Study On The Drying And Color Preservation Technology Of Cut Roses

Fresh cut flowers are luxury items and are disposable consumer products.Fresh cut flowers are mainly not only consumed in holidays and celebrations,but also is popular in daily life in China.Although the number of fresh cut flowers in China has been increasing in recent years,they can only be exported to nearby countries and regions,and they still cannot occupy markets for countries that are far away due to the short shelf life of fresh cut flowers.Dry flowers formed after drying of fresh cut flowers are not easily affected by transport and “fresh-keeping” factors compared to fresh cut flowers,so the market for dried flowers is wider.In addition,dried flowers can produce a variety of products such as dried flower arrangements and high-grade flowers.Gift papers,dress embellishments,etc.are more and more popular with people.However,the most important factor of dried flowers is color retention.In order to better obtain the dry color retention technology of cut roses,physical and chemical methods are used to study the dry color retention technology of cut rose,and provide technical support for the cut rose industry.In this experiment,three major cut rose varieties cultivating in Yunnan,such as Snow Mountain,Corolla and Pink Lady,were selected using chemical and physical methods to study the dry color retention technology of cut roses.There are three chemical reagents,that are aluminum sulfate,zinc chloride and citric acid,with 5%,10%,and 15% concentrations,respectively,to treat different cut rose.The petal of cut rose was soaked into different solution with 30 minutes,then petal was removed using a forceps and placed in a petri dish to dry.After the petal absorbed all of its color retention agent,the petal treated was dried in a drying oven at 40 °C for 12 h.The changing of petal color and petal size was calculated to analysis the treated impact.The physical method uses both temperature and microwave.There are four kinds of temperature was employed for temperature treatment,set to 25 °C,30 °C,35 °C and 40 °C,respectively.Each temperature treatment was treated 10 h and 12 h.The changing of petal color and petal size were analyzed.A microwave oven with a frequency of 2450 MHz and a wavelength of 0.12 m was used to dry and preserve the flowers as microwave treatment.Cut roses of three varieties were evenly placed in a Petri dish.The dishes were dried in a microwave oven for 5 min and 7 min.When finished,remove and record the dryness of the petals of the 3 varieties.The results of the study are as follows: In the chemical color retention method,5% citric acid had the best effect on the size change of the petals of the cut rose ?Snow Mountain?,10% citric acid had the best effect on the ?Snow Mountain? flower color,and 5% chlorination Zinc has the best drying and color retention effect on the cut rose ?Corolla?;15% citric acid has the best drying and color retention effect on the ?Pink Lady?.In the physical color retention method,25 °C 10 h and 30 °C 10 h treatments have the best drying and color retention effect on the cut rose ?Snow Mountain?.The 25 °C 12 h treatment has the best drying and color retention effect on the ?Corolla? of the cut rose,and the 25 °C 10 h and 25 °C 12 h treatment of the cut rose ?Pink Lady? has the best drying and color retention effect.The cut rose ?Snow Mountain? has the best effect under microwave 7min treatment.The cut rose ?Corolla? and ?Pink Lady? have a big difference from the primary colors under the 5min and 7min treatments.For different cut rose varieties,chemical reagents or physical methods can be used for drying and color retention treatment to achieve the purpose of maintaining the freshness of the original cut roses and multiple uses.The technology provided for the extension of the cut rose industry provides technical support for the Yunnan flower industry.