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Advances in Packaging and Storage of Flowers

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 Commercial Horticulture, pp 473-488 © 2016, Editors, N.L.
Patel, S.L. Chawla and T.R. Ahlawat New India Publishing
Agency, New Delhi, India

34
Advances in Packaging and
Storage of Flowers
A. K. Senapati, Dev Raj, Ritu Jain1 and N. L.
Patel
Navsari Agricultural University, Navsari (Gujarat)
1Indian Agricultural Research Institute (New Delhi)

Introduction
India has very old and long tradition of flower cultivation. With changing life styles and
increased urban affluence, floriculture has assumed a definite commercial status in recent
times. Improved communication facilities have increased their availability in every part of
the country. Floriculture in India is being viewed as a rapidly growing industry. In India, at
present total area under flower crops is about 2,33,000 ha with production of about 17.29
lakh tonnes of loose flowers and 76732 lakh number of cut flowers (NHB database,
2013).The important floricultural crops in the international flower trade are rose, carnation,
chrysanthemum, gerbera, gladious, gypsophila, liastris, bird of paradise, orchids,
anthurium, tulip, lilies, etc. All the flowers and ornamentals are the most perishable
commodities needs special care during harvesting, handling, storage and transport. The
losses can be both, quantitative as well as qualitative, which result in loss in terms of
monitory value.
Due to perishable nature of flowers, there is huge post harvest loss ranging from 30-50 per
cent. Qualitative losses like consumer acceptability of fresh produce are much more
difficult to assess than are quantitative losses. Quantitative losses occur during the entire
market chain in view of lack of improper post harvest handling (Bhattacharjee, 2006).In
India, this could be on a higher side, which might be due to lack of knowledge on ‘post-
harvest handling’ of cut flowers. The major cause of post harvest loss is
474 Commercial Horticulture

availability of poor infrastructure for post harvest management (PHM) and processing of
commodities. These losses can only be minimized by proper handling, packaging, storage,
marketing and processing of flowers.
Important criteria for reduction of post harvest loss
The major key to reduce post harvest loss of flowers is that the people who are involve in
harvesting of flowers should be trained well so that they can harvest the flowers and
handle them gently. The second most important thing is that the flowers should be
harvested at optimum maturity stage and finally after harvest the cut flowers should be
kept in water immediately to avoid air embolism, and should be taken to packaging house
using cold chain facility. The loose flower should be harvested and immediately should
bring to shade to avoid water and weight loss.
Major unit operations in PHM of flowers
The flowers must be at the right stage of development to suit the buyer and to ensure the
longest possible vase life. Growers should talk to the buyers of their produce, identify
their needs and meet these if possible. Flowers must always be sold when they are fresh,
so sell them as soon as possible after harvesting.The main obj ectives of postharvest
management and processing of flowers are i) to maintain quality (appearance and texture)
ii) to reduce losses between harvest and consumption. Different post harvest operations for
management of flower crops are given below and illustrated through Fig. 1.
1. Selection
2. Cutting
3. Grading
4. Dealefing
5. Pre cooling
6. Bunching
7. Recutting
8. Hydration
9. Special treatments like pulsing, vase life extension chemicals / conditioners, etc
10. Packaging
11. Storage viz., cold storage, CA storage, LPS, MA storage
12. Transportation
13. Market distribution
 Advances in Packaging and Storage of Flowers 475

1. Selection 4. Pre-cooling 7. Storage

2. Cut 5. Grading 8. Packaging
3. Transfer 6. Sleeve 9. Transport

Fig. 1: Different post harvest operations for management of flower crops

Important units operations

1. Grading
Grading is a very important operation because after proper grading only one can get good
quality desired flowers.The cut flowers are graded based on stem length, bud diameter,
degree of bud opening, free from injury, pest and diseases. A good quality flower stem
should be long, straight and healthy; having better coloured flowers without side shoots
and free from damage, pests and diseases.
2. Hydration
The termination of life of the harvested flowers depends on water uptake and transport,
water loss and the capacity of the flower tissue to retain water. Detached flowers lose
water from all tissues, depending on environmental and internal factors. A water deficit
and wilting develop, when the transpiration exceeds absorption ofwater. The rate of water
uptake of cut flowers depends on transpirational pull, temperature and composition of
solutes. The presence of high concentration of solutes in petal cell may delay loss of
turgor when a water deficit develops.Therefore, it is must to rehydrate the flower after
storage or transport so that the flowers beome turgid and stay fresh for longer duration.
476 Commercial Horticulture

