Caring for Fresh Cut Flowers

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Caring for Fresh Cut Flowers Foliage
NHS FLORAL DESIGN CH 10
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Objective 1 Explain the basic requirements of
cut flowers.

• Even though fresh flowers have been removed from
  plants, they continue to photosynthesize-produce
  food from sunlight. In that process, there are
  certain requirements.

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Basic Needs of Fresh Cut Flowers

1. High Water Quality
2. Food Sugar
3. Healthy Environment
4. Sanitation

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A. High Water Quality

• A flower is 90 percent water.
• Plant cells that are filled with water are called
  turgid.
• As the flowers continue to photosynthesize and
  respire, they will need water!
• A pH test will determine whether the water is
  acidic, or alkaline.
• If floral preservative is added to water, it will
  increase the acidic level, thereby increasing
  water intake in plants
• Hard water will affect pH.
• Salinity needs to be less than 200 ppm

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B. Food Sugar

• The cut flower is in need of sugars
• Most commonly sucrose and dextrose
• The flower gets these sugars through supplemental
  sugars provided in a floral preservative

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C. Healthy Environment

• Need to be in an environment free from ethylene
  gas
• Do not store near fruit
• Conditioning the preparation of materials for
  arranging by allowing adequate solution uptake
• Warm water increases uptake and contains less
  trap air
• Flowers should be re-cut and de-foliated to a
  point that no leaves will be in the water
  solution
• Let water get to room temperature before putting
  flowers in the cooler
• Place in a cooler at 34-38º F.
• Flower coolers (versus refrigerators) control
  humidity in addition to cooling

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D. Sanitation

• Keeping the handling process sanitary will
  provide flowers that will last a long time
• Hands, tools, knives, shears, containers, and
  work areas need to be kept sanitary
• Introduction of bacteria and organisms can be
  avoided by cleaning work areas, coolers, and
  containers on a regular basis

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Objective 2 To understand the causes of
deterioration and death of flowers

• When a flower is cut from the mother plant, the
  deterioration process begins because the flower
  no longer has a water or food source. It is up to
  the human to provide a substitute. The flower
  will eventually die.
• This is referred to as senescence

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Causes of Deterioration and Death of Flowers

• Genetic Life
• Wilting
• Timing of Harvest
• Ethylene Gas Exposure
• Disease or Damage

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A. Genetic Life

• Each flower has a certain inherent life span
  based on its genetics
• Our goal is to achieve for each flower the
  maximum life span allowed by nature
• EXAMPLES
• Flower Life Span
• Daylily 1 day
• Dutch Iris 3-5 days
• Rose 5-7 days
• Carnations 10-14 days
• Chrysanthemums 14-21 days

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B. Wilting

• Caused by either excessive water loss or lack of
  absorption
• Can also be caused by blocked vascular tissue
• Transpiration water loss in the process of
  respiration
• Often increased when flowers are in warm
  environments with low humidity
• Respiration process of burning glucose to
  create energy
• Stem Blockage most common cause of poor
  absorption. The xylem becomes clogged and no
  water movement can occur in the stem

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C. Timing of Harvest

• Time of Day
• Flowers should never be cut when they are wilted
  avoid cutting in the heat of the day. Best time
  is the evening, second best time is the morning.
• Stage of Flowering
• Best time is just before flower is fully open
  (except the daisy, calla lily, and bulb crops)

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D. Ethylene Gas Exposure

• Ethylene gas a natural plant hormone produced
  by aging flower, foliage, fruits, and veggies
• Common signs include fallen petals, dropped
  florets, and yellowing leaves

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E. Disease or Damage

• Flowers that arrive from the market and those
  picked in the garden should be of the highest
  quality
• Flowers must be inspected for disease and insect
  damage

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