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Often called "cut flower preservatives", this product
class is now referred to as "fresh-flower foods." This
change in terminology responds to consumer perceptions
about these products. First, the word "cut" implies
death, something cut-off the mother plant. The substitute
word "fresh" relates to today's image of healthy and
wholesome. Second, the word "preservative" often is
identified with harsh chemicals and also suggests something
artificial, whereas the word "food" does not.
Fresh-flower food solutions generally contain a food
source-sugar-and substances to control microorganisms,
such additional ingredients as acids to alter pH; anti-ethylene
substances; and agents to precipitate out certain salts
and other materials.
Certain non diet, citric acid-based soft drinks have
ingredients similar to fresh-flower food solutions,
such as acid, water, sugar and preservative called sodium
or potassium benzoate. Soft drinks are too expensive
to use on fresh flowers, but the comparison demonstrates
that the chemistry of fresh-flower food solutions is
friendly, not dangerous or exotic.
Fresh-flower food solutions:
- Are a food source for continued flower development
- Can control growth of microorganisms to reduce stem
blockage
- Can control pH or acidity for maximum solution uptake
- Can overcome potentially negative effects of floral
foam leachates
- Provide substances for improved flower and leaf
color
- Keep vase solutions clean, except for brands which
make the water cloudy by intention
Level of industry use: Research and sales reports indicate
that approximately 25 to 30 percent of fresh cut flowers
are being properly treated with fresh-flower food solutions.
Of the remaining, about 20 percent never are put into
such products. The remaining 55 to 60 percent are placed
into overly dilute fresh-flower food solutions. Note:
dilute solutions have some sugar which acts as a food
source for microorganisms, though usually not enough to
control the growth of these same microbes. The result
can be shorter flower life, compared to placing flowers
in plain tap water.
Information reprinted
from SAF Flower and Plant Care Manual, (Society of American
Florists: Alexandria, VA, 1994), pp. 156-157.
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