2. Conditioning and Storing Flowers

3. Long lasting flowers n important n pleases customer n happy customers return to the florist when they need flowers in the future

4. Flower deterioration n Low water absorption n most flower stems are at least partially blocked when they arrive at the retail florist

5. Causes of blockage n cutting stems with dull tools n cut with shears that pinch the xylem (water conducting tubes in the stem)

6. Causes of blockage n bacteria or minerals in the water clog the stem

7. Loss of water n transpiration n process by which plants lose water through their leaves

8. Transpiration n gases and water vapor move from an area of greater concentration to an area of lesser concentration

9. Loss of Water n water vapor moves out of the plant through the stomata (stomates) n tiny openings in the underside of the leaf

10. Loss of Water n flowers wilt when moisture is lost through transpiration quicker than it is taken in through the stems.

11. Loss of Water n occurs more rapidly at higher temperatures

12. Loss of food n flowers are still living and need a source of food

13. Loss of food n flowers continue to photosynthesize after they are cut n must be given the proper light and a source of sugar

14. Disease n Botrytis n a fungus which causes brown spots on petals

15. Botrytis n do not allow flowers to get wet before putting them in the cooler n allow wet flowers to dry before putting in the cooler

16. Ethylene Gas n naturally occurring gas in flowers that speed maturity

17. Ethylene Gas n causes rapid deterioration of cut flowers n many sources of ethylene gas

18. Ethylene Gas n fruit, especially apples n diseased or injured flowers

19. Ethylene Gas n rotting foliage below the water line n exhaust fumes from cars

20. Symptoms of ethylene n premature death n flower and petal drop n yellowing of foliage

21. Symptoms of ethylene n loss of foliage n upward cupping of petals - known as sleepiness in carnations.

22. pH n pH of 3.2 - 4.5 maximizes hydration n floral preservatives commonly added to prolong flower life lower the pH

23. Conditioning flowers n techniques of treating flowers to extend their life. n Begins when flowers arrive from the wholesaler

24. Unpacking n as soon as they arrive n loosen paper or plastic sleeves which they have been wrapped in

25. Unpacking n flowers will expand as they mature n flowers will be crushed if the sleeves are not loosened.

26. Unpacking n do not loosen sleeves on roses n customers prefer roses in the bud stage

27. Unpacking n check for signs of disease, damage or wilting n remove damaged or diseased flowers from the bunch before storage

28. Unpacking n excessive damage should be reported to the wholesaler

29. Re-cut the stems n stems are cut with a knife rather than shears n shears can pinch the xylem tubes causing partial blockage

30. Re-cut the stems n cut stems on a slant n this helps them to absorb more water n prevents the stems from sealing to the bottom of the container

31. Re-cut the stems n stems should be cut under warm water n warm water contains less air than cold water

32. Re-cut the stems n stems that have a milky sap must be blackened over a flame or put the tips in boiling water for 10-30 seconds to seal the sap so water can be absorbed.

33. Remove lower foliage n remove all foliage from stems that would be underwater in the storage container n foliage left underwater will decay and lead to bacterial growth

34. Remove lower foliage n rotting foliage clogs the stems and releases ethylene gas

35. Clean Containers and Cooler n containers for flower storage should be cleaned with hot detergent solution, disinfected with bleach and thoroughly rinsed

36. Clean Containers and Cooler n a 10% bleach solution is used for disinfecting the containers

37. Metal Containers n decrease the effectiveness of preservatives

38. Preservatives n Place a warm preservative solution in the container prior to adding flowers

39. Preservatives n temperature of the solution should be between 100 degrees and 110 degrees Farenheit

40. Preservatives n can be purchased in either liquid or powder form n follow directions for mixing the preservative

41. Preservatives n Contain: –Acidifier –Sugar (food) –Bacterial Growth inhibitor