Luck is not part of the equation
Compete is a verb. Champions don’t win because they are
lucky. They spend lots of time preparing and it goes much farther than
just the physical aspect of practising their sport. Success demands
perfecting not only physical skills, but also learning everything
possible about the details.
The floral business is no different. Sharp competitors work to understand success and then act accordingly. Ensure you’re satisfied with the answers to these questions: Are you seeking out information on new product treatments, or have you been doing it so long, you know it all? Is your wholesaler handling flowers the right way or do they use the method of “one stop processing”? Do you understand and implement best handling practices to maximize vase performance in the shop and in your customers’ homes or do you buy treatments according to container price?
Bulb flower handling
Since bulb flowers and spring are synonymous why not get on-board with the latest innovations in bulb flower handling. For years, everyone has used tap water when handling bulbous flowers – those blooms coming from bulbs (freesia), rhizomes (alstroe), tubers (dahlias), and corms (anemones). These flower types are not hard to hydrate nor do they need supplemental glucose to push florets open. However, there are a few problems associated with the entire family: poor bloom development (iris, glads, tuberoses), pre-mature yellow foliage (lilies, tulips), and loss of colour vibrancy (ranuculas, nerines). Flowers from this group tend to suffer short vase life, too. All of the above symptoms are due to an imbalance of plant growth regulators (PGRs) known more commonly as hormones. Dutch researchers realized these symptoms could be overcome by reintroducing PGRs back into the flowers by tweaking the generic formula toward bulb needs, low sugar and missing hormones. This solution rebalances hormone levels, contains clarifiers to keep pollution in check and lowers the pH to boost flow in stems. The formula is packaged in pre-measured doses called Bulb T-bags. Add a t-bag to two litres cold water. Once it dissolves, the paper t-bag remains in the bucket as a visual check that the flowers are in treated solution. T-bags keep the water clean, clear and flowing for 5 to 6 days and the paper bag is biodegradable.
Hydration
What about success with hard to hydrate flowers like hydrangeas? They look good for 10 days or two hours. Let’s go for the 10-day look. The name itself gives a big clue on proper handling. Notice hydrangea contains the same root as hydration? These beauties are big drinkers, but the stems are easily plugged with bacteria and that huge ball head collapses fast. Remember, flowers “bleed” when cut. Stems exude self-produced compounds that stop flow, including carbohydrates, fungi, proteins and bacteria. One way to protect blooms from these elements leaking out of freshly cut stems is to acidify the water. Lowering the pH level to pH of 3.5 to 5 dissolves air bubbles blocking flow. Of course, cleanliness is super important, too. As tedious as it seems, it is imperative to wash buckets with every use. Tools need to be sanitized at least once or twice a day.
Fill a bucket with cold water and a hydration solution like Floralife Hydraflor or Chrysal Professional #1. Mix and treat hydrangeas (any wilt-sensitive flower) according to the directions on the container. Don’t confuse hydration solutions with stem sanitizers – It takes time for cells to fill up with solution and get turgid; two hours is the bare minimum time required at room temperature. Twice that long (if flowers are hydrating in a cooler) is a far better insurance policy for success. Hydration solutions differ from flower foods in one way – no sugar. That’s why it’s important to transfer flowers into a flower food after three days to keep them from starving. It is also perfectly OK to go directly from a hydration solution into the vase providing you fill vases with flower food rather than tap water.
Avoid mechanical damage
A quality aspect not frequently discussed, but very important to overall longevity is the importance of avoiding mechanical damage. This kind of damage causes problems far beyond the identifiable bruises, petal tears and “crushed noses.” Mechanical damage triggers the production of ethylene inside the bloom. It also acts as an avenue for opportunistic bacteria and fungi (Botrytis) infections. Remember, Botrytis is very happy living on live and dead tissues. Simple changes in handling methods are easy ways to reduce mechanical damage. Avoid tossing or dropping boxes on the floor when you’re setting up to process. Are flower bundles wrapped in nets or somehow protected in back-stock coolers against shoving and squeezing as you reach for something else? Is there ample room between shelves to avoid the tips of flowers on the bottom from rubbing against the top shelf? Do you allow designers to rummage through stock as they pick and choose what they like?
Success is all about the details and customer loyalty is built one bloom at a time. We have a product consumers love, but don’t believe is worth the money unless they feel satisfied with vase life performance. Customer loyalty starts with delivering improved quality.
Gayle Smith draws information from more than 30 years of floral industry experience. She currently works as the technical manager for Pokon & Chrysal, USA.
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