Caring For Fresh Flowers

Student Objectives  1. Explain the basic requirements of cut flowers.  2. Understand the causes of deterioration and death of flowers.  3. Describe the steps of effective conditioning of flowers and foliage.  4. Explain the importance of using floral preservatives.  5. Learn about commercial packing and shipping.

Hm…..  Here is a package of flowers I purchased from a florist. Inside is a packet of preservative. What do you think the preservative is made out of? Why do the flowers need it? Notice that some of my flowers are not looking so healthy. What do you think is the cause of their deterioration?

Cut flowers  Even though a flower is cut, it is still alive and still has needs.  Even though flowers have been removed from a plant, it still photosynthesizes.  There are certain requirements that are needed by the flowers in order to survive: water, food/sugar, healthy environment and sanitation

Water A flower is 90% water. When a plant has enough water it is said to be turgid. As flowers photosynthesize, they need water Flowers like acidic water (pH below 7). This allows for better water uptake. Perform a pH test to determine if the water is acidic or basic (pH above 7)  Preservatives make the water more acidic

Water  Water is classified as either hard water (which contains a high level of minerals), or soft water (which has been treated to lower mineral levels)  Hardness effects the pH; hard water is basic.  Salinity is the measurement of the total dissolved salts in water  Salt clogs the xylem of the stem preventing water movement  Causes wilting and weakening of stem

Food & Sugar  Food and sugar  Cut flowers are in need of sucrose and dextrose (glucose)  The flower gets these from the stored sugar it has and from the provided preservatives

Environment  Flowers need an environment free of ethylene gases, which causes deterioration of flowers  Fruit should not be stored in a cooler because they give off ethylene gas  Sanitation  procedures used when handling fresh flowers will ensure they last longer  Hands, knives, shears, containers and work area need to be kept sanitary  Use a disinfectant soap to clean tools and work area; Also use bleach to clean the buckets

Flower Conditioning  The process of treating flowers in order to extend their life Occurs when the flowers and foliage arrive at the design site  Warm water should be used - between 100 to F; Better for uptake  Recut stems and remove lower foliage  Leave flowers out at room temperature for 2-3 hours; Again it is better for water/food uptake Once the flowers are hardened off they can be put into a cooler of F

Break Time

What Causes a Flower to Deteriorate and Die?  When a flower is cut from the mother plant, it starts to die because the flower no longer has a water or food source  Death of a flower is called senescence  Humans must intervene to provide the necessary water and food  There are five causes of flower deterioration: genetic life, wilting, harvest time, ethylene gas and disease/damage

 Genetic life:  Each flower has a certain inherent life span based on its genetics  Our goal is to achieve the maximum life span allowed by nature Flower:life span: Daylily1 day Dutch iris3-5 days Rose5-7 days Carnations10-14 days Chrysanthemums14-21 days

 Wilting:  Caused by either excessive water loss or lack of absorption  Blocked vascular tissue could be another cause  Transpiration (water loss in the process of respiration) is caused by warmer temperatures and lower humidity  Respiration is the process of burning glucose to create energy  Stem blockage is the most common cause of poor absorption; Due to clogged xylem.  Cut stems with a knife; shears can clog the xylem by pinching.  Cut underwater to avoid air blockage.

 Timing of harvest:  This is the time the flowers are cut from the mother plant  Time of day - flowers should never be cut when they are wilted  Avoid cutting in the heat of day  Evening time is best because there is a decrease in photosynthesis  Morning time is second best because the plant is full of water  Stage of flowering - best time to harvest is right before the flower fully opens

 Ethylene gas exposure:  Ethylene gas is a natural plant hormone produced by aging flowers, fruits and vegetables  Common signs of ethylene exposure include large amounts of fallen petals, dropped florets and yellowing leaves  Growers and wholesales prevent this by using ethylene inhibitors - products that block or tie up the gas  Disease or damage:  Flowers grown/cut should be of the highest quality  Must always be inspected for disease/damage

How Are Cut Flowers and Foliage Conditioned to Maximize Vase Life?  Conditioning plant materials include the following steps:  1. Flowers should be unpacked and inspected upon receiving  2. Prioritize the order of processing; Wilt-prone and expensive flowers first  3. Remove sleeves, ties and any foliage that might contact water in the container  4. Under warm water, re-cut all stems, removing 1- 2 inches  Warm water has less air bubbles than cold

 5. Use specific treatment solutions as needed  Ex. Roses should be treated with an additional preservative  6. Place cut flowers in a floral preservative solution mixed at the proper concentration  Too little preservative encourages bacterial growth; Too much can cause toxicity  7. Let the flowers remain at room temperature for 2-3 hours to increase water uptake  8. Place the flowers in a cooler set at F with a high humidity level and constant light

 9. Milky stems should be treated quickly by dipping them in boiling water for five seconds; Then place them in the floral preservative  You can also burn them with a match or put them in a warm preservative solution  10. Roses that have lost turgidity near the flower head are called bent necks  They can be revived by placing the stems in a warm preservative solution and recutting them under water

Reviving a Bent Neck Courtesy of Interstate Publishing

Review of Conditioning Process 1. Be sure to start with clean buckets. 2. Unpack flowers immediately. 3. Remove lower foliage. 4. Re-cut 1-2” off old stem under warm water. 5. Place flowers in plastic bucket with floral preservative. 6. Leave flowers out for 2-3 hours. 7. Put flowers into the cooler to complete the process.

Review of the Basic Needs of Fresh Cut Flowers