PURPOSE: To obtain the subject freshness preservative for vegetables and fruits after harvesting, cut flowers, etc., by using a cis-olefin compound having a sulfonic acid group or a sulfinic acid group, a salt thereof or an ester thereof as the active component.
CONSTITUTION: A freshness preservative preferably having a dosage form of an aqueous solution and containing a compound (e.g. cis-propenylsulfonic acid or cis-1-butenylsulfinic acid) of the formula (R is 1-3C alkyl; n is 2 or 3), a salt thereof or an ester thereof as the active component in an amount of 0.1-2wt.% or 0.01-1wt.% respectively in the case of vegetables and fruits and in the case of cut flowers. As vegetables and fruits or cut flowers capable of application of the above-mentioned freshness preservative, cabbage, broccoli, carrot, bamboo shoot, cucumber, SHIITAKE (kind of mushroom), apple, strawberry, carnation, chrysanthemum, etc., are exemplified and a flowering- retardation effect is shown especially to a rose. As the method for application, dipping, spraying, etc., are exemplified.
SAITO CHISATO
YOKOO YOSHIHARU