3. Pre-cooling
Pre-cooling is essential for removing field heat from the flowers. This is done either by
forced air cooling or hydro cooling to bring down temperature from 20°-30°C to 10°C in a
relatively short period of time. Thus, reduction in tissue temperasture will lower down all
the catabolic activities like respiration, transpiration, ethylene biosynthesis, etc. and
ultimately improve the vase life.
4. Special treatments
a. Pulsing: The loading of flowers with high concentration of sucrose and anti
ethylene compound for a short duration is known as pulsing. In pulsing treatment,
after harvesting of spike, it should be kept in pulsing solution for 12 to 24 hours.
Pulsing is mainly done before transport or storage.
b. Impregnation: The ends of stems can be impregnated with high concentration of
Silver nitrate (Ag NO3) or nickel chloride (NiCl2) or cobalt chloride (CoCL2)
solution for 10 minutes which protects against the blockage of water vessels in
stems by microbial growth and greatly improves longevity of several flowers.
c. Bud opening: Those flowers which are harvested at stageearlier than that of
commercial stage require special treatments for opening of flower are treated
withsome specific chemical solutions known as bud opening solutions. It reduces
the sensitivity of flowers to extreme temperature, low humidity and ethylene,
savespace during shipment and reduces the hazard of damage to field grown
flowers by adverse climatic conditions.
d. Conditioning: Conditioning or hardening is a simple process where the flowers are
kept standing loosely in a large container of water to restores the turgidity of cut
flowers from water stress during storage and transportation. It may be achieved by
treating flowers with de-mineralized water supplemented with germicides and
acidified with citric acid to pH about 4.5 to 5.5. Flower stems should be placed in
warm water in plastic jars at depth of 2.5 cm at room temperature.
Role of special treatments on vase-life of flowers
For evaluation of longevity, temperature of20-23°C and relative humidity of 40 to 80%,
continuous light (12 hours daily) from cool white fluorescent lamps at 1000 to 2500 lux
are most suitable conditions. The point of termination of vase-life varies from first sign of
wilting or fading to the total death of all flowers with all the intermediate values between
these points. The role of different special treatments is summarized in Table.1 to Table 5.
 Advances in Packaging and Storage of Flowers 477

Table 1: Germicides used as floral preservative

Name of compound Commonly used symbol Concentration range

8-hydroxyquinoline sulphate 8-HQS 200-600 ppm
8-hydroxyquinoline citrate 8-HQC 200-600 ppm
Silver nitrate AgN03 10-200 ppm
Silver thiosulphate STS 0.2-4 mM
Thiobendazole TBZ 5-300 ppm
Quaternary ammonium salts QAS 5-300 ppm
Slow release chlorine compounds 50-400 ppm of CI
Aluminiumsulphate Al(S04), 200-300 ppm

Table 2: Effect of pulsing solution on extending vase life of cut flower crops

Pulsing Solution Reference

Pulsing with 50 mg/lt 8-HQS + 5% sucrose for 20 hours results in longest vase-life Kesta (1989)
(7.5 days) against vase-life of 3.17 to 4.17 days in non-pulsed Chrysanthemum
flowers
Pulsing of cut blooms of chrysanthemum cv.’’Guangdong Yellow” with 5% Su et al.(1991)
sucrose+ 0.3 mM STS OR 5% sucrose + 50 ppm AgNO? + 150 ppm citric acid for
16 hours follwed by storage at 0°C for upto 5 weeks shows increased flower soluble
sugar during first 2 weeks of storage with STS. Singh and
The longest vase-life (13 days) and greatest floretdiameter (7.8 cm) are noticed in Sharma (2002)
pulsed gladiolus spikes cv. White Prosperity, in a vase solution containing 8-
Hydroxyquinoline citrate (8-HQC). Jain et al. (2007)
Pulsing of rose cv. First Red with 200ppm 8-HQC + 3 per cent sucrose resulted in
maximum vaselife of 20.28 days compared to control (14.12 days)

