UNIT 5 - POST HARVEST MANAGEMENT & VALUE ADDITION OF FLOWERS

 

UNIT - 5

POST HARVEST MANAGEMENT & VALUE ADDITION

 

POST HARVEST MANAGEMENT:All the processes done immediately after harvesting the produce, until consumption.

    GOALS

Ø  To keep flowers in good quality

Ø  Avoid moisture loss and undesirable chemical changes

Ø  Avoid physical and microbial damage

Ø  To extend vase life

 

HARVEST FACTORS

Ø  Stage of harvest

Ø  Time of harvest

Ø  Methods of harvest

Stage of harvest:

 Maturity at harvest stage is one of the main factors determining compositional quality and storage life of fruit, vegetables and flowers. harvesting can also affect final quality. Most of the cut flowers are harvested at the immature stage. Roses are harvested at tight bud stage/cracked bud stage than the half open or full open stage

OPTIMUM STAGES OF HARVESTING FOR IMPORTANT FLOWERS

Sl. No.	Flowers	Purpose	Stage of Harvest
1	Rose	Cut flower	1-2 petals beginning to unfold.  At tight bud stage.
2	Jasmine	Loose flower	Matured, unopened bud stage
		Oil extraction	Fully opened flowers
3	Chrysanthemum	Standard	When outer florets fully expanded
		Spray	Flowers open but before shedding of pollens
		Pompons decorative and	Centre of the oldest flower fully open
		Anemones	Open but before central disc florets begin to elongate.
4	Dahlia	Cut flower	Fully open flower
5	Carnation	Standard	Paint brush stage when flowers are half open
		Spray	At least two flowers fully open
6	Gerbera	Cut flower	Flowers open but outer two rows show shedding of pollens (fully mature)
7	Gladiolus	Cut flower	1-5 florets show colour
8	China Aster	Cut flower	Fully opened flower with long stalk
		Loose flower and oil extraction	Fully opened with short or no stem
9	Tuberose	Cut flower	When few flowers open at the base
		Loose flower and oil extraction	When all the flowers are fully opened

 

Time of harvest

·         It is advisable to harvest produce when temperature is mild as high temperature causes rapid respiration rate and excessive water loss.

·         The recommended time for harvest of fresh horticultural produce is early morning hours or late evening hours.

·         The amount of time between harvesting and delivery to a market also can damage the quality of the fruit, vegetable or flower

Methods of harvest

·         Cut flowers with long stem have higher post-harvest life than short stem because shorter stem have less carbohydrate reserves.

·         While cutting cut flowers care should be taken to give slant cut and not to crush.

·         Slant cut helps in facilitating the maximum surface area to absorb water at rapid rate during vase life.

·         Right method of harvest includes cutting flower stem with sharp knives or secateurs.

POST HARVEST LOSS

·         Estimated loss is about 45%

·         Loss that occurs from the point of harvest of flower in the field till it reaches to the hands of ultimate users.

  Ø   Mainly two types-

  Ø   Quantitative loss-Loss in weight, number etc

  Ø   Qualitative loss-Loss in quality, colour, freshness, fragrance

  Ø   Postharvest loss (PHL) of flower occurs at different levels due to different reasons.

a) Physical – Injury, bruising etc due to improper handling, loading and due to sun and rain, unloading. transportation

      b) Physiological-- Various physiological processes, like respiration, transpiration, Ethylene      synthesis etc

           c)Biological-- Spoilage due to microbes, insect pest etc

ØBruising-Injury of plant tissue result in colour change, no breakage in the outer skin

Postharvest activities required in flower cultivation

1.Conditioning

                        2. Pre-cooling

3. Pulsing

4. Grading
5.Bunching
6.Packing
7. Storage

8.Transportation

 

1.CONDITIONING

§  Conditioning: placing of stem cut ends in water immediately after harvest to avoid water stress.

Generally conditioning is done by placing stem ends immersed in warm water at room temperature for short duration and overnight in the cold room

 

2.PRE-COOLING

Subjecting flowers under cold storage conditions immediately after harvest to brings down the respiration rate and field heat and ultimately to enhance the vase life and quality of cut flowers.

