Fresh flowers require professional management to remain vibrant from arrival until they reach the customer. This practice, fundamental to floristry, interrupts the natural post-harvest processes that lead to decay. Maintaining quality and extending the usable life of these perishable goods depends on specialized care that slows the flower’s metabolism. Without this dedicated system, blooms quickly lose color, texture, and the ability to hydrate, drastically shortening their lifespan.
The Specialized Floral Refrigerator
The primary storage location for most cut flowers is a purpose-built floral refrigerator, which differs significantly from a standard food cooler. Cut flowers thrive in a cold environment, typically requiring a temperature range between 34 and 38°F (1 to 3°C). This temperature range slows down their natural respiration process, conserving energy reserves and delaying the aging and wilting that occurs at warmer temperatures.
This specialized equipment is engineered to maintain high moisture levels, often setting relative humidity between 80% and 95%. High humidity is necessary to prevent the desiccation of petals and leaves, which would rapidly dry out in a typical low-humidity food refrigerator. Furthermore, floral coolers utilize oversized cooling coils and low-velocity fans to circulate the air gently.
The gentle airflow prevents the “wind burn” or dehydration caused by the rapid air movement found in commercial food storage units. This combination of stable, cold temperatures and moisture-rich air provides a supportive atmosphere for the delicate cellular structures of the blooms. Proper refrigeration protects the shop’s inventory and maximizes its freshness for display and sale.
Processing Flowers for Longevity
Before flowers are placed into the controlled environment of the cooler, they undergo a crucial preparation process immediately upon arrival at the shop. The initial step involves removing all outer packaging and stripping any foliage that would sit below the water line in the storage bucket. This is done because submerged leaves quickly decompose and create an ideal breeding ground for bacteria and fungi in the water.
The presence of these microbes is detrimental, as they can clog the flower’s vascular system, known as the xylem, impeding its ability to draw water up the stem. To ensure maximum water uptake, each stem must receive a fresh cut with a sharp tool, often at a 45-degree angle, which increases the surface area for hydration. Dull tools or scissors should be avoided, as they can crush the delicate water-conducting vessels, reducing the flower’s capacity to drink.
The newly cut stems are then immediately placed into clean water treated with a commercial flower food or preservative solution. This solution contains a biocide to inhibit bacterial growth and a sugar source to provide energy for the blooms. This initial hydration, known as conditioning, is a rapid and restorative process that helps the flower recover from the stress of harvest and transport, setting it up for a longer life in the specialized refrigerator.
Handling Temperature-Sensitive and Ethylene-Producing Varieties
While the low-temperature environment is beneficial for most varieties, certain flowers require exceptions to the standard cooling rules. Tropical flowers, such as orchids and anthuriums, are susceptible to chilling injury and must be stored at warmer temperatures, typically between 50 and 55°F (10 to 13°C). Exposing these varieties to temperatures below 50°F can cause irreversible damage, manifesting as browning or discoloration.
Another consideration is the avoidance of ethylene gas, a naturally occurring plant hormone that drastically accelerates the aging and decay of cut flowers. Ethylene is produced by ripening fruits, vehicle exhaust, and, significantly, by decaying plant material within the shop. Flowers like carnations and sweet peas are highly sensitive to even low levels of this gas, which can cause premature wilting and petal drop.
Florists mitigate this risk by keeping sensitive blooms separated from potential sources and by rigorously cleaning storage areas to remove any decaying leaves or petals. Specialized products, such as ethylene-absorbing sachets, can also be incorporated into the storage environment to chemically reduce the concentration of the gas in the air. This attention to gaseous and thermal exceptions ensures that all varieties are preserved under their specific optimal conditions.