Anti-aging products and methods commonly used in the skincare and health industries do not directly translate to delaying ripening of fruit or wilting flowers as they primarily target human cells and tissues. However, there are specific techniques and treatments used in agriculture and horticulture to extend the shelf life and preserve the freshness of produce, including fruits and flowers. Some of these methods include:

1. Cold Storage: Maintaining fruits and flowers at low temperatures, usually in refrigerated conditions, slows down the ripening and senescence processes, thereby extending their shelf life.

2. Modified Atmosphere Packaging (MAP): This involves modifying the composition of gases within the packaging to slow down respiration rates and reduce ethylene production, a hormone that triggers ripening.

3. Ethylene Absorbers: Specially designed packaging materials or chemicals can absorb ethylene gas, thereby preventing or slowing down the ripening process.

4. Chemical Treatments: Certain chemical compounds, such as 1-methylcyclopropene (1-MCP), can be applied to fruits to block the effects of ethylene and delay ripening.

5. Controlled Ripening: Some produce, like bananas, are harvested unripe and subjected to controlled ripening conditions, involving exposure to specific gases and temperatures, to achieve the desired ripeness.

6. Antioxidants: Some anti-aging ingredients used in skincare products, like vitamin C and resveratrol, have antioxidant properties that can help protect plant tissues from oxidative stress and extend shelf life.

7. Genetic Modifications: Researchers are exploring genetic modifications in certain plants to delay the onset of ripening and extend the shelf life of produce.

It's important to note that while some anti-aging principles and ingredients may have potential applications in plant preservation, they still require extensive research and development to be practically used in agriculture and horticulture.