Harvesting indices and harvesting techniques of cut flowers are dealt in this presentation. Commercial major greenhouse cut flowers, open- field cut flowers, specialty cut flowers and minor cut flowers are discussed with appropriate pictures.

1. Harvesting Indices and Harvesting Techniques of
Commercial Cut Flowers

2. MATURITY
It is the stage of full development of a tissue or plant organ may be a
flower, fruit or a vegetable. (Added examples of flower maturity stages)
 Horticultural maturity: (Ex: Tight bud stage)
It is a developmental stage of the plant organ on a plant, which will result
in a satisfactory product after harvest.
 Physiological maturity: (Ex: Fully opened stage)
It refers to the stage in the development of the plant organs when
maximum growth and maturation has occurred. It is usually associated with
full ripening in the fruits. The Physiological mature stage is followed by
senescence.

3.  Commercial maturity: (Tight bud- long dist., fully open- short dist.)
It is the state of plant organ required by a market. It commonly
bears little relation to Physiological maturity and may occur at any
development stage.
 Harvest maturity:
It may be defined in terms of Physiological maturity and
horticultural maturity, it is a stage, which will allows the plant organ be
at its peak condition when it reaches to the consumers and develop
acceptable flavour or appearance and having adequate shelf life.

4. Factors affecting maturity
 1. Temperature: Higher temperature gives early maturity
 2. Soil: Soil and its nutrients content affects maturity
 3. Size of planting material: Especially bulbous cut flowers
 4. Closer spacing: It promotes quick maturity due to
competitiveness for resources.
 5. Quality of planting material: Good quality planting
material promotes

5. PRINCIPLES BEHIND HARVESTING AT PROPER
HARVEST MATURITY
1. Product should retain peak acceptable quality when it reaches
the consumer.
2. Product should be in a good sensory characteristics,
acceptable fragrance, flavor or appearance.
3. Appropriate grade of the commodity suitable to the consumer
4. Give maximum shelf life to the consumer.

6. FACTORS INFLUENCING LONGEVITY OF
CUT FLOWERS
Three main factors influencing longevity of commercial cut
flowers are,
Pre- Harvest factors
Harvest factors
Post- Harvest factors
Harvest factors will be discussed in
this presentation.

7. HARVEST FACTORS
The two harvest factors are,
 Harvesting Indices
Stage of harvest
Time of harvest
 Harvesting Techniques
Methods of harvest
(Manual/Mechanical)

8. Physiological reasons behind harvesting
 Harvest in the early morning or evening.
Reason- Morning- no field heat, water content high, respiration
rate low. Flowers are fully turgid due to low transpiration at night
(rose, chrysanthemum, gerbera).
Evening- mild field heat, higher sugar level in the stem
due to high rates of photosynthesis during day time
 Remove foliage on stems that will be below water.
Reason- Decaying of leaves prevented thereby infection or
microbial contamination of water and plugging of stems prevented.
 Slant cuts will keep stems from lying flat on the bucket bottom.
Reason- Surface area of stem increases and water uptake
increases

9.  Harvesting at tight bud or half opened stage for distant markets
Reason- Petal tissues are still developing, no ethylene production,
no transfer of photosynthates from petal tissues to reproductive
structures.
Because in general, after full opening of flower, ethylene production in
petals increases and autolysis of petal tissues and transfer of
photosynthates from petals to stamen and pistil increases rapidly for
reproductive development.
This leads to degeneration of flowers and loss of quality.
 Avoid crushing of stem

10.  Immediately after harvest the flowers should be put in water
or preservative solutions.
Reason- Avoids transpiration losses, reduces respiration rate
and avoids air embolism and microbial plugging.
 Right method of harvest includes cutting flower stem with
sharp knives or secateurs.
 Cutting stem length at specific lengths depending on crop
market, purpose, etc,.
 Harvesting at an optimum maturity stage is important and
stage of harvest varies from crop to crop and varieties

11. ADVANTAGES OF HARVESTING CUT
FLOWERS IN FLOWER STAGE
 Reduction in sensitivity of flowers to drastic climatic
conditions and ethylene during handling and shipment/ transit
 Saving space during shipment and storage
 Extending vase life of cut flowers
 Reducing the time for which crop remains in the field/
greenhouse
 Improving the opening, size, colour and longevity of cut
flowers, especially grown under poor light and high
temperature
 Minimizing the hazard of damage to field-grown cut flowers
by adverse climate and insect-pests.

