conditioning and storing cut flowers and greens long lasting flowers n important n pleases customer...

Download Conditioning and Storing Cut Flowers and Greens Long lasting flowers n important n pleases customer n happy customers return to the florist when they

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  • Slide 1
  • Slide 2
  • Conditioning and Storing Cut Flowers and Greens
  • Slide 3
  • Long lasting flowers n important n pleases customer n happy customers return to the florist when they need flowers in the future
  • Slide 4
  • Chain of Life n developed by the Society of American Florists n Helps growers, wholesalers, and retailers lengthen the life of flowers
  • Slide 5
  • Chain of Life n provide information on proper care and handling throughout the marketing chain n proper care and handling results in longer lasting flowers
  • Slide 6
  • Flower deterioration n Low water absorption n most flower stems are at least partially blocked when they arrive at the retail florist
  • Slide 7
  • Causes of blockage n cutting stems with dull tools n cut with shears that pinch the xylem (water conducting tubes in the stem)
  • Slide 8
  • Causes of blockage n bacteria or minerals in the water clog the stem
  • Slide 9
  • Causes of blockage n air can enter the stems at the time of cutting and partially block the stem n can become so severe that flowers wilt in their container
  • Slide 10
  • Loss of water n transpiration n process by which plants lose water through their leaves
  • Slide 11
  • Transpiration n gases and water vapor move from an area of greater concentration to an area of lesser concentration
  • Slide 12
  • Loss of Water n water vapor moves out of the plant through the stomata (stomates) n tiny openings in the underside of the leaf
  • Slide 13
  • Loss of Water n flowers wilt when moisture is lost through transpiration quicker than it is taken in through the stems.
  • Slide 14
  • Loss of Water n occurs more rapidly at higher temperatures
  • Slide 15
  • Loss of food n flowers are still living and need a source of food
  • Slide 16
  • Loss of food n flowers continue to photosynthesize after they are cut n must be given the proper light and a source of sugar
  • Slide 17
  • Disease n Botrytis n a fungus which causes brown spots on petals
  • Slide 18
  • Botrytis n do not allow flowers to get wet before putting them in the cooler n allow wet flowers to dry before putting in the cooler
  • Slide 19
  • Ethylene Gas n naturally occurring gas in flowers that speed maturity
  • Slide 20
  • Ethylene Gas n causes rapid deterioration of cut flowers n many sources of ethylene gas
  • Slide 21
  • Ethylene Gas n fruit, especially apples n diseased or injured flowers
  • Slide 22
  • Ethylene Gas n rotting foliage below the water line n exhaust fumes from cars
  • Slide 23
  • Symptoms of ethylene n premature death n flower and petal drop n yellowing of foliage
  • Slide 24
  • Symptoms of ethylene n loss of foliage n upward cupping of petals - known as sleepiness in carnations.
  • Slide 25
  • Water quality n hydration, process where flowers draw water and nutrients up their stems to the leaves and flowers through capillaries
  • Slide 26
  • Water Quality n pH n measure of acidity or alkalinity on a scale from 0- 14 with 7 being neutral
  • Slide 27
  • pH n pH of 3.2 - 4.5 maximizes hydration n floral preservatives commonly added to prolong flower life lower the pH
  • Slide 28
  • Total Dissolved Solids n TDS n measure of the dissolved salt and minerals
  • Slide 29
  • TDS n some minerals are beneficial to flowers n floral preservatives are formulated for varying water types and pHs
  • Slide 30
  • Conditioning flowers n techniques of treating flowers to extend their life. n Begins when flowers arrive from the wholesaler
  • Slide 31
  • Unpacking n as soon as they arrive n loosen paper or plastic sleeves which they have been wrapped in
  • Slide 32
  • Unpacking n flowers will expand as they mature n flowers will be crushed if the sleeves are not loosened.
  • Slide 33
  • Unpacking n do not loosen sleeves on roses n customers prefer roses in the bud stage
  • Slide 34
  • Unpacking n check for signs of disease, damage or wilting n remove damaged or diseased flowers from the bunch before storage
  • Slide 35
  • Unpacking n excessive damage should be reported to the wholesaler
  • Slide 36
  • Re-cut the stems n stems are cut with a knife rather than shears n shears can pinch the xylem tubes causing partial blockage
  • Slide 37
  • Re-cut the stems n cut stems on a slant n this helps them to absorb more water n prevents the stems from sealing to the bottom of the container
  • Slide 38
  • Re-cut the stems n stems should be cut under warm water n warm water contains less air than cold water
  • Slide 39
  • Re-cut the stems n stems that have a milky sap must be blackened over a flame or put the tips in boiling water for 10-30 seconds to seal the sap so water can be absorbed.
  • Slide 40
  • Remove lower foliage n remove all foliage from stems that would be underwater in the storage container n foliage left underwater will decay and lead to bacterial growth
  • Slide 41
  • Remove lower foliage n rotting foliage clogs the stems and releases ethylene gas
  • Slide 42
  • Remove lower foliage n use a glove or rag to pull the leaves off quickly down the stem n remove outside or damaged petals on roses
  • Slide 43
  • Clean Containers and Cooler n containers for flower storage should be cleaned with hot detergent solution, disinfected with bleach and thoroughly rinsed
  • Slide 44
  • Clean Containers and Cooler n a 10% bleach solution is used for disinfecting the containers
  • Slide 45
  • Clean Containers and Cooler n there are commercial products available that disinfect, clean and deodorize in one step n Non-metallic containers should be used
  • Slide 46
  • Metal Containers n decrease the effectiveness of preservatives
  • Slide 47
  • Containers n should be short enough so that the flowers do not come in contact with the sides of the container
  • Slide 48
  • Preservatives n Place a warm preservative solution in the container prior to adding flowers
  • Slide 49
  • Preservatives n temperature of the solution should be between 100 degrees and 110 degrees Farenheit
  • Slide 50
  • Preservatives n extend the life of flowers in three ways n provide a food source needed for respiration
  • Slide 51
  • Preservatives n contain sugar which flowers use to manufacture food to replace that lost through respiration
  • Slide 52
  • Preservatives n provide an acidifier which lowers the pH of the water n water moves through the vascular system of the flower at a pH of 3.5
  • Slide 53
  • Preservatives n Acidic solution reduces bacterial action n contain a bactericide which kills bacteria
  • Slide 54
  • Preservatives n can be purchased in either liquid or powder form n follow directions for mixing the preservative
  • Slide 55
  • Preservatives n too much preservative can burn the flower n too little will not be enough to keep flowers fresh
  • Slide 56
  • Preservatives n home made preservative can be made using 50% Sprite or 7Up, or similar drink containing citric acid
  • Slide 57
  • Preservatives n 50% warm water n 1 1/2 teaspoons bleach to each quart of solution
  • Slide 58
  • Allow flowers to absorb H2O n all flowers except roses should remain in the warm preservative solution outside the cooler for one to two hours
  • Slide 59
  • Allow flowers to absorb H2O n roses should be stored in the cooler immediately n this treatment allows flowers to absorb the maximum amount of water
  • Slide 60
  • Allow flowers to absorb H2O n at the end of this time for water absorption, the flowers should feel turgid - full of water
  • Slide 61
  • Allow flowers to absorb H2O n flowers that are shipped in the bud stage such as gladioli, lilies, and carnations could sit at room temperature overnight to open up