PCf.ppt postharvest quality of cut flowers

postharvest quality of cut flowers

1. Conditioning and Conditioning and
Storing Cut Flowers Storing Cut Flowers
and Greensand Greens

2. Long lasting flowersLong lasting flowers

Very important b/c it Very important b/c it
pleases customerspleases customers

happy customers return to happy customers return to
the florist when they need the florist when they need
flowers in the futureflowers in the future

3. Chain of LifeChain of Life

Helps growers, Helps growers,
wholesalers, and retailers wholesalers, and retailers
lengthen the life of flowerslengthen the life of flowers

4. Chain of LifeChain of Life

provide information on proper provide information on proper
care and handling throughout care and handling throughout
the marketing chainthe marketing chain

proper care and handling proper care and handling
results in longer lasting flowersresults in longer lasting flowers

5. Flower deteriorationFlower deterioration

The cause is:The cause is:
– low water absorptionlow water absorption
–most flower stems are at most flower stems are at
least partially blocked when least partially blocked when
they arrive at the retail they arrive at the retail
floristflorist

6. Causes of blockageCauses of blockage

cutting stems with dull toolscutting stems with dull tools

cut with shears that pinch cut with shears that pinch
the xylem (water the xylem (water
conducting tubes in the conducting tubes in the
stem)stem)

7. Causes of blockageCauses of blockage

bacteria or minerals in the bacteria or minerals in the
water clog the stemwater clog the stem

8. Causes of blockageCauses of blockage

air can enter the stems at air can enter the stems at
the time of cutting and the time of cutting and
partially block the stempartially block the stem

can become so severe that can become so severe that
flowers wilt in their flowers wilt in their
containercontainer

9. Loss of waterLoss of water

transpirationtranspiration
–process by which plants lose process by which plants lose
water through their leaveswater through their leaves

10. Loss of WaterLoss of Water

water vapor moves out of water vapor moves out of
the plant through the the plant through the
stomata (stomates)stomata (stomates)

tiny openings in the tiny openings in the
underside of the leafunderside of the leaf

11. Loss of WaterLoss of Water

flowers wilt when moisture flowers wilt when moisture
is lost through is lost through
transpiration quicker than transpiration quicker than
it is taken in through the it is taken in through the
stems.stems.

12. Loss of WaterLoss of Water

occurs more rapidly at occurs more rapidly at
higher temperatureshigher temperatures

13. Loss of foodLoss of food

flowers are still living and flowers are still living and
need a source of foodneed a source of food

14. Loss of foodLoss of food

flowers continue to flowers continue to
photosynthesize after they photosynthesize after they
are cutare cut

must be given the proper must be given the proper
light and a source of sugarlight and a source of sugar

15. DiseaseDisease

BotrytisBotrytis

a fungus which causes a fungus which causes
brown spots on petalsbrown spots on petals
5
th
per. 1/20

16. BotrytisBotrytis

do not allow flowers to get do not allow flowers to get
wet before putting them in wet before putting them in
the coolerthe cooler

allow wet flowers to dry allow wet flowers to dry
before putting in the coolerbefore putting in the cooler

17. Ethylene GasEthylene Gas

naturally occurring gas in naturally occurring gas in
flowers that speed maturityflowers that speed maturity

causes rapid causes rapid
deterioration of deterioration of
cut flowerscut flowers

18. Ethylene GasEthylene Gas

fruit, especially applesfruit, especially apples

diseased or injured flowersdiseased or injured flowers

19. Ethylene GasEthylene Gas

rotting foliage below the rotting foliage below the
water linewater line

exhaust fumes from carsexhaust fumes from cars

20. Symptoms of Symptoms of
ethyleneethylene

flower and petal dropflower and petal drop

yellowing of foliage yellowing of foliage

loss of foliageloss of foliage

21. Water QualityWater Quality

pHpH

measure of acidity or measure of acidity or
alkalinity on a scale from 0-alkalinity on a scale from 0-
14 with 7 being neutral14 with 7 being neutral

