Comments on: How do florists keep their flowers fresh? http://www.camidelnord.org/fresh-flowers/how-do-florists-keep-their-flowers-fresh Sat, 28 Jan 2012 16:18:59 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: Jamie A http://www.camidelnord.org/fresh-flowers/how-do-florists-keep-their-flowers-fresh/comment-page-1#comment-2736 Jamie A Sun, 28 Feb 2010 12:58:59 +0000 http://www.camidelnord.org/fresh-flowers/how-do-florists-keep-their-flowers-fresh#comment-2736 There are many ways. -keep them cool -keep the water clean -keep the stems in the correct nutrient water -keep the stems clean -reduce evaporation from leaves etc Substances can also be used to block senescence receptors - don't quote me, but I think a silver (Ag) compound might be one such substance.<br><b>References : </b><br>Degree. gardening. There are many ways.

-keep them cool
-keep the water clean
-keep the stems in the correct nutrient water
-keep the stems clean
-reduce evaporation from leaves etc

Substances can also be used to block senescence receptors – don’t quote me, but I think a silver (Ag) compound might be one such substance.
References :
Degree. gardening.

]]> By: dan http://www.camidelnord.org/fresh-flowers/how-do-florists-keep-their-flowers-fresh/comment-page-1#comment-2735 dan Sun, 28 Feb 2010 12:18:59 +0000 http://www.camidelnord.org/fresh-flowers/how-do-florists-keep-their-flowers-fresh#comment-2735 Ok don't take this as gospel as I haven't done this for a while, but as a part of a plant is removed from its parent gradually senesces (sic) meaning it begins to die as nutrition is not being delivered from the root system. As this part begins to die, bacteria and viruses can enter from the cut area and speed up its demise. One 'old wives tale' I found to slow down their freshness is to use an antibacterial/antiviral in the water such as bleach. A couple of drops in the storage water saves them a bit longer. Check out some botany/gardening websites<br><b>References : </b><br> Ok don’t take this as gospel as I haven’t done this for a while, but as a part of a plant is removed from its parent gradually senesces (sic) meaning it begins to die as nutrition is not being delivered from the root system.
As this part begins to die, bacteria and viruses can enter from the cut area and speed up its demise.
One ‘old wives tale’ I found to slow down their freshness is to use an antibacterial/antiviral in the water such as bleach. A couple of drops in the storage water saves them a bit longer.
Check out some botany/gardening websites
References :

]]>