Table 3: Effect of holding solutions on vase-life of cut flower crops

Holding Solutions References

Chrysanthemum, kept in 20% sucrose and 500 ppm 8-HQC solution results in Lukaszewska (1980)
maximum vase-life (13.6 days).
200 ppm 8-HQC + 2% sucrose is the most effective treatment combinationto Garibaldi and
extend vase-life of Chrysanthemum Cv ‘Stradina Bianca’. Dembrogio (1988)
The vase solution 0.5 mM silver thiosulphate (STS) + 2% sucrose shows Sharma (1992)
maximum vase-life 24.4 and 20.6 days in chrysanthemum cvs. Shyama and
Kundan, respectively.
Cobalt chloride 750 pM + 0.1 M sucrose resulted in16 days vase-life against Chandra et al. (1981)
control (10 days) in Chrysanthemum cv. ‘Coimbatore Yellow’.
The carnation flowers lasts for 8 days in water (control) whereas in standard Hammer and Kirk
preservative solution of 3% sugar+ 200 ppm 8-HQC for 14 days. (1977)
For extending the vase-life of cut carnation, sugar + 8HQC + silver nitrate in Maxie et al. (1973)
the vase water are recommended. Lee et al. (1980)
(Contd.)
478 Commercial Horticulture

Holding Solutions References

Mahr and Hanan (1980)
Longest vase-life (10.2 days) can be achieved in white carnations in a solution
containing 150 ppm 8-HQC and 150 ppm silver thiosulphate as compared to
de-ionized water (7.2 days).
A maximum longevity of 20.5 days in carnation flowers can be obtained in Lemasson and Nowak
flowers pretreated with STS (0.14 mM) and kept in preservative solution (1981)
containing 200 mg 8-HQC + 3% sucrose compared to pretreated flowers in water
(13.5 days).
The solution containing 5% sucrose + 50 ppm AgNO, +200 ppm 8-HQC extends Chung et al.(1986)
vase-life of carnation flowers 2.4 times as compare to the control (distilled
water).
200 ppm 8-HQC + 2.5% sucrose and 2 mM STS + 2.8% sucrose are best holding Sandhu et al. (1989)
solutions for cutivars ‘Arthurim’ and Scania, respectively.
A maximum vase-life (11.4 days) can be found incarnation cv. Arthur
Sim when flowers are kept in a solution of 0.5 mM STS + 2% sucrose as Sharma (1992)
compare to 5.4 days in distilled water (control).
100 ppm silver thiosulphate + 2% sucrose is proved as a best holding solution
in prolonging the vase-life (13.5 days) of cut carnation cv. Imphala as compared Bhatia (2001)
to 6.72 days in distilled water (control).
50 ppm 8-HQC+1.5 percent sucrose resulted in maximum vaselife (18.66days) Jain et al. (2006)
of roses against control.
150 ppm citric acid+500ppm Al2(SO4)3 + 2 % sucrose extended the vase life of Jain et al. (2009)
chrysanthemum cv. Kanchil by 4.56 days as compred to distilled water. 150 ppm
citric acid+1000ppm Al2(SO4)3 extended the vase life of
chrysanthemum cv. Kargil by 12.55 days and cv. Ravikiran by 5.08 days as Jain et al. (2009)
compared to distilled water.

