Care and handling of fresh flowers

Care and handling of fresh flowers

Temperatures/facts to know:

  • Water temperature for fresh flowers: 100 – 110 degrees F.
  • Floral preservatives increase vase life: up to 200%
  • Water should have a TDS rating of less than 200 ppm (parts per million). TDS = Total dissolved Solids
  • Containers with bud opening solutions: keep in warm locations - 68 degrees F.
  • Flowers removed from hydrating solution & in a preservative solution: store in cooler at 34 degrees F. – humidity, minimum of 80%.
  • Display unit temperatures: 34-36 degrees F. – humidity, 90-95%
  • Average daily temperature of floral cooler: 38 degrees F. – no more than 5 degrees plus or minus. IDEAL TEMPERATURE: 34-36 degrees F.
  • Exotic flowers: temperatures below 45-50 degrees F. will cause damage
  • Ideal pH of water for fresh flowers and greens: between 3.5 - 4.5 measured after the addition of a preservative
  • Containers for cut flowers and greens: should be plastic NOT metal - metal reacts with the elements in the water supply, rust, and may react with preservatives
  • To clean floral containers use: bleach, hot water and a detergent
  • To kill bacteria in containers: 1 ounce of bleach to 5 gallons of water will kill most bacteria in 5-10 minutes
  • Gases in water: nitrogen and oxygen – the temperature of the water has a direct influence on the amount of gas in the water.
  • Air bubbles: water gases contribute to the formation of air bubbles and can cause blockage & slow water uptake in stems
  • Reverse osmosis: involves a system of filters which remove ions and microorganisms from water – water is then sterile
  • Deionization: water is pure – better than reverse osmosis - water passes through tanks containing chemicals that remove impurities- produces the purest water
  • Soft water: sodium ions in softened water are generally worse for flowers than hard water
  • Fluorescent lights: best for inside a cooler due to giving off very little heat.
  • Cut flowers stored for four days or more: should have their stems re-cut
  • Fruits, vegetables and non-floral items: should not be stored with flowers Reason: they could produce ethylene damage
  • Do not let cut materials remain in the sun!
  • Before using in a design: refrigerate in cooler for six hours to overnight

Preparing flowers:

  1. Remove damaged foliage & foliage that will be below the water line.
  2. Gently strip off lower foliage. (Removing thorns on roses may shorten its life.)
  3. Re-cut the stems using a very sharp knife or scissors – make a diagonal cut.
  4. Re-cut stems underwater – less chance of air getting into stem & blocking water uptake.
  5. Move flowers to a container filled with preservative solution.

Consumer care education:

Care tags attached to every floral product sold are an excellent means of communicating consumer care information.

  1. Include a packet of floral preservative.
  2. Advise customers on the selection of a container for loose cut flowers and greens.
  3. Remind customers to remove the water tubes if the flowers are packaged in them.
  4. Advise purchasers of loose stem flowers to re-cut about one inch off the stems underwater and remove any foliage that will be below the water.
  5. Recommend using warm (100 degrees F.) water to mix the preservative.
  6. Tell customers NOT to place the flowers in direct sunlight, a draft, or any other sources of heat or cold. (Radiators, air conditioners)
  7. For arrangements, advise customers to pick off dying blooms and foliage.
  8. For loose stems of flowers, advise them to remove any dying material.
  9. Advise them to recut flowers UNDERWATER every 4-5 days, change preservative, clean the container.
  10. Advise them not to display flowers near fruits or vegetables or put in the refrigerator due to the ethylene gas they produce.
  11. Tell customers to move the flowers to a cool location at night.
  12. Thoroughly clean vases used for flowers and greens before the next use.