 Advantages of pre-cooling:

§  It removes the field heat

§  Reduces the rate of respiration and ripening

§  Reduces the loss of moisture

§  Reduce bruise damage during transits

§  Reduces the production of ethylene

§  Reduces /inhibits the growth of spoilage organisms

3.PULSING

Pulsing is ‘supplying a solution through transpiration stream’. Term pulsing means placing freshly harvested flowers for a relatively short time from few seconds to hours in a solution specially formulated to extend their vase life. This process is also called as hydration and it can be facilitated by addition of wetting agent to water.

PULSING SOLUTION
Components

§   Water- maintains turgidity

§   Sugar- energy source

§   Biocide/Germicide- Inhibit the growth of microorganism(8-HQC,8-HQS)

§   Acidifying agent-Citric acid

§     Anti-ethylene agents-AOA, STS( Carnation,Delphinium)

Methods of Pulsing
Cut flowers are pulsed with sugars, such as sucrose.

▪ Sucrose pulsing involves concentration of 5 -20% treated for overnight at 20C or at warm temperature of 210C for 10 minutes.

Cut flowers are also pulsed with dyes, such as the food grades blue used on white carnation to give interesting visual effects like blue coloured petal veins and margins.

▪ Uptake preservation

              Cut flowers and foliages reserved for desiccation/drying can be pulsed for one to a few days with humectants, such as 20-30% glycerol.This retains suppleness (flexible), associated with the humectants chemical attracting water vapour from the atmosphere in to the tissue. During pulsing with humectants, often brown, red, green, blue and others dyes are frequently supplied along with the humectants.

▪ Artificial colouration of flowers is called tinting. It is applied through

      a.stem(carnation)
b. dipping the flowers heads (daisies)

4.GRADING

Ø  Categorization based on quality

Ø  Done on the basis of appearance, freshness, colour and size of the buds, blemishes or injuries due to pest or disease, strength and length of stem

Ø  Each bunch should be of same size, weight and quality before marketing them.

Ø  The flowers should be free from physiological disorders such as bent neck (in roses), tip bending (in gladiolus), stem break (in gerbera) and calyx splitting (in carnation) etc. 

 

IMPORTANCE OF GRADING

1.      To protect against damage during storage and distribution

2.      to make product distinguished, quantitative and attractive

3.      to provide minimum inconvenience and maximum satisfaction

4.      It saves time, labour, space while handling and storage.

5.      Help in selling of the product

6.      It is economical.

GRADING STANDARDS FOR CUT FLOWERS IN THE WORLD MARKET:

Sl. No.		Crop	Grading method/s
1.	ROSE		Based on stem length,  Long stemmed graded from 40-90 cm with difference of 10 cm,  Short stemmed from 40-65 with 5 cm difference. Leaves dark green, healthy, free from dust, residue pest and disease.   Buds should not be bull head, too opened, too tight, bent neck, and strong stem.

 

2.	GLADIOLUS	Generally based on stem length,  Number of florets per spike,  Long spikes with more florets fetch better price.   Stem straight,  Colour of florets,  Optimum stage of openness of florets, etc. According to North American Gladiolus Council (NAGC), USA
		Grade		Spike length (cm)	Minimum No. of florets
		1.      Fancy   (Grade A) 2.      Special (Grade B) 3.      Standard (Grade C) 4.      Utility (Grade D)		107 96-107 81-96 <81	16 14 12 10
3.	CARNATION	§  Based on the degree of bud opening  §  Flower diameter  §  Stem length, strongest of stem etc. §  According to Society of American Florists, USA
		Grade	Minimum flower Diameter (mm)			Minimum stem length (cm)
		Blue  (Fancy)	Tight                      50 Fairly tight             20 Open                      75 Tight                      44			55
		Red (Standard)	Fairly tight             56 Open                      69 Tight                    <50 Fairy tight           < 50			43
		Green (short)	Fairy tight           < 50			30

 

 

4.	CHRYSANTHEMUM	§  Generally based on stem length and flower size, §  Long stem and large sized flowers fetch better price.
		According to Society of American Florists, USA
		Grade	Minimum flower  diameter (cm)	Minimum stem length (cm)
		1.      Blue (fancy) 2.      Red (special) 3.      Green (short)	14.0 12.1 10.2	76 76 61
5.	GERBERA	§  Based on straight, strong, length of stem (40cm minimum),  §  Flowers uniform in size, not less than 7 cm.
8.	TUBEROSE	v  Based on stalk length, v  number of florets per spike,  v  weight of spike,  v  Straight and strongness, v  uniform length and v  uniform stage of development.

