Manage flower packing process: stem inventory, raw flower packaging materials, flower & stem quality control, flower and bouquets labeling, flower export / import management and documentation


Flower packing & traceability app.
Manage flower packing process: stem inventory, raw flower packaging materials, flower & stem quality control, flower and bouquets labeling, flower export / import management and documentation

Manage flower packing process: stem inventory, raw flower packaging materials, flower & stem quality control, flower and bouquets labeling, flower quality control, flower export / import management and documentation, and flower traceability.

Inventory

Manage incoming flower packing inventory & storage inventory, capture supplier details, traceability and costs (optionally capture on PO in advance), create inventory & pallet labels, record storage location of inventory.  Automatic inventory audit trail and tracking.  Unlimited inventory items. Bar-code inventory management.

Stock-take

Perform stock-takes any time by category or storage location.  Know how much Stone fruit inventory you have in real time, even search by storage location.  Report by product line and storage location, or product category. 

OPTION:
Strawberry FLOWER FARM Management

Full farm record keeping, activity management, best practices, budgeting, time-sheets, machinery costs, inventory, cherry farm traceability, PHI/WHP management, and more... 

Sales, shipping,  orders

Print pick sheet to pick flower inventory & storage orders manually, or scan inventory / pallets onto orders, or auto select inventory,  or rapidly sell without an order.  Track paid, and unpaid invoices.  Attach documents to invoices / photos of outgoing shipments.

Traceability & recalls

Instant mock recalls both up and down the supply chain using keys based on supplier lot/batch, supplier name, delivery date, invoice #, inventory #, pallet #, customer reference, order # and more...  Reduces fresh produce food safety compliance costs and makes audits easy. Optional fresh produce blockchain by CHAIN-TRACE.COM

Invoices, BOL, labels for pallets & inventory

Choose from a gallery of invoices, bill of lading, freight notes, and industry standard fresh produce labels including Walmart, Tesco, Aldi, Coles, Pick 'n Save, Woolworths and more...

Batch packing

Record all batch inputs such as fruit & vegetables, packaging materials, and other raw materials.  Batch costs automatically tracked.  Batch recalls automatically track suppliers & traceability.

Logistics

View open orders & balances. Assign orders to specific staff for picking, assign to trucks / driver, transport company.  Set loading order for multiple orders on one truck.  See when orders are ready shipped and print bill of lading, export documents, and invoices. 

Quality control

Perform QC tests for incoming pepper inventory, packed, pre-shipping. Configure QC tests for ANYTHING you want to test, supplier quality control tracking.  Attach unlimited photos & documents to QC tests from your cell or tablet.  

Price lists

Manage prices that will be used when a customer order is recorded.  Set up price lists for specials, specific products & customers or promotions.  

Dashboards

Profit:  Analyze profit of each onion line, variety, and even track individual customer profit, and batch level cost & profit.  Sales:  Monitor sales progress & shipments.  Quality:  supplier performance & more...

More...

Auto shipment and sale alerts to customers.  Configure BOM, packing / manufacturing processes, special rules to control the processes in your business (your consultant will do this for you).   

Value adding

For food service and processors:  specify the ingredients for each product you manufacture, farmsoft will calculate required quantities to fill open orders and schedule the batch.  Automatic creation of inventory outputs.  All ingredients and inputs are costed.

Unlimited sites & warehouses

Create multiple sites, specify which sites each employee can view (this restricts inventory, orders, invoices etc to selected sites).  Great for businesses with multiple locations across the country or planet.

Advanced tailoring

Add new fields to screens, choose from a wide selection of interfaces (touch based, PC based, data entry, tablet), control special business processes, activate defaults, configure automatic alerts and more...

Purchase orders

Order raw materials, packaging materials and more from suppliers.  Analyze orders and prices using Purchases dashboard. 

Re-order alerts

Receive alerts when inventory needs to be reordered, analyze inventory that will need ordering in the future, and inventory that is approaching expiry...


