Professional Documents
Culture Documents
Preface
Flowers are in great demand and are valued mainly for their aesthetic value. So
holding them till appropriate time for their marketing involve some special techniques of
storage. Most of the Indian farmers lack in knowledge about proper storage techniques and
do not follow proper methods in holding the cut flowers. As a result they do not get the
expected price for their flowers and their business is likely to become non-viable. This
booklet gives few simple and effective methods for holding the flowers for better marketing.
Cut flower marketing is a fast developing business and obviously today's technology
may be obsolete tomorrow. Hence one who wants to build a holding or storage place for
flowers have to go for more details about flower storage. He also should observe some of
the already existing cut flower stores and study the details of construction, operation and
maintenance. This booklet intends only to introduce the subject to the reader.
1. Structure
Cool stores are best constructed within another building in order to minimize
temperature change by external air movement. Prefabricated panels surfaced with laminates
and filled with an inner core of insulating material may be used to build the store. Any non
conducting or poorly conducting material can be used for construction of the store.
The temperature loss occur through the floor and the ceiling. Normally the floor is
concrete, and this is insulated from the ground itself, using a polythene sheet. The doors
must fit tightly, as they act both as a temperature and pressure seal. The compressor unit is
sometimes mounted on the roof of the store. If so the roof must be strong enough to
support the compressor unit. If fitted on the roof the unit should be supported on a separate
frame, so that it can be serviced, and even removed without affecting the store itself. The
slight movement of working machinery can also affect the air and vapour seals of the store
itself. It is better, if the unit is fixed i at the ground level adjacent to the store.
Flowers that have large bulk but low weight neither retain nor generate as much
heat as others produce. They can be cooled slowly and will remain at a low temperature
without a great energy input. Never allow a blast of cold air to blow over flowers and
foliage, due to the desiccating effect. Ensure a large evaporating surface and an adequately
powered compressor unit for the cool chamber. An air movement not exceeding 0.5 meters
per second is recommended in the cool chamber.
2. Interior design
The interior of the store must be designed for easy access, fast loading and
unloading of the flowers, whether packed or unpacked Most small type of stores have a
central alley with shelves on both sides. Frequently, buckets of flowers have to be lifted onto
these shelves. An alternative to this is to have fixed shelves on one side, and removable
shelves on the other, so that the buckets can be placed on the floor on trolleys rolled in and
the packed boxes placed on the shelves.
The doors of small cool stores usually open outwards and are situated above the
external floor level. Consequently, anyone entering the store must step up and wheeled
transport is inhibited If possible, access should be made for trolleys to load it from the store.
So the floor of the store should be in level with the sill and a slight ramp should slope
towards the outside floor for safety purposes, so that people do not trip over it In larger
walk-in stores, the floors of both store and packing area are at the same level and the base
of the door runs along the floor. The construction of cool chambers can be done in many
ways depending on bearing local factors. One. has to spend time to decide on a plan that
what is suitable for his own place and enterprise. It is advisable to include provision for
future expansion. Whatever be the design create a suitable congenial temperature and
humidity inside the cool chamber.
I. Pesticides
Pesticides may be fungicides, bactericides or insecticides used in flower cultivation
and storage. It is essential that pesticides are stored in locked cupboards, and that there are
washing facilities immediately available. Protective clothing is also essential. Suitable
measuring and weighing equipments, clearly marked for liquid measures and an accurate
weighing machines should be part of the store and packing units. Such instruments should
not be used for measuring or weighing any other thing.
The pesticide store, and the bench where the material is placed, must be well lit as
spraying is often carried out in the early morning or in the evening when there is less wind.
While applying the therapeutants protective measures like gloves, masks, over coats etc.
should be used. Chemical should not come into contact with body.
They should be stored separately from other chemicals like weedicides, fertilizers,
etc. The sprayers and other equipments used for different type of chemicals. A true storage
for pesticides will have dressing room, sprayer and equipment room, actual storage room for
pesticides and preparation room. Room need not be actual room but just a facility.
2. Herbicides
Herbicides or weedicides must be stored separately from therapeutants, preferably in
a completely different area so the two can not be confused. Generally, herbicides are less
toxic to mammals than many therapeutants so need not be locked away. They should,
however, be kept out of the reach of children, while paraquat having high mamalian toxicity,
should certainly be locked away. The measuring equipment used for herbicides must be
entirely separate from that used for therapeutants, so that no contamination occurs.
