Harvest
The stage of harvest varies with each species. The
proper stage of openness is a critical factor in vase
life. Flowers cut at an advanced stage of development
will have a shorter vase life. Alternatively,
flowers harvested too tight may never open. Either
problem will not attract repeat customers. Table 3
lists the stage of harvest for many crops. Several
other factors, such as the plant species, cultivar,
weather conditions, distance to the market place,
and end use, play a role in when flowers are harvested.
Generally, harvesting should be done early in the
morning after the dew has dried. The stems are still
filled with water and the cooler morning temperatures
prevent heat building up within the bunches.
When harvesting, keep in mind that a high-qualtiy
product is essential for success and grade accordingly.
A clean, sharp knife or clippers should be
used for cutting. Once stems are cut, they should
quickly be placed in a clean bucket filled with tepid,
clean water and preferably a floral preservative.
Full buckets should be placed in a cool, shady spot,
or even better, in a cooler until they are marketed.
Freshly cut flowers should be left in the floral
preservative solution for a minimum of 2 to 3 hours
before they are sold.
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