Finance apps

Integrate with Xero finance, or export invoices (AR) and Purchase Orders (AP) to your chosen finance app like MYOB, Quickbooks, , FreshBooks, Wave, SaasAnt, SAGE and others...

Reduce flower  packing waste by 99%

Packing inventory control ensures there is no 'shrinkage', food inventory is FIFO managed, and expiring inventory always monitored.

Reduce flower administration time by 60%

Automatic paperwork for packing, labels, and reporting reduces the burden on administration teams and saves everyone's time.

Better flower packing quality now

Quality control and food safety has never been easier with industry standard quality tests, food safety checklists; or configure your own tests. 

100% accurate flower packing orders!

Guarantee only the correct inventory is shipped for each order, on time, every time.

Easy flower packing & storage

Perform instant mock recalls and audits at any time, from anywhere. No need to compile reports or search for documents. International food safety standards maintained.

Reduce flower packing  & storage inventory stocking costs by 10%

Project required ingredients & materials to ensure just in time delivery and reduce inventory overheads & waste.

Faster flower packing  inventory control

Know exactly which inventory is available, where it is, and when it expires:  any-time, anywhere.
No need to manually create reports in spreadsheets, instant real time access to your inventory details.

100% accurate flower packing production management

Rapidly assign customer orders to production batches, line & inventory managers receive instant alerts.  Precision processing & packing reduces fresh produce waste.

FLOWER PACKING PROCESS

Postharvest Handling of Cut Flowers: Trimming & Packaging Fresh-Cut Roses
You are currently viewing Postharvest Handling of Cut Flowers: Trimming & Packaging Fresh-Cut Roses
Post published:February 14, 2017
Fresh-cut flowers are available year-round at the grocery store, retail florists, farmers markets and anywhere else they sell flowers. Some of these flowers are grown in open fields and others are grown in greenhouses. Just like with fresh produce, there is a lot of work that goes into growing, harvesting, packing and storing flowers. This includes the postharvest handling of cut flowers. There is a short shelf-life period in which flowers stay fresh, and therefore, flowers need to be stored and transported under proper temperature levels and not around certain produce (those that emit ethylene), as ethylene has the same effect on flowers as it does on climacteric produce.

Table of Contents
How Flowers are Sold
Postharvest Handling of Cut Flowers
Harvesting Roses
Packing Cut Flowers
Fungicides Applied to Cut Flowers
Storing Cut Flowers
Transporting Cut Flowers
How Flowers are Sold
With flowers, just as with produce, growers can supply directly to the consumer (e.g., farmers markets), direct-to-retail (e.g., think of Costco with produce) or to wholesalers (the “middle-men” between growers and retail). Continuing with the same idea as produce, when growers sell directly to consumers, they can sell the product as is, while when selling to retailers, they need to meet the buyer requirements for the flowers. The company featured in this post, Neve Bros., sells direct-to-retail.

Postharvest Handling of Cut Flowers
After harvest, flowers are packed, can be deleafed, can have fungicides applied, are stored under cool temperatures and transported to the customer.

In the video below, you can see the steps in which a flower takes from harvest to transport.



Harvesting Roses
The harvesters go through each row of roses to select flowers that are ready to harvest. Harvesting is most successful when done early in the morning, after any dew has evaporated to help prevent any postharvest pathogen issues. It is important that the flowers are harvested when they are ready, instead of harvesting based on orders, in order for the plant to properly allocate its resources. Once the roses are harvested, they are brought to a separate building for packing.

Greenhouse Grown Roses
Packing Cut Flowers
When packing for retail customers, which include floral shops and event planners, roses are placed into bouquets using a mold, cut off at the bottom and tied together. These bouquets are then packaged into plastic wrap. The leaves and thorns are not removed, as they are sent off to be made into arrangements for events.

Postharvest Handling of Cut Flowers - Arranging Wholesale Rose Bouquets
Postharvest Handling of Cut Flowers - Arranging Wholesale Rose Bouquets
Postharvest Handling of Cut Flowers - Wholesale Rose Bouquets
There is also the option of running the roses through a deleafing machine to remove all of the leaves and thorns from the rose stems. The end result is the pretty, long-stemmed rose that you are used to seeing in a grocery store bouquet.

