Mechanism and application for formation of edible, long-term fresh flowers

In order to solve the problems of color, fragrance and shape in preservation of long-term stored flowers. Edible fresh roses and lotus flowers were used as testing raw materials to study the mechanism of long-term preservation of the color, fragrance and shape of edible fresh flowers by means of the microwave radiation, polysaccharide film coating method and so on. The results indicated that the chosen materials, such as, Konjac-mannan, β-cyclodextrin, and citric acid and high-power, short-time microwave treatment could help to enhance color, fragrance and shape stability. The soaking time and solution concentration had also some effects. Based on these discoveries, long-term edible fresh roses and lotus flowers were produced.