Harvesting Indices and Harvesting Techniques of Cut Flowers

Harvesting indices and harvesting techniques of cut flowers are dealt in this presentation. Commercial major greenhouse cut flowers, open- field cut flowers, specialty cut flowers and minor cut flowers are discussed with appropriate pictures.

1. Harvesting Indices and Harvesting Techniques of Commercial Cut Flowers

2. MATURITY It is the stage of full development of a tissue or plant organ may be a flower, fruit or a vegetable. (Added examples of flower maturity stages) Horticultural maturity : (Ex: Tight bud stage) It is a developmental stage of the plant organ on a plant, which will result in a satisfactory product after harvest. Physiological maturity : (Ex: Fully opened stage) It refers to the stage in the development of the plant organs when maximum growth and maturation has occurred. It is usually associated with full ripening in the fruits. The Physiological mature stage is followed by senescence.

3. Commercial maturity : (Tight bud- long dist., fully open- short dist.) It is the state of plant organ required by a market. It commonly bears little relation to Physiological maturity and may occur at any development stage . Harvest maturity : It may be defined in terms of Physiological maturity and horticultural maturity, it is a stage, which will allows the plant organ be at its peak condition when it reaches to the consumers and develop acceptable flavour or appearance and having adequate shelf life .

4. Factors affecting maturity 1. Temperature : Higher temperature gives early maturity 2. Soil : Soil and its nutrients content affects maturity 3. Size of planting material : Especially bulbous cut flowers 4. Closer spacing : It promotes quick maturity due to competitiveness for resources. 5. Quality of planting material : Good quality planting material promotes

5. PRINCIPLES BEHIND HARVESTING AT PROPER HARVEST MATURITY Product should retain peak acceptable quality when it reaches the consumer. Product should be in a good sensory characteristics , acceptable fragrance, flavor or appearance. Appropriate grade of the commodity suitable to the consumer Give maximum shelf life to the consumer.

6. FACTORS INFLUENCING LONGEVITY OF CUT FLOWERS Three main factors influencing longevity of commercial cut flowers are, Pre- Harvest factors Harvest factors Post- Harvest factors Harvest factors will be discussed in this presentation.

7. HARVEST FACTORS The two harvest factors are, Harvesting Indices Stage of harvest Time of harvest Harvesting Techniques Methods of harvest (Manual/Mechanical)

8. Physiological reasons behind harvesting Harvest in the early morning or evening. Reason - Morning - no field heat, water content high, respiration rate low. Flowers are fully turgid due to low transpiration at night (rose, chrysanthemum, gerbera). Evening - mild field heat, higher sugar level in the stem due to high rates of photosynthesis during day time Remove foliage on stems that will be below water. Reason - Decaying of leaves prevented thereby infection or microbial contamination of water and plugging of stems prevented. Slant cuts will keep stems from lying flat on the bucket bottom. Reason - Surface area of stem increases and water uptake increases

9. Harvesting at tight bud or half opened stage for distant markets Reason - Petal tissues are still developing, no ethylene production, no transfer of photosynthates from petal tissues to reproductive structures. Because in general, after full opening of flower, ethylene production in petals increases and autolysis of petal tissues and transfer of photosynthates from petals to stamen and pistil increases rapidly for reproductive development. This leads to degeneration of flowers and loss of quality. Avoid crushing of stem

10. Immediately after harvest the flowers should be put in water or preservative solutions. Reason - Avoids transpiration losses, reduces respiration rate and avoids air embolism and microbial plugging. Right method of harvest includes cutting flower stem with sharp knives or secateurs. Cutting stem length at specific lengths depending on crop market, purpose, etc,. Harvesting at an optimum maturity stage is important and stage of harvest varies from crop to crop and varieties

11. ADVANTAGES OF HARVESTING CUT FLOWERS IN FLOWER STAGE Reduction in sensitivity of flowers to drastic climatic conditions and ethylene during handling and shipment/ transit Saving space during shipment and storage Extending vase life of cut flowers Reducing the time for which crop remains in the field/ greenhouse Improving the opening, size, colour and longevity of cut flowers, especially grown under poor light and high temperature Minimizing the hazard of damage to field-grown cut flowers by adverse climate and insect-pests.

