Post harvest management of flowers
Channel: kirankumar H
Date: 12/06/2021

70% of the potential lasting quality of cut flowers is predetermined at harvest.
Postharvest factors influence the remaining 30%.
30% of the fresh flowers are spoiled during harvesting, handling, and storage.
Insufficient light conditions results in flowers with low vase life besides causing
blueing of petals and bent neck in roses due to formation of anthocyanins in and insufficient petals lignifications of the neck region respectively.
Dahlia, Poinsettia, Papaver release latex upon cutting, to overcome this they should be dipped in hot water at 80-90°C for few seconds.


Types of Floral preservatives:
Pulsing solution:
Pulsing refers to short duration (16-24) pre-shipment or pre-storage treatment, the
effect of pulsing treatment lasts throughout the entire vase life of the flower. Sucrose
one of the main components of the pulsing solution. Hence it is short terin
treatment with higher levels of sucrose under light conditions.
Bud opening solutions:
Immature buds of many flowers can be made to open in chemical solutions are
referred as bud opening solutions. Treated with low concentrations of sucrose (4%).
Holding or Vase solution:
Vase solutions are meant to hold flowers continuously