 

5.BUNCHING/BUNDLING

      Flowers immediately after harvest, are made into bunches of 5, 10, 12 or 20 stems and loosely tied with rubber hand at the base and close to the bunched head.

Bunching should be done carefully to avoid bruising. 

Remove lower leaves, uniform fresh basal cut is given manually or mechanical.

Bunching helps for easy packing and handling. 

Flowers such as gerbera, orchids, anthurium, and standard chrysanthemum are packed individually. 

The bunches are held in polyethylene sleeves or the buds are wrapped in corrugated paper to protect them from mechanical damage.

 

6.PACKING

Preparation of produce for market may be done either in the field or at the packing house.

§  The method of packing depends on crop, flower, method of transport and market.

§  The principle of packing is to keep the flowers for long time and retain quality by lowering the rate of transpiration and cell division during transportation and storage.  

§  The ideal packing should be air tight, moisture proof and strong enough to withstand handling, transport and staking.  

§  Corrugated fibre board boxes possessing isothermal properties, light in weight and reusable are generally suitable.  

§  The dimension of packing boxes depends on stem length, type of flower, efficient utilization of space in the cargo, refrigerated trucks, etc.

§  Large size 50 kg returnable boxes holding 1000 to 2000 stems are being increasingly used by large exporters     

Packing Materials

§   Cellophane paper

§  Butter paper

§  CFB papers

§  Aluminium laminated foil

§  Polyethylene sheet

§     PACKAGING is done for

1.Protection

§     Mechanical Injuries (Cuts, bruises, mechanical, punctures, abrasions)

§     Unfavourable environment.

§     Exposure to harmful gases.

§     Enables transport.

2.Preservation

§     Quality and shelf life (prevents moisture loss)

3.Presentation

Ø  Display of Info about the product/ communication & advertising, trade mark

Ø  Market penetration & competitiveness

Ø  Value Addition - silent salesman

 

TYPES OF PACKAGING 

ü  Primary packaging - container that directly holds the product

                     Eg., Wrapping materials (paper, polythene), vases, bouquets, carton, crates, etc

ü  Secondary packaging - any outer wrapping that help to store, transport, inform, display and protect the product

  Eg. CFB’s, decorated carton, gift boxes, etc 

ü  Tertiary packaging - grouping of products for storage and transportation. 

                     Eg. Pallet Boxes, CFB’s, cartons, plastic/wooden boxes 

 

 

Advantages of CFB cartons over the conventional wooden boxes

1.Minimal bruising damage

2.Easy handling and stacking
3. More economical transport
4. Can be turned quickly into highly precise and accurate size
5. Can be appropriately punched, ventilated, printed low cost
6. Made pilfer-proof and reveal tampering at a glance
7. Offer the most acceptable packaging in the international markets
8. Collapsible and occupy less volume for storage of empty cartons
9. Cartons can be used for cold storage conditions giving water proof treatment
10. Can be made stronger by reinforcing with Hessian or nylon fibre.

 

LABELING:

The packed boxes should be labeled, 

§  Crop

§  Variety

§  Colour 

§  Grade or standard

§  Grower identification 

§  Date of harvest

§  Quantity etc.

7.STORAGE

Many horticultural crops are seasonal in nature and have a relatively short harvesting season. As discussed earlier they are also highly perishable. Hence, proper storage of these produce using appropriate methods would prolong their availability. Storage of fresh produce will also be helpful in checking market glut, providing wide selection of fruits, vegetables and flowers to the consumer through most part of the year i.e. especially during the off season.

Storage helps,

·         In orderly marketing and increases profit to the producers/farmers.

·          to maintain freshness,

·          quality,

·          reduce the spoilage and

·          Extend their usefulness.

One of the reasons for the huge postharvest losses of horticultural produce is lack of proper storage facilities. The basic principle of storage is to reduce the rate of physiological processes like respiration, transpiration, ripening and other biochemical changes. Proper storage also aims at controlling disease infection and preserving the commodity in its best quality(reduce physical damage) for consumers.