12. Harvesting stages of commercially
grown cut flowers in India

13. I. MAJOR CUT FLOWERS

14. STAGES OF FLOWER DEVELOPMENT
IN ROSE

15. HARVEST INDICES OF CUT ROSES
 Flowers are harvested differently at various levels of maturity as it
is not only variety but the type of market demand determines price.
 Distant market roses should be harvested at sepals reflexed stage
(Tight bud stage) as early so that bent neck will not occur.
 Generally, Red and Pink cultivars are harvested at a stage when
first two petals begin to unfold and calyx are in downward position.
 Red variety especially do not open properly when harvested at tight
bud stage.
 In Yellow and White cultivars, harvesting should be done slightly
earlier (Tight bud) than red and pink.
 Bud size vary according to the market demand, in case of
international market bud size of 6.5 cm retained along with one or
two petals opened.

16. CUT ROSE FOR EXPORT MARKET

17. CUT ROSE FOR LOCAL MARKET

18. HARVESTING TECHNIQUES IN CUT
ROSES
 Bud caps are generally placed when buds are of Pea sized.
 Flowers are harvested twice during morning and evening.

19.  Using sharp and clean secateurs for cutting the stem
keeping two five leaflet leaves below the cut.

20.  Cut stems are immersed in a bucket of water for precooling
and prevent air embolism.

21. STAGES OF FLOWER DEVELOPMENT
IN CARNATION

22. HARVEST INDICES OF CARNATION

23. CUT CARNATION
FOR EXPORT

24. STANDARD TYPE SPRAY TYPE

25. CUT CARNATION FOR LOCAL MARKET

26. HARVESTING TECHNIQUES IN
CARNATION
 Harvesting should be done either in morning or evening hours
 Clean and sharp secateurs must be used
 Clean slant cut must be given.

27. STAGES OF FLOWER DEVELOPMENT IN
CHRYSANTHEMUM

28. HARVEST INDICES OF CHRYSANTHEMUM
 For local markets, standard chrysanthemums are harvested when
they are fully open but before stem elongates.
 Spray types are harvested when the lower 2-3 flowers are opened
before shedding of pollens
 For distant markets, both are harvested at half open stage
 Decorative types are harvested when the petals in the centre of
the topmost flower is almost fully developed.
 In standards, harvesting is generally done when outer ray florets
ceases to further develop.
 Pot-mums are sent to the market with half to fully opened flowers.
 Spray mums are generally harvested at the two thirds to three-
fourths open stage.
 Standard mums at the three-fourths to full open stage of
development.

29. STANDARD, SPRAY, STANDARD MUM
AND SPRAY MUM

30. CHRYSANTHEMUM HARVESTING
STAGE FOR EXPORT MARKET

31. CHRYSANTHEMUM HARVESTING
STAGE FOR LOCAL MARKET

32. HARVESTING TECHNIQUES IN
CHRYSANTHEMUM
 Harvesting flowers should be done during evening or morning
hours.
 Cut with sharp secateurs and give a slant cut
 Stems should be cut about 10 cm above the soil to avoid
taking woody plant tissue and one third leaves are stripped off
 Immediately after harvest put stems in cool water with biocide
and bud opening solutions.

34. STAGES OF FLOWER DEVELOPMENT
IN GERBERA

35. HARVEST INDICES
OF GERBERA
 Harvesting is done when
the 2-3 outer rows of the
disc florets are fully
expanded and
perpendicular to the
stalk.
 The flowers are
harvested when 2 – 3
whorls of stamens have
entirely been developed,
this will decide the vase
life of flowers.

36. GERBERA FOR
EXPORT

37. HARVESTING TECHNIQUES IN
GERBERA
 Pluck the flowers in the morning or late in the evening or
during the day when temperature is low.
 Method of harvesting is twisting and pulling the stems from
the junction of the rhizome.
 Stem length should be retained not less than 60 cm if
international market is the objective of the grower.

39. STAGES OF FLOWER DEVELOPMENT
IN ANTHURIUM

40. STAGES OF FLOWER DEVELOPMENT
IN ANTHURIUM
 The elongation of the stem bearing the spadix begins about one
month after expansion of the subtending leaf.
 This is subtending by a showy leaf-like structure called a spathe.
 The cycle of the leaf and flower emergence varies with the
season.
 3 to 8 flowers per plant per year can be expected.
 The Anthurium flower is a spadix or inflorescence spike,
cylindrical in shape, bearing up to 250-300 inconspicuous
bisexual flowers arranged in a series of spirals.
 The spadix and spathe are borne on a leafless stem or
peduncle.

41. HARVEST INDICES OF ANTHURIUM
 Anthurium flowers are harvested when there is colour change
in spadix from base to tip.
 Spikes are harvested when one third of the stigma on the
spadix have become receptive.
 The spathe is completely unfolded this time.
 Harvesting at this stage is highly beneficial for obtaining
longest vase life.
 Development of true flowers on the spadix is also used as a
criterion for harvesting the blooms.

