切花的贮藏英文版.ppt

Conditioning and Storing Cut Flowers and Greens Long lasting flowers important pleases customer happy customers return to the florist when they need flowers in the future Chain of Life developed by the Society of American Florists Helps growers, wholesalers, and retailers lengthen the life of flowers Chain of Life provide information on proper care and handling throughout the marketing chain proper care and handling results in longer lasting flowers Flower deterioration Low water absorption most flower stems are at least partially blocked when they arrive at the retail florist Causes of blockage cutting stems with dull tools cut with shears that pinch the xylem (water conducting tubes in the stem) Causes of blockage bacteria or minerals in the water clog the stem Causes of blockage air can enter the stems at the time of cutting and partially block the stem can become so severe that flowers wilt in their container Loss of water transpiration process by which plants lose water through their leaves Transpiration gases and water vapor move from an area of greater concentration to an area of lesser concentration Loss of Water water vapor moves out of the plant through the stomata (stomates) tiny openings in the underside of the leaf Loss of Water flowers wilt when moisture is lost through transpiration quicker than it is taken in through the stems. Loss of Water occurs more rapidly at higher temperatures Loss of food flowers are still living and need a source of food Loss of food flowers continue to photosynthesize after they are cut must be given the proper light and a source of sugar Disease Botrytis a fungus which causes brown spots on petals Botrytis do not allow flowers to get wet before putting them in the cooler allow wet flowers to dry before putting in the cooler Ethylene Gas naturally occurring gas in flowers that speed maturity Ethylene Gas causes rapid deterioration of cut flowers many sources of ethylene gas Ethylene Gas fruit, especially apples diseased