Postharvest Handling of Cut Flowers - Deleafing Machine
Postharvest Handling of Cut Flowers - Flowers Ready to be Made into Bouquets
Fungicides Applied to Cut Flowers
Neve Bros. was experiencing a rainy period during my visit. As a result, the flowers were experiencing issues due to the weather and some had to be treated with fungicides. When doing this treatment, the flowers are dipped into a liquid fungicide, and left out to dry. Once they have dried, they are grouped into bouquets with the rest of the flowers.

Postharvest Handling of Cut Flowers - Fungicide on Fresh-Cut Flowers
Storing Cut Flowers
Flowers need to be placed into cold storage after harvest. Just like with fresh produce, flowers continue respiring after harvest. By putting them in the cooler, growers are able to prolong their shelf-life.

Postharvest Handling of Cut Flowers - Storage of Fresh-Cut Flowers
Transporting Cut Flowers
The sooner fresh-cut flowers leave the grower’s facility, the longer they will be able to last on the retail shelf. When transported, they need to be in a temperature controlled truck in order to prolong the shelf-life. They also cannot be transported with any climacteric fruit, or high ethylene producing produce, as ethylene speeds up the “ripening” of flowers, just as it does with climacteric fruit, and will cause the shelf-life of the flowers to decrease.

Postharvest Handling of Cut Flowers - Transportation of Fresh-Cut Flowers


BEST PRACTICES FOR PACKING FRESH CUT FLOWERS
Flower Packing: The Importance of Good Packingby Barry Marshall on April 6th
There are a variety of reasons for using packing. Packing supplies can be obtained for almost any packing needs imaginable. Businesses use different types of packaging materials for sending items such as cardboard, polystyrene, bubble wrap and wooden crates. Removal companies use packing supplies to move the property of their customers. Usually this involves thick, heavy cardboard which is surprisingly resilient. Physical protection is vital for expensive or delicate items. For example, objects enclosed in a package may require protection from shock, compression, vibration or temperature.

Using the wrong type or size of packing material may cause damage or breakage of goods, resulting in customer dissatisfaction and therefore loss of business. Before using packing supplies you need to think about the particular requirements of the items involved. For example, is the item fragile? Is the look of the packing important in some instances - possibly for advertising purposes? Perhaps special packing is needed, for example for specialist electrical items. There are many different types of packing. For example a distribution package or transport package is used to ship, store, and handle a product or inner packages. Packaging may be looked at in relation to the type of product being packaged: medical device packaging, over-the-counter drug packaging, retail food packaging, pharmaceutical packaging, etc.

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. Similarly, when flowers are delivered to a recipient, beautiful packing plays a big part in the overall look of the arrangement.
Packing is an important part of our daily lives particularly for making purchases over the internet.

Tags: packing, temperature, flowers, grower, packaging

Harvesting and Handling Cut Flowers
Lilies in bucket with
Many farmers and gardeners grow cut flowers for retail garden centers, roadside stands, farmers markets and farm shares in Massachusetts. Proper harvesting and care of flowers after harvest are important to maximize the vase life and ensure a high quality product. Below are some tips for proper harvest and care of cut flowers.

Maximizing the vase life of cut flowers is dependent on pre-harvest procedures too. Long before harvest, plant cultivar selection should be considered for postharvest longevity to provide the best possible cultivars for cutting.

The weather conditions and plant environment also affects the postharvest longevity. For example, heavy rainfall can splash soil onto plant stems causing a greater risk for microbial contamination and blocked stems after harvest. It is also important that plants are not water-stress prior to harvesting flowers. Plants should be healthy and properly watered before cutting flowers so that the cell walls are turgid.

