DIFFERENCES BETWEEN CUT FLOWERS AND OTHER AGRICULTURAL PRODUCTS

A flower is composed of many morphological units; including sepals, petals, androecium, gynoecium, stem; and often leaves. Each of these structures is complex in their own right and differ both morphologically and physiologically. Flowers, stems and leaves interact- e.g. endogenous and applied sugars move from leaves to the flower. These interactions between these organs of flowers make flowers more susceptible to post harvest loss of quality compared to fruits, vegetables and seeds. 

1) Most cut flowers have two distinct stages physiologically, on the other hand once fruits and vegetables are harvested, the subsequent stage is senescence.

a) Flower bud growth and its development to full opening- A flower may be harvested at the tight bud stage; with its remaining life cycle concluded in a vase, when it fully opens. A flower must therefore be harvested at the correct maturity stage. For example Alstroemerias are harvested when the first flower is just about to open, (tight stage) if it is meant for export; or when it is fully open for direct sales.

When handling cut flowers, care should be taken to ensure that when they reach the customer, this paramount biological process continues. These are some of the quality requirements of flowers; without which a flower is rejected by the market.

b) Maturation, senescence and wilting

Though vase life depends on the type of flower, variety and growth conditions, it can be greatly influenced by post harvest treatment. Cut flowers have to face all kinds of aberrant environment like, lengthy and waterless storage in boxes, bumpy transport, violent handling and fluctuating temperature changes as they are moved from the farm to the consumer; who is often thousands of miles away. Only flowers treated with great care can survive these conditions and give the consumer the beauty and pleasure he paid for.