Abstract
Cut flowers is an important part of the floriculture industry, and the changes in their physiological and biochemical status after harvesting can accelerate the aging process, affecting the overall quality of the cut flowers. With the development of the floriculture industry, the increasing variety of cut flowers makes preservation research increasingly important. This paper explores the physiological and biochemical characteristics of the aging of fresh cut flowers, analyzes the changes in water metabolism, macromolecular substance metabolism, cell membrane, and endogenous hormones. It also focuses on the types of chemical preservatives (pre-treatment solutions, flower inducing solutions, and vase solutions), their components (water, saccharides, organic acids, fungicides, plant growth regulators, soluble inorganic salts), and their effects, aiming to provide insights for the development of chemical preservatives for cut flowers.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
