Abstract: To study the fresh-keeping effects of sprite, salt, vinegar, beer, vitamin C, detergent and citric acid on fresh cut rose flowers. The best fresh-keeping reagent, the best concentration, the best pretreatment temperature and the best length of cut rose were determined by single factor experiment. The best preservation combination was optimized by L₉（3⁴） orthogonal test with the best pretreatment temperature, the best concentration of reagent and the best length of flower branch as the factors and the changes of flower diameter, fresh weight and vase life as the indexes. The results showed that with the increase of vase time of cut rose flowers, the life of fresh-keeping liquid containing sprite was the longest, and it was 5 days longer than that of control group, and the time of reaching the maximum flower diameter was the longest, and the ornamental effect was the best. After low temperature pretreatment, the fresh-keeping effect of fresh-cut flowers was significantly improved, the life span of cut flowers was about 20 days. Different flower branch length had little effect on fresh cut flowers. The results showed that the best fresh-keeping reagent of cut rose was sprite, the best concentration was 2%, the best low temperature pretreatment was 3 ℃, the best length of flower was 30 cm. The optimum preservation conditions were low temperature pretreatment at 3 ℃, reagent（sprite） concentration at 2%, flower diameter length at 25 cm.

Key words: Rose chinensis Jacqt., household standby material, preservation conditions, pretreatment temperature, flower branch length