Herbicide room also should have dressing place, equipment place, storage and preparation
place. Same equipments and protective clothes should not be used for pesticide and
weedicides application. However what is possible and actual done depends on the owner.
3. Machinery storage
All machines and tools must be kept safe. Any tool, whether plough, hoe or
secateurs, will soon rust and deteriorate if left exposed to the weather. After use, any
working parts such as those found in rotary hoes or mower blades fertilizer distributors or
even hand tools, should be washed and cleaned well before being placed in store. After
being washed they are greased and prepared for further use. Even when a machine has not
completed a job and will be used the following day, it should be cleaned and covered for
overnight storage. Preferably, one person on the property should be made responsible for
the care, maintenance and repair of machinery.
It is essential to hold spares of small, easily replaced parts such as spark plugs,
filters, spray tap washers, nozzles, etc. When a spray nozzle blocks it is quicker, easier and
safer to replace the nozzle and clear it at leisure, rather than try to do this in the field with
the possibility of losing an essential part and getting covered with spray material.
The type and number of mechanic's tools a grower accumulates will depend on the
quantity and regularity of machinery use, the finance available and the grower's technical
ability. A simple well-lit work bench fitted with an engineer's vice, and a range of hand tools
will often serve as a small workshop. Small spares can be held in glass or clear plastic jars
labelled with the part name, size and manufacturer's part number. Penetrating oil in aerosol
form makes many jobs a great deal easier. Machinery manual placed in a plastic bag should
be held in the drawer of the work bench.
On many smaller holdings, it is better to hire agricultural contractors for occational
work such as ploughing or even fencing and invest money in machinery such as sprayers,
rotary hoes or mowers which will be used repeatedly and must be immediately available
when required. Every holding should have at least one knapsack sprayer, with different
complete nozzles, so that small outbreaks of pest and diseases can be dealt with as soon as
identified, and so that weeds around buildings and plantings can be readily cleared
4. Fertilizers
There should be a separate store for fertilizers because they are chemicals and can
react with other agro chemicals like pesticides weedicides etc. Some fertilizers get spoiled
under humid conditions while others may corode the cement floor or degenerate in the
course of time.
5. General equipments
It is highly advisable to have a separate storing place for the general type of
equipments such as spades, pick axe, rakes, hoe, khurpi, baskets, cutting knifes, hand sows,
hammer, etc. Well kept equipments last long and working with them will be easier.
6. Washing and cleaning
The washing and cleaning of pesticide, weedicide equipments and protective
clothings should not be done in a common place. Otherwise it can create serious health
problems to human beings as well as animals. The empty containers of pesticides and
weedicides should be burned and burried safely.
%%%%%%%%%%%
TABLE 403.3
REQUIRED OUTDOOR VENTILATION AIR
ESTIMATED
MAXIMUM
OCCUPANT LOAD, OUTDOOR AIR [Cubic
PERSONS PER feet per minute (cfm)
OCCUPANCY 1,000 SQUARE per person] UNLESS
CLASSIFICATION FEETa NOTEDe
Correctional facilities
Cells
without plumbing fixtures 20 20
with plumbing fixturesg, h 20 20
Dining halls 100 15
Guard stations 40 15
Education
Auditoriums 150 15
Classrooms 50 15
Corridors - 0.10 cfm/ft2
Laboratories 30 20
Libraries 20 15
Locker roomsh - 0.50 cfm/ft2
Music rooms 50 15
Smoking loungesb,g 70 60
Training shops 30 20
Offices
Conference rooms 50 20
Office spaces 7 20
Reception areas 60 15
Telecommunication centers
and data entry 60 20
(continued)
ESTIMATED
MAXIMUM
OCCUPANT LOAD, OUTDOOR AIR (Cubic
PERSONS PER feet per minute (cfm)
OCCUPANCY 1,000 SQUARE per person)
CLASSIFICATION FEETa UNLESS NOTEDe
Living areasc Based upon number 0.35 air changes per houra
of bedrooms. first or 15 cfm per person,
bedroom: 2; each whichever is greater
additional bedroom:
1
Public spaces
Corridors and utilities - 0.05 cfm/ft2
Elevator carg - 1.00 cfm/ft2
Locker roomsh 0.5 cfm/ft2
Shower rooms 50 cfm
(per shower head)g,h intermittent or 20
cfm continuous
Smoking loungesb,g 70 60
Toilet roomsg,h 50cfm per water
closet or urinal
(continued)
ESTIMATED
MAXIMUM
OCCUPANT LOAD, OUTDOOR AIR (Cubic
PERSONS PER feet per minute (cfm)
OCCUPANCY 1,000 SQUARE per person)
CLASSIFICATION FEETa UNLESS NOTEDe
Specialty shops-continued
- 50 cfm intermittent or 20
cfm continuous per station
Nail salonb, i
Reducing salons 20 15
Supermarkets 8 15
Storage
Repair garages, enclosed - 1.5 cfm/ft2
parking garagesd - 0.05 cfm/ft2
Warehouses
Theaters
Auditoriums 150 15
Lobbies 150 20
Stages, studios 70 15
Ticket booths 60 20
Transportation
Platforms 100 15
Vehicles 150 15
Waiting rooms 100 15
Workrooms
Bank vaults 5 15
Darkrooms - 0.50 cfm/ft2
Duplicating, printing - 0.50 cfm/ft2
Meat processingc 10 15
Pharmacy 20 15
Photo studios 10 15
For SI: 1 cubic foot per minute = 0.0004719m3/s, 1 ton = 908 kg, 1 cubic foot per minute
per square foot = 0.00508m3/(s m2), °C = [(°F) -32]/1.8, 1 square foot = 0.0929m2.