Flower Maturity Stage to Harvest
It is important to know the optimum stage of harvesting for each plant species to ensure the quality of flowers after harvest. For maximum vase life of cut flowers, harvest flowers daily at their proper stage of development. Harvesting too early or too late significantly reduces the vase life of the flowers. If harvested after the optimum stage, the developing flowers use the carbohydrates that will be used for the development of smaller flower buds, thus, slowing down the growth of other flowers.

Each plant species has a minimum harvest maturity stage in which flowers can be harvested without affecting their postharvest quality. Flowers of some plant species can be harvested at the bud stage with no reduction in quality and vase life. For other plant species, disorders such as bent neck, improper development of pigmentation, or abnormal opening of the buds can result when flowers are harvested when they are too immature. If flowers are to be stored or shipped long distances, then they are usually harvested at an earlier stage.

General guidelines 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.
A chart containing a list of commonly grown cut flowers and optimal development stage is available from the fact sheet “The Care and Handling of Cut Flowers”, Oklahoma Cooperative Extension.

Prior to Harvest
Prior to harvesting:

Plants should be healthy and turgid.
White plastic buckets and cutting tools (knives or shears) should be cleaned and sanitized. Avoid stacking buckets if the outside is not as clean as the inside.
Cutting tools should be sharp. Dull cutting tools can result in crushed stems that reduces water uptake.
Buckets should be cleaned and disinfected regularly. Dirt harbors bacteria which clogs the stems of cut flowers. Wash buckets thoroughly using a low-suds biodegradable detergent, rinse in clean water, and give a final rinse with a solution containing 1 ml (0.2 tsp) Clorox (5% hypochlorite) per liter (about a quart) of water, preferably every time the bucket is used. Note that dirt can be easily seen in white buckets vs dark colored buckets.

All buckets for harvesting should contain clean water.
Many growers also add a biocide to the water. Biocides are chemicals that prevent the growth of bacteria, yeasts fungi and other microorganisms and are commercially available. Microorganisms and the substances that they produce can plug the xylem (water conducting tissue) of the plant, thus blocking the uptake of water. Researchers have shown that there is a strong inverse relationship between the number of microbes in the water and the Iongevity of cut flowers.

Common biocides are calcium or sodium hypochlorite (bleach), aluminium sulphate, and salts of 8-ydroxyquinoline. Regular household bleach is very short-lived (+/- 4 hours) compared to commercially available slow-release chlorine tablets (about 2-3 days). Many growers use slow release chlorine tablets (Dichloro-s-Triazinetrione Hydrated) in the water at time of harvest. It is important to follow the company’s recommendation for the correct dilution rate of the biocide for the specific flowers.

In addition to biocides, the pH of the water should be acidified to 3.0 – 5.5 as researchers have demonstrated that flowers absorb more water in acidic solutions than those at higher pH levels. Chemicals such as citric acid, 8- hydroxyquinoline citrate, or aluminum sulfate are generally used to lower the pH of the water. The amount of chemical needed will depend on the alkalinity of the water. Alkalinity is a measurement of the amount of calcium and magnesium carbonates in the water. Water with high alkalinity is highly buffered and will require more chemicals to lower the pH. The pH and the alkalinity of the water source should be analyzed to determine the proper amount of chemical needed to lower the pH to the desirable level. Water testing can be done through a public or private laboratory. High levels of sodium (Na), fluoride (F) or sulfate (SO4) can be toxic. Avoid using chemical water softeners in any stage of cut flower storage.

Companies that sell biocides, acidifiers and preservatives for fresh cut flowers include:

Chrysal: https://www.chrysal.com/en-us

Floralife: https://www.floralife.com/en

Organic Flower Post Harvest Care
Biocides and preservatives are generally not approved for certified organic production. Organic growers are advised to check with their certifying agent. It is important that certified organic flower growers practice excellent sanitation and harvest at the proper stage of development to ensure maximum vase life for flowers.