12. Harvesting stages of commercially grown cut flowers in India

13. I. MAJOR CUT FLOWERS

14. STAGES OF FLOWER DEVELOPMENT IN ROSE

15. HARVEST INDICES OF CUT ROSES Flowers are harvested differently at various levels of maturity as it is not only variety but the type of market demand determines price. Distant market roses should be harvested at sepals reflexed stage (Tight bud stage) as early so that bent neck will not occur. Generally, Red and Pink cultivars are harvested at a stage when first two petals begin to unfold and calyx are in downward position. Red variety especially do not open properly when harvested at tight bud stage. In Yellow and White cultivars, harvesting should be done slightly earlier (Tight bud) than red and pink. Bud size vary according to the market demand, in case of international market bud size of 6.5 cm retained along with one or two petals opened.

16. CUT ROSE FOR EXPORT MARKET

17. CUT ROSE FOR LOCAL MARKET

18. HARVESTING TECHNIQUES IN CUT ROSES Bud caps are generally placed when buds are of Pea sized . Flowers are harvested twice during morning and evening.

19. Using sharp and clean secateurs for cutting the stem keeping two five leaflet leaves below the cut.

20. Cut stems are immersed in a bucket of water for precooling and prevent air embolism.

21. STAGES OF FLOWER DEVELOPMENT IN CARNATION

22. HARVEST INDICES OF CARNATION

23. CUT CARNATION FOR EXPORT

24. STANDARD TYPE SPRAY TYPE

25. CUT CARNATION FOR LOCAL MARKET

26. HARVESTING TECHNIQUES IN CARNATION Harvesting should be done either in morning or evening hours Clean and sharp secateurs must be used Clean slant cut must be given.

27. STAGES OF FLOWER DEVELOPMENT IN CHRYSANTHEMUM

28. HARVEST INDICES OF CHRYSANTHEMUM For local markets , standard chrysanthemums are harvested when they are fully open but before stem elongates. Spray types are harvested when the lower 2-3 flowers are opened before shedding of pollens For distant markets , both are harvested at half open stage Decorative types  are harvested when the petals in the centre of the topmost flower is almost fully developed. In standards , harvesting is generally done when outer ray florets ceases to further develop. Pot-mums are sent to the market with half to fully opened flowers. Spray mums are generally harvested at the two thirds to three-fourths open stage. Standard mums at the three-fourths to full open stage of development.

29. STANDARD, SPRAY, STANDARD MUM AND SPRAY MUM

30. CHRYSANTHEMUM HARVESTING STAGE FOR EXPORT MARKET

31. CHRYSANTHEMUM HARVESTING STAGE FOR LOCAL MARKET

32. HARVESTING TECHNIQUES IN CHRYSANTHEMUM Harvesting flowers should be done during evening or morning hours. Cut with sharp secateurs and give a slant cut Stems should be cut about 10 cm above the soil to avoid taking woody plant tissue and one third leaves are stripped off Immediately after harvest put stems in cool water with biocide and bud opening solutions.

33. STAGES OF FLOWER DEVELOPMENT IN GERBERA

34. HARVEST INDICES OF GERBERA Harvesting is done when the 2-3 outer rows of the disc florets are fully expanded and perpendicular to the stalk. The flowers are harvested when 2 – 3 whorls of stamens have entirely been developed, this will decide the vase life of flowers.

35. GERBERA FOR EXPORT

36. HARVESTING TECHNIQUES IN GERBERA Pluck the flowers in the morning or late in the evening or during the day when temperature is low. Method of harvesting is twisting and pulling the stems from the junction of the rhizome. Stem length should be retained not less than 60 cm if international market is the objective of the grower.

37. STAGES OF FLOWER DEVELOPMENT IN ANTHURIUM

38. STAGES OF FLOWER DEVELOPMENT IN ANTHURIUM The elongation of the stem bearing the spadix begins about one month after expansion of the subtending leaf. This is subtending by a showy leaf-like structure called a spathe. The cycle of the leaf and flower emergence varies with the season. 3 to 8 flowers per plant per year can be expected. The Anthurium flower is a spadix or inflorescence spike, cylindrical in shape, bearing up to 250-300 inconspicuous bisexual flowers arranged in a series of spirals. The spadix and spathe are borne on a leafless stem or peduncle.

39. HARVEST INDICES OF ANTHURIUM Anthurium flowers are harvested when there is colour change in spadix from base to tip. Spikes are harvested when one third of the stigma on the spadix have become receptive. The spathe is completely unfolded this time. Harvesting at this stage is highly beneficial for obtaining longest vase life. Development of true flowers on the spadix is also used as a criterion for harvesting the blooms.

