Chain of life

Concept was developed by Society of American Florist (SAF)

Principle:
to reduce the postharvest shrinkage

It involves the application of improved loss reduction

technologies in growing, harvesting, storing, marketing as well
as educating the consumers on handling of products

Beauty of this concept is that it integrates the growers, the

wholesalers, retailers and consumers
Objectives:
Reduce shrinkage and increase growers profit

Offer consumers with best possible quality floral

products at lower cost

Provide information about safe handling to all

involving in the chain
Chain of life steps
Temperature (refrigeration)
Growing as well as postharvest temperature
Temperature affects on reserve food materials
Q10
Rate of ethylene production
An increase in temp from 2-21°C can elevate the effects
of ethylene by nearly 1000 times in carnation
Pest and diseases
Use of floral preservatives
Preservatives alone can double the postharvest life
Should used in every step of chain
Low cost more benefit can be taken
8-HQS/HQC : germicidal activity
Sucrose: 2-20%
Effectiveness of preservatives depends on:
Water quality
Depth of stem submersion
Prevailing temperature
Recutting of stem (if treated with AgNO3: no need to re cut)
Duration of treatment
Concentration of the preservatives
Pretreatment of the products
Use of high quality water
Better to use DI water or distilled water
Fluoride levels should not exceed 1 ppm in water used
for making floral preservatives
Carnation last up to 10 days in DI water as compared
to 5 days in tap water
Phytosanitation
Cleaning of every utensils and instruments regularly in
every chain of life
Phytosanitation prevent the growth of MO
Attack of MO, creates stress to the product and
produces ethylene there by shortens shelf life
Temperature management during transfer points
Recutting of stems:
It promotes rehydration of stems, speed up flower
opening, quickly revives wilted flowers, increase the
lasting quality of cut flowers
Consumer care information
Care and handling information attached in the products
in the form of tag
Information on watering, light and temperature, pest
and disease control, nutrition, ideal place in home etc
Postharvest handling of rose
Harvesting
Depends on type of rose
Red and pink are harvested when first two petals are
beginning to unfold and calyx are in down ward direction
Yellow slightly earlier and white slightly later
Stem should be long and bears more number of leaves
For distant market rose should be harvested at tight bud
stage
Harvesting should be done in evening
Precooling
Done to remove field heat
First and important step in postharvest handling
Grading
Done based on the length of stem
Stronger and longer the stem higher is quality
Grading differs according to market outlet
Use of floral preservatives
Once separated form the mother plants deprived form the supply of
food materials
Longevity of the cut flowers is correlated with the carbohydrate
level of flowers
Use of 5% sucrose, 200 ppm HQS and 50 ppm silver acetate
Packaging and marketing
Marketed in bunches of 10, 12 or 25 stems
Bundled in newspaper
Crushed ice is used over the products
Bundles are then placed in crates specially designed for
this purpose
For local market rose are sent in a bucket of water with
preservatives solution
Postharvest handling of orchid
Harvesting
Fully mature stage when tissue are hardened
Bud stage: flowers do not open and wither soon
Evening harvesting
Pre-cooling
To remove field heat
Grading
Done on the basis of the length of the flower spike, flower size
and form, and arrangement on the spike
Storage
Most of the orchids are long lived
Storage of orchid in 5-7 C, shelf life: 14 days
Packing
For long distance transport each stalk of orchid should keep into
very small size ploythene tube containing moist cotton wool
Paper waste should be put into the boxes for cushion effect

Use of preservatives
lasts for one to four weeks
Sensitive to ethylene
250ppm of boric acid or HQC
AgNO3
Citric acid
Sucrose increases the shelf life of orchids
Postharvest handling of Gladiolus
Harvesting
Morning
Florets on spike should be in tight bud stage only 3-4 buds show color
Harvest with 2-3 leaves
Precooling
Precooled to 5-7C
Grading
Done based on the number of florets, length of spike

Grade Spike length (cm) No of floret (minimum)

Fancy >107 16

Special 96-107 15

Standard 81-96 12

utility <81 10
Use of preservatives
Remain fresh for 8-10 days in plain water
With preservatives solution 3-4 wks

Packaging
Bundles of 50-100 spikes are made
Use of waste paper between bundles to remove cushion effect
Use of crushed ice in the boxes helps to prolong the life during the
transport