22. pHpH

pH of 3.2 - 4.5 maximizes pH of 3.2 - 4.5 maximizes
hydrationhydration

floral preservatives floral preservatives
commonly added to prolong commonly added to prolong
flower life lower the pHflower life lower the pH

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

24. UnpackingUnpacking

as soon as they arriveas soon as they arrive
loosen paper or plastic loosen paper or plastic
sleeves which they have sleeves which they have
been wrapped inbeen wrapped in

25. UnpackingUnpacking

flowers will expand as they flowers will expand as they
maturemature

flowers will be crushed if flowers will be crushed if
the sleeves are not the sleeves are not
loosened.loosened.

26. UnpackingUnpacking

do not loosen sleeves on do not loosen sleeves on
rosesroses

customers prefer roses in customers prefer roses in
the bud stagethe bud stage

27. UnpackingUnpacking

check for signs of disease, check for signs of disease,
damage or wiltingdamage or wilting

remove damaged or remove damaged or
diseased flowers from the diseased flowers from the
bunch before storagebunch before storage

28. Re-cut the stemsRe-cut the stems

stems are cut with a knife stems are cut with a knife
rather than shearsrather than shears

29. Re-cut the stemsRe-cut the stems

cut stems on a slantcut stems on a slant

this helps them to absorb this helps them to absorb
more watermore water

prevents the stems from prevents the stems from
sealing to the bottom of the sealing to the bottom of the
containercontainer

30. Re-cut the stemsRe-cut the stems

stems should be cut under stems should be cut under
warm waterwarm water

warm water contains less warm water contains less
air than cold waterair than cold water

31. Remove lower Remove lower
foliagefoliage

remove all foliage from stems remove all foliage from stems
that would be underwater in that would be underwater in
the storage containerthe storage container

foliage left underwater will foliage left underwater will
decay and lead to bacterial decay and lead to bacterial
growthgrowth

32. Remove lower Remove lower
foliagefoliage

rotting foliage clogs the rotting foliage clogs the
stems and releases stems and releases
ethylene gasethylene gas

33. Remove lower Remove lower
foliagefoliage

use a glove or rag to pull use a glove or rag to pull
the leaves off quickly down the leaves off quickly down
the stemthe stem

remove outside or remove outside or
damaged petals on rosesdamaged petals on roses

34. Clean Containers Clean Containers
and Coolerand Cooler

containers for flower containers for flower
storage should be cleaned storage should be cleaned
with hot detergent with hot detergent
solution, disinfected with solution, disinfected with
bleach and thoroughly bleach and thoroughly
rinsedrinsed

35. Clean Containers Clean Containers
and Coolerand Cooler

a 10% bleach solution is a 10% bleach solution is
used for disinfecting the used for disinfecting the
containerscontainers

36. Metal ContainersMetal Containers

decrease the effectiveness decrease the effectiveness
of preservativesof preservatives

37. PreservativesPreservatives

Place a warm preservative Place a warm preservative
solution in the container solution in the container
prior to adding flowersprior to adding flowers

38. PreservativesPreservatives

extend the life of flowers in extend the life of flowers in
three waysthree ways
–provide a food source needed provide a food source needed
for respirationfor respiration
–contain sugar which flowers contain sugar which flowers
use to manufacture fooduse to manufacture food
–provide an acidifier which provide an acidifier which
lowers the pH of the waterlowers the pH of the water

39. PreservativesPreservatives

too much preservative can too much preservative can
burn the flowerburn the flower

too little will not be enough too little will not be enough
to keep flowers freshto keep flowers fresh

40. PreservativesPreservatives

home made preservative home made preservative
can be made using 50% can be made using 50%
Sprite or 7Up, or similar Sprite or 7Up, or similar
drink containing citric aciddrink containing citric acid

41. Another homemade Another homemade
PreservativesPreservatives

50% warm water 50% warm water

1 1/2 teaspoons bleach to 1 1/2 teaspoons bleach to
each quart of solutioneach quart of solution