a. Based upon net floor area.
b. Mechanical exhaust required and the recirculation of air from such spaces as permitted by
Section 403.2.1 is prohibited (see Section 403.2.1, Items 1 and 3).
c. Spaces unheated or maintained below 50°F are not covered by these requirements unless
the occupancy is continuous.
d. Ventilation systems in enclosed parking garages shall comply with Section 404.
e. Where the ventilation rate is expressed in cfm/ft2, such rate is based upon cubic feet per
minute per square foot of the floor area being ventilated.
f. The sum of the outdoor and transfer air from adjacent spaces shall be sufficient to provide
an exhaust rate of not less than 1.5 cfm/ft2.
g. Transfer air permitted in accordance with Section 403.2.2.
h. Mechanical exhaust is required and recirculation is prohibited except that recirculation
shall be permitted where the resulting supply air stream consists of not more than 10
percent air recirculated from these spaces (see Section 403.2.1, Items 2 and 4).
i. The required exhaust system shall capture the contaminants and odors at their source.
Harvesting and Handling Cut Flowers
Many farmers and gardeners grow cut flowers for retail garden centers, roadside stands,
farmers markets and farm shares in Massachusetts. Proper harvesting and care of flowers
after harvest are important to maximize the vase life and ensure a high quality product. Below
are some tips for proper harvest and care of cut flowers.
Maximizing the vase life of cut flowers is dependent on pre-harvest procedures too. Long
before harvest, plant cultivar selection should be considered for postharvest longevity to
provide the best possible cultivars for cutting.
The weather conditions and plant environment also affects the postharvest longevity. For
example, heavy rainfall can splash soil onto plant stems causing a greater risk for microbial
contamination and blocked stems after harvest. It is also important that plants are not water-
stress prior to harvesting flowers. Plants should be healthy and properly watered before
cutting flowers so that the cell walls are turgid.
Flower Maturity Stage to Harvest
It is important to know the optimum stage of harvesting for each plant species to ensure the
quality of flowers after harvest. For maximum vase life of cut flowers, harvest flowers daily
at their proper stage of development. Harvesting too early or too late significantly reduces the
vase life of the flowers. If harvested after the optimum stage, the developing flowers use the
carbohydrates that will be used for the development of smaller flower buds, thus, slowing
down the growth of other flowers.
Each plant species has a minimum harvest maturity stage in which flowers can be harvested
without affecting their postharvest quality. Flowers of some plant species can be harvested at
the bud stage with no reduction in quality and vase life. For other plant species, disorders
such as bent neck, improper development of pigmentation, or abnormal opening of the buds
can result when flowers are harvested when they are too immature. If flowers are to be stored
or shipped long distances, then they are usually harvested at an earlier stage.
General guidelines 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.
A chart containing a list of commonly grown cut flowers and optimal development stage is
available from the fact sheet “The Care and Handling of Cut Flowers (link is external)”,
Oklahoma Cooperative Extension.