5. Packaging
Postharvest life of flowers depends upon efficient packaging and storage. Appropriate
packaging of flowers combined with pulsing is helpful to ensure fresh quality of flowers
for consumer and also offers potential advantage of extending vase-life. It is advantageous
to wrap bunches of flowers in paper or cellophane and then, place them in corrugated fiber
board cartons to protect flowers against physical damage, water loss and external
conditions detrimental to the flowers. Basemer (1980) reported that after removal from
storage, the stems of open flowers or buds recut and then placed into warm conditioning
solutions and then after several hours graded, bunched and returned to the solutions for
refrigeration before marketing.
6. Storage
Storage of flowers is a vital practice of post harvest handling/management of flowers. It
results in orderly marketing, reduced retailer’s hazards resulting from unforeseen
 Advances in Packaging and Storage of Flowers 479

decline for demand, anticipating holidays, improved production efficiency;elimination of

green house production in deep winters, saving energy and makingpossible long term
shipment. The storage may of done by different methods including cold storage (wet and
dry cold storage), controlled atmospheric storage, modified atmospheric storage, low
pressure storage, etc.
A. Cold storage
The Cold storage of cut flowers facilitates the adjustment of flowers and other planting
material supplies against the market demand and enables the accumulation of large
quantities of flowers. Low temperature treatment during storage or shipment period
reduces the entire metabolism in the tissue, slows down the respiration. Cold storage is the
common method of storing cut flowers. Flowers should be harvested at the optimal stage
of development, should be pre-treated with an appropriate floral preservative and pre-
cooled for fast packing. It is necessary to maintain a stable and uniform temperature. In
general, temperate flowers (Rose, Carnation) are stored at 0-1oC whereas subtropical
(gladiolus, jasmines, proteas, gloriosaetc) at 4-7oC and tropical flowers (Anthurium,
Cattleya, Vanda, Euphorbia) are stored at 7-15oC. In cold storage, flowers can be stored
dry or wet, depending upon the requirement.
i. Wet storage
In wet storage, flowers are stored with their base dipped in water or preservative solution
for a short time. During wet storage, flowers are kept at 3-4oC temperature slightly higher
than that used for dry storage (Table 4). The lower-most leaves are removed from the
stems in order to avoid wetting and subsequent decay. The vase water may get infected by
fungi, bacteria and yeast and can cause plugging of cut stem. So water disinfection with
sodium hypochlorite should be practiced in time.

Table 4: Wet storage temperature and shelf life of important flowers

Flowers Temperature (0C) Shelf life (weeks)

Antirrhium 4 4
Carnation 4 4
Chrysanthemum 1 3
Gladiolus 0.5-1.5 10
Gerbera 4 3-4
Lily 0-1 6
Rose 4 4
Tulip -0.5-0 2-3

ii. Dry storage

Dry storage method is used for long term storage. In this method, fresh flowers are
harvested in the morning, graded and sealed in plastic sleeves/ bags or boxes to prevent
480 Commercial Horticulture

the loss of moisture. Prior to storage, flowers may be pulsed with floral preservatives
containing sugar, anti-microbial and anti-ethylene compounds. Before packing in
polythene sacks or boxes these should be lined with butter paper bag or news paper.
Flowers should be wrapped in soft paper to absorb condensed moisture appearing on the
bloom.
Table 5: Recommended dry storage temperature for important flower crops

Flowers Temperature Shelf life

(0C) (weeks)

Anthurium 13 4
Carnation 0-1 16-24
Cattleya 7-10 2
Dendrobium 5-7 2
Gladiolus 4 4
Lily 1 6
Rose 1 3
Strelitzia 8 4
Tulip 0-1 8

B. Controlled atmospheric storage (CA)

The principles of controlled atmosphere storage for cut flowers are based on the close
regulation of three parameters viz. temperature, oxygen and carbon dioxide. It extends
storage life due to inhibited ethylene production and action, by elevated concentration.
Nitrogen enrichment storages have promising result in daffodils and roses (100% N2and
99% N2 + 0.5-1% O2 respectively. The use of CA did not pick upexpectidiously in
floriculture industry due to high cost of application and inconvenient handling of various
cut flowers.This include the 1 Accumulation of ethylene, 2) increase of CO2 and 3)
decrease of O2 .Higher concentration of CO2 at CA storage controls disease infections in
carnation, daffodils and anthurium.
Table 6: CA storage requirements for some cut flower crops
Flowers
CO2 concentration Temperature Shelf life
(%) O2 concentration (%) (0C) (weeks)
Carnation 5 1-3 0-1 30
Freesia 10 21 1-2 20-22
Gladiolus 5 1-3 1.5 21
Lily 10-20 21 1.0 21
Rose 5-10 1-3 0 20-30
Tulip 5 21 1.0 10

