2. Conditioning and Storing Cut Flowers and Greens

3. Long lasting flowers n important n pleases customer n happy customers return to the florist when they need flowers in the future

4. Chain of Life n developed by the Society of American Florists n Helps growers, wholesalers, and retailers lengthen the life of flowers

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

6. Flower deterioration n Low water absorption n most flower stems are at least partially blocked when they arrive at the retail florist

7. Causes of blockage n cutting stems with dull tools n cut with shears that pinch the xylem (water conducting tubes in the stem)

8. Causes of blockage n bacteria or minerals in the water clog the stem

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

10. Loss of water n transpiration n process by which plants lose water through their leaves

11. Transpiration n gases and water vapor move from an area of greater concentration to an area of lesser concentration

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

13. Loss of Water n flowers wilt when moisture is lost through transpiration quicker than it is taken in through the stems.

14. Loss of Water n occurs more rapidly at higher temperatures

15. Loss of food n flowers are still living and need a source of food

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

17. Disease n Botrytis n a fungus which causes brown spots on petals

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

19. Ethylene Gas n naturally occurring gas in flowers that speed maturity

20. Ethylene Gas n causes rapid deterioration of cut flowers n many sources of ethylene gas

21. Ethylene Gas n fruit, especially apples n diseased or injured flowers

22. Ethylene Gas n rotting foliage below the water line n exhaust fumes from cars

23. Symptoms of ethylene n premature death n flower and petal drop n yellowing of foliage

24. Symptoms of ethylene n loss of foliage n upward cupping of petals - known as sleepiness in carnations.

25. Water quality n hydration, process where flowers draw water and nutrients up their stems to the leaves and flowers through capillaries

26. Water Quality n pH n measure of acidity or alkalinity on a scale from 0- 14 with 7 being neutral

27. pH n pH of 3.2 - 4.5 maximizes hydration n floral preservatives commonly added to prolong flower life lower the pH

28. Total Dissolved Solids n TDS n measure of the dissolved salt and minerals

29. TDS n some minerals are beneficial to flowers n floral preservatives are formulated for varying water types and pH’s

30. Conditioning flowers n techniques of treating flowers to extend their life. n Begins when flowers arrive from the wholesaler

31. Unpacking n as soon as they arrive n loosen paper or plastic sleeves which they have been wrapped in

32. Unpacking n flowers will expand as they mature n flowers will be crushed if the sleeves are not loosened.

33. Unpacking n do not loosen sleeves on roses n customers prefer roses in the bud stage

34. Unpacking n check for signs of disease, damage or wilting n remove damaged or diseased flowers from the bunch before storage

35. Unpacking n excessive damage should be reported to the wholesaler

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

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

38. Re-cut the stems n stems should be cut under warm water n warm water contains less air than cold water

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.

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

41. Remove lower foliage n rotting foliage clogs the stems and releases ethylene gas

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

43. Clean Containers and Cooler n containers for flower storage should be cleaned with hot detergent solution, disinfected with bleach and thoroughly rinsed

44. Clean Containers and Cooler n a 10% bleach solution is used for disinfecting the containers

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

46. Metal Containers n decrease the effectiveness of preservatives

47. Containers n should be short enough so that the flowers do not come in contact with the sides of the container

48. Preservatives n Place a warm preservative solution in the container prior to adding flowers

49. Preservatives n temperature of the solution should be between 100 degrees and 110 degrees Farenheit

50. Preservatives n extend the life of flowers in three ways n provide a food source needed for respiration

51. Preservatives n contain sugar which flowers use to manufacture food to replace that lost through respiration

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

53. Preservatives n Acidic solution reduces bacterial action n contain a bactericide which kills bacteria

54. Preservatives n can be purchased in either liquid or powder form n follow directions for mixing the preservative

55. Preservatives n too much preservative can burn the flower n too little will not be enough to keep flowers fresh

56. Preservatives n home made preservative can be made using 50% Sprite or 7Up, or similar drink containing citric acid

57. Preservatives n 50% warm water n 1 1/2 teaspoons bleach to each quart of solution

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

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

60. Allow flowers to absorb H2O n at the end of this time for water absorption, the flowers should feel turgid - full of water

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