Prior to Harvest
Prior to harvesting:
Buckets should be cleaned and disinfected regularly. Dirt harbors bacteria which clogs the
stems of cut flowers. Wash buckets thoroughly using a low-suds biodegradable detergent,
rinse in clean water, and give a final rinse with a solution containing 1 ml (0.2 tsp) Clorox
(5% hypochlorite) per liter (about a quart) of water, preferably every time the bucket is used.
Note that dirt can be easily seen in white buckets vs dark colored buckets.
Many growers also add a biocide to the water. Biocides are chemicals that prevent the growth
of bacteria, yeasts fungi and other microorganisms and are commercially available.
Microorganisms and the substances that they produce can plug the xylem (water conducting
tissue) of the plant, thus blocking the uptake of water. Researchers have shown that there is a
strong inverse relationship between the number of microbes in the water and the Iongevity of
cut flowers.
Common biocides are calcium or sodium hypochlorite (bleach), aluminium sulphate, and
salts of 8-ydroxyquinoline. Regular household bleach is very short-lived (+/- 4 hours)
compared to commercially available slow-release chlorine tablets (about 2-3 days). Many
growers use slow release chlorine tablets (Dichloro-s-Triazinetrione Hydrated) in the water at
time of harvest. It is important to follow the company‟s recommendation for the correct
dilution rate of the biocide for the specific flowers.
In addition to biocides, the pH of the water should be acidified to 3.0 – 5.5 as researchers
have demonstrated that flowers absorb more water in acidic solutions than those at higher pH
levels. Chemicals such as citric acid, 8- hydroxyquinoline citrate, or aluminum sulfate are
generally used to lower the pH of the water. The amount of chemical needed will depend on
the alkalinity of the water. Alkalinity is a measurement of the amount of calcium and
magnesium carbonates in the water. Water with high alkalinity is highly buffered and will
require more chemicals to lower the pH. The pH and the alkalinity of the water source should
be analyzed to determine the proper amount of chemical needed to lower the pH to the
desirable level. Water testing can be done through a public or private laboratory. High levels
of sodium (Na), fluoride (F) or sulfate (SO4) can be toxic. Avoid using chemical water
softeners in any stage of cut flower storage.
Companies that sell biocides, acidifiers and preservatives for fresh cut flowers include:
Chrysal: https://www.chrysal.com/en-us (link is external)
Floralife: https://www.floralife.com/en (link is external)
Organic Flower Post Harvest Care
Biocides and preservatives are generally not approved for certified organic production.
Organic growers are advised to check with their certifying agent. It is important that certified
organic flower growers practice excellent sanitation and harvest at the proper stage of
development to ensure maximum vase life for flowers.
Harvesting
Flowers should be harvested in the morning (after dew has dried) or evening, not during the
heat of the day. Ideally, flowers should be harvested in the morning when temperatures are
low and plant water content is high. Make cuts to the plant to obtain long, sturdy stems.
Remove the foliage on the stems that will be below the water which will decay and encourage
bacterial growth. Some flowers such as sunflowers benefit from removal of most or all of
their foliage. Also, for some flowers, side shoots on the main stem are often removed at the
time of harvest. Stems can be cut on a slant or straight (square). Slant cuts will keep stems
from lying flat on the bucket bottom and increase water uptake.
Flowers are often graded and bunched immediately after harvest and before placing them in
water. This practice reduces handling steps and minimizes mechanical damages that often
occur on the flowers and leaves. If grading and bunching cannot be done immediately, then
flowers should be placed in clean buckets containing clean warm water (acidified) and a
biocide. Warm, acidic water reduces air bubbles. Avoid over-filling the containers with
flowers to prevent bruising and tangling. The depth of the water in the buckets should be
deep enough to cover the bottoms of the stems, usually 1-6 inches depending on the size of
the stems and buckets.
During harvest, some growers place buckets at the end of the rows where they place flowers
as they cut. Flowers should never be placed directly on the ground or laid on dirty surfaces
where they can collect dirt and contaminate the stems and buckets. Flowers and foliage stems
should always be kept clean. In addition to clean buckets, cutting tools should be regularly
disinfected. Some growers place a bucket containing disinfectant solution and clippers at the
end of the row to encourage harvesters to easily exchange used tools for clean ones as they
finish a row.
It is best to harvest small quantities at time and bring them into a cool area and place them
into the prepared buckets. Buckets placed under portable tents or patio umbrellas work well
to create shady areas and reduce heat in the field. A shady area lowers the temperature,
reduces water loss and respiration rate of the flowers, and therefore increases the postharvest
life and quality of the flowers.
