1. Caring for Fresh Cut Flowers & Foliage
SPHS FLORAL DESIGN ~ CH 10
Caring for Fresh Cut Flowers & Foliage

2. Objective 1: Explain the basic requirements of cut flowers.
Even though fresh flowers have been removed from plants, they continue to photosynthesize-produce food from sunlight. In that process, there are certain requirements.

3. Basic Needs of Fresh Cut Flowers
High Water Quality
Food & Sugar
Healthy Environment
Sanitation

4. A. High Water Quality A flower is 90 percent water.
Plant cells that are filled with water are called turgid.
As the flowers continue to photosynthesize and respire, they will need water!
A pH test will determine whether the water is acidic, or alkaline.
If floral preservative is added to water, it will increase the acidic level, thereby increasing water intake in plants
Hard water will affect pH.
Salinity needs to be less than 200 ppm

5. B. Food & Sugar The cut flower is in need of sugars
Most commonly – sucrose and dextrose
The flower gets these sugars through supplemental sugars provided in a floral preservative

6. C. Healthy Environment
Need to be in an environment free from ethylene gas
Do not store near fruit
Conditioning – the preparation of materials for arranging by allowing adequate solution uptake
Warm water increases uptake and contains less trap air
Flowers should be re-cut and de-foliated to a point that no leaves will be in the water solution
Let water get to room temperature before putting flowers in the cooler
Place in a cooler at 34-38º F.
Flower coolers (versus refrigerators) control humidity in addition to cooling

7. D. Sanitation
Keeping the handling process sanitary will provide flowers that will last a long time
Hands, tools, knives, shears, containers, and work areas need to be kept sanitary
Introduction of bacteria and organisms can be avoided by cleaning work areas, coolers, and containers on a regular basis

8. Objective 2: To understand the causes of deterioration and death of flowers
When a flower is cut from the mother plant, the deterioration process begins because the flower no longer has a water or food source. It is up to the human to provide a substitute. The flower will eventually die.
This is referred to as senescence

9. Causes of Deterioration and Death of Flowers
Genetic Life
Wilting
Timing of Harvest
Ethylene Gas Exposure
Disease or Damage

10. A. Genetic Life
Each flower has a certain inherent life span based on its genetics
Our goal is to achieve for each flower the maximum life span allowed by nature
EXAMPLES:
Flower Life Span
Daylily 1 day
Dutch Iris 3-5 days
Rose days
Carnations days
Chrysanthemums days

11. B. Wilting Caused by either excessive water loss or lack of absorption
Can also be caused by blocked vascular tissue
Transpiration – water loss in the process of respiration
Often increased when flowers are in warm environments with low humidity
Respiration – process of burning glucose to create energy
Stem Blockage – most common cause of poor absorption. The xylem becomes clogged and no water movement can occur in the stem

12. C. Timing of Harvest Time of Day Stage of Flowering
Flowers should never be cut when they are wilted – avoid cutting in the heat of the day. Best time is the evening, second best time is the morning.
Stage of Flowering
Best time is just before flower is fully open (except the daisy, calla lily, and bulb crops)

13. D. Ethylene Gas Exposure
Ethylene gas – a natural plant hormone produced by aging flower, foliage, fruits, and veggies
Common signs include fallen petals, dropped florets, and yellowing leaves

14. E. Disease or Damage
Flowers that arrive from the market and those picked in the garden should be of the highest quality
Flowers must be inspected for disease and insect damage