43. ANTHURIUM FOR EXPORT

44. HARVESTING TECHNIQUES IN
ANTHURIUM
 Harvesting has to be done during cooler parts of the day i.e.
early morning or late evening.
 The flowers are cut below leaving 2 cm stem on the plant &
kept in the bucket containing water.
 The flower stalk length varies from 25 to 50cm.

46. STAGES OF FLOWER DEVELOPMENT
IN ORCHIDS

47. HARVEST INDICES OF ORCHIDS
 In Dendrobium, the spikes are harvested when few buds on
the top remain unopen.
 In Cymbidium, top two buds start opening, remaing florets
fully open.
 In Phalaenopsis, the 40-60 cm long spikes containing at least
8-10 flowers are harvested when all flowers are fully open.
 In Cattleya, 3 to 4 days after full opening of florets on a spike
of 25 to 40 cm length are harvested.

48. DENDROBIUM
ORCHIDS

49. CYMBIDIUM
ORCHID

50. PHALAENOPSIS ORCHID

51. CATTLEYA
ORCHIDS

52.  Oncidiums are harvested when more than 80% flowers are
fully open on a spike length of 60 cm with many florets
 Inflorescence of Paphiopedilum are harvested after complete
opening of flowers.
 Vandas are harvested when all the flowers are already open,
about 10-16 flowers on a stem length of 50-60cm.
 In Arachnis, spikes with 50% florets fully opened are
harvested

53. ONCIDIUM
ORCHIDS

54. PAPHIOPEDILUM
ORCHIDS

55. VANDA ORCHIDS

56. ARACHNIS ORCHIDS

57. EPIDENDRUM
ORCHIDS

58. HARVESTING TECHNIQUES OF
ORCHIDS
 In general, orchid flowers do not mature until 3 to 4 days after
they open.
 Flowers cut prior to their maturity may wilt before reaching the
wholesaler.
 Harvesting should preferably be done in the evening.
 All the tools should be sterilized.
 Leaving a small length of stalk, the spikes are cut using a
sharp knife.
 Application of fungicides to open wounds of the plant prevents
possible infection.

60. STAGES OF FLOWER DEVELOPMENT
IN LILLIUM

61. HARVEST INDICES OF LILLIUM
 Local market: When 1-2 florets open
 Distant market: When 1-2 florets show colour.
 The stems should be cut when the first flower is fully colored,
but not yet open.

62. LILLIUM
HARVESTING
STAGE FOR
EXPORT
MARKET

63. LILLIUM HARVESTING STAGE FOR
LOCAL MARKET

64. HARVESTING TECHNIQUES IN LILLIUM
 Cut stems few centimetre above ground level for increasing
bulb size
 Harvested in early morning or evening
 Cut with sharp secateurs
 They should be stripped of 5 cm of their lower leaves and put
into clean water with a preservative and STS
 The field heat should be taken out

66. LISIANTHUS
(Eustoma
grandiflorum)

67. HARVEST INDICES AND
HARVESTING IN
LISIANTHUS
 Flower stalks are harvested when at
least two basal flowers open and
other buds develop characteristic
colour
 Harvesting is carried out usually in
morning hours when two basal
flowers are open
 For fresh market sales, one can wait
for up to 4 flowers to open before
harvesting
 Prior to export precooling must be
done

69. II. MAJOR OPEN FIELD CUT
FLOWERS

70. STAGES OF FLOWER DEVELOPMENT
IN GLADIOLUS

71. HARVEST INDICES OF GLADIOLUS
 Harvested when 1 to 5 base florets start showing their colour
(Tight bud stage) for export
 Colour visibility of the 1-3 florets will help consumer to
determine the quality of flower thereby increasing the sale of
produce giving better returns to farmers.
 Base 3-4 florets fully open stage and remaining florets
showing colour is best suitable for the local and nearby
market.
 While harvesting for distant market earlier stage of harvesting
is preferred.

72. GLADIOLUS FOR EXPORT MARKET

73. GLADIOLUS FOR LOCAL MARKET

74. HARVESTING
TECHNIQUES IN
GLADIOLUS
 It is best to cut gladiolus at the point
when 1 or 2 flowers are already
open—the lower ones will open first.
This will ensure that the flowers stay
fresh longer.
 It’s always best to cut flowers in the
morning when the air is cool and the
plant is the most hydrated.
 Leave at least 4 leaves on the base of
the stem so the plant can rebloom next
year.

75.  Use a sharp blade to slice the stalk at a slanted angle
because it will allow the plant to take in more water.
 Avoid using scissors or a blunt tool because these will crush
the cells in the stem, shortening the cut flower's life span.
 Put cut stems in cool water immediately after harvest.

