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Special flower preservative for osmanthus fragrans

A technology for preservatives and flowers, applied in the field of special preservatives for sweet-scented osmanthus flowers, can solve the problems of inability to maintain the freshness of flowers for a long time and the effect is poor, and achieve the effects of prolonging the preservation time, strong pertinence and lasting effect.

Inactive Publication Date: 2015-09-23
LIUZHOU TIANZI HORTICULTURE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing commercially available flower preservatives have poor effects and cannot keep the freshness of flowers for a long time.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0007] A special antistaling agent for sweet-scented osmanthus flowers, which is prepared from the following raw materials in parts by weight: 20-24 parts of gamma-polyglutamic acid, 5-7 parts of vitamin D, 24-28 parts of potato powder, and 3 parts of lycopene -5 parts, 5-8 parts of tea powder, 1-3 parts of zeolite, 5-10 parts of fish meal, 5-10 parts of clam shell powder, 3-6 parts of kelp powder, 6-12 parts of rye flour, 6-12 parts of corn flour 4-8 parts of Bordeaux mixture, 3-8 parts of lime sulfur mixture, 5-8 parts of carbendazim, 5-9 parts of thiophanate, 1-3 parts of aminooxyacetic acid, 2-4 parts of aminooxyvinylglycine, 3-6 parts of indole acetic acid, 3-5 parts of indole butyric acid, 1-3 parts of dichlorophenoxyacetic acid, 4-7 parts of naphthalene acetic acid.

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PUM

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Abstract

The invention discloses a special flower preservative for osmanthus fragrans. The special flower preservative is prepared from the following raw materials by weight: 20-24 parts of gamma-polyglutamic acid, 5-7 parts of vitamin D, 24-28 parts of dried potato powder, 3-5 parts of lycopene, 5-8 parts of tea powder, 1-3 part of zeolite, 5-10 parts of fish meal, 5-10 parts of clam shell powder, 3-6 parts of kelp powder, 6-12 parts of rye meal, 6-12 parts of corn flour, 4-8 parts of a bordeaux mixture, 3-8 parts of lime sulphur, 5-8 parts of carbendazim, 5-9 parts of thiophanate, 1-3 parts of aminooxyacetic acid, 2-4 parts of ammonia oxygen vinyl glycine, 3-6 parts of indoleacetic acid, 3-5 parts of indolebutyric acid, 1-3 parts of dichlorphenoxyacetic acid, and 4-7 parts of naphthylacetic acid. The flower preservative has the advantages that the preservation time is prolonged effectively, the pertinence is strong, the effect is lasting, and the toxic action on flowers is reduced when the activity of the flowers is kept.

Description

technical field [0001] The invention relates to a special preservative for sweet-scented osmanthus flowers. Background technique [0002] Flowers, especially fresh cut flowers, are often treated with flower preservatives in order to maintain the best quality, delay aging, and resist changes in the external environment after harvest. Flower preservatives include general preservatives, hydration fluids, pulse fluids, STS pulse fluids, flower bud opening fluids, and vase maintenance fluids, etc. But most of the existing commercially available antistaling agents for flowers are less effective and cannot keep the freshness of flowers for a long time. Contents of the invention [0003] Purpose of the present invention is exactly at the defective in the above-mentioned prior art, a kind of sweet-scented osmanthus flower special preservative is provided. [0004] In order to achieve the above object, the technical solution provided by the present invention is: a special preserva...

Claims

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Application Information

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IPC IPC(8): A01N3/00A01N3/02
Inventor 陈财宝
Owner LIUZHOU TIANZI HORTICULTURE
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