Abstract: The fresh-keeping period and the related physiological indexes in the fresh-keeping process of cut flowers were measured with different fresh-keeping agent formulations using the chrysanthemum “Shenma”. The results showed that the florescence of cut flowers in No.2 preservative (deionized water + 0.03% aspirin +30g/L sucrose) extended to 30 days.Different preservatives had different changes in physiological indexes of leaves and petals during the fresh-keeping process. The soluble sugar content in leaves and petals was higher, the soluble protein and SOD had the same change trend, and the trend of malondialdehyde content was unstable, while the POD isozyme content in leaves and petals had the opposite change trend.The research results can provide a theoretical basis for the selection of preservatives in the process of chrysanthemum cutting,and provide a theoretical basis for the long and short distance transportation of chrysanthemum cut flowers.