Abstract: With cut rose flower ‘Diana’ as experimental material, according to the L9（34） orthogonal design, the preservatives were prepared from sucrose, garlic water extract and vitamin C. The fresh-keeping effect of different preserving solution was studied by measuring the vase life, flower diameter change rate, fresh weight loss rate and hydrologic balance value. The results showed that the formula combination of ‘20 g/L sucrose +garlic water extract（solid-liquid ratio 1∶20（g/mL））+200 mg/L vitamin C’ showed the best performance on the vase life index.The extremum difference analysis showed that sucrose was the main factor affecting the vase life of cut rose, followed by garlic water extract. The formula combination of ‘10 g/L sucrose+garlic water extract（solid-liquid ratio1∶40（g/mL））+200 mg/L vitamin C’ was the best on fresh mass loss rate. All treatments had no significant effects on the flower diameter change rate and hydrologic balance value of cut rose.