conditioning of flowers

1. Conditioning and
Storing Flowers

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

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

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

5. Causes of blockage
bacteria or minerals in the
water clog the stem

6. Loss of water
transpiration
process by which plants lose
water through their leaves

7. Transpiration
gases and water vapor move
from an area of greater
concentration to an area of
lesser concentration

8. Loss of Water
water vapor moves out of
the plant through the
stomata (stomates)
tiny openings in the
underside of the leaf

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

10. Loss of Water
occurs more rapidly at higher
temperatures

11. Loss of food
flowers are still living and
need a source of food

12. Loss of food
flowers continue to
photosynthesize after they
are cut
must be given the proper
light and a source of sugar

13. Disease
Botrytis
a fungus which causes
brown spots on petals

14. Botrytis
do not allow flowers to get
wet before putting them in
the cooler
allow wet flowers to dry
before putting in the cooler

15. Ethylene Gas
naturally occurring gas in
flowers that speed maturity

16. Ethylene Gas
causes rapid deterioration of
cut flowers
many sources of ethylene
gas

17. Ethylene Gas
fruit, especially apples
diseased or injured flowers

18. Ethylene Gas
rotting foliage below the
water line
exhaust fumes from cars

19. Symptoms of ethylene
premature death
flower and petal drop
yellowing of foliage

20. Symptoms of ethylene
loss of foliage
upward cupping of petals -
known as sleepiness in
carnations.

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

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

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

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

25. Unpacking
do not loosen sleeves on
roses
customers prefer roses in the
bud stage

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

27. Unpacking
excessive damage should be
reported to the wholesaler

28. Re-cut the stems
stems are cut with a knife
rather than shears
shears can pinch the xylem
tubes causing partial
blockage

29. Re-cut the stems
cut stems on a slant
this helps them to absorb
more water
prevents the stems from
sealing to the bottom of the
container

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

31. Re-cut the stems
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.

32. Remove lower foliage
remove all foliage from
stems that would be
underwater in the storage
container
foliage left underwater will
decay and lead to bacterial
growth

33. Remove lower foliage
rotting foliage clogs the
stems and releases ethylene
gas

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

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

36. Metal Containers
decrease the effectiveness of
preservatives

37. Preservatives
Place a warm preservative
solution in the container
prior to adding flowers

38. Preservatives
temperature of the solution
should be between 100
degrees and 110 degrees
Farenheit

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

40. Preservatives
Contain:
–Acidifier
–Sugar (food)
–Bacterial Growth inhibitor