Harvesting
Harvest in the morning or evening.
Remove foliage on stems that will be below water.
Slant cuts will keep stems from lying flat on the bucket bottom and increase water uptake.
Never lay flowers on the ground or dirty surface.
Disinfect cutting tools frequently, or at least 2 times each day.
Grade and bunch flowers immediately after harvest.
Bring flowers into the shade and place in clean buckets of clean warm water (acidified) and a biocide.
Avoid over-filing containers with flowers
Flowers should be harvested in the morning (after dew has dried) or evening, not during the heat of the day. Ideally, flowers should be harvested in the morning when temperatures are low and plant water content is high. Make cuts to the plant to obtain long, sturdy stems. Remove the foliage on the stems that will be below the water which will decay and encourage bacterial growth. Some flowers such as sunflowers benefit from removal of most or all of their foliage. Also, for some flowers, side shoots on the main stem are often removed at the time of harvest. Stems can be cut on a slant or straight (square). Slant cuts will keep stems from lying flat on the bucket bottom and increase water uptake.

Flowers are often graded and bunched immediately after harvest and before placing them in water. This practice reduces handling steps and minimizes mechanical damages that often occur on the flowers and leaves. If grading and bunching cannot be done immediately, then flowers should be placed in clean buckets containing clean warm water (acidified) and a biocide. Warm, acidic water reduces air bubbles. Avoid over-filling the containers with flowers to prevent bruising and tangling. The depth of the water in the buckets should be deep enough to cover the bottoms of the stems, usually 1-6 inches depending on the size of the stems and buckets.

During harvest, some growers place buckets at the end of the rows where they place flowers as they cut. Flowers should never be placed directly on the ground or laid on dirty surfaces where they can collect dirt and contaminate the stems and buckets. Flowers and foliage stems should always be kept clean. In addition to clean buckets, cutting tools should be regularly disinfected. Some growers place a bucket containing disinfectant solution and clippers at the end of the row to encourage harvesters to easily exchange used tools for clean ones as they finish a row.

It is best to harvest small quantities at time and bring them into a cool area and place them into the prepared buckets. Buckets placed under portable tents or patio umbrellas work well to create shady areas and reduce heat in the field. A shady area lowers the temperature, reduces water loss and respiration rate of the flowers, and therefore increases the postharvest life and quality of the flowers.

After Harvest Care
Move flowers to a cool area.
Recut stems under water.
Place flower in solutions depending on the need of the flowers.
After harvesting, flowers are then moved to a cool area where stems can be recut and placed in solutions depending on the specific need of the flowers. Once harvested, flowers continue to transpire and will wilt rapidly. Most flowers will fully recover from wilting if recut and placed in a warm, rehydration solution. Stems are recut by removing about an inch of the end of stems under water prior to placing them in their solution. This helps prevent air bubbles in the water conducting tissue. Air bubbles reduce the uptake of solutions.

Always treat flowers before they are sleeved to hasten uptake into the stem.

Importance of Cool Temperatures and High Relative Humidity
Proper temperature management is an important factor for maintaining the quality and vase life of cut flowers. As storage temperatures increase, respiration and water loss increases and wilting occurs. It is important to cool harvested flowers to remove field heat.

For convenience only, flowers to be sold on that same day can be placed outdoors. Those intended for market at another time should be moved to a cooler as soon as possible with temperatures as close to 33F (most flowers), 41-43F (some flowers such as zinnias and gerberas) or 50F (chilling sensitive flowers) in order to best preserve quality. The best practice is to harvest flowers at their optimum stage and store them at the lowest possible temperature you can provide without causing freezing or chilling injury.

For sales in retail garden centers and farm stands, all handling and sales should be conducted in a shady area (as cool as possible).
Generally, the lower the temperatures, the longer the flowers last. Most flowers will retain their quality if stored at temperatures near the freezing point (33F). Others, such as those originating from subtropical and tropical regions, develop chilling injury if stored at temperatures below 50F. Symptoms vary depending on plant species and may include darkening or water-soaking of the petals and death of flowers. Flowers such as anthurium, bird-of-paradise, heliconia, certain orchids, as well as others that are susceptible to chilling injury are best stored at temperatures above 50F.