40. ANTHURIUM FOR EXPORT

41. HARVESTING TECHNIQUES IN ANTHURIUM Harvesting has to be done during cooler parts of the day i.e. early morning or late evening. The flowers are cut below leaving 2 cm stem on the plant & kept in the bucket containing water. The flower stalk length varies from 25 to 50cm.

42. STAGES OF FLOWER DEVELOPMENT IN ORCHIDS

43. HARVEST INDICES OF ORCHIDS In Dendrobium , the spikes are harvested when few buds on the top remain unopen. In Cymbidium , top two buds start opening, remaing florets fully open. In Phalaenopsis, the 40-60 cm long spikes containing at least 8-10 flowers are harvested when all flowers are fully open. In Cattleya , 3 to 4 days after full opening of florets on a spike of 25 to 40 cm length are harvested.

44. DENDROBIUM ORCHIDS

45. CYMBIDIUM ORCHID

46. PHALAENOPSIS ORCHID

47. CATTLEYA ORCHIDS

48. Oncidiums are harvested when more than 80% flowers are fully open on a spike length of 60 cm with many florets Inflorescence of Paphiopedilum are harvested after complete opening of flowers. Vandas are harvested when all the flowers are already open, about 10-16 flowers on a stem length of 50-60cm. In Arachnis , spikes with 50% florets fully opened are harvested

49. ONCIDIUM ORCHIDS

50. PAPHIOPEDILUM ORCHIDS

51. VANDA ORCHIDS

52. ARACHNIS ORCHIDS

53. EPIDENDRUM ORCHIDS

54. HARVESTING TECHNIQUES OF ORCHIDS In general, orchid flowers do not mature until 3 to 4 days after they open. Flowers cut prior to their maturity may wilt before reaching the wholesaler. Harvesting should preferably be done in the evening. All the tools should be sterilized. Leaving a small length of stalk, the spikes are cut using a sharp knife. Application of fungicides to open wounds of the plant prevents possible infection.

55. STAGES OF FLOWER DEVELOPMENT IN LILLIUM

56. HARVEST INDICES OF LILLIUM Local market: When 1-2 florets open Distant market: When 1-2 florets show colour. The stems should be cut when the first flower is fully colored , but not yet open.

57. LILLIUM HARVESTING STAGE FOR EXPORT MARKET

58. LILLIUM HARVESTING STAGE FOR LOCAL MARKET

59. HARVESTING TECHNIQUES IN LILLIUM Cut stems few centimetre above ground level for increasing bulb size Harvested in early morning or evening Cut with sharp secateurs They should be stripped of 5 cm of their lower leaves and put into clean water with a preservative and STS The field heat should be taken out

60. LISIANTHUS ( Eustoma grandiflorum )

61. HARVEST INDICES AND HARVESTING IN LISIANTHUS Flower stalks are harvested when at least two basal flowers open and other buds develop characteristic colour Harvesting is carried out usually in morning hours when two basal flowers are open For fresh market sales, one can wait for up to 4 flowers to open before harvesting Prior to export precooling must be done

62. II. MAJOR OPEN FIELD CUT FLOWERS

63. STAGES OF FLOWER DEVELOPMENT IN GLADIOLUS

64. HARVEST INDICES OF GLADIOLUS Harvested when 1 to 5 base florets start showing their colour ( Tight bud stage ) for export Colour visibility of the 1-3 florets will help consumer to determine the quality of flower thereby increasing the sale of produce giving better returns to farmers. Base 3-4 florets fully open stage and remaining florets showing colour is best suitable for the local and nearby market. While harvesting for distant market earlier stage of harvesting is preferred.

65. GLADIOLUS FOR EXPORT MARKET

66. GLADIOLUS FOR LOCAL MARKET

67. HARVESTING TECHNIQUES IN GLADIOLUS It is best to cut gladiolus at the point when 1 or 2 flowers are already open—the lower ones will open first. This will ensure that the flowers stay fresh longer. It’s always best to cut flowers in the morning when the air is cool and the plant is the most hydrated. Leave at least 4 leaves on the base of the stem so the plant can rebloom next year.

68. Use a sharp blade to slice the stalk at a slanted angle because it will allow the plant to take in more water. Avoid using scissors or a blunt tool because these will crush the cells in the stem, shortening the cut flower's life span. Put cut stems in cool water immediately after harvest.