PRINCIPLES OF STORAGE

1.      Control of respiration

2.      Control of transpiration

          3.    Control of spoilage

IMPROVED STORAGE METHODS

1.Cold storage - Refrigeration, Chilling and Freezing
2. Controlled Atmosphere Storage (CA Storage)
3. Modified Atmosphere Storage (MA Storage)
4.  Low pressurestorage or hypobaric storage   

1.COLD STORAGE/Low temperature storage 

Low temperature storage is the best known, effective and most widely used method for extending the storage life and long terms storage of fruits, vegetables and flowers. Cold storage is a system with thermal insulation and refrigeration in which perishables commodities can be stored for a set period of time under controlled conditions of temperature and humidity.

Ø  Wet method – flowers are stored with their base dipped in water or preservative solution for a short time.

Ø  Dry method – flowers are graded and sealed in butter paper lined plastic sleeve to prevent loss of moisture.

2.CONTROLLED ATMOSPHERIC STORAGE (CA)

The storage of fruits and vegetables in CA Storage is one of the most advanced methods of storage. From the construction point of view, controlled atmosphere facilities are similar to refrigeration facilities. However, they should be airtight to allow creation of an atmosphere different from normal. The Oxygen consumption and its replacement by carbon dioxide by respiration, create the atmosphere.

 

Essential features of CA Storage

1. Mechanical refrigeration is used to maintain temperature of -1 to 3°C.
2. The CA storage room is constructed gas tight.
3. Reduction on O2 - Nitrogen gas is introduced into the storage by cylinder to reduce the oxygen level after room is filled and sealed. CO2 is added into storage from CO2 gas cylinder.
4. Excess CO2 is removed by dry hydrated lime, Ethanolamine, Aluminium calcium silicate, Activated carbon, Magnesium oxide, activated carbon are other CO2 scrubbers.
5. Atmospheric composition is crop specific. However, as a general rule the most common combinations are 2-5% oxygen and 3-10% carbon dioxide
6. The storage room atmosphere samples are taken daily for CO2 and O2 monitoring.

Benefits of CA storage

1. Retardation of senescence and associated biochemical and physiological changes
2. Reduction of produce sensitivity to ethylene action at O2 levels below 8% and/ or CO2 levels above 1 %.
3. Useful tool for insect control in some commodities.

Limitations of CA storage

1. Development of off flavours and off odours at very low O₂ concentrations.
2. Timely non-availability of gas
3. Costly and technical knowhow is required

3.MODIFIED ATMOSPHERIC STORAGE

     MA storage implies a lower degree of control of gas concentration in atmosphere surrounding the commodity. The MA and CA differ only in degree of control, CA is more exact.
4LowPressure Storage /Hypobaric Storage
Fresh-cut flowers are placed in vacuum chambers and the air pressure within reduced to approximately V2(half) atmosphere. During storage the temperature is maintained at 32° F, and humidified ethylene-free air is drawn through the chamber continuously. The purging action of the humidified air prevents flowers from drying and also eliminates possible ethylene buildup within the plant tissue or surrounding air.

 

Holding solution:Used to enhance the vase life

 

Carbohydrates	Sucrose ,dextrose
Germicide	8-HQC, 8-HQS
Growth regulator	Gibberellic acid,cytokinin
Ethylene inhibitor	Aminooxyacetic acid,Silver thiosulphate
Mineral salts	Aluminium sulphate,Silver nitrate
Organic acids	Citric acid,Benzoic acid

 

 

8.TRANSPORT:

Modes of transport

            Road,Rail,Marine,Air      

 

·         The basic requirements during transportation are better control of temperature, humidity and adequate ventilation.

·         In addition, the produce should be immobilized by proper packaging and stacking, to avoid excessive movement or vibration.

·         Vibration and impact during transportation may cause severe bruising or other mechanical injury.

·         Refrigerated containers and trailers are more often used for long distance shipping, whether by sea, rail or truck.

·        The flowers such as gladiolus, snapdragon, antirrhinum and freesia which show bending of tips should be hold vertically during transport.

COLD CHAIN

·         A cold chain is a temperature-controlled supply chain. “The cold chain is all about getting products at their proper temperature and maintaining that temperature through all the hand-offs in the cold chain until it reaches the consumer”. An unbroken cold chain is an uninterrupted series of refrigerated production, storage and distribution activities, along with associated equipment and logistics, which maintain a desired low-temperature range. It is used to preserve and to extend and ensure the shelf life of flowers.

