Production Technology of Cut Flowers
UNIT V
- Cut Flower Standards and Grades
- Harvest Indices of Cut Flowers
- Harvesting Techniques
- Post-harvest Handling of Cut Flowers
- Methods of Delaying Flower Opening
- Pre-cooling of Cut Flowers
- Pulsing of Cut Flowers
- Packing of Cut Flowers
- Storage of Cut Flowers
- Transportation of Cut Flowers
- Marketing of Cut Flowers
- Export Potential of Cut Flowers
- Institutional Support for Floriculture in India
- Agri Export Zones (AEZs)
1. Cut Flower Standards and Grades
Standards and grading in cut flowers are systems used to classify flowers based on quality parameters to ensure uniformity, fair pricing, and acceptability in domestic and international markets (Arora, 2006; Bhattacharjee, 2006).
Importance of Standards and Grading
- Ensures uniform quality and size
- Facilitates transparent marketing and pricing
- Essential for export and long-distance trade
- Reduces rejection at auction and buyer level
General Quality Parameters
- Flower size and diameter
- Stem length, thickness, and straightness
- Colour intensity and uniformity
- Freshness and freedom from pests, diseases, and mechanical damage
- Bud stage and opening stage
International Grading Standards (General)
| Grade | Characteristics |
|---|---|
| Extra / Premium | Long stems, large blooms, uniform, export quality |
| Grade A | Good size and colour, minor variation allowed |
| Grade B | Medium quality, shorter stems |
| Grade C | Local market quality |
The Netherlands Flower Auctions (VBN standards) are widely followed in international trade, especially for roses, carnations, and chrysanthemums (Chadha, 1995).
2. Harvest Indices of Cut Flowers
Harvest index refers to the optimum stage of harvesting at which flowers show maximum vase life, better opening, and tolerance to transport and storage (Bose et al., 1999).
Importance of Correct Harvest Stage
- Ensures longer vase life
- Prevents bud drop and flower damage
- Essential for export and cold storage
Crop-wise Harvest Indices
| Crop | Harvest Stage |
|---|---|
| Rose | Tight bud with outer petals loosened |
| Carnation | Paint-brush or half-open stage |
| Chrysanthemum | Fully open or 75% open flowers |
| Gladiolus | 1–2 basal florets showing colour |
| Gerbera | Fully open, disc florets mature |
3. Harvesting Techniques
Time of Harvesting
- Early morning or late evening preferred
- Avoid harvesting during hot mid-day hours
Method of Harvesting
- Use sharp, clean, and sterilized tools
- Cut at an angle to improve water uptake
- Avoid crushing or bruising of stems
Post-harvest Field Handling
- Immediate placement of stems in clean water
- Protection from direct sunlight
- Quick transport to packing or pre-cooling unit
4. Post-harvest Handling of Cut Flowers
Post-harvest handling includes all operations carried out after harvesting to maintain flower freshness, quality, and vase life until they reach the consumer. Improper handling is one of the major causes of post-harvest losses in cut flowers (Arora, 2006; Bose et al., 1999).
Objectives of Post-harvest Handling
- Reduce respiration and transpiration losses
- Maintain freshness and aesthetic value
- Extend vase life
- Minimize mechanical and physiological damage
Major Post-harvest Operations
- Pre-cooling
- Grading and bunching
- Pulsing and conditioning
- Packing and storage
- Transportation
5. Methods of Delaying Flower Opening
Delaying flower opening is essential for long-distance transport and export, as flowers should open only at the consumer destination (Bhattacharjee, 2006; Prasad & Kumar, 2003).
Low Temperature Storage
- Reduces respiration rate
- Slows down metabolic activities
- Commonly used for roses, carnations, and chrysanthemums
Use of Chemical Inhibitors
- Silver thiosulphate (STS) – inhibits ethylene action
- 1-MCP – blocks ethylene receptors
- Used mainly for ethylene-sensitive flowers
Modified Atmosphere
- Low oxygen and elevated carbon dioxide levels
- Delays senescence and bud opening
Dry Storage
- Flowers stored without water at low temperature
- Used for gladiolus and roses for short durations
6. Pre-cooling of Cut Flowers
Pre-cooling is the rapid removal of field heat from freshly harvested flowers. It is a critical step to slow respiration and prolong vase life (Chadha, 1995; Reddy et al., 2007).
Objectives of Pre-cooling
- Remove field heat
- Reduce moisture loss
- Delay senescence
Methods of Pre-cooling
| Method | Description | Flowers |
|---|---|---|
| Room cooling | Cooling in cold rooms | Rose, Carnation |
| Forced-air cooling | Cold air passed through packed boxes | Most cut flowers |
| Hydro-cooling | Cooling using chilled water | Limited use |
Optimum Pre-cooling Temperature
- Roses: 0–2°C
- Carnations: 0–1°C
- Chrysanthemum: 0–2°C
7. Pulsing of Cut Flowers
Pulsing is a post-harvest treatment in which freshly harvested cut flowers are placed in a solution containing sugars, biocides, and growth regulators for a short period to improve vase life and flower quality (Arora, 2006; Bhattacharjee, 2006).
