1) Proper post-harvest handling of cut flowers is important to maintain quality and extend vase life. It involves harvesting at the right stage of maturity, grading, chemical pulsing for preservatives, packing, cooling, and storage at optimal temperatures and humidity.
2) Key aspects of post-harvest handling include harvesting in the morning or evening, proper bunching and sleeving techniques, using pre-cooling and chemical pulses to prolong vase life, and storing flowers at temperatures between 2-8°C and 75-99% relative humidity.
3) Maintaining optimal post-harvest conditions through all stages of handling, transport, and marketing is crucial to delivering fresh flowers and maximizing profits.
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A short presentation on basic postharvest management practices/techniques to be followed for preservation of flower. Brief postharvest practices of some important cut flower are also included.
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Harvesting Indices and Harvesting Techniques of Cut FlowersKarthekaThirumugam1
Harvesting indices and harvesting techniques of cut flowers are dealt in this presentation. Commercial major greenhouse cut flowers, open- field cut flowers, specialty cut flowers and minor cut flowers are discussed with appropriate pictures.
Postharvest Management of Cut Flower by Dr. L. Jeebit SinghJeebit Singh
A short presentation on basic postharvest management practices/techniques to be followed for preservation of flower. Brief postharvest practices of some important cut flower are also included.
What is Rouging?
Rouging for quality seed production,
A major source of off-type plant,
Rouging in Certified Seed Production,
Rouging During rice seed production.
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Harvesting indices and harvesting techniques of cut flowers are dealt in this presentation. Commercial major greenhouse cut flowers, open- field cut flowers, specialty cut flowers and minor cut flowers are discussed with appropriate pictures.
Post-harvest management of Ilium is discussed. It deals with the following,
# Harvesting stage
# How to extend the vase life of a cut flower
# How to overcome the post-harvest diseases.
# Mode of harvesting
# Importance
# How to improve vase life
# Causes of bud blast
# Leaf yellowing
# Effect of cold storage
# Temperature variation
Bird of paradise cultivation guide 2018Amar Sawant
Bird of paradise (Strelitzia reginae Ait.) is an evergreen perennial herbaceous plant and grown in the regions having a moderate subtropical climate. The brilliant colours and unusual appearance of the flowers have made it exceptionally popular as a cut flower.
Therefore, the Bird of paradise cultivated in many parts of the world to produce cut flowers for both domestic and international markets. The major producing countries of a bird of paradise on a commercial scale are America, Israel, and South Africa In temperate areas like Netherlands, Poland, China, Japan etc. this plant is being grown in greenhouses with heating facilities.
In India, Bird of Paradise is grown in sub-temperate and sub-tropical regions like Himachal Pradesh, Kalimpong and Darjeeling in West Bengal, Nilgiri hills and the Western Ghats, Bangalore and adjoining areas in Karnataka etc.
Post-Harvest Handling of Seed Collections
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Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
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1. POST HARVEST
HANDLING OF FLOWER
SUBMITTED TO : Dr. B.S. BENIWAL
SUBMITTED BY : Shubham Garg
[2017A109BIV]
◇ CUT & LOOSE FLOWER ◇
2. • FLOWER :
Cut flowers : Cut flowers are fresh flower
harvested in clusters / spike or in single along with
their stem.
Loose Flowers: The flowers which are usually
harvested without stalk and used for Gajara, Veni
and Garland.
• The seed-bearing part of a plant, consisting of
reproductive organs (stamens and carpels) that are
typically surrounded by a brightly coloured corolla
(petals) and a green calyx (sepals).
3. POST HARVEST HANDLING
In agriculture postharvest handling is the stage of
crop production immediately following harvest
including cooling, cleaning, sorting and packing.
The instant a crop is removed from the ground or
separated from its parent plant it begins to
deteriorate. Postharvest treatment largely
determines final quality, whether a crop is sold for
fresh consumption or used as an ingredient in
processed food product.
4. Need for post harvest handling
● Flowers remain alive even after harvest and
continue their metabolic activities causing
• Depletion of carbohydrate
• Rise in temperature and respiration rates
• Rapid deterioration due to micro organisms
• Water stress
• Increased accumulation of ethlene
• All the above factors cause deterioration of
harvested produce, So we need for appropriate post
harvest handling technologies.
5. Factors affecting post harvest
life of flowers
PRE HARVEST :
1. Genetic or
inherent makeup
2. Growing condition
• Light
• Temperature
• Humidity
• Water
• Nutrient
• Pest & disease
• Toxic gases
HARVEST :
• Stage of harvest
• Time of harvest
• Method of
harveste
POST HARVEST FACTORS :
• Temperature
• Light
• Humidity
• Water quality
• Ethylene
• Perservative
• Ventilation
• Packing
• Disease and pest
6. PoST HARVEST HANDLING OF FLOWERS
Harvest
⬇
Grading
⬇
Chemical pulse treatment
⬇
Packing
⬇
Cooling
⬇
Dry or wet storage
⬇
Marketing
7. 1. Harvesting
Harvesting is the
process of
gathering a ripe
crop from the field.
• IN CASE OF FLOWERS HARVESTING INCLUDES THE
DECISIONS OF WHEN , HOW AND WHERE TO CUT
AND THR ACTUAL ACT OF CUTTING THE FLOWER.
8. “When”
The best time is the coolest part of the day and
when there is no surface water from dew or rain
on the plants.
This is usually done in the cool of the morning
after the dew has dried.
• Best time of day for
harvesting flowers
9. General rules for
harvesting
Spike type flowers: Harvest when one-
fourth to one-half of the individual
florets are open.
Daisy type flowers: Harvest when fully
open.
10. 1. Harvest in the morning or evening.