After Harvest Care
After harvesting, flowers are then moved to a cool area where stems can be recut and placed
in solutions depending on the specific need of the flowers. Once harvested, flowers continue
to transpire and will wilt rapidly. Most flowers will fully recover from wilting if recut and
placed in a warm, rehydration solution. Stems are recut by removing about an inch of the end
of stems under water prior to placing them in their solution. This helps prevent air bubbles in
the water conducting tissue. Air bubbles reduce the uptake of solutions.
Always treat flowers before they are sleeved to hasten uptake into the stem.
Importance of Cool Temperatures and High Relative Humidity
Proper temperature management is an important factor for maintaining the quality and vase
life of cut flowers. As storage temperatures increase, respiration and water loss increases and
wilting occurs. It is important to cool harvested flowers to remove field heat.
For convenience only, flowers to be sold on that same day can be placed outdoors. Those
intended for market at another time should be moved to a cooler as soon as possible with
temperatures as close to 33F (most flowers), 41-43F (some flowers such as zinnias and
gerberas) or 50F (chilling sensitive flowers) in order to best preserve quality. The best
practice is to harvest flowers at their optimum stage and store them at the lowest possible
temperature you can provide without causing freezing or chilling injury.
For sales in retail garden centers and farm stands, all handling and sales should be
conducted in a shady area (as cool as possible).
Generally, the lower the temperatures, the longer the flowers last. Most flowers will retain
their quality if stored at temperatures near the freezing point (33F). Others, such as those
originating from subtropical and tropical regions, develop chilling injury if stored at
temperatures below 50F. Symptoms vary depending on plant species and may include
darkening or water-soaking of the petals and death of flowers. Flowers such as anthurium,
bird-of-paradise, heliconia, certain orchids, as well as others that are susceptible to chilling
injury are best stored at temperatures above 50F.
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%.
High relative humidity reduces transpiration and keeps flowers from drying out.
Water Quality, Hydrating Solutions
Buckets and water used for cut flowers should be clean, buckets disinfected regularly and
biocides (unless organic) be added to the solution. Replace the solution often to avoid
allowing the solution to become cloudy, which indicates of the presence of high counts of
microbes. Dirty water contains bacteria that will prevent uptake of water.
Another important factor is the specific ions contained in the water. Water quality that is
good for human consumption may not be good for cut flowers. For example, fluoride in
fluoridated municipal water is very toxic to flowers such as gerbera, gladiolus, and freesia
and significantly reduces the vase life of these flowers. Water softeners and water containing
high levels of sodium and iron are also toxic to some flowers and should not be used.
Supplying Food
Once harvested, cut flowers are typically placed in a low light or dark environment where
photosynthesis is at a minimum. Photosynthesis is a biological process forming
carbohydrates (from CO, and H2O in the presence of light), and carbohydrates are needed for
the cut flowers to continue to develop. Much of the carbohydrates needed come from starch
and sugars stored in the stem, leaves, and petals but the levels may not be adequate.
In addition to clean, acidified water with a biocide, a continuous supply of food (sugars) is
needed by some flowers for maximum postharvest life of the cut flowers. Water and the
addition of preservatives to the solution will result in the best performance of many flowers.
Numerous brands and mixtures of floral preservatives and flower care products are
commercially available and each is formulated for a different purpose. The basic types of
flower care products include:
Hydration solutions
Holding Solutions
Anti-ethylene treatments
Specialized care solutions
Hydrating solutions: After harvest, hydrating solutions are used to facilitate water uptake
and restore the turgor of wilted flowers. Hydrating solutions are usually warm water (110F)
with a biocide (such as slow release chlorine tablets), acidified to pH 3.5 to 5.0 with citric
acid and include a wetting agent. Hydrating solutions are used immediately after harvest and
are usually used for a short time, for example four hours. Some growers use hydrating
solutions in the field to help prevent flowers from wilting and to restore wilted flowers.
Examples of wilt sensitive flowers include veronica, asters and zinnias.
Holding solutions: In addition to a biocide and acidified water, holding solutions also
contain a carbohydrate source (sugar) to encourage bud opening and flower longevity.
Holding solutions are usually used after the hydrating solution for several hours for up to two
days.
Depending on the intended use of the preservative, the concentration of each ingredient may
vary. For example, a preservative formulated for hard water will contain more citric acid or
other acidifiers than the general purpose formula. Many, but not all cut flowers benefit from a
solution containing 1 to 2% of sugars and a dilute biocide.
