KNOW YOUR FLOWERS AND THEY'LL LIVE LONGER

A cut flower is a living organism in delicate balance with the surrounding environment. Changes in temperature, humidity and other factors can alter this balance. perhaps leading to an untimely death. Furthermore, flower structure is a complex mix o vessels, leaves and petals that must be handled with care,. Points of interest listed below highlight some of these special characteristics to consider when dealing with cut flowers.

FLOWERS ARE TEMPERATURE SENSITIVE!--- There is an ideal growing temperature for each flower species. After harvest, living processes inside the flower are temperature sensitive. When temperatures become too high, food is used up too fast and water is lost faster than it is replaced. This can lead to faster deterioration and wilting and even premature death.

FLOWERS ARE SENSITIVE TO DRY AIR!---Normally, a cut flower actually "perspires" by losing water vapor from the surface of the leaves. In dry air, flowers lose water faster than normal which causes them to wilt. Prolonged water stress can lead to shorter vase life.

FLOWERS ARE DELICATE---Petals may bruise, tear or break off; stems can bend and break; leaves can tear, turn brown and break off.

WATER UPTAKE IS INFLUENCED BY WATER CHARACTERISTICS---For example, pH (acidity or alkalinity) influences water uptake as does the presence of dissolved sugars, minerals and salts. Extreme levels can be detrimental to solution uptake.

FLOWERS ARE SENSITIVE TO GASES IN THE ATMOSPHERE---Some gases (like ethylene) can be harmful to flower quality, causing wilting, petal drop, leaf curling and yellowing leaves. Some flowers are more sensitive than others.

"FOOD" IS ESSENTIAL FOR FLOWER LIFE---The "food" (sugar) moves up the stem into the flower where it's converted into energy for keeping the flower alive. During ~growth, sugars move up from the mother plant. Once cut, the life-giving sugar flow is interrupted.

WATER IS AN INTEGRAL PART OF THE LIFE SUPPORT SYSTEM---Water is like the lifeblood of humans---it carries sugars and other compounds and gives support to the flower and stem. Once cut, the life-giving water flow is interrupted.

THE FLOWER HAS "PLUMBING!"--- There is actually a little network of vessels inside a stem (like a handful of straws), which carry the life-giving food and water flow.

LEAVES DECAY IF CONTINUALLY KEPT UNDERWATER---Generally leaves should not remain continually under water. They can get slimy and deteriorate from bacteria and other tiny organisms living in vase water.

THE PLUMBING CAN BECOME CLOGGED!---These vessels or "straws" can become blocked with an air bubble or crystallized sugars or salts. This can even occur after the flower is placed in water. Obstruction usually occurs in the lower half-inch of the stem end. It can also occur at water level when the flower is in solution.

STEM ENDS CAN BECOME BLOCKED!---They dry out and heal over after being cut and kept dry. Bacteria and other organisms clog stem ends too.