Post harvesting handling of flowers

Postharvesting handling of flowers
Post harvesting handling of flowers
Flower production
Horticulture
Floriculture
Post harvesting of ornamental crops
Value addtion to flowers
Value addition to ornamental crops
Value addition in floriculture
Post harvesting handeling of cut and loose flowers
Cut flower
Loose flower hanfling

1. POST HARVEST HANDLING OF F LOWE R SUBMITTED TO : Dr. B.S. BENIWAL SUBMITTED BY : Shubham Garg [2 017A 109 BIV] ◇ CUT & LOOSE FLOWER ◇

2. FLOWER : Cut flowers :  Cut flowers are fresh flower harvested in clusters / spike or in single along with their stem. Loose Flowers: The flowers which are usually harvested without stalk and used for Gajara, Veni and Garland. Th e seed-bearing part of a plant, consisting of reproductive organs (stamens and carpels) that are typically surrounded by a brightly coloured corolla (petals) and a green calyx (sepals).

3. POST HARVEST HANDLING In agriculture   postharvest handling is the stage o f crop production immediately followi ng harvest including cooling, cleaning, sorting and packing . The instant a crop is removed from the ground   or separated from its parent plant it begins to deteriorate. Postharvest treatment largely determines final quality, whether a crop is sold for fresh consumption or used as an ingredient in processed food  product.

4. Need for post harvest handling ● Flowers remain alive even after harvest and continue their metabolic activities causing Depletion of carbohydrate Rise in temperature and respiration rates Rapid deterioration due to micro organisms Water stress Increased accumulation of ethlene All the above factors cause deterioration of harvested produce, So we need for appropriate post harvest handling technologies.

5. F actors affecting post harvest life of flowers PRE HARVEST : Genetic or inherent makeup Growing condition Light Temperature Humidity Water Nutrient Pest & disease Toxic gases HARVEST : Stage of harvest Time of harvest Method of harveste POST HARVEST FACTORS : Temperature Light Humidity Water quality Ethylene Perservative Ventilation Packing Disease and pest

6. Po ST HARVEST HANDLING OF FLOWERS Harvest ⬇ Grading ⬇ Chemical pulse treatment ⬇ Packing ⬇ Cooling ⬇ Dry or wet storage ⬇ Marketing

7. 1. Harvesting Harvesting is the process of gathering a ripe crop from the field. In case of flowers harvesting includes the decisions of when , how and where to cut and thr actual act of cutting the flower.

8. “When” The best time is the coolest part of the day and when there is no surface water from dew or rain on the plants. This is usually done in the cool of the morning after the dew has dried. Best time of day for harvesting flowers

9. General rules for harvesting Spike type flowers: Harvest when one-fourth to one-half of the individual florets are open. Daisy type flowers: Harvest when fully open.

10. H arvest in the morning or evening. Re move foliage on stems that will be below water. 3. Slant cuts will keep stems from lying flat on the bucket bottom and increase water uptake. 4. Never lay flowers on the ground or dirty surface. 5. Disinfect cutting tools at least 2 times each day. 6. Grade and bunch flowers immediately after harvest. 7. Bring flowers into the shade and place in clean buckets of clean warm water (acidified) and a biocide. 8. Avoid over-filing containers with flowers HARVEST :-

11. HARVEST STAGE : (I) Name Stage of development for harvestinng Marigold Fully open flower Tuberose More than 2 pairs of floret open Rose Red & pink cultivars 1 st 2 petals beginings to unfold, calyx reflexed below a horizontal position . Yellow cultivr slightly earlier than red & pink White cultivr slightly later than red & pink Chrysanthemum Stndard cultivar outer petala fully encclosed Sray cultivar songle open but before anthesis Anemones open but before diask flowers start to enlongte Pompon & centre ofboldest flower decorative fully open Gladiolus 1-5 buds showing colour

12. HARVEST STAGE : (II) Name Stage for harvest of cut flowers Gerbera Outer row of flowers showing pollen Carnation Standard cultivar half open flowers Spray cultivar 2 fully open flower Anthurium Spadix almost fully delvloped Antirrhinum 1/3 floret open China aster Fully open flowers Coreopsis Fully open flowers Cocks comb ½ florets open Dahlia Fully open flowers

13. Maturity at time of harvest

14. 2. Grading Grading is a process of putting flowers in different groups based on their flower , leaves , and their stem conditions. Grading system provides a standard way of describing flowers being sold in the real time market place

15. 3. Bunching and sleeving Bunching is typical for most flower crops with the exception such as orchids & anthuriums. Bunches of 25 are common for roses, bunches of 10 or 12 are common for other types of flowers. Greens are commonly bunched by weight. Sleeving is basically flowers packaging in flower bags and flower papers critically used to keep flowers perfect during delivery.