C. Modified atmospheric storage (MA)

MA storage is a less precise form of CA storage. The flowers are in sealed bags leads to
reduction in O2 and increase in CO2 levels due to respiration of the tissue. This
 Advances in Packaging and Storage of Flowers 481

increased level of CO2 reduces the biosynthesis of ethylene and hence increases the flower
longevity. Storage under such conditions is known as ‘Modified Atmosphere storage’. It is
a cheaper method of flower storage as it does not require precise atmospheric conditions.
D. Low pressure storage (LPS) /Hypobaric storage
In this storage method, flowers are stored under reduced pressure, low temperature and
cooled moist air. In LPS, gaseous substances like CO2 and ethylene produced flowers
through stomata and intercellular spaces much quicker under low pressure than at normal
pressure. The desirable effect of LPS is attributed to the reduction of ethylene production
at low O2 levels and other volatile compounds. Results from various experiments have
indicated that LPS at 40-60 mm Hg is useful for prolonging vase life of several cut
flowers. Cut roses at 180-210 mm Hg pressure can be stored up to 3 weeks with retention
of 63% of the original vase life.

Table 7: Cold Storage conditions for exotic cut flowers (Lutz and Hardenburg, 1968)

Cut flower Temperature range (oC ) Relative humidity (%) Duration range (days)
Acacia 4.5 - 3-4
Agapanthus 1 - 4
Alstroemeria 0-4 90-95 6-10
Anemone 0-7 90-95 1-6
Anthurium 12.5-15.5 90-95 3-10
Aster 0-4.5 90-95 7
Bird-of-paradise 7-10 90-95 3-28
Bouvardia 0-2 90-95 1-7
Calendula 4.5 - 3
Camellia 7.0 - 3-6
Candytuff 4.5 - 3
Carnation 0-7 90-95 3-42
Celosia 0-1 90-95 7
Chincherinchee 0-4.5 90-95 42
Chrysanthemum -0.5-8 90-95 7-42
Cornflower 0-4.5 90-95 3
Cosmos 4.5 - 3-4
Cyclamen 0-1 - 1-21
Cymbidium -0.5-4 90-95 7-14
Dahlia 4-5 - 3-5
Daisy,English 4.5 - 3

(Contd.)
482 Commercial Horticulture

Cut flower Temperatore range (ae% C ) Relative humidity (%) Duration range (days)

Daisy, (shasta) 4.5 - 7

Delphinium 0-4.5 90-95 1-2
Erica 4.5 - 7
Freesia 0-4 90-95 1-14
Gaillardia 4.5 - 3
Gardenia 0-0.5 - 14-21
Gerbera 1.5-4.5 90-95 2-14
Gladiolus 0.5-10 90-95 6-8
Godetia 10 - 7
Gypsophila 0-4.5 98 1-21
Helichrysum 1.5 - 42
Heliconia 7-13 90-95 3-5
Hyacinth 0-0.5 - 14
Iris, bulbous -0.5-4 90-95 4-20
leucadendron 0-4 - 21-42
Leucospermum 2 90-95 14-21
Liatris 0-5 90-95 3-14
Lilium 0-4.5 90-95 4-28
Lisianthus 1 0 7
Marguerite daisy 0-4 90-95 3
Marigold 4.5 - 7-14
Narcissus 0-2 90-95 7-21
Nerine 2-7 - 7
Phlox 4.5 - 1-2
Poppy 4.5 - 3-5
Protea 2-4 - 21
Ranunculus 0-5 - 2-3
Rose 0-5 90-98 4-14
Snapdragon -1-4 - 3-28
Statice 1.5-4 90-95 14-42
Stephanotis 4.5 - 7
Stock 4.5 - 3
Sweet William 7 3 4
Tropical orchids 15 90-95 7-28
Tulip -0.5-2 85-95 3-42
Violet, sweet 0.5-4.5 - 3
Zantedeschia 4-10 - 7
Zinnia 4.5 - 7
 Advances in Packaging and Storage of Flowers 483