Cold chain includes the temperature regulation at all stages in post-harvest practices starting from precooling to shipment. It increases the longevity of the flowers.

·         Benefits of cold chain to the flower industry

·         1 Benefits to the suppliers:

·         reduction in operating costs: total operating costs will be reduced when a cold chain is successfully implemented

·         increase in sales: flowers which arrive in damage-free conditions with longer vase lives result in an increase in sales for the supplier and manufacturer (flower grower)

·         stronger customer relationships: getting quality flowers could foster good customer relationships between suppliers and customers, and ensure continuity of purchase (Floralife, 2004)

·         reduced flower damage: a good, unbroken cold chain will ensure that flower damage is reduced to the minimum.

·         2 Benefits to the customers:

·         having flowers with longer vase lives: a good cold chain will ensure that customers have flowers with vase lives of about 15 to 18 days

· increase in profit: this is in particular for the landscape companies who get contracted for the beautification of a city or area.

MARKETING

Local market (primary market)- mainly Loose flowers having very short life span

     Export market (secondary market)- Mainly cut flowers having long vase life

·         GENERAL POINTS TO BE CONSIDERED FOR IMPROVEMENT OF VASE LIFE OF CUT FLOWERS:

·         1. Ensure that the flowers are harvested at right stage.

·         2. Use always clean tools to cut the flowers.

·          3. Immediately after harvesting and after transport place stem end in water or hydrating solution (citric acid 300ppm).

·          4. Discard damaged, bruised flowers and leaves from the stem to prevent ethylene production and infection with pathogens.

·          5. Use always clean vases, change vase water daily.

·          6. Remove basal leaves submerged in vase solution and give basal re-cut to avoid microbial growth and plugging of xylem.

·         7. Flowers like dahlia and narcissus release milky fluid and mucilaginous substances which spoil vase solution.  Therefore, keep them in water for 24 hours before using along with other flowers.

·         8. Adding sucrose and biocide to vase solution increases vase life of cut flowers.

·          9. Keep vases away from source of heat, fan and near windows

·         10. Using chemicals like KCl, Aluminium sulphate, Ferric oxide, Sodium hypochlorite. Commercial preparations are available- Floralife, Everbloom, Bloomlife.

 

·         VASE LIFE OF CUT FLOWERS:

·         1. China Aster  : 5 to 10 days.

·         2  Carnation 3 weeks

·         3 Chrysanthemum  : 1 to 2 weeks. 

·         4. Dahlias   : 2 to 14 days. 

·         5. Gladiolus  : 6-12 days

·         6.Rose (HT Rose) : 7 to 10 days.

·         7.Spray Rose  : 7 to 10 days.

·          8.Tuberose  : 7 to 10 days

 

 VALUE ADDITION OF FLOWERS

Ø  It is increasing the value and appeal of any floriculture product or commodity through changes in genetics, processing or diversification.

Ø  We can increase the value of flowers as well as ornamental plants by making

 

·         Flower arrangements

·         Dry flowers

·         Garlands

·         Bouquets

·         Wreaths

·         Potpourri

·         Pankhuri

·         Perfumes

·         Natural colours

·         Edible products like

·          Cosmetics like rose water

·          FLOWER ARRANGEMENT

·          It can be fresh flower/ dry flower arrangements. 

·         Fresh flower arrangements- two different approaches to floral designs: western styles, employing a ‘mass’ concept  of arranging flowers in an even symmetry, and the eastern or Japanese or Ikebana styles, which are based on specific rules and angles, using less material. 

·         Some of the basic differences between eastern and western arrangements are:  

·          * Primarily western style is symmetrical arrangement, but eastern style is asymmetrical one.  

·          * Western arrangements employ more flowers to create mass effect, but eastern styles impress more by the beauty of individual material. 

·           * Contrary to western arrangements the materials in Japanese never touch the rim of the vase.

·             * Accessories are never used in western arrangements. But in Ikebana interesting branches, drift wood, pieces of bark, shells etc., are used to imitate the nature.

·          Here the more emphasis is given on western arrangements. 

