How to keep Chinese rose fresh?

China has cultivated roses for thousands of years. Because of its beautiful patterns, diverse patterns and bright colors, Chinese rose is deeply loved by people all over the world. Some countries choose it as the national flower, and more than 30 cities in China choose it as the city flower. Rose varieties are one of the main materials for flower arrangement. Roses are also called roses in life habits and literary works, but they belong to two plants in plant classification. Cut roses are different from ordinary ornamental roses. The branches of cut rose are tall, straight and smooth, with strong support. Branches can reach more than 50 cm, petals are thicker and resistant to vase insertion. Because of the beautiful patterns, the high center angle-warping type and high center edge-curling type are more popular among people. Red roses are the best products for Valentine's Day in the west, and they are also the regular gifts for guests to attend the host's banquet. Preservation of cut rose is the first step to make it popular.

I. Cutting and post-harvest treatment

(A) timely pruning is very important, not only related to the quality of cut flowers, but also related to the life of cut flowers. It is usually cut in the early morning, when the weather is cool and the humidity is high, and the post-harvest loss is small. Judging from the development degree of flowers, it is generally better to harvest them two days before flowering, which is too early. Due to the insufficient development of flower branches, it is easy to produce the phenomenon of flower branches bending neck, which affects the opening of flowers. From the morphological point of view, sepals are generally folded outward below the level (that is, more than 90 degrees), and it is appropriate to cut them when there are 1 to 2 petals slightly unfolded. The harvest time is also related to the variety. For example, in Mercedes, the calyx can be harvested by inversion, while in Sonia, it needs to be inverted nearly 180 degrees to harvest. These flowers develop rapidly in summer and can be picked earlier than in cool season.

(2) After harvesting, the lower leaves of the roses should be removed and classified according to the rose classification standard, which can be carried out in a low temperature room of about 10 degrees. Every 20 graded roses are tied into a bunch (commonly known as a bunch) and wrapped with plastic film to prevent the petals from being damaged by collision. Packaged roses can be preserved at low temperature, which includes pruning and grading, as well as field heat removal of cut flowers. If vacuum pre-cooling equipment is available, it can also be used for cooling after defoliation and classification. The rapid cooling of cut rose in the field and the removal of heat in the field can reduce metabolic activity and delay aging. This is the first step of preservation.

Second, refrigeration.

So far, there is no good storage method for Chinese rose. Generally, it can only be stored wet at low temperature for 3 ~ 7 days. Too long will reduce the flowering time. Some people stored in 1 ~ 2℃ for 2 weeks or stored in low temperature decompression method (1333.24666.27 Pa) for 4 weeks, the flowering quality decreased, and the flowering time of bottle insertion was only 60% of that of flowers. The water for wet storage is preferably acidic, and 500 mg of citric acid can be added to each liter of water, and the leaves at the lower part of the flower stem should be removed to prevent the polyphenols of the leaves from melting into the water, reduce the storage effect and shorten the flowering time in the bottle.

Third, the bottle is filled with liquid.

Because rose is an important cut flower, many people have studied how to prolong the flowering liquid of rose. They experimented with different varieties of Chinese rose and got many formulas of bottle inserting liquid. However, due to the different metabolic types of Chinese rose varieties, there is no satisfactory general formula of bottle inserting solution so far. Here are some formulas for trial use.

1, 2% sucrose +200 ~ 300 ppm M8-hqc 2, 2% sucrose +200 ppm M8-HQC+200 ppm calcium nitrate; 3.4% sucrose +50 ppm M8-HQS+ 100 ppm isoascorbic acid; 4.5% sucrose +200 ppm M8-HQS+50 ppm silver acetate; 5.2% ~ 6% sucrose+1.5 mmol/L calcium nitrate; 6.3% sucrose+130 ppm M8-HQS+200 ppm citric acid +25ppm silver nitrate; 7. Soak the stem base in 10 mmol/L water solution of cis-propenyl phosphoric acid (PPOH for short)12h, and then move it into 2% sucrose +300ppm8-HQC; 8.3% sucrose +50ppm silver nitrate +300ppm aluminum sulfate+250 ppm M8-HQC+100 ppm PBA [6-phenylmethylamine -9-(2- tetrahydropyranyl) -9-H- purine].

Bottle planting of Chinese rose is prone to neck bending (flower stalk bending), which makes the flowers unable to open normally. The phenomenon of neck bending is related to varieties. It is also related to cultivation management. Some varieties have slender flower stalks, which increase rapidly when flowering, and the flower stalks are bent due to the weight of flowers. Some are caused by improper cultivation management, too much nitrogen fertilizer, insufficient potassium fertilizer, unreasonable water control and weak branch development. It is reported that satisfactory results can be obtained by adding 360ppm of cobalt nitrate [Co(NO3)2] or cobalt chloride (CoCl2) to the vase solution. It has also been suggested that spraying 65,438+0 holm/L of a- naphthoquinone in the first half of flowering can promote the formation of lignin, help the development of flower stalks and overcome the phenomenon of stem bending. Therefore, breeding suitable varieties and good cultivation management are the key to solve this problem.

The general principle of postharvest technology of cut flowers After cutting, cut flowers leave the mother plant and become independent living beings. In order to maintain a certain post-harvest life, some special treatment technologies must be adopted. The general principles of postharvest techniques for cut flowers are as follows:

(1) Cut flowers should be cut in the appropriate development period, which is an important link to ensure the internal quality and shelf life of cut flowers.

(2) After harvesting, the flower stems should be immediately inserted into the water and placed in a humid environment to prevent sun exposure; Cut flowers should be precooled as soon as possible to remove heat from the field and enter the cold chain. Cold storage is the main measure to keep cut flowers fresh, and the cold storage temperature varies with varieties.

(3) Cut flowers that need long-term storage or long-distance transportation should be replenished first, and cut flowers sensitive to ethylene should be treated with silver thiosulfate (STS) pulse or 1- methylcyclopropene (1-MCP) to prevent excessive water loss during storage and transportation.

(4) Using all kinds of preservatives for cut flowers is a necessary measure for post-harvest treatment technology. Preservatives include hydration treatment solution, stem tip soaking solution, pulse (or silver thiosulfate pulse) treatment solution, 1-MCP treatment solution, flower bud opening solution, bottle insertion holding solution, etc.

(5) Postharvest fresh-keeping measures should run through cultivation, harvesting, graded packaging, storage and transportation, wholesale, retail, consumption and other links, and cooperate with each other well.

(6) Low temperature, high humidity and high speed are the key measures for storage and transportation.

(7) Retail cut flower treatment includes: stem re-cutting, hydration treatment, preservative treatment, bud opening treatment, storage and other links.

(8) The treatment of consumers' cut flowers includes: stem re-cutting, vase preservation solution use, environmental condition control, etc.