If you are a Flower Loving Person, you will understand the joy of flower arrangement and having beautiful flowers in your home. Flowers can be a joyous gift. You also know the disappointment of receiving flowers that wilt quickly and flowers that don’t last as long or look as good as they should.
Florist in Redfern also researches on their own and review all information and opinions from the industry. With all the available tools, treatments, and long-lasting cultivars, it is impossible to have stunning long-lasting flowers at home.
Quality Of Water:
Water quality is the most critical (and most overlooked) factor in flower vase lifespan. Clean, pure water is essential for cutting flowers. Tap water may not be suitable for all flowers. Sodium, found in high quantities in soft water, is toxic for roses and carnations. Fluoride, which is added to drinking water to maintain dental health, can cause harm to Gerbera, gladiolus, and freesia. High levels of minerals are common in many parts of the country. These dissolved minerals block the stems of flowers and prevent water from being taken in.
A water treatment company or independent laboratory should test your water to make sure you are getting the best water quality for your flowers. This can usually be done at no or minimal cost. If you are not sure about the analysis of tap water and you are worried about its quality, you might want to use bottled, distilled water for your flowers. Water analysis will reveal two key characteristics of tap water: the pH level as well as the TDS level.
pH level measures the acidity/alkalinity of water. It is measured on a scale of one (acidic) to fourteen (alkaline), with seven being neutral. Water for flowers of high quality should have a pH factor between 3.0 – 4.5. Tap water is usually near neutral. Commercial floral preservatives can be used to make tap water more acidic. The flower stems that are made from acidic water absorb it more quickly than those made from neutral or alkaline waters.
TDS (Total dissolved solids), refers to water’s saltiness, total dissolved liquids, and soluble elements. There are many dissolved substances in water, including magnesium, sodium (calcium), chlorides, and sulfates. The parts per million (ppm) of total dissolved substances in water are the units used to measure them. TDS levels should not exceed 200 ppm in high-quality water for flowers.
Vase water can be contaminated with bacteria, fungi, and plant debris. These substances can cause flower stem blockage and hinder water uptake. Most tap water does not contain any bacteria or fungi. However, bacteria or fungi can rapidly grow in the vase water. To prevent the growth and spread of bacteria and fungi, it is recommended that you use a biocide (found mostly in floral food/preservatives).
In between each use, make sure to thoroughly wash all types of equipment such as vases, clippers, or storage containers. The vase water should always be changed every other day and replaced with a solution containing fresh water and floral preservative for the longest flower life.
Treatments And Preservatives For Floral Preservatives:
Commercial Floral Food/Preservatives, though they may have different names, are the same in ingredients and function. Three main ingredients are used in floral food/preservatives to prolong the vase lives of cut flowers. Sugar is used to nourish the cut flowers. It also contains a biocide to inhibit the growth of bacteria and fungi. The acidifier lowers the pH level of the water.
Most commercial floral food / Preservatives contain secondary components. These include plant hormones that will prolong vase lives and improve cut flowers’ color and quality, as well as a wetting ingredient that will increase cut flower water uptake.
Water and commercial floral food/preservatives in the proper concentration can dramatically increase vase life and improve the quality of almost all cut flowers.