[Post-harvest Management] Tuberose cut flowers are typically harvested in a fresh and wet condition. After harvesting, the flowers should be pre-cooled to maintain their quality and freshness. Once cooled, they can be graded and bundled into groups of 10 for better water retention. These bundles are then placed in a storage environment with a relative humidity of 90% to 95%, which helps prevent wilting and maintains the flowers' appearance. The storage area should be dark, as light exposure can negatively affect the flowers. The ideal temperature for storage is 5°C, which is optimal for slowing down metabolic processes and extending shelf life. To further enhance preservation, a preservative solution is prepared by mixing 300 mg/L of 8-Hydroxyquinoline Citrate (8-HQC), 100 mg/L of citric acid, and 3 g/L of sucrose. This solution not only helps in preventing bacterial growth but also provides essential nutrients to the flowers. With this method, tuberose cut flowers can be stored for up to 7 days without significant loss of quality.
[Packaging Materials] For packaging, standard corrugated boxes measuring 100 cm x 30 cm x 25 cm are commonly used. These boxes are lined with a moisture-resistant film to help retain humidity and protect the flowers from external damage. It's important to ensure that both the liner and the corrugated box have proper ventilation holes. These holes allow for air circulation, reducing the risk of condensation and microbial growth during transport and storage. Careful attention to packaging details ensures that the flowers remain in excellent condition until they reach the end consumer.
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