2. Remove foliage on stems that will be below water.
3. Slant cuts will keep stems from lying flat on the bucket bottom
and increase water uptake.
4. Never lay flowers on the ground or dirty surface.
5. Disinfect cutting tools at least 2 times each day.
6. Grade and bunch flowers immediately after harvest.
7. Bring flowers into the shade and place in clean buckets of clean
warm water (acidified) and a biocide.
8. Avoid over-filing containers with flowers
HARVEST :-
11. HARVEST STAGE : (I)
Name Stage of development for harvestinng
Marigold Fully open flower
Tuberose More than 2 pairs of floret open
Rose Red & pink cultivars 1st 2 petals beginings to unfold,
calyx reflexed below a horizontal position .
Yellow cultivr slightly earlier than red & pink
White cultivr slightly later than red & pink
Chrysanthemum Stndard cultivar outer petala fully encclosed
Sray cultivar songle open but before anthesis
Anemones open but before diask flowers start to enlongte
Pompon & centre ofboldest flower decorative fully open
Gladiolus 1-5 buds showing colour
12. HARVEST STAGE : (II)
Name Stage for harvest of cut flowers
Gerbera Outer row of flowers showing pollen
Carnation • Standard cultivar half open flowers
• Spray cultivar 2 fully open flower
Anthurium Spadix almost fully delvloped
Antirrhinum 1/3 floret open
China aster Fully open flowers
Coreopsis Fully open flowers
Cocks comb ½ florets open
Dahlia Fully open flowers
14. 2. Grading
Grading is a process of putting flowers in
different groups based on their flower ,
leaves , and their stem conditions.
Grading system provides a standard way
of describing flowers being sold in the
real time market place
15. 3. Bunching and sleeving
Bunching is typical for most flower crops
with the exception such as orchids &
anthuriums.
Bunches of 25 are common for roses,
bunches of 10 or 12 are common for other
types of flowers. Greens are commonly
bunched by weight.
Sleeving is basically flowers packaging in
flower bags and flower papers critically
16.
17. 4. Chemical pulse treatment
a.) Precooling means quickly removing the heat from
freshly harvested fruits and vegetables to reduce the loss in
quality of produce once it’s been picked.
precooling increases the shelf-life of fresh produce.
Higher quality and longer shelf-life means more profits to
produce growers.
Precooling temperature varies from species to species.
Ex- Gladiolus: 5-7°C
Bird of paradise – 7-8°C
18. The absorption of
chemical solutions
containing sugar and
germicide through the
lower cut base of flower
stem is known as
pulsing.
•
B) Pulsing
19. ADVANTAGE OF PULSING
1. Prolongs vase life of flower
2. Promote opening of buds and
3. It retains the colour of flower.
Ex . Rose : 2-6% sucrose
Carnation : 10% sucrose
20. USE OF STANDARD HOLDING
OR VASE SOLUTION:
• It is the splution retained in flower vase
throughout its vase life.
• Holding solution contain :-
S.N. Constitutes Examples
1. Carbohydrates Sucrose &Dextrose
2. Germicide 8HQS ,8 HQC
3 Growth regulator Gibberlic acid, Cytokinins
4. Ethylene inhibitor Amnio oxyacetic acid, Silver thiosulphate
5. Mineral salts Aluminium sulphate,Silver nigrate
6. Organic acids Citric acid, Benzoic acid
22. 5. Packing
Good packing is of great importance to a flower
grower as he needs to make sure that the flowers
do not arrive crushed or bruised.
Protect flower & plants from temperature extremes
that may occur during shipment or after delivery at
the recipient’s location.
• To prevent leaks and spills, ship vases or containers
without water and cover soil in pots and containers.
25. 6. Cooling
Cooling includes the temperature regulation
at all stages in post harvest practices
Starting from precooling to shipment the
optimum temperature should be maintained.
Cooling increases the longevity of flowers.
26. Optimum temperature regulations
Stage Temperature
maintained
Pre cooling 6-12*C
Cold storage 5*C
Grading & packing 20*C
Refrigerated vans 5-8*C
Cargo cabin 16C*
27. 7. Ideal conditions for flower storage
Temperature control is one of the main
factors to assist with long-lasting flowers. It
is said the optimum storage temperature for
cut flowers is between 2°C and 8°C.
Relative Humidity is another factor that
affects uptake of solution. There were
several recommendations in the literature for
suggested relative humidity ranging from
75% to 99%.
28. 8. Transportation
Any flowers are fragile, and easily bruised, broken or
otherwise damaged during transportation. So
transporting them to a new location can be a
challenge.
Points to be remember while transporting cut flowers :
Have a proper sized vehicle with air conditioning
Use water filled buckets to place the cut flower upright .
Keep the bucket stable by putting sand bags around the buck.
For shorter trips lay thr bunches of cut flowers gently
29. 8. Marketing
As a flower grower, your marketing options include
selling directly to the public or selling to florists,
grocery stores and other retail outlets.
Online marketing also helps you to break
geographical barriers, and it allows your clients to
view and order your flowers from the comfort of their
home.
Adding value to flowers by arranging them in an eye-
pleasing manner can help to boost sales.
30. ADVANTAGE of post harvest
handling of flowers
post-harvest handling are keeping the
product cool, to avoid moisture loss and
slow down undesirable chemical changes,
and avoiding physical damage such
as bruising to delay spoilage.
Proper handling increase the vase life or
longevity of flower.
![POST HARVEST
HANDLING OF FLOWER
SUBMITTED TO : Dr. B.S. BENIWAL
SUBMITTED BY : Shubham Garg
[2017A109BIV]
◇ CUT & LOOSE FLOWER ◇](https://image.slidesharecdn.com/postharvestinggreen-190601014322/85/Post-harvesting-handling-of-flowers-1-320.jpg)