69. STAGES OF FLOWER DEVELOPMENT IN ALSTROEMERIA

70. HARVEST INDICES AND HARVESTING IN ALSTROEMERIA Harvesting of spikes depends upon cultivar, market and consumer preference. For local market the shoots/spikes are cut when 4-5 florets have opened. For distant market when first floret has started opening and others have developed 50% colour. It should be harvested when color appears on first flower. Shoots/spikes should be pulled rather cut which will encourage further shoot production

71. alstroemeria

72. STAGES OF FLOWER DEVELOPMENT IN CUT TUBEROSE

73. HARVEST INDICES AND HARVESTING IN CUT TUBEROSE Tuberose flowers are ready for harvesting after 100-120 days of planting. Harvesting is done in cool hours either in the morning or evening. Local market: Cut flowers are harvested when lower one pair of flowers is fully open Distant market: Lower pair of flower buds has just burst Loose flowers: Fully/ half open flowers

74. CUT TUBEROSE FOR EXPORT

75. CUT TUBEROSE FOR LOCAL MARKET

76. HARVEST INDICES AND HARVESTING OF CHINA ASTER Harvesting plays an important role in determining the flower quality. China aster is harvested in two different ways. Individual flowers are harvested for decoration and worship purpose whereas flowers along with stalk or the whole plant just above the ground are cut for cut flower purpose. For local market- harvested at 80-90% full open stage for cut flowers For distant market- 60% flowers open for cut flowers

77. China aster

78. III. SPECIALITY CUT FLOWERS

79. STAGES OF FLOWER DEVELOPMENT IN BIRD OF PARADISE

80. HARVEST INDICES AND HARVESTING OF BIRD OF PARADISE It starts flowering after three years Flowers are usually cut when the first floret is fully open A plant produces around 1-3 spikes per plant Flowers drop off very easily and hence to be handled with care So that harvesting must be done during early morning hours when plants are fully turgid.

81. HARVEST INDICES AND HARVESTING OF HELICONIA Heliconia flowers can cut when 2 or 3 bracts open Flowers can be harvested with peduncles of 70 cm or more Flower stalks must be cut near the ground early in the day while it is fully turgid Harvesting during early morning is highly better than harvesting in evening Inflorescence had last longer in morning cut stems Flowers must be cut at the desired stage of opening since further opening of bract does not occur after cutting even if immersed in sugar containing solution

82. Heliconia stricta Heliconia psittacorum Heliconia rostrata Heliconia collinsiana Heliconia angustifolia Heliconia wagneriana

83. HARVEST INDICES AND HARVESTING OF ALPINIA Inflorescences are harvested in the early morning while still turgid They should be cut when the bracts are about two-thirds to three-fourths open The entire shoot should be cut a little above ground level All except the top one to three leaves are removed from the stem in the field The stem bases are kept in water during transport from the field

84. IV. MINOR CUT FLOWERS

85. HARVEST INDICES AND HARVESTING OF GOLDEN ROD The flower stalks emerges from the base of the plant and grows up to 90-120 cm height The crop produces flowers throughout the year starting from three months after planting The flower stalks are harvested when 25 per cent of flowers have opened from the distal end

86. HARVEST INDICES OF STATICE The first stem can be harvested approximately 3 months after planting Flowers can be harvested when the outer, coloured petals as well as the inner white true flowers are open The best stage of harvesting is when 80% of the spike is full open Flowers do not open any further, once placed in water and hence advised to pick flowers only when they are as mature as possible

87. HARVESTING TECHNIQUES OF STATICE Harvesting should be done in the early morning or in the late afternoon In the harvesting period, good ventilation is necessary to prevent condensation and maintain lower moisture content in the greenhouse Stems should be cut using small scissors or a sharp knife Statice requires to be harvested only once or twice per week

88. HARVEST INDICES AND HARVESTING OF GYPSOPHILA It takes around 120 days from planting to flowering Flowers should be harvested when 50% of the flowers on the stem are open They are generally bunched and harvested with a sharp secateurs

89. STAGES OF FLOWER DEVELOPMENT IN CALLA LILY

90. HARVEST INDICES AND HARVESTING OF CALLA LILY Flowers are harvested in the cool mornings or evenings Harvested before they begin to open They should be harvested by pulling rather than cutting the stem Pre-cooling is very essential

91. HARVEST INDICES AND HARVESTING OF STOCK Spikes should be harvested when one- half to two- thirds of the florets are open Harvesting should be done in early morning or evening The cut spikes should be immediately placed in a bucket containing fresh water

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