Rose success at Valentine’s Day doesn’t have to be a Hail Mary experience. In fact, following straightforward, scientifically proven handling details ensures success sans frustration. Avoid urban myths. Consumers love discussions about cocktails of Sprite, vinegar, aspirin, bleach, vodka and Viagra to keep flowers standing tall in the vase, but when the rubber meets the road, rely on professional products that are repeatedly tested for proven results. After all, Valentine’s Day is a one-time (giving and getting) flower experience for many consumers and a positive experience turns them into repeat buyers.

Managing the huge spike in rose orders within a short holiday window is a monumental task. It involves activities of pre and postharvest preparation, grading, cooling and transport to Miami, and once there, the details of inventory rotation and cross-country transportation.

Strict temperature management is the critical element that determines ultimate performance in consumers’ vases. Cold chain management in Miami means that flowers are stored just above freezing (34-35) to slow down both transpiration and respiration rates of the flowers. Transpiration describes the process of the evaporation of moisture out of leaves into the atmosphere and respiration is the conversion of nutrients in cells into useful energy.

The rubber meets the road

• Once roses arrive either at wholesale locations or retail shops, avoid breaking the cold chain.

• Get boxes into coolers fast where the thermostat is set at 33-35.

• Between now and early January, check and record daily temperatures to get a clear picture of cooler efficiency-especially important before it gets filled with thousands of dollars worth of product.

• Check temps in several locations using a needle thermometer in a bucket of water. Don’t rely on wall thermostats. Log results; look for consistency.

• Empty and clean the drip pan.

• Inspect the walls for air leaks near seams.

• Vacuum the condenser/condensing coils located outside the cooler with a shop vac or canned compressed air and call in the professionals to clean the evaporator coil that is part of the fan unit inside the cooler. Dust and grime reduce efficiency.

Deep cleaning

• In the first half of January, sanitize cooler walls, shelves and floors to eliminate/reduce Botrytis spores, algae, bacteria, etc.

• Remove all boxes of deco moss, dead flowers, stacks of empty buckets, and food items to prevent damage caused by ethylene gas.

• Clean injector units to remove any build-up of lime or crud inside. Your flower food specialist vendor will gladly provide easy instructions.

• Make sure you have ample solution back stock.

• Sanitize tables, sharpen choppers. clean buckets, sanitize display cooler shelves and floors.

Preparing flowers

• Valentine flowers are long-distance travelers and arrive thirsty. Regardless if using a hydration solution or a holding flower food, don’t guess about the dose. Follow label instructions and get it right because under-dosing gives poor results and wastes time and money.

• Using a two-step procedure is most effective for roses that are dry stored more than a week. (Hydration first, then flower food.)

• Hydration solutions lower the pH to boost flow and dissolve air bubbles blocking the vascular system.

• Holding solutions like Chrysal Professional #2 hydrate and also introduce nutrients to augment waning internal food reserves stored in leaves and petals.

• Prepare solutions with cold water (34 degrees). Fill buckets one-third full to make sure leaves are above fill level. Research proves that cold-water solutions flow faster through stems without causing buds to blow open.

Work smarter, not harder

• Set up processing area before bringing boxes out of the cooler and remove only as many boxes as you can process in 20 minutes.

• Sanitize sharp cutters and/or choppers with a spray of cleaner solution before you start.

• Remove one to two inches from every stem to ensure free flow.

• Once bunches are in solution, let them sit 10 minutes in ambient air so condensation can evaporate and then move them into the cooler.

• Leave wraps in place to protect against mechanical damage.

• Avoid wet heads because water on petals is a trigger for Botrytis infection.

Don’t rush it

• Designing with blooms directly from dry-packed boxes into consumer arrangements is a recipe for disaster.

• Speak up and explain to customers that the bunch in the box (that they think is fresher) has not been properly prepared and will disappoint them.

• Wash vases to rid them of dust and grit before arranging flowers.

• Send customers home with food packets and explain the importance of refreshing vase solution after 4-5 days.

Happy customers become repeat flower buyers.

Gay Smith is technical manager at Chrysal USA. She can be contacted at [email protected].