Written by Gay Smith
Common Holiday FAQ’s
What are Best Practices for RETAILERS processing holiday flowers?
- Holiday flowers arrive THIRSTY.
- Best 1st drink is a hydration solution prepared with cold water (ex–Chrysal Rose Pro, Chrysal Professional #1). Hydration formulas allow blooms to fill up but not pop open.
- Mix according to instructions.
- Let every stem drink at least 2-4 hrs before designing or selling —critical during Valentine’s crush when flowers are flying out the door as fast as boxes are opened.
- Without adequate time to hydrate, blooms won’t perform well
- Transfer flower into flower food (Chrysal Professional #2 or #3) once hardened-off
Does it matter if foliage is stripped away as part of processing?
- YES! Roses need foliage to hydrate because cells that pump solution into stems, are located on the underside of the leaves.
- To avoid droopy heads, leave as much foliage in tact as possible.
- Strip leaves falling below the water level so the solution stays clean.
Should you remove guard petals from roses?
- Don’t touch guards unless the petals are blemished or have Botrytis spots.
- Why Not? Removing petals loosens the bud structure, accelerating opening rate.
- Peeling causes a wound—wounds trigger internal production of ethylene
- Wound areas are also avenue for entry of bacteria or Botrytis (fungus) infection
What’s up with Roses arriving with buds popped off the calyx, foliage fluttering off stems?
- Classic symptoms of ethylene damage–bud and leaf abscission (falling off).
- Any time a flower suffer signs of premature ageing, (e.g. it looks old in bud stage) exposure to ethylene is the likely culprit.
- Sensitive flowers are treated at farm level with STS–although not yet a common rose postharvest treatment even for very sensitive varieties.
- In transit & holding coolers, use Chrysal’s Ethylene Buster (utilizing 1-MCP technology)
— Help your customers send $$$ to the bottom line…the best Valentines gift ever! —