Objectives of Pulsing
- Supply carbohydrates to harvested flowers
- Improve bud opening and flower size
- Delay senescence and wilting
- Improve tolerance to storage and transport
Common Pulsing Solutions
| Component | Purpose |
|---|---|
| Sucrose (2–10%) | Energy source for respiration and bud opening |
| 8-HQC / 8-HQS | Controls microbial growth |
| STS / 1-MCP | Inhibits ethylene action |
Crop-wise Pulsing Duration
- Rose: 4–8 hours
- Carnation: 12–24 hours
- Gladiolus: 6–12 hours
8. Packing of Cut Flowers
Packing is the process of arranging and protecting cut flowers to prevent mechanical injury, moisture loss, and quality deterioration during storage and transport (Bose et al., 1999; Prasad & Kumar, 2003).
Objectives of Packing
- Protect flowers from physical damage
- Reduce moisture loss
- Maintain shape and freshness
- Facilitate handling and transport
Packing Materials
- Corrugated fibreboard boxes (CFB)
- Polyethylene sleeves or paper wraps
- Butter paper, tissue paper
- Foam or cardboard partitions
Packing Methods
- Dry packing – flowers packed without water (export trade)
- Wet packing – stem ends placed in water-filled tubes (local markets)
9. Storage of Cut Flowers
Storage allows flowers to be held for a certain period without loss of quality by slowing respiration and metabolic processes (Chadha, 1995; Reddy et al., 2007).
Types of Storage
- a) Cold Storage: Most commonly used method. Temperature: 0–2°C for most flowers. Relative Humidity: 90–95%.
- b) Controlled Atmosphere (CA) Storage: Reduced oxygen and increased CO2. Used for long-term storage. Requires precise control and monitoring.
Storage Life of Some Cut Flowers
| Flower | Storage Life |
|---|---|
| Rose | 2–3 weeks |
| Carnation | 3–4 weeks |
| Chrysanthemum | 2–3 weeks |
10. Transportation of Cut Flowers
Transportation is a critical link between producer and market. Maintaining the cold chain during transport is essential to preserve quality and vase life (Prasad & Kumar, 2003; Reddy et al., 2007).
Modes of Transportation
- Road transport (refrigerated vans)
- Rail transport (limited use)
- Air transport (export and long-distance trade)
Precautions During Transportation
- Maintain low temperature and high humidity
- Avoid vibration and mechanical injury
- Proper stacking and ventilation of boxes
11. Marketing of Cut Flowers
Marketing of cut flowers involves all activities required to move flowers from producers to consumers while maintaining quality and ensuring fair returns. Efficient marketing is crucial because cut flowers are highly perishable commodities (Arora, 2006; Bose et al., 1999).
Characteristics of Cut Flower Marketing
- Highly perishable and time-sensitive
- Quality-based pricing
- Strong dependence on cold chain
- Demand influenced by festivals, events, and seasons
Marketing Channels
- Producer → Wholesaler → Retailer → Consumer
- Producer → Commission agent → Retailer
- Producer → Exporter → Overseas market
- Direct marketing (florists, hotels, online platforms)
Major Flower Markets in India
- Bengaluru
- Pune
- Kolkata
- Delhi (Ghaziabad)
- Chennai
12. Export Potential of Cut Flowers
India has significant potential for cut flower exports due to diverse agro-climatic conditions, low labour cost, and availability of land (Chadha & Chaudhury, 1992; Prasad & Kumar, 2003).
Major Exported Cut Flowers
- Rose
- Carnation
- Gerbera
- Orchids
- Chrysanthemum
Major Export Destinations
- Netherlands
- United Kingdom
- Germany
- United States
- Middle East (UAE, Saudi Arabia)
Constraints in Export
- Inadequate cold chain infrastructure
- High air freight charges
- Strict quality and phytosanitary standards
- Inconsistent supply and quality
13. Institutional Support for Floriculture in India
Several government and research institutions provide support for research, production, marketing, and export of cut flowers (Chadha, 1995; Reddy et al., 2007).
Major Institutions
- Indian Council of Agricultural Research (ICAR) – Research and policy support
- National Horticulture Board (NHB) – Financial assistance and subsidies
- Agricultural and Processed Food Products Export Development Authority (APEDA) – Export promotion
- Indian Institute of Horticultural Research (IIHR) – Floriculture research
- State Horticulture Departments – Extension and field-level support
Forms of Support
- Subsidies for polyhouses and cold storage
- Training and capacity building
- Quality standards and certification
- Export facilitation and market intelligence
14. Agri Export Zones (AEZs)
Concept of Agri Export Zones
Agri Export Zones (AEZs) are geographically demarcated areas developed to promote export-oriented production of specific agricultural commodities, including cut flowers (Prasad & Kumar, 2003).
Objectives of AEZs
- Promote export of high-value agricultural products
- Improve infrastructure and logistics
- Ensure quality compliance and traceability
- Enhance farmers’ income
AEZs Related to Floriculture
- Karnataka – Rose and cut flowers
- Maharashtra – Floriculture crops
- Tamil Nadu – Cut flowers and ornamentals
Benefits of AEZs
- Integrated development from production to export
- Better access to international markets
- Improved quality and competitiveness