bundling up and trimming the cut flowers to ensure that the peduncle length is 60 cm or more; and then labeling the pack- aged cut flowers with information such as a variety name and quan-
tity.
(5) Boxing: keeping the area at a temperature of 15-20°C; and putting the packaged cut flowers in a staggered manner into dif- ferent sizes of cut flower packaging boxes with ventilation holes,
5 with the flower heads 10 cm away from the packaging boxes, and then sealing the cut flower packaging boxes.
(6) Storage: keeping the area at a temperature of 2-4°C; and storing the cut flowers in a warehouse according to variety, grade and harvest time, with appropriate space between wall and packag-
es, and between the packages.
(7) Quality detection: during the storage period, taking 1% of the cut flowers as a sample every day, and detecting the ap- pearance quality (color, flower head size, openness, etc.) and pathological indicators (gray meld, downy mildew, aphids, etc.) of the sample in a quality detection area; and adjusting the order of shipping according to the status of the cut flowers in time so as to ensure the ornamental value of the subsequent cut flowers.
(8) Shipping: preparing ice bags in advance; wrapping the ice bags with newspapers and other materials, and putting the ice bags into the cut flower packaging boxes while avoiding placing the ice bags on the flower heads; and sealing the boxes and moving the boxes into the normal temperature environment for shipping.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2033324A NL2033324B1 (en) | 2022-10-16 | 2022-10-16 | Method for preserving peony cut flowers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2033324A NL2033324B1 (en) | 2022-10-16 | 2022-10-16 | Method for preserving peony cut flowers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NL2033324B1 true NL2033324B1 (en) | 2024-05-03 |
Family
ID=84462819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL2033324A NL2033324B1 (en) | 2022-10-16 | 2022-10-16 | Method for preserving peony cut flowers |
Country Status (1)
| Country | Link |
|---|---|
| NL (1) | NL2033324B1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411292A (en) * | 2008-10-21 | 2009-04-22 | 河南科技大学 | Method for storing fresh cutting flowers of tree peony and herbaceous peony at critical ice temperature and uses thereof |
| CN110367248A (en) * | 2019-06-03 | 2019-10-25 | 青岛农业大学 | A kind of antistaling agent and preservation method of Chinese herbaceous peony Fresh Cutting flower |
| CN113892362A (en) * | 2021-12-08 | 2022-01-07 | 中国农业大学 | Cut flower fresh-keeping treatment system and method |
-
2022
- 2022-10-16 NL NL2033324A patent/NL2033324B1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411292A (en) * | 2008-10-21 | 2009-04-22 | 河南科技大学 | Method for storing fresh cutting flowers of tree peony and herbaceous peony at critical ice temperature and uses thereof |
| CN110367248A (en) * | 2019-06-03 | 2019-10-25 | 青岛农业大学 | A kind of antistaling agent and preservation method of Chinese herbaceous peony Fresh Cutting flower |
| CN113892362A (en) * | 2021-12-08 | 2022-01-07 | 中国农业大学 | Cut flower fresh-keeping treatment system and method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102365935B (en) | Process for storing cut flowers of peony and Chinese herbaceous peony for long time | |
| CN101999442A (en) | Pleurotus nebrodensis storage logistics preservation method | |
| CN105410174B (en) | Preservation method of corn germplasm resources | |
| CN101878806A (en) | Waxberry fresh keeping method | |
| NL2033324B1 (en) | Method for preserving peony cut flowers | |
| Rudnicki et al. | Storage of cut flowers | |
| Hu et al. | Improving the longevity of cut roses by cool and wet transport | |
| Saltveit | Postharvest biology and handling. | |
| CN1810130A (en) | Nangu pear preserving and browning preventing technology | |
| Marousky et al. | Influence of storage temperatures, handling and floral preservatives on post harvest quality of gypsophila | |
| CN107751358A (en) | A kind of preservation method of peach harvesting | |
| Magray et al. | Post harvest management of vegetable crops: Introduction | |
| Thakur | A review on the effect of storage methods and packaging material on the post-harvest longevity of cut flowers | |
| Jhanji et al. | Effect of modified atmosphere packaging and storage duration on keeping quality of gladiolus spikes | |
| Mishra et al. | Postharvest management of fresh cut flowers | |
| Nhung | Sucrose pulsing and cold storage on post-storage attributes of cut lily flowers in Dalat, Vietnam | |
| Rao et al. | Prolonging storage life of betel leaves | |
| WO2023226200A1 (en) | Freshness preservation method for fresh tremella fuciformis suitable for cold-chain circulation | |
| CN103548979A (en) | Fresh-keeping method for pigeon eggs | |
| Ahmad et al. | Optimal storage protocols for cut Narcissus tazetta and Polianthes tuberosa stems | |
| CN109923970A (en) | A kind of Seeds of Dendrobium Candidum store method | |
| CN101637124A (en) | Pre-culture medium for storing Chinese yam idioplasm by embedding vitrifaction at ultralow temperature and cultivation method thereof | |
| Janghu et al. | Post-Harvest Management of Fruits and Vegetables | |
| Lin et al. | Shelf life of greenhouse lettuce affected by growing and postharvest conditions | |
| Suwaree et al. | Simulation of sea shipment of Vanda orchids |