Review of Recent Advances in Chemical Preservatives for Cut Flowers

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.