Maintaining freshness of cut flowers - by adding mineral acid, a saccharide, and sorbic acid and/or quaternary salt to vase water

摘要

Freshness of cut flowers is maintained by adding to the vase water (a) a strong mineral acid (which is non-oxidizing at room temp. and at the concentration used) to give a pH of 3.5 to 2.0, (b) 0.2-4 (pref. 0.5-2.0) wt. % of a saccharide, (c) 0.001-0.5 (pref. 0.001-0.01) wt. % of sorbic acid and/or a quaternary alkyldimethylbenzylammonium chloride ('Dodigen' 226-R.T.M.), and optionally (d) 0.005-0.1 (pref. 0.01-0.05) wt. % of succinic acid and/or glyoxylic acid (percentages being based on the amount of vase water). Aqs. concentrates for use in the above method contain ca 20-64 wt. % saccharide, 0.04-10 wt. % mineral acid, 0.01-0.05 wt. % sorbic acid and/or 0.01-0.5 wt. % alkyldimethylbenzylammonium chloride, 35-80 wt. % water and, opt. 0.1-5 wt. % succinic acid and/or glyoxylic acid. The novel feature of the new method is the inclusion or sorbic acid and/or alkyldimethylbenzylammonium chloride in the composition. These agents effectively combat the growth of fungi (which would otherwise be favoured by the saccharide already present in the composition), and their action is further enhanced by the optional succinic and/or glyoxylic acid component of the compsn.