·         Principles of flower arrangement

·          1. Emphasis It is achieved by creating a focal point 

·         2. Balance A balanced arrangement has a distinct focal point Balance may be symmetrical or asymmetrical

·          3. Proportion Proportion is acquired by scaling the flower from the focal point.

·         That is the smallest buds are placed farthest from the focal point. 

·         4. Rhythm Rhythm is achieved through colour gradation of flowers. 

·         5. Harmony 

·         6. Unity

·          Selection of flowers and foliage for arrangements 

·         1. Line flowers- Line flowers help to create outline of the design.Eg: gladiolus, orchid.

·          2. Form flowers- Form flowers help to create focal point.   Eg: anthurium, orchid, tulip. 

·         3. Mass flowers- Mass flower have single stem with 2-3 small medium flowers at the top these add depth to the arrangement. Eg. Rose ,chrysanthemum, aster

·          4. Fillers -These add finishing touch. a. Mass foliage. eg. Palm b. Filler foliage. eg. Asparagus, ferns

·         A. Western Style 

·         1. Circular design 

·         This design is meant to be viewed from all sides and makes an excellent centre piece for a low table. It lacks focal point.

·          2.  Triangular design 

·         These are constructed by first by determining the height and width of the arrangement. An equilateral triangle shaped arrangement will be equally as tall as its width. An asymmetrical triangle will be constructed in a similar manner except that the height and width of the arrangement will be altered. 

·         3. Radiating design-- It has the general outline of a fan. Line flowers or foliage are used to form the outline. 

·         4.  Crescent design 

·         It has a naturally free flowing outline which has a formal appeal 

·         5. Horizontal design 

·         It makes an excellent centre piece because it is beautiful when viewed from either the front or the back. The height of the arrangement is reduced so that the horizontal length becomes 1/2 to 2 times the length of the containers.

6. Hogarthian curve:  It is a sophisticated asymmetrical design having the outline of an ‘S’.

·         B.  Eastern (Japanese/Ikebana) style

 Ikebana is the Japanese art of flower arrangement, also known as kado, the “way of flowers”. More than simply putting flowers in a container, ikebana is a disciplined art form in which nature and humanity are brought together.  Ikebana arrangement are of two types Moribana and Nageire The word Moribana means “piled up flowers”. In Moribana, the flowers are arranged in wide-mouthed containers, held by needle points Moribana employs the use of basins while Nageire uses vase. In Nageirestyle the flowers are arranged in a narrow-mouthed, tall container without using needlepoint holder(s). This style is about arranging in natural state. People commonly see them arranged in bamboos or water pitchers

 

DRY FLOWER ARRANGEMENT

 Advantages of dried arrangement over fresh flowers 

• It is not dependent on season or weather if once good materials are collected.Available year round.

 • It lasts almost indefinitely.

 • Cheaper

 • Eco friendly and biodegradable 

• Easy to transport. Can survive heat and cold. 

• Number of value added products can be made. Materials for dried arrangement The materials usually employed for dried arrangement can be grouped into three categories as follows.

 • Cultivated flowers and vegetable including seed, pods, vines and grains.

 • Naturally available materials like flowers, seed pods, fern leaves, certain weeds and grasses. 

• Pods, cones, capsules, fruits, branches, leaves, berries and flowers of broadleaved evergreen trees and shrubs.

   USES OF DRIED FLOWER:

  Dried flowers can be utilized in the best manner for making.

 a)  Decorative floral craft items. b) Greeting cards and covers. c) Wall hangings/Wall plates. d) Floral designs.  e) Calendars. f) Floral balls/Flower balls. g) Festive decorations. h) Collages. i) Pomanders. j) Bouquets and wreaths. k) Sweet smelling potpourris. l) Topiaries. m)  Swags (Vertical and horizontal). n) Flower arrangements. o) Landscapes. p) Sheaths. q) Floral album-for identification of plants for botanical studies.

 

HARVESTING: 

ü  Harvesting should be done early morning or late evening after the dew and surface moisture have evaporated.

ü    If temperature is high at the time of harvest, biochemical reactions are at faster rate which leads to early senescence and further leads to petal drop while dehydration.

ü   Summer is the best season for dehydration. 

ü   However, colours are brighter in winter and mansoon produced flowers. 

ü   Use only materials free of insect and disease damage as damage becomes more obvious after drying.