76. STAGES OF FLOWER DEVELOPMENT IN
ALSTROEMERIA

77. HARVEST INDICES AND HARVESTING
IN ALSTROEMERIA
 Harvesting of spikes depends upon cultivar, market and
consumer preference.
 For local market the shoots/spikes are cut when 4-5 florets
have opened.
 For distant market when first floret has started opening and
others have developed 50% colour.
 It should be harvested when color appears on first flower.
 Shoots/spikes should be pulled rather cut which will
encourage further shoot production

78. alstroemeria

79. STAGES OF FLOWER DEVELOPMENT IN
CUT TUBEROSE

80. HARVEST INDICES AND HARVESTING
IN CUT TUBEROSE
 Tuberose flowers are ready for harvesting after 100-120 days of
planting.
 Harvesting is done in cool hours either in the morning or evening.
 Local market: Cut flowers are harvested when lower one pair of
flowers is fully open
 Distant market: Lower pair of flower buds has just burst Loose
flowers: Fully/ half open flowers

81. CUT TUBEROSE FOR
EXPORT

82. CUT TUBEROSE FOR
LOCAL MARKET

83. HARVEST INDICES AND HARVESTING
OF CHINA ASTER
 Harvesting plays an important role in determining the flower
quality.
 China aster is harvested in two different ways.
 Individual flowers are harvested for decoration and worship
purpose whereas flowers along with stalk or the whole plant
just above the ground are cut for cut flower purpose.
 For local market- harvested at 80-90% full open stage for cut
flowers
 For distant market- 60% flowers open for cut flowers

84. China aster

85. III. SPECIALITY CUT FLOWERS

86. STAGES OF FLOWER DEVELOPMENT IN
BIRD OF PARADISE

87. HARVEST INDICES AND HARVESTING OF
BIRD OF PARADISE
 It starts flowering after three years
 Flowers are usually cut when the first floret is fully open
 A plant produces around 1-3 spikes per plant
 Flowers drop off very easily and hence to be handled with
care
 So that harvesting must be done during early morning hours
when plants are fully turgid.

89. HARVEST INDICES AND HARVESTING
OF HELICONIA
 Heliconia flowers can cut when 2 or 3 bracts open
 Flowers can be harvested with peduncles of 70 cm or more
 Flower stalks must be cut near the ground early in the day
while it is fully turgid
 Harvesting during early morning is highly better than
harvesting in evening
 Inflorescence had last longer in morning cut stems
 Flowers must be cut at the desired stage of opening since
further opening of bract does not occur after cutting even if
immersed in sugar containing solution

90. Heliconia stricta Heliconia psittacorumHeliconia rostrata
Heliconia collinsiana Heliconia angustifoliaHeliconia wagneriana

92. HARVEST INDICES AND HARVESTING
OF ALPINIA
 Inflorescences are harvested in the early morning while still
turgid
 They should be cut when the bracts are about two-thirds to
three-fourths open
 The entire shoot should be cut a little above ground level
 All except the top one to three leaves are removed from the
stem in the field
 The stem bases are kept in water during transport from the
field

94. IV. MINOR CUT FLOWERS

95. HARVEST INDICES
AND HARVESTING
OF GOLDEN ROD
 The flower stalks emerges
from the base of the plant
and grows up to 90-120 cm
height
 The crop produces flowers
throughout the year starting
from three months after
planting
 The flower stalks are
harvested when 25 per
cent of flowers have
opened from the distal end

97. HARVEST INDICES OF STATICE
 The first stem can be harvested approximately 3 months after
planting
 Flowers can be harvested when the outer, coloured petals as
well as the inner white true flowers are open
 The best stage of harvesting is when 80% of the spike is full
open
 Flowers do not open any further, once placed in water and
hence advised to pick flowers only when they are as mature
as possible

99. HARVESTING TECHNIQUES OF
STATICE
 Harvesting should be done in the early morning or in the late
afternoon
 In the harvesting period, good ventilation is necessary to
prevent condensation and maintain lower moisture content in
the greenhouse
 Stems should be cut using small scissors or a sharp knife
 Statice requires to be harvested only once or twice per week

101. HARVEST INDICES AND
HARVESTING OF
GYPSOPHILA
 It takes around 120 days from
planting to flowering
 Flowers should be harvested
when 50% of the flowers on the
stem are open
 They are generally bunched and
harvested with a sharp secateurs

103. STAGES OF
FLOWER
DEVELOPMENT
IN CALLA LILY

104. HARVEST INDICES AND HARVESTING
OF CALLA LILY
 Flowers are harvested in the cool mornings or evenings
 Harvested before they begin to open
 They should be harvested by pulling rather than cutting the
stem
 Pre-cooling is very essential

107. HARVEST INDICES AND
HARVESTING OF STOCK
 Spikes should be harvested
when one- half to two- thirds of
the florets are open
 Harvesting should be done in
early morning or evening
 The cut spikes should be
immediately placed in a bucket
containing fresh water

109. THANK YOU