Vase solutions: (also call flower preservatives) often contain higher concentrations of
carbohydrates than holding solutions and are used by the consumer.
The next level of improving postharvest care would be to include a biocide such as a solution
of 50 ppm bleach (mix three quarter teaspoon of bleach to 1 gallon of water) or preferable
slow release chlorine tablets and an acidifier to acidify the water to pH 3.5 to 5.0. Always test
the solution on a few stems before placing all flowers in the bleach solution, as some species
develop phytotoxicity from the treatment.
Examples of Flowers in Postharvest Solutions
Flowers vary in their need for postharvest solutions. For example research at North Carolina
State University (NCSU) showed that Eucomois „Sparkling Burgandy‟ had the longest vase
life, up to 43 days in just plain water. The vase life was reduced to 34 days when using
holding preservatives; and the use of hydration solution resulted in a reduced vase life of 19
days; and the use of both hydration and holding solutions resulted in the shortest vase life of
11 days.
Of 14 cultivars of sunflowers tested, most had a vase life using floral preservatives of 8-11
days. The cultivars „Sunny‟, „Terra Cotta‟ and „Sunbright‟ lasted 14 days. Sunflowers
„Solara‟, Sunrich Orange‟ and „Premium Lemon‟ had vase lifes of 10-12 days when stems
were first placed in hydrating solution, then holding solution.
The vase life for Hydrangea „Limelight‟ averaged 11 days, minimum vase life was six days.
Treatments did not make a difference in the study.
Lysianthus „ABC Lavender‟ treated with both hydrator and holding solution had the longest
vase life of 14-16 days and shortest vase life occurred with stems treated only with water
(vase life 5 days) and seven days when a preservative was used.
Ethylene
Ethylene, an odorless and colorless gas, is a natural plant growth hormone that affects many
physiological processes ranging from seed germination to senescence of plants. Flowers
generate ethylene as part of the normal aging process. Ethlene is also produced by ripening
fruits and vegetables, exhaust fumes, industrial smoke, tobacco smoke and micro-organisms.
To maximize vase life of flowers, it is important avoid storing flowers with fruits and
vegetables.
Certain cut flowers are very sensitive to ethylene and very small amounts (levels as low as
twenty parts per billion) can be very harmful. This level of ethylene is common in
supermarkets and in the atmosphere of large cities. Responses to exogenous ethylene vary
with species, and include abscission, abnormal development of the flower buds, failure of the
buds to open and death of the flowers.
In addition to cut flowers, some cut herbs that are being used as cut flowers are also sensitive
to ethylene. Marjoram, mint, parsley and oregano showed leaf yellowing and leaf abscission
when exposed to ethylene while sage, thyme, basil and rosemary were minimally affected.
(Smith, 2015). It is thus important that flowers and greens used for cut flowers that are
sensitive to ethylene be handled in areas devoid of ethylene contamination.
Commercial treatment products to prevent the effects of ethylene by susceptible flowers
include silver thiosulfate (STS) and 1-Methylcyclopropene (1-MCP).
Flowers that respond to STS pulse treatments include aconitum, agapanthus, anemone,
alstromeria, asiatic lilies, astilbe, campanula, carnation, delphinium, dendrobium, eremerus,
freesia, gerbera, gladiolus, goldenrod, gypsophila, kniphofia, phlox, physostegia, roses,
scabiosa, snapdragon, stock, sweet pea, and sweet william (Prince and Tayama, 1988).
STS solutions require special care in disposal and STS is not registered for use in MA.
1-MCP is used as a gas and is registered for use in MA under the trade names Ethylbloc and
Ethylbloc Sachet (2016). See the product labels for more information.
Typically, accumulation of ethylene is minimal in well-ventilated areas, making these spaces
suitable for the handling of flowers. However, if flowers are handled in a closed environment,
then, it is important to minimize contamination.
Maintaining Straight Stems
Flower stems naturally bend away from gravity and this phenomenon is called geotropism.
Flowers such as gladiolus, snapdragon, gerbera, tulip, and anemone bend upward when
placed horizontally. This bending of the stem away from gravity results in curved stems when
they are later placed in a vertical position. These flowers should be handled upright whenever
possible.
Mechanical Damage
Mechanical damage to the leaves and flowers reduces the aesthetic value of the flowers and
bruised petals and leaves are more prone to infection with disease organisms and ethylene
production. The quality of cut flowers is best maintained with gentle and minimal handling.