ü    Place stems in a container of water to prevent wilting while gathering.

METHOD OF DRYING:  Rate of moisture loss and quality of produce also depends on method of drying.

1. Sun drying :Gomphrena,Lotus pods,Corn flower,Grass flower heads

2. Air drying/Drying under shade Tie the flowers in loose bunches

&hang upside down. Easiest method.

Cock’s comb, Marigold,

Helichrysm,gaillardia,

gomphrena

3. Press drying Pressing between news paper, pages of books.

Shape is not maintained.Plant press is used.Heavy object is kept over them.Three weeks are needed

Bougainvillea,Pansy,Gomphrena,Lantana

4. Embedded drying An inch of desiccating materials like sand, silica gel,saw dust or borax in a container.Stick flower into the centre of the material. Add the desiccating material until it is one inch above the top of the flower.Dried under shade,oven.Best method

Rose, Carnation , Dahlia,Cosmos 

5. Hot air oven drying Drying flowers in an embedded condition in oven at temperature 40-50 0C

Two days

Chrysanthemum, Gerbera, Limonium,

Dahlia,Gladiolus

6 Microwave oven drying:

Ø  The flowers has to be embedded in silica gel medium in microwave safe open container.along with a small cup with water nearby

Ø  Maintains colour&shape

7. Freeze drying Natural colour, beauty and shape of flower preserved

Excellent quality material obtained,vacuum condition needed

Sublimation is taking place,  low pressure&temperature, 5-9 days needed

Freeze drying machine

Rose, carnation,

Bridal bouquet

8. Skeletonizing :Leaves of banyan tree

Put in NaOH(40%) 2 Days. Wash the leaves  remove green colour using brush.Place it on newspaper  or blotting paper & press it press it

9. Drying through treatment with glycerine;Foliage stems are dipped

 in a solution of glycerin

(2/3 warm water + 1/3 glycerin)

Silver oak,Croton

Dracena,Juniper

Various Value-added products of flowers 

1.  Wreath 

It is a band of flowers or foliage inter-twined into a ring, usually placed on a grave as memorial or worn on the head as a garland or mark of honour.

 2.  Buttonhole 

A small flower or a bunch of flowers worn in a buttonhole or pinned to the lapel of a coat/jacket is known as buttonhole.

3. Corsage 

It is a small arrangement of flowers which is more elaborate than a buttonhole and is worn by women on special occasions like anniversary celebration, wedding etc. A corsage may be worn pinned to the chest, or tied to the wrist. 

4.  Floral gifts -Gifts made from flowers either fresh or in dried form are known as floral gifts. These include flower bouquets, floral containers, paper weights, bookmarks, photo frames, tablemats, potpourris etc.

 5.  Potpourri 

Potpourri is a mixture of dried, sweet-scented plant parts including flowers, leaves, seeds stems and roots. Apart from being widely used for fragrance and beauty, potpourris are also used to repel moths and protect woolen in storage. The basis of a potpourri is the aromatic oils found within the plant. Preparation of potpourri require a fixative which is responsible for absorbing the aromatic oils and slowly releasing them. The demand for potpourris (also used as room fresheners) is increasing as gift item and personal use. Rosepetals, gomphrena, marigold petals, lotus pods are  ideally suited for making potpourris. Herbs such as Artemisia, Thyme, Sage, Rosemary, Basil, Achillea, Lavender,Scented geranium, Mint, Marjoram, Verbena, Anise and Fennel can be used for scent.

 6.  Petal embedded handmade paper --The surplus flower petal waste can be added to the pulp to create some of the exquisite stationary items like notepads, letter pads, pen stands, diaries, calendars, bags etc. These products give unique look and attract customers to buy. 

7.  Pankhuri 

Dried rose petals are called pankhuri. They are used during hot weather for preparing cool drinks.

8.Dyesand essential oils: marigold ,chrysanthemum ,Bixa orellana etc for pigment extraction.Highly fragrant oils obtained from jasmine,tuberose,rose etc

9.Gulkhand

Sweet preserve of rose petals.

Damascus rose is use

10.Rosewater: Flavoured water made by steeping rose petals in water.Used to flavour foodAs a component in the preparation of cosmetics&medicines

11.Bouquets: Flat, round, basket

12.Garlands