Harvest Management

(a) Harvesting:

Gerbera flowers should be harvested early in the morning or late in the evening when temperatures are cooler. The flowers are cut when the petals begin to unfurl but before full bloom to maximize vase life. The cut is made just above the first mature leaf node to ensure longer stem length and better water uptake.

(b) Pre-cooling:

Immediately after harvesting, Gerbera flowers need to be pre-cooled to remove field heat and slow down respiration. This is typically done by placing the flowers in cool water or refrigerated rooms at temperatures around 4°C to 6°C for a few hours. Pre-cooling helps in extending vase life and maintaining freshness.

(c) Pulsing:

Pulsing involves treating the harvested flowers with a sugar and preservative solution (pulsing solution) for a few hours to improve water uptake and enhance longevity. The solution usually contains sucrose, a germicide, and sometimes a plant growth regulator. This process helps to delay senescence and maintain flower quality.

(d) Storage:

After pulsing, Gerbera flowers are stored in cold storage at temperatures between 0°C and 2°C with high humidity (around 90-95%) to reduce transpiration and metabolic activities. Proper storage conditions help in prolonging shelf life and preserving the color and texture of the flowers until they reach the market.