Botrytis
Cut flowers are susceptible to the fungus disease botrytis, which will cause flowers to turn
black and decay. Botrytis has ranges of temperature and relative humidity that are necessary
for spore germination, infection and disease development. Spore germination and infection
depends on a film of moisture for 8 to 12 hours, relative humidity of 93% or greater, and
temperatures between 55-65F with colonization of plant tissues occurring at temperatures up
to 70F.
Management: Botrytis can be managed by proper environmental management. To prevent
botrytis, avoid harvesting and storing wet flowers. Also, avoid moving flowers directly from
cool to warm rooms which results in water droplets forming (condensation) on flowers,
leaves and stems. Maintain dry floors in areas where flowers are processed. Do not dump
buckets of water or hose down floors. Wet floors will increase relative humidity and increase
the risk for botrytis infection.
2016
References and Resources
Armitage, A. 1991. Know when to cut specialty cuts. Greenhouse Grower 9(3):80. (March).
Armitage A.M. and J.M. Laushman. 2003. Specialty Cut Flowers. Second Edition. Timber
Press.
Carlson A., C. Martins, J. Dole, I. McCall. 2014. Postharvest Treatment of Specialty Cut
Flowers. The Cut Flower Quarterly 27(1). (Winter, 2015)
Dole J.M. and M.A. Schnelle. The Care and Handling of Cut Flowers. Oklahoma
Cooperative Extension Service. Fact Sheet:
http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-1115/HLA-6426web.pdf (link
is external)
Gast K. 1997. Postharvest Handling of Fresh Cut Flowers and Plant Material. Kansas State
University
https://ag.umass.edu/sites/agcenter/files/pdf-doc-ppt/mf2261.pdf
Han S.S. 1993 Handling Cut Flowers in Roadside Stands. Floral Notes 4.
Han, S.S. 1993. Basics of Handling Cut Flowers. Floral Notes 5:8-9.
Harvest Care Tips for 10 Heat Loving Summer Blooms (Grower's experience)
http://www.floretflowers.com/2015/07/harvest-care-tips-for-10-heat-loving-summer-blooms/
(link is external)
Nell T.A., R.T. Leonard, and A.J. Macnish 2006. Taking the Mystery out of Flower Care
Solutions. Florist Review Magazine.
https://www.floristsreview.com/main/june2006/featurestory.html (link is external)
Prince, T.A. and H.K. Tayama. 1988. Preservatives and fresh cut-flower longevity. Bull.
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Reid, M.S. Cut Flowers and Greens. University of California-Davis.
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27(4):10-11
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The Three C‟s - - A check list for Optimal Postharvest Handling of Cut Flowers and Foliage.
Nov. 1997. Perishables Handling Quarterly Issue No. 92 .
http://ucanr.edu/datastoreFiles/234-77.pdf (link is external)
Last Updated:
Aug 4, 2016
Topics:
Commercial Horticulture
Commercial Horticulture topics:
Crops
Flowers
Small-scale postharvest handling practices - A manual for horticultural crops -
3rd edition
Table of Contents
This electronic document has been scanned using optical character recognition (OCR)
software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO
declines all responsibility for any discrepancies that may exist between the present
document and its original printed version.
Table of Contents
Acknowledgments
Maturity standards
Harvesting practices
Harvesting containers
Harvesting tools
Field packing
Transport to the packinghouse
Field curing
Curing with heated air
Bulk systems for curing onions
Emergency curing
General operations
Dumping
Washing
Waxing
Sorting
Sizing
Fruit packing line
Packing practices
Packing containers
Packaging practices
Labeling
Modularization of containers
Modified atmosphere packaging (MAP)
Unit loads
Chemical controls
Controlled/modified atmosphere treatments
Heat treatments
Room cooling
Forced-air cooling
Hydro-cooling
Evaporative cooling
Night air ventilation
Chilling injury
Use of ice
Alternative methods of cooling
Increasing relative humidity
Open vehicles
Refrigerated trailers
Stacking patterns/handstacked
Stacking patterns/pallet and slip sheet loads
Bracing the load
Unloading
Storage temperatures
Sorting/repacking
Ripening
Display
Processing equipment
Preparation for processing
Solar drying
Forced-air dehydrators
Oil-burning dehydrators
Electric dehydrators
Oven drying
Drying flowers
Extraction of essential oils from aromatic plants
Canning
Juicing
Other methods of processing
General references