Fresh cut flowers stored fresh

Fresh cut flowers are the most delicate and most resistant to storage and transportation in agricultural products. Physical or chemical methods are used to maintain the freshness of cut flowers and prolong the lifespan of isolated flowers, which is of great significance for improving the ornamental value of cut flowers and improving the economic benefits of flowers. 1. Harvesting and grading Harvesting at the flower bud stage is one of the current directions of production of fresh cut flowers. Under the premise that the normal opening of buds can be ensured without affecting the quality, fully developed buds should be harvested as much as possible to facilitate post-harvest treatment and improvement. Storage and space utilization, reduce costs. The timely collection of flowers after harvest should be carried out to remove sick flowers and stray flowers and classify them according to the degree of flower opening and flower size. II. After pre-chilled fresh cut flowers are harvested, with a lot of field heat, water cooling (ice water) or air cooling (natural wind, electric fan) should be used to reduce the cut flower respiratory intensity, thereby reducing the respiratory heat generated by it. Third, preservation technology 1. Package method. The main use of polyethylene film wrapped, the experiment shows that at a low temperature of 8 °C, combined with thick film (0.35mm) packaging and wet storage (with water-permeable cotton yarn dressing stem base), can significantly extend the life of cut rose vase. 2. Atmosphere adjustment method. The gas composition in the stored environment has a great influence on the freshness of the cut flowers. Therefore, by increasing the concentration of carbon dioxide in the storage environment, reducing the oxygen concentration, and filling in high concentrations of nitrogen, the senescence of the cut flowers can be slowed down and controlled to achieve the preservation purpose. If the atmosphere is combined with low temperature storage, the preservation effect is better. 3. Refrigeration method: Cold storage conditions are -0.5 °C ~ 4 °C temperature and 85% ~ 95% humidity. Different kinds of flowers, the most appropriate storage temperature and storage period are different, chrysanthemum can be stored at -0.5 °C ~ 0 °C for 28 days, white orchids at 4 °C can be stored for 7 days. 4. Chemical preservation method. Chemical preservation is the use of preservatives to inhibit the production of ethylene flowers, reduce respiratory intensity, extend the life of cut flowers. At present, there are many formulas for preservatives, which can be generally divided into four categories: 1 carbon source. Sucrose or glucose is a 1% to 5% sucrose solution to supplement the energy of cut flowers. 2 fungicides. Sodium hypochlorite, copper sulfate, silver nitrate, etc. are used. 3 ethylene inhibitors and antagonists. Including silver nitrate, thiosulfuric acid, ethanol and so on. 4 water. It is best to use ion-free water, and then add sour agent. The water used usually has a pH of 3 to 4. 5. Dried fresh cut flowers. Process: fresh cut flowers → pre-cooling pre-treatment → slight dehydration → film-making solution → dry-making → rehydration → fresh cut flowers. 1 slight dehydration: dehydration to cut flowers is not wilting, not shrinking, without losing fresh. 2 film on the liquid: The main component of the membrane fluid is composite modified konjac glucomannan, glycerin, emulsifiers, distilled water and so on. The liquid on the membrane can be immersed or sprayed. Note that the membrane must be uniform and comprehensive. 3 Dry: Vacuum freeze drying, hot air drying or microwave drying can be used. 4 rehydration: Rehydration can use warm or cold water soaking or spraying method. Since the composite modified konjac glucomannan has water swelling properties and water retention, the cut flowers can be gradually restored to a fresh state during the water absorption process.

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