This document discusses techniques for conditioning and storing cut flowers to extend their vase life. It explains that flowers deteriorate due to low water absorption caused by blocked stems, loss of water through transpiration, and loss of food. Techniques like recutting flower stems at an angle under warm water, removing lower foliage, cleaning containers, and using floral preservatives can help maximize water uptake and prolong flower freshness. Conditioning begins when flowers arrive and involves unpacking, stem recutting, foliage removal, and storage in clean containers with preservative solution.

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