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%. High relative humidity reduces transpiration and keeps flowers from drying out.

Water Quality, Hydrating Solutions
Buckets and water used for cut flowers should be clean, buckets disinfected regularly and biocides (unless organic) be added to the solution. Replace the solution often to avoid allowing the solution to become cloudy, which indicates of the presence of high counts of microbes. Dirty water contains bacteria that will prevent uptake of water.

Another important factor is the specific ions contained in the water. Water quality that is good for human consumption may not be good for cut flowers. For example, fluoride in fluoridated municipal water is very toxic to flowers such as gerbera, gladiolus, and freesia and significantly reduces the vase life of these flowers. Water softeners and water containing high levels of sodium and iron are also toxic to some flowers and should not be used.

Supplying Food
Once harvested, cut flowers are typically placed in a low light or dark environment where photosynthesis is at a minimum. Photosynthesis is a biological process forming carbohydrates (from CO, and H2O in the presence of light), and carbohydrates are needed for the cut flowers to continue to develop. Much of the carbohydrates needed come from starch and sugars stored in the stem, leaves, and petals but the levels may not be adequate.

In addition to clean, acidified water with a biocide, a continuous supply of food (sugars) is needed by some flowers for maximum postharvest life of the cut flowers. Water and the addition of preservatives to the solution will result in the best performance of many flowers. Numerous brands and mixtures of floral preservatives and flower care products are commercially available and each is formulated for a different purpose. The basic types of flower care products include:

Hydration solutions
Holding Solutions
Anti-ethylene treatments
Specialized care solutions
Hydrating solutions: After harvest, hydrating solutions are used to facilitate water uptake and restore the turgor of wilted flowers. Hydrating solutions are usually warm water (110F) with a biocide (such as slow release chlorine tablets), acidified to pH 3.5 to 5.0 with citric acid and include a wetting agent. Hydrating solutions are used immediately after harvest and are usually used for a short time, for example four hours. Some growers use hydrating solutions in the field to help prevent flowers from wilting and to restore wilted flowers. Examples of wilt sensitive flowers include veronica, asters and zinnias.

Holding solutions: In addition to a biocide and acidified water, holding solutions also contain a carbohydrate source (sugar) to encourage bud opening and flower longevity. Holding solutions are usually used after the hydrating solution for several hours for up to two days.

Depending on the intended use of the preservative, the concentration of each ingredient may vary. For example, a preservative formulated for hard water will contain more citric acid or other acidifiers than the general purpose formula. Many, but not all cut flowers benefit from a solution containing 1 to 2% of sugars and a dilute biocide.

Vase solutions: (also call flower preservatives) often contain higher concentrations of carbohydrates than holding solutions and are used by the consumer.

If no commercial preservative is added to the water, it is at least necessary to use clean buckets and clean water.
The next level of improving postharvest care would be to include a biocide such as a solution of 50 ppm bleach (mix three quarter teaspoon of bleach to 1 gallon of water) or preferable slow release chlorine tablets and an acidifier to acidify the water to pH 3.5 to 5.0. Always test the solution on a few stems before placing all flowers in the bleach solution, as some species develop phytotoxicity from the treatment.

Examples of Flowers in Postharvest Solutions

Flowers vary in their need for postharvest solutions. For example research at North Carolina State University (NCSU) showed that Eucomois ‘Sparkling Burgandy’ had the longest vase life, up to 43 days in just plain water. The vase life was reduced to 34 days when using holding preservatives; and the use of hydration solution resulted in a reduced vase life of 19 days; and the use of both hydration and holding solutions resulted in the shortest vase life of 11 days.

Of 14 cultivars of sunflowers tested, most had a vase life using floral preservatives of 8-11 days. The cultivars ‘Sunny’, ‘Terra Cotta’ and ‘Sunbright’ lasted 14 days. Sunflowers ‘Solara’, Sunrich Orange’ and ‘Premium Lemon’ had vase lifes of 10-12 days when stems were first placed in hydrating solution, then holding solution.