16. 4. Chemical pulse treatment a.) Precooling means quickly removing the heat from freshly harvested  fruits and  vegetables  to reduce the loss in quality of produce once it’s been picked. precooling increases the shelf-life of fresh produce. Higher quality and longer shelf-life means more profits to produce growers. Precooling temperature varies from species to species. Ex- Gladiolus: 5-7°C Bird of paradise – 7-8°C

17. The absorption of chemical solutions containing sugar and germicide through the lower cut base of flower stem is known as pulsing. Sucrose replace the depleted endogenous CHO utilized during the post harvest life of flower. B) Pulsing

18. ADVANTAGE OF PULSING Prolongs vase life of flower Promote opening of buds and It retains the colour of flower. Ex . Rose : 2-6% sucrose Carnation : 10% sucrose

19. Use of standard holding or vase solution: It is the splution retained in flower vase throughout its vase life. Holding solution contain :- S.N. Constitutes Examples 1. Carbohydrates Sucrose &Dextrose 2. Germicide 8HQS ,8 HQC 3 Growth regulator Gibberlic acid, Cytokinins 4. Ethylene inhibitor Amnio oxyacetic acid, Silver thiosulphate 5. Mineral salts Aluminium sulphate,Silver nigrate 6. Organic acids Citric acid, Benzoic acid

20. GERMICIDES USED AS FLORAL PRRSERVATIVE Compound name Conce (ppm) 8-hydroxyquinoline sulphate 200-600 8-hydroxyquinoline citrate 200-600 Silver nitrate 10-200 Silver thiosulphate 0.2-4mM Thiobenzazole 5-300 4* Amonium salts 5-300 Slow release chlorine 50-400 Aluminium sulphate 200-300

21. 5. Packing Good packing is of great importance to a flower grower as he needs to make sure that the flowers do not arrive crushed or bruised.  Protect flower & p lants from temperature extremes that may occur during shipment or after delivery at the recipient’s location. • To prevent leaks and spills, ship vases or containers without water and cover soil in pots and containers.

22. Packing material Cellophane paper Butter paper CFB papers Aluminum laminated foils Polythene sheets

23. CFB BOXES Themocol box Packing material

24. 6. Cooling Cooling includes the temperature regulation at all stages in post harvest practices Starting from precooling to shipment the optimum temperature should be maintained. Cooling increases the longevity of flowers.

25. Optimum temperature regulations Stage Temperature maintained Pre cooling 6-12*C Cold storage 5*C Grading & packing 20*C Refrigerated vans 5-8*C Cargo cabin 16C*

26. 7. Ideal conditions for flower storage Temperature control is one of the main factors to assist with long-lasting flowers. It is said the optimum storage temperature for cut flowers is between 2°C and 8°C.  Relative Humidity is another factor that affects uptake of solution.  There were several recommendations in the literature for suggested relative humidity ranging from 75% to 99%. 

27. 8. Transportation Any flowers are fragile, and easily bruised, broken or otherwise damaged during transportation. So transporting them to a new location can be a challenge. Points to be remember while transporting cut flowers : Have a proper sized vehicle with air conditioning Use water filled buckets to place the cut flower upright . Keep the bucket stable by putting sand bags around the buck. For shorter trips lay thr bunches of cut flowers gently on their sides.

28. 8. Marketing As a flower grower, your marketing options include selling directly to the public or selling to florists, grocery stores and other retail outlets . Online marketing also helps you to break geographical barriers, and it allows your clients to view and order your flowers from the comfort of their home.  Adding value to flowers by arranging them in an eye-pleasing manner can help to boost sales .

29. ADVANTAGE of post harvest handling of flowers post-harvest handling are keeping the product cool, to avoid moisture loss and slow down undesirable  chemical  changes, and avoiding physical damage such as  bruising to delay  spoilage . Proper handling increase the vase life or longevity of flower.

30. Thank You