Home & Garden Trees & Houseplants

How to Pack Rose Flowers for Export

    • 1). Cut roses at the tight bud stage early in the morning. Stand the cut flowers in sterile white buckets in distilled water containing a 10 percent sugar solution for 24 hours; this is called pulsing. Trim the roses diagonally after pulsing, removing one-quarter inch in length.

    • 2). Bunch the roses in groups of 10 or 12. Use rubber bands or paper-covered wire to secure them. Put them in sleeves made of aluminum foil that is laminated with plastic or paper. Leave the packs unsealed. Punch air holes in the packs. Store the sleeved roses in a refrigerator at 37 degrees Fahrenheit until you are ready to pack them in boxes.

    • 3). Pack the roses in long, flat boxes. Stagger the bunches so that the buds of one packet lie next the stems of the next bunch. Leave only 2 to 5 inches of space at the ends of each box. Fill extra space by filling it with shredded newspaper. Place the paper only at the bud end of the bunches.

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