Table 8: Optimum storage temperature for cut foliage and flowers

Plant Temperature (°C) Duration (months)

Anthurium 4-7 -
Asparagus 0-5 5
Baker fern 3-5 2-3
Croton 1.5-4.5 5
Dieffenbachia 13 1
Dracaena 1.5-4.5 3-4
Eucalyptus 1.5-5 5-8
Ferns 2-5 2-5
Juniper 0 4-12
Leatherleaf fern 1-5 10
Maidenhair fern 0-4.5 12
Magnolia 1.5-4.5 2-4
Palm 7 2-4
Peperomia 1.5-4.5 4
Philodendron 1.5-4.5 2-4
Alstroemeria 4.5-10 -
Amaryllis 3.5-7 5
Anemone 21-24 2-3
Dahlia 4.5-7 5
Daylily 10 1
Freesia 22-30 3-4
Gladiolus 3.5-10 5-8
Hyacinth 13-21 2-5
Iris, (Dutch) 16-20 4-12
Lily easter -0.5-0.5 10
Lily of the valley -4 - -2 12
Muscari 9-10 2-4
Narcissus 7-20 2-4
Tuberose 4.5-7 4
Tulip, forcing 4.5-10 2-4

Advances in Packaging and Storage of Important Flower Crops

1. Rose
After grading, cut blooms are packed in corrugated card board boxes lined with polythene
film and very fine moist tissue paper shavings are spread at end of the box to provide
cushion to the blossom. The blooms are generally packed in bundles of 20 each and tied
with string or rubber band. The upper half of each bundle having flower buds wrapped in
corrugated paper which is fixed with adhesive tape. The lower half of bundle should be
wrapped in tissue paper. Two bundles each having 20 flowers is placed opposite to one
another along length of box in such a way that the flower bud faces the side of the box and
stem end towards centre. The inside of box is finally covered with tissue paper before
covering the box with lid. Pre-cooled roses which are intended for air transport
484 Commercial Horticulture

are frequently packed in polystyrene “caskets” to insulate them from warm outside
temperatures. Ice is frequently added either as flake ice or as frozen gel-ice packages.
Storage: Before packing, roses are routinely wrapped. Roses can be kept up to 2 weeks in
dry storage if they are sleeved in polyethylene to reduce water loss and the temperature is
maintained close to 32°F (0°C).
2. Orchids
Apart from their exotic forms and colours, one of the principal attractions of cut orchid
flowers is their outstanding longevity. The principal orchid genera grown for cut flowers
are Dendrobium, Cattleya, Cymbidium, Paphiopedilum and Phalaenopsis. With few exceptions,
these flowers are handeled in the same manner.
Storage: Orchid flowers are not commonly stored, because the flowers generally last
longer on the plants. However, cut flowers of the genera discussed here can generally be
stored for up to 2 weeks at 40-45°F (5-7°C). Cymbidium and Paphiopedilum flowers can be
held up to 3 weeks at 33-35°F (1°C). Longer storage results in chilling injury. Stored
flowers are saleable 3 to 4 days after removal from storage. Cymbidium and Paphiopedilum
flowers can last 6 to 7 weeks on the plant.
3. Gladiolus
Packing: Due to negative geotropism, the gladiolus spikes are packed in a box of
120x60x30 cm dimensions and stored vertically. The spikes are bundled and packed in
these boxes. Between spikes absorbent cotton may be placed near swollen flowers to
prevent them from flattening due to pressure. The spikes are arranged head to tail
alternatively and tied so that they remain in position.
Storage: Florida growers traditionally store gladioli at 45°F (7°C) because of the danger of
“chilling injury” with their flowers, California producers commonly handle the flowers at
33-35°F (1°C). For longer storage, California gladioli are best stored upright at 33-35°F
(1°C).
4. Gerbera
Cut gerbera flowers, known for their remarkable variety in colouration and form, are
increasing in importance in international commerce.
Storage: To improve their post-storage quality, gerberas can be pretreated with AgNCh
before storage. Generally, gerberas should not be stored longer than 1 week at 35°F (2°C),
even this short storage period can reduce subsequent vase life. Storage in chemical
solutions is considered preferable to dry storage or storage in water.
 Advances in Packaging and Storage of Flowers 485

