Cut flowers are an attractive, but time-sensitive pleasure. The journey from harvest to home – and the conditions during that trek – are a big factor in how short-lived that pleasure is. For the floral professional, every bloom that falls by the wayside represents PROFIT. What’s a good way to help ensure a profitable outcome?
Properly managing cut flower storage temperature is vital. Previously, we spoke about proper sanitation in the work area, but storage temperature is another key factor in helping to keep cut flowers fresher, longer.
An AFE-sponsored University study says: “From the moment it is cut until the moment it is placed into a floral preservative solution, fresh cut flowers only have access to the food stored in their leaves and petals. Flowers stored and shipped at higher temperatures respire more rapidly, using up greater amounts of their limited resources and age prematurely.”
So get to know your temps! And know that all coolers aren’t created equal. The temperature by the door may not be the same as at the back. The bottom shelf may not match the top. If you are in the grocery sector, the contents of cooler also matter. Fruit and cut flowers don’t mix, based on the ethylene that fruit constantly emits. The dairy cooler would be a better choice for your cut flowers.
The AFE study places a lot of emphasis on temperature, but also indicates the use of cut flower food …and you know Floralife has you covered!
How about you? Do you have any refrigeration successes (or horror stories) to share? Let us know in the comment section!