The vase life for Hydrangea ‘Limelight’ averaged 11 days, minimum vase life was six days. Treatments did not make a difference in the study.

Lysianthus ‘ABC Lavender’ treated with both hydrator and holding solution had the longest vase life of 14-16 days and shortest vase life occurred with stems treated only with water (vase life 5 days) and seven days when a preservative was used.

Ethylene
Ethylene, an odorless and colorless gas, is a natural plant growth hormone that affects many physiological processes ranging from seed germination to senescence of plants. Flowers generate ethylene as part of the normal aging process. Ethlene is also produced by ripening fruits and vegetables, exhaust fumes, industrial smoke, tobacco smoke and micro-organisms. To maximize vase life of flowers, it is important avoid storing flowers with fruits and vegetables.

Certain cut flowers are very sensitive to ethylene and very small amounts (levels as low as twenty parts per billion) can be very harmful. This level of ethylene is common in supermarkets and in the atmosphere of large cities. Responses to exogenous ethylene vary with species, and include abscission, abnormal development of the flower buds, failure of the buds to open and death of the flowers.

Common ethylene sensitive flowers are delphinium, Asiatic lilies, snapdragons, aconitum and sweet peas.
In addition to cut flowers, some cut herbs that are being used as cut flowers are also sensitive to ethylene. Marjoram, mint, parsley and oregano showed leaf yellowing and leaf abscission when exposed to ethylene while sage, thyme, basil and rosemary were minimally affected. (Smith, 2015). It is thus important that flowers and greens used for cut flowers that are sensitive to ethylene be handled in areas devoid of ethylene contamination.

Commercial treatment products to prevent the effects of ethylene by susceptible flowers include silver thiosulfate (STS) and 1-Methylcyclopropene (1-MCP).

Flowers that respond to STS pulse treatments include aconitum, agapanthus, anemone, alstromeria, asiatic lilies, astilbe, campanula, carnation, delphinium, dendrobium, eremerus, freesia, gerbera, gladiolus, goldenrod, gypsophila, kniphofia, phlox, physostegia, roses, scabiosa, snapdragon, stock, sweet pea, and sweet william (Prince and Tayama, 1988).

STS solutions require special care in disposal and STS is not registered for use in MA.

1-MCP is used as a gas and is registered for use in MA under the trade names Ethylbloc and Ethylbloc Sachet (2016). See the product labels for more information.

Typically, accumulation of ethylene is minimal in well-ventilated areas, making these spaces suitable for the handling of flowers. However, if flowers are handled in a closed environment, then, it is important to minimize contamination.

Maintaining Straight Stems
Flower stems naturally bend away from gravity and this phenomenon is called geotropism. Flowers such as gladiolus, snapdragon, gerbera, tulip, and anemone bend upward when placed horizontally. This bending of the stem away from gravity results in curved stems when they are later placed in a vertical position. These flowers should be handled upright whenever possible.

Mechanical Damage
Mechanical damage to the leaves and flowers reduces the aesthetic value of the flowers and bruised petals and leaves are more prone to infection with disease organisms and ethylene production. The quality of cut flowers is best maintained with gentle and minimal handling.

Botrytis
Cut flowers are susceptible to the fungus disease botrytis, which will cause flowers to turn black and decay. Botrytis has ranges of temperature and relative humidity that are necessary for spore germination, infection and disease development. Spore germination and infection depends on a film of moisture for 8 to 12 hours, relative humidity of 93% or greater, and temperatures between 55-65F with colonization of plant tissues occurring at temperatures up to 70F.

Management: Botrytis can be managed by proper environmental management. To prevent botrytis, avoid harvesting and storing wet flowers. Also, avoid moving flowers directly from cool to warm rooms which results in water droplets forming (condensation) on flowers, leaves and stems. Maintain dry floors in areas where flowers are processed. Do not dump buckets of water or hose down floors. Wet floors will increase relative humidity and increase the risk for botrytis infection.

HANDLING FRESH CUT FLOWERS