5. Chrysanthemum
Packing: These are packed in sleeves and are packed in display boxes of 91x43x15 cm
dimensions. The blooms are kept according to grades. If blooms are large and loose, a
pillow made of corrugated paper should be placed under the neck of bottom layer at each
end of box. Two flowers are placed opposite to one another along length of box in such a
way that the flower bud faces the side of the box and stem end towards centre.
Storage: Bud-cut Stems: Stage 2 buds should not be stored, because they are too
immature. Stage 3 buds can be stored up to 2 weeks and stage 4 buds up to 3 weeks at 31-
34°F (0-l°C). Bud-cut stems that are held in cold storage beyond recommended durations
can develop flat-topped inflorescences.Fully Open Inflorescences: Mature, wrapped
blooms can be stored dry for 3 to 4 weeks at 31°F (-0.5°C). Storage at 35-38°F (2-3°C)
should not exceed 2 weeks. Yellowing of leaves can occur at 41°F (5°C) in the dark but is
less likely to occur at 33°F (1°C).
6. Anthurium
The elegant blooms of this tropical aroid are produced and sold throughout the world. The
true flowers are found on the “spadix”, the upright organ in the center of the “spathe”,
which is the decorative petal-like organ surrounding the spadix.
Packing:Anthuriums are normally packaged individually. They are commonly packed in
moist shredded newsprint or other shredded paper. Major damage during transportation is
the result of spadices puncturing the spathe of neighboring flowers in the pack. Many
producers now sheathe the flowers in small plastic bags and pack the anthuriums more
densely in the box.
Storage: Anthuriums are very sensitive to “chilling” injury. Holding the flowers for any
length of time at temperatures below 10°C (50°F) will induce purpling, browning, and
then necrosis.Anthurium flowers can be stored for at least one week if packed in moist
shredded newsprint and held at 16° C (60° F). Anthuriums respond favorably to storage in
a controlled atmosphere. Vase life was increased by 50% when flowers were stored in air
at 13oC (55° F) or in 2% oxygen at room temperature for up to 2 weeks.
7. Carnation
Packing: The flowers are packed after bunching in sleeves and finally in card board boxes
having dimensions of 122x50x30 cm. Bunch of 25 flowers is placed in the box with one
half of the total bunches oriented on each end of the container. When the box is filled with
flowers, insulating layer of paper is placed across box to cover the flowers completely.
Storage: Flowers for storage should be of highest quality, absolutely free from pests and
diseases. Place them at 1° C (34° F) in a box lined with polyethylene and newspaper. Open
flowers (stage 3 or 4) can be stored 2 to 4 weeks, while bud-cut flowers, harvested
486 Commercial Horticulture

at stage 2, can be safely stored up to 4 or 5 weeks. There are methods available for storing
stage 1 buds (or younger) for up to 4 months.
8. Alstroemeria
Packing: Flower stems are graded according to stem length and number of florets per
stem. The stems are made into bunches of a dozen tied loosely with rubber band and
tightly packed in fibre board boxes. The boxes used, size 127x22x22 cm, can allow 2530
dozen spikes. These bunches are wrapped in polyethylene to prevent moisture loss. For the
distance market, the spikes are cut at bud stage and kept in upright position to prevent
geotropically bending.
Storage: Alstroemeria cut flowers are generally stored wet which helps in enhancing the
shelf-life of the flowers. Alstroemeria cut flowers are to be stored at 3-5°C for 20 days
which helps to enhance their shelf-life.
References
Acock, B. and Nicholas, R. (1979). Effects of sucrose on water relations of cut flowers senescing
carnations: The bacterial action of 8-hydroxyguo-noline (oxine). Ann. Bot, 4(44): 221-230.
Albert, A., Gibson, M.I. and Rubbon, S.D. (1953). The influence of chemical constitution on antibacterial
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