Fresh flower antistaling agent and preparation method thereof

Abstract

The invention provides a fresh flower antistaling agent and a preparation method thereof. The antistaling agent comprises food-grade wax, gibberellin, propolis, chitosan, catechin, sodium polyacrylate, D-sorbitol, nicotinamide, phytic acid, glycolamide, polyvinyl alcohol, triethanolamine, stearic acid, glyceryl monostearate, sodium dodecyl sulfate, fatty alcohol polyoxyethylene ether, and deionized water. The preparation method comprises: melting the food-grade wax, and adding triethanolamine, stearic acid, glyceryl monostearate, sodium dodecyl sulfate, and fatty alcohol polyoxyethylene ether while performing stirring to obtain a mixed solution I; adding gibberellins, propolis, chitosan, catechin, sodium polyacrylate, D-sorbitol, nicotinamide, phytic acid, and glycolamide into deionized water while performing stirring a mixed solution II; and finally adding the mixed solution I into the mixed solution II while performing stirring to obtain the fresh flower antistaling agent. According to the invention, the fresh flower antistaling agent is free of hormones, and has advantages of a good sterilization and bacterium prevention effect, wide flower and plant application, and a food fresh-keeping effect.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping flowers, and in particular relates to a fresh-keeping agent for fresh flowers and a preparation method thereof. Background technique [0002] Flowers are plants with strong temporal and seasonal characteristics and certain requirements for growing conditions. The large demand for flowers is a symbol of social progress and human civilization, and an important symbol of the improvement of people's living standards and appreciation, and is deeply loved by the people. Yet the fly in the ointment is that good flowers do not often bloom, good times don't last long, and fresh flowers cannot stay forever. Because the fresh flowers are still carrying out life activities after they are gathered, the storage and ornamental lifespan is limited. [0003] The aging mechanism of flowers is: [0004] (1) Microbial pollution leads to water imbalance. Flowers are the delicate part of the plant and will wil...

AI Technical Summary

Problems solved by technology

The main reasons for dehydration are: (a) The proliferation of microorganisms seals the ducts, causing the ducts to be blocked, affecting the water absorption of flowers, and producing ethylene and other toxic substances to accelerate flower aging

(b) Microbial metabolites are absorbed by the flower branch and seal the xylem vessel, which interferes with water absorption and causes fresh-cut flowers to lose water and wilt;

[0005] (2) Lack of energy substances

The above-mentioned preservatives all have different degrees of fresh-keeping effects. Most of them are sulfate or citrate of 8-hydroxyquinoline, silver nitrate or silver thiosulfate, etc. have certain toxicity; fresh-keeping components often lack effective inhibitory effect. Bacterial components, which do not effectively prevent the sealing of flower ducts by microbial propagation; and most of the preservatives are only for cut flowers, and there are few preservatives for potted flowers

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