Processing Technology For Preserved Fresh Flowers Of Rose

Preserved fresh flowers are dried flowers by dehydrating,bleaching,dying and drying cut flowers using technologies such as the solution replacement.The preserved fresh flower can remain as soft and beautiful as fresh flowers for a long time,and can be made into more colors and used for more purposes.They can be kept for 3~5 years under natural conditions.This study uses ‘Carola',one cultivar of rose as the experimental material to have a discussion on the processing of preserved fresh rose by studying the effect of postharvest physiology and different treatment processes on the appearance quality of preserved fresh flowers.The details about this study are as follow:1.Studies on the physiological decay process of cut rose: we performed studies on the physiological changes of cut rose during the process of natural decay.And we can find that 3 days after cut fresh flowers,the soluble sugar content and soluble protein content decreased gradually,the activity of SOD,POD,CAT began to decline and cell physiological activity reduced.5 days after,the flower's water content begin to present sharp drop,the petals of cell membrane permeability and MDA content were increased significantly.7 days after,the blossoms fell and fresh weight will drop rapidly.The results show that it is determined comprehensively that cut flowers with a vase life of 1~3 days can be used as materials for the making of preserved fresh flowers,which can effectively prevent petals from falling and withering due to the decayed petal tissues during the production process of preserved fresh flowers.2.Effect of different dehydration technologies on the appearance and structure of petals of roses: In performing the experiment,the petals were treated using two methods: buried in fine sand and soaked in solution.The results show that petals buried in fine sand become shrunken and deformed with deepened color,while petals soaked in solution become white without shrinkage,but easily broken.3.Effect of replacement with different solutions on biofidelity of preserved rose petals: soak cut fresh flowers into Solution A for 48 h,and then soak the flowers into Solution B for 48 h.Take them out and dry them.Use 20 combinations of Solution A and Solution B in different mixing ratios to determine the content of alcohol in petals and the changes in weight,and to make a comprehensive sensory evaluation.The study shows that the preserved fresh flowers made using Combination A3B5(A3 liquid: anhydrous ethanol 100%,B5 liquid: anhydrous ethanol 50%,glycerol 10%,polyethylene glycol 200 40%)are of best quality.4.Different kinds and concentration of pigment influence the preserved fresh flowers appearance: Combination A3B5 was used to conduct the color mixing study.Make red,yellow,blue,orange and green preserved flowers by adding different concentrations of red pigment and other pigments to Solution B for the preparation of colors and based on sensory evaluation and color table.The colored petals are bright in color,non-shrinkable,well-shaped and beautiful in appearance.