Tulip Post-Harvest Handling Methods and Technical Key Points

Flower growers tend to focus their attention on cultivating high-quality products, but they are less concerned about harvesting and post-harvest handling. This makes their earlier work lose its value. For this reason, this article was written. Harvesting colored buds When the harvest season arrives, the plant has stored nutrients in its stem for use in flowering. If harvesting is done before the plant is sufficiently mature, then the nutrients stored in its stem are insufficient, and it will be impossible to bring the expected results to future consumers. By using the method of harvesting with the bulb attached, the buds can continue to receive nutrients for a period of time. At harvest, the plant should be kept dry; this is to prevent the growth of Botrytis cinerea. Because the spores of Botrytis cinerea can only germinate in water, therefore: Harvesting 1. 1 to 2 times per day. This can improve product consistency. 2. Harvest at the appropriate stage; if necessary, harvest with the bulb attached. 3. Do it when the plant is dry. Delaying the harvest period Sometimes, the harvest time needs to be postponed. We can do this by lowering the temperature in the greenhouse to 5°C. This method can be carried out at any stage of crop growth, but for no more than 7 to 10 days. After lowering the temperature for a period of time, raise the temperature back to the normal level. However, lowering the temperature will cause the relative humidity in the greenhouse to increase. We can use measures such as ventilation to reduce the relative humidity to below 80%. Quickly lower the product temperature to 1 to 2°C After harvest, the plants are separated from the source that provides them with water, nutrients, and hormones. At this time, ethylene, bacteria, fungi, and other contaminants can more easily cause problems at the cut. Suitable temperature and humidity can effectively prevent or reduce the occurrence of many problems. Therefore, it is very important to lower the product temperature to 1 to 2°C as soon as possible. When the harvested tulips reach this standard in temperature, they can be taken out and bunched. Under these conditions, the respiration of the plants is limited, so that the small amount of stored nutrients can still be supplied to the plants. At the same time, it also limits the transpiration of the plants, so that the plants do not become soft, and the transport of nutrients is not hindered. Maintaining a relatively high relative humidity in the cold storage can also prevent the plants from drying out. However, note that there should be a small amount of air movement to prevent the formation of free water on the plants. In free water, the spores of Botrytis cinerea may begin to grow, causing Botrytis lesions. During storage, it is best to place tulips upright, as this can prevent the stems from growing curved. Therefore, cooling: after harvest, lower the product temperature to 1 to 2°C as soon as possible. Placement: place upright in the storage room, and do not stack too much. Provide: a small amount of air movement. Wait: after the product temperature drops, proceed to the next operational steps. Grading according to quality and length: strictly grade according to quality and length requirements; this can increase the added value of the product in the grower---wholesaler---consumer @#@136@#@ chain. When bunching, the tops of the buds should be at the same level, the rubber band should not be tied too high, and packaging must not cause damage to the leaves. Therefore, remove the bulb: use a special machine or a small knife to remove the bulb attached to the plant. Grade: according to the quality and length of the flowers. Control: the length difference among the individual stems in each bunch must not exceed 3 to 5 cm. Maintain: the tops of the buds at the same level. Prevent: damage to the leaves. Trim and place in clean water for 30 to 60 minutes. Harvesting always causes some water loss. In order for the plants to enter the sales chain in good condition, after bunching, the flowers can be trimmed and placed in cold water (1 to 2°C) for 30 to 60 minutes. Obviously, not only must the water in which the flowers are placed be clean, but the buckets or vases must also be clean (free of bacteria and sediment). When trimming, a sharp knife should be used, so that the vascular bundles that transport water are not damaged. Therefore, trim: after bunching, use a sharp knife. Place: the containers used for placing tulips should be clean, and place them in cold water for 30 to 60 minutes. Maintain at 1 to 2°C until shipping. After processing and being placed in cold water, tulips are still in a state of separation from the source of water, nutrients, and hormones. Suitable temperature and humidity can prevent or reduce the occurrence of some problems at this stage, therefore storage: place tulips upright in a 1 to 2°C environment. Provide: a small amount of air movement in the storage room to prevent the occurrence of Botrytis cinerea on the product. Storage must not exceed 1 to 2 days. Obviously, even under the best conditions, the longer the storage time, the more harm tulips suffer from drying, nutrient deficiency, the presence of ethylene, and pathogens. Therefore, the shorter the storage time, the better. If they are to be kept over the weekend, they should be stored with the bulb attached, so that the substances in the bulb can continue to be transported to the plant. Therefore, with the bulb attached: on weekends, store tulips with the bulb attached. Store: do not exceed 1 to 2 days. Maintain: maintain the temperature at 1 to 2°C during shipping as well. Inform others: finally, we hope you can also tell your customers the methods for properly caring for tulips. Therefore, inform: your customers about which of the post-harvest handling points they need to do and should remember. They are: the storage temperature during transport and at all times is 1 to 2°C. After the flowers arrive at @#@204@#@, they should first be trimmed, wrapped well, and placed in water at 1 to 5°C for several hours. Do not place any fruit or any product or machine that may produce ethylene near the tulips. Tell customers to place the flowers in a warm room, and not in direct sunlight. Light will reduce vase life.