March 2007

Strict Sanitation and Ethylene Programs
Redbook Florist Services
“Purchasing and Handling Fresh Flowers and Foliage” Cleanliness helps get rid of dirt, bacteria, and debris that can clog stems and inhibit uptake. It also helps prevent ethylene damage. Ethylene is a major cut flower challenge. It is an odorless, colorless gas that is called the aging hormone, because it stimulates the aging process in flowers and plants, causing petals to drop, leaves to fall, and fruits to ripen. It can drastically shorten vase life and cause premature death even when present in extremely low levels. One classic example is the sensitive carnation, which exhibits sleepiness or a wilted, soft, browning appearance when exposed to ethylene. Other symptoms of damage can include floret shattering (dropping), flower browning, leaf yellowing, and unusual flower opening. Some roses, for example, will open into an odd star shape rather than the regular shape. Levels as low as 20 ppb (20 parts of ethylene per billion parts of air) can actually cause these ethylene-induced problems. Ethylene is produced by all plants, flowers, and fruits, although some produce higher amounts than others. Damaged and dying flowers produce more than healthy ones. It is also a byproduct of the burning of fuels, such as kerosene, diesel, oil, propane, and gasoline.

It is found in exceptionally high levels near loading docks and in shops where kerosene space heaters are used. Ethylene can also be produced by microorganisms (bacteria, for example) that multiply in dirty buckets. Ethylene can be found everywhere - from loading areas to coolers and design rooms. Not all flowers are equally sensitive to ethylene.... If measures are not taken to prevent ethylene damage on sensitive flowers, these flowers can be very short-lived in designs. They may start browning or losing petals or leaves while in the shop or shortly after being delivered to the customer’s home.

When it comes to sanitation, people generally do not realize the importance of this step because they cannot actually see the culprits, such as bacteria and ethylene. For ethylene, some common myths that circulate are related to its sources. Ethylene is not produced in excessive amounts by foliage, particularly holiday greens, as is commonly believed. Ethylene is not just produced by holiday greens; it comes from numerous sources which are frequently unknown. The number of flowers that are sensitive to ethylene damage is also frequently misunderstood. It is commonly known that carnations are sensitive, for example, but so are approximately two dozen other crops. Finally, it is not frequently realized
how prevalent ethylene is in the floral shop environment. Ethylene is everywhere.

It is present in some areas (such as loading docks) more than others, so the florist should always take protective measures. For sanitation, three main items are needed: hot water, a scrub brush, and a cleaning agent. A hard scrub brush will get into scratches and creases better than a sponge, cloth, or hands. A cleaning agent is needed because plain water does not kill stem-clogging microbes. After rinsing with plain water, a bucket can be teeming with bacteria in a matter of hours. A cleaning agent with maximum effectiveness does three things: visibly cleans the dirt, disinfects (kills bacteria and other microorganisms), and has residual action (does not just evaporate or get rinsed away but maintains its cleaning power over a period of time).

Commonly used cleaning solutions, such as liquid hand soap, cleanser, and dish washing agents, do not meet these requirements. Ammonia-based cleaners should never be used because they can cause flower discoloration and other damage. Many florists use bleach, which is more effective than milder detergents, but it is not the strongest cleaner that can be used. Special floral cleaning agents are made for this purpose to provide maximum cleaning power. These agents clean, disinfect, and then continue cleaning with residual action. For ethylene control, another chemical or tool is available called an ethylene scrubber. These scrubbers or filters are designed to be placed in the cooler to scrub ethylene
from the air by absorbing it and changing it into a form that is not detrimental to flowers. Designs range from passive units, such as a packet or blanket that is just hung in the cooler, to active units that use a fan or blower as part of the system to force air across the scrubbing material. Effectiveness varies, as well. Scrubbers may be considered as part of a total ethylene control system in conjunction with other control measures. If a scrubber is selected, it should be an active design system. It should also be correctly sized for the area to be scrubbed. Some cooler manufacturers offer scrubbers as part of the whole cooler system. Overall, a scrubber should never be used as the only means of ethylene control.

Proper Cleaning Techniques
Strict sanitation is a multi-step program that involves a combination of procedures (one step does not prevent all problems). Following is a checklist for cleaning.

Properly sanitize buckets, benches, and tools. Sanitation is not just rinsing out buckets; it is a set of strict procedures designed to clean and sanitize. It involves special procedures including those listed below.

• Mix the cleaning agent with hot water according to manufacturer's directions. Scrub the buckets thoroughly (inside bottom, bottom edge, inner walls, upper edge, outer walls, and bottom).
• Rinse the bucket with clear water.
• Place cleaned buckets upside down.
  

This mixture and method can also be used to clean floors. Tools can be placed in a bucket of cleaning solution, then scrubbed and rinsed. The cleaning agent mixture can also be placed in a spray bottle to spray on design benches and cooler walls, followed by scrubbing and rinsing with a clean sponge. Sanitize frequently. The following table highlights cleaning frequency for key tools and floral areas:

Items to Be Cleaned	Frequency of Cleaning
Display & Storage Buckets	At least once a week (every time a bucket is emptied)
Flower Displays	Daily (remove broken stems & leaves, dying flowers, debris)
Counter Tops	Daily
Floor	Sweep clean daily, clean & disinfect at least once a week
Processing Tools (knives, stem cutters)	Daily
Counter Mounted Cutters	Wipe clean daily, clean & disinfect once a week
Portable Underwater Cutters	Each time used
Sinks	Wipe clean daily, clean & disinfect at least once a week
Foam Soaking Bins	Wipe clean daily, clean & disinfect at least once a week
Flower Fixtures and Coolers	Clean and disinfect once a week

Follow other prevention steps to avoid ethylene problems. Keep in mind that controlling ethylene induced problems is a multifaceted program that involves a combination of steps which .... include the following.

• Remove dead and dying flowers and other debris from the cooler, design area, and display areas.
• Do not store plain fruit, fruit baskets, or any other food in the cooler. Even one's lunch can do harm to flowers. To help discourage this, the florist can provide a separate small household refrigerator or refrigerator/water cooler unit for storing employees' lunches and other food.
• Remove flowers from sleeves and boxes upon arrival to prevent ethylene build-up.
• Do not keep flowers in loading areas where they will be exposed to engine exhaust.
• Do not use kerosene heaters in the flower shop, particularly in small, tight spaces. Ethylene is a by-product of the combustion of kerosene.
• Store and display flowers under the proper floral refrigeration conditions.
• Finally, do not wait until buckets start to become odorous before cleaning. Do not rinse buckets and allow them to sit for several days before sanitizing. Do not allow excessive trash buildup in the shop, especially in flower processing and design areas; remove trash daily.

Proper floral care at the retail level is absolutely essential if the florist wants to supply the long-lasting products customers demand. The care actually starts prior to arrival by the purchase of superior quality products that have previously received proper care and continues from the moment a flower or foliage product enters the shop until the moment it leaves. To be effective at floral purchasing and handling, the florist must first have anunderstanding of flower structure, classification, and naming. He must then build on this foundation with the knowledge of how to meet the flower needs of water, food, healthy environment, and hygiene. This information should then be incorporated as an integral part of the training of every shop employee. The designer, in particular, should master this information, along with basic design techniques, before going on to higher levels of creativity.

Flower care and handling does not have to be overwhelming. To make the challenge easier and more effective, this material can be incorporated into a manual for training and kept easily accessible for frequent reference. If care is incorporated into an organized daily schedule so that all flowers used in designs are properly treated and potentially long-lasting, the florist can benefit from an outstanding reputation and repeat sales, and the customer can benefit from long-lasting maximum flower enjoyment.