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 Extensive postharvest research by Dr. Terril Nell of the University of
Florida at Gainesville and Dr. Michael Reid of the University of California at
Davis have identified the proper care-and-handling guidelines for fresh cut
flowers. They found that the critical conditions for improving quality,
freshness and vase life are the 3-Cs: Cooling, Cleanliness, and Care. These
"new" scientific studies were sponsored in part by the American Floral
Endowment.
Drs. Nell and Reid have spent four years analyzing and accumulating this
critical information with support from the American Floral Endowment and other
trade associations. More than 500 temperature and storage shipping trials were
conducted. They included tests between the University of California and the
University of Florida using commercial floral transport trucks. Over 15,000
flowers were tested and documented, and more than 100,000 work hours were
invested in the study. Flowers used in every aspect of the research were exposed
to the same shipping practices used by the industry. Interior evaluation rooms
were developed to simulate wholesale coolers, retail displays. and consumer home
environments.
To the consumer, flower longevity reflects quality. Thus, long-lasting
cut flowers have added value and promote repeat sales. Research has
focused on three critical areas for growers to utilize and improve handling
practices.
- Cooling - The optimum storage temperature is the most important key to
keeping flowers fresh from growers to consumers. Most fresh cut flowers must be
stored at 33 - 35 F from the time they're cut to the time they’re placed into
a vase on a consumer’s table or into an arrangement by a retail florist.
Exceptions are tropical flowers, such as anthuriums, proteas, ginger, orchids,
and bird-of-paradise, all of which should be stored at 50-55° F.
- Cleanliness - Fresh cut flowers may have microbes that could multiply
in the storage water which may plug cut stems and block water uptake. Growers
must use sterile buckets and cutting tools, and fresh flower food solutions
containing biocides. These practices can control the growth of stem-plugging
microorganisms.
- Care - Cut flower life is affected by the distribution chain,
portions of which may be sources of ethylene. Certain fruits and vegetables,
combustible engines and decay plant materials can all produce ethylene. Are
flowers kept at the proper temperature? Are flowers hydrated before packing? Is
there flower food in the storage buckets? Is the flower food mixed according to
manufacturer’s directions? Are buckets sanitized? These arc the key elements
for success!
Retailers are the crucial last key to successful marketing of fresh cut
flowers! Follow these steps to increase the postharvest life of fresh cut
flowers:
- Use clean, sanitized containers. Clean all buckets and storage
containers with a brush and antimicrobial solution. Rinse cleaned
containers with a commercial cleaning solution and allow them to
drain. White buckets are advised as it's easier to see dirt in them.
Always fill buckets and vases with solutions containing a biocide
which can be found in most commercial flower foods.
- Recut flower stems removing at least 1 to 2 inches of stem. It is
not necessary to recut them under water. Recutting removes the section
of stem in which microorganisms may have multiplied and begun to plug
the stem’s water-transporting cells. Place freshly cut stems into
clean buckets filled with properly prepared fresh flower food. taking
care to mix flower food according to the manufacturer’s
instructions. Fresh flower foods contain a biocide that inhibits
microbial growth and also acidifies water so stems can take it up more
easily. Final water pH in the solution should be 3.5 to 4.0.
- Keep cut flowers at proper temperatures. Maintain most flowers at
33-35 E Store tropical flowers such as anthurium, protea, ginger,
orchids, and bird-of-paradise at 50-55° F. Each degree of increase
over this range can decrease vase life dramatically. Once flowers are
prepared in arrangements. keep bouquets in coolers, For local
deliveries, transport floral arrangements in climate-controlled
vehicles.
- Never store flowers with fruits and vegetables that produce
ethylene. This is a gas that causes flowers to die, buds to remain
closed and leaves to yellow. Check coolers and buckets daily, removing
any non-salable flower stems. Dying flowers and foliages release
ethylene.
- Include a packet of fresh flower food with every sale of flowers—whether
they are in a formal arrangement or a loose bunch. Inform consumers
how to mix the flower food properly and according to package
directions. Emphasize that using the flower food increases floral vase
life by 25 to 75 percent and will assist in opening all the floral
buds.
Reference:
Nell T.A. and Reid, \I S. 2000. Flower & Plant Care.
The 21st Century Approach. Society of American Florists, Alexandria, VA.
For information to purchase this book call 1-800-336-4743 or
visit www.safnow.org.
Research has proven that attention to care and handling practices increases
the postharvest life of cut flowers!
The solutions are simple and the benefits are obvious — longer-lasting
flowers that promote repeat purchases by consumers.
The American Floral Endowment is the only industry-wide, industry-based
organization totally committed to funding research and educational programs
benefiting the entire floral industry. Anyone interested in providing
contributions for these programs should send a check payable to the American
Floral Endowment.
The Endowment is a 501(c)(3) charitable organization; all contributions are
tax deductible as allowed by law.
American Floral Endowment
1601 Duke Street
Alexandria, VA 22314
Phone: 618-692-0045
Fax: 618-692-4045
Email: afe@endowment.org
Website: www.endowment.org
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