Chemicals present in some stems, upon cutting, change into a gumlike material which blocks the end of the stem. Excessive water loss from flowers can lead to wilting and reduction in quality and vase life. After harvest, flowers should be removed from the field or greenhouse and refrigerated as soon as possible. Leaving the flowers out of water, in warm air or in warm drafts such as from a heater, causes considerable damage. Flowers should be in water and under cool temperatures as much as possible from the time they are cut until they reach the final customer.
Low carbohydrates are another reason for flower deterioration.
A low carbohydrate supply can occur as a result of improper storage temperature and handling. Respiration continues to be governed by temperature after harvest. Low temperatures reduce respiration and conserve carbohydrates, thereby prolonging quality and vase life. Each of the many stages in the marketing channel must be watched. Flowers should be placed in cold storage as soon after harvesting as possible.