What's going on with the flower wrap up?
Many people first hear the word 'wrap up' when making tea or filming a movie. In fact, making dried flo...
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Many people first hear the word 'wrap up' when making tea or filming a movie. In fact, making dried flowers and immortal flowers often requires this step.
Simply put, withering is the process of rapidly disrupting the activity of enzymes inside flowers through high temperatures, allowing them to "freeze" in their most beautiful state.
What will happen to the flowers if they don't wrap up?
You can recall: Picking wildflowers and putting them in a bottle, your head starts to droop after two or three days. More importantly, the petals will gradually change color - pink turning yellow, red turning purple, and finally turning into a grayish brown mass. This is because the enzymes inside the flowers are causing trouble. Enzymes are originally involved in the growth and metabolism of flowers, but after the flowers leave the branches, enzymes continue to work, leading to oxidative browning, pigment decomposition, and tissue softening. The reason why roses that are naturally dried eventually turn into a "rust color" is because of this.
The core functions of finishing filming are twofold:
Firstly, lock the color. The high temperature instantly makes the enzyme lose its activity, which is equivalent to pressing the 'pause button'. The natural pigments such as anthocyanins and carotenoids in the petals are preserved for the dried flowers to remain vibrant. For example, hydrangeas, if left untreated and left to air dry, will turn yellow green in just two days; After filming and drying, the blue and purple colors can last for a long time.
Secondly, maintain the form. Fresh flowers have a high water content, and when naturally dried, the cells gradually lose water, causing the petals to shrink and collapse. The high temperature during the shoot will cause substances such as pectin in the cell wall to quickly solidify, which is equivalent to "shaping" the petals. After drying, the flowers can maintain a relatively three-dimensional appearance instead of shrinking into a crumpled small ball.
How to wrap the flowers?
Place the freshly picked flowers on the conveyor belt of the microwave tunnel oven, start the conveyor belt to feed the flowers into the device cavity, and turn on the microwave. When the flowers come out from the other end of the device, observe the condition of the petals. At this point, the petals feel soft to the touch. And you will feel that the fragrance of the flowers is stronger. Although most of the water in the flowers has evaporated, there is no significant change in the color and shape of the flowers.
So next time you want to keep a special bouquet of flowers, why not try finishing the shoot first - let that beauty linger longer.
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