Abstract: The fresh cut flowers of rose‘Carola’were treated with or without dipping water, and then stored at 4 ℃, the fresh-keeping effects of dipping water treatment on the fresh cut flowers were analyzed by measuring the decay indices, wilting indices, flower diameters, weight loss rates, respiration intensity and malondialdehyde（MDA） contents.The results of cold storage test showed that dipping water treatment could reduce the membrane lipid peroxidation product MDA contents and respiration rates of fresh cut flowers during cold storage, thereby delaying the aging, and prolonging the storage time. The results of bottling test showed that the maximum flower diameter after dipping water treatment was 6.90 cm during bottling after 15 days of cold storage, which was higher than that of non-dipping water treatment group（6.09 cm）, suggesting that dipping water treatment could effectively delay the increase of rot indices,wilting indices and weight loss rates of fresh cut flowers, and inhibit the decline of cut flowers qualities during storage and bottling. In conclusion, dipping water treatment had a better preservative effect on cut rose flower. These results could provide a theoretical basis for prolonging the bottle life of cut rose‘Carola’and the preservatives investigation.