1. Conditioning and Storing Cut Flowers and Greens
Chapter 5
Unit 5

2. Essential Questions What is the proper way to cut flowers?
What are the causes of flower deterioration?
What is the proper stem treatment for flowers?

3. Introduction
Quality of the flowers will determine the amount of customers to the store.
Chain of Life Program: Includes Growers, Shippers, Wholesalers , and Retail Florist.
Developed by the Society of American Florist
Developed a plan to lengthen the life of the flowers.

4. Common Reasons for Early Flower Deterioration
Water and Refrigeration are common requirements for proper storage.
(5) Reasons for flower damage
Next 5 slides:

5. Low Water Absorption #1
Stems are blocked when they arrive at business.
Blocked stems are caused by: Dull Shears.
Stem Tubes or Xylem are blocked. Xylem: Carry water in the stem.
Air, Bacteria, or Minerals in the water can block the stem.

6. Loss of Water #2 Transpiration: Loss of water through their leaves.
Stomata: Tiny openings on the bottom side of the leaf.

7. Loss of Food #3
Plants that have been cut still are using sunlight to make food.
Photosynthesis: Plant process to make food.

8. Disease #4 Botrytis: Fungus on the leaf. Brown spots on petals.
Caused By:
Dirty Cooler
Petals get wet

9. Ethylene Gas #5 Natural gas found in flowers that slows growth.
Caused By:
1. Dirty Cooler
2. Fruit in Cooler
Petals cup upward (Sleepiness)

10. Water Quality and Flower Deterioration
Hydration: Keeps cut flowers fresh.
Hydration is improved by water quality by:
Proper Ph. Or Total Dissolved Solids
Ph: Scale of 0-14 (7=Neutral, Below 7=Acidic, Above 7=Alkaline)
TDS: Measure of Salt and Minerals in the water.

11. Conditioning Flowers
Conditioning: Treating flowers to extend flower life.
Next 7 Slides

12. Unpack Flowers #1 Remove: Plastic Rubber Bands
Check flowers for damage

13. Recut the Stems #2 Use sharp knife and cut stems under water.
Cut stems on a slant.
Succulent: Soft part of the stem.

14. Remove Lower Foliage #3 Remove foliage that are under water.
Use hands to remove leaves.

15. Clean Containers and Cooler #4
Use hot water and bleach.
Rinse containers
10% bleach solution to clean containers.

16. Use a Preservative #5
Place a warm preservative in the water before flowers are placed in the water.
Temp: deg.
Provides a food source.

17. Allows flowers to absorb water #6
Cut flowers should stay in warm water preservative for 1-2 hours

18. Refrigerate #7 Average Temp: 36-40 Deg. Keep coolers: Clean regularly
Good air flow

19. Antitranspirants
Prevent browning of the petals and retard deterioration of the flower.