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Can
Your Floral Case Cut It?
Temperature, humidity, key considerations
By
Marcy Britigan, MEI
Incorrect temperature
at the store level is a major contributor to cut flower deterioration.
The proper temperature helps keep respiration at a minimum, enables the
flower to maintain its natural food source for longer periods, thus maximizing
vase life. Lower temperature levels also help reduce the effects of ethylene
gas, retard normal aging and can contribute to a more brilliant flower
color.
Ideal temperatures
and humidity
Unlike most produce,
fresh flowers have a greater surface area to volume ratio. Cut flowers
also have a much higher risk of water loss through transpiration. Cut
flowers have a very low density, so response time to temperature, warm
or cold, is much more rapid.
Proper operating temperature
Optimum 32 ° - dry storage (boxed)
36 ° - general storage
45 ° - tropical
Relative humidity,
the second component of the equation, is considered by some to be as,
if not more, important than temperature for maintaining cut flower integrity.
A high relative humidity
level helps flowers maintain moisture resulting in a fresher appearance
and longer vase life. Low humidity coolers dehydrate flowers, accelerate
the natural aging process and reduce flower life.
Good air circulation
at relatively low velocity prevents hot spots and assures a constant temperature
throughout a floral cooler. With the exception of pre-cooling and dry
storage where product is typically protected and boxed, flowers should
never be placed where they will be in direct contact with air exiting
immediately off the evaporative coil.
Commercial vs.
floral coolers.
A retailer should not simply take someone's word that a floral cooler
being considered is truly engineered for cut flowers. Many reconditioned
commercial food/beverage coolers are marketed for flowers but do not have
the capability to meet cut flower refrigeration specifications.
Relative
humidity levels
Optimum: 95 percent
Minimum acceptable: 80 percent
Two coolers similar
in size, one properly engineered for flowers and the other designed for
a common commercial application, will both deliver the desired temperature.
Because food or beverages
are more dense than flowers, they must be cooled down faster and are typically
humidity insensitive. To meet these requirements, common commercial units
have a much higher air velocity (a factor that can be field corrected)
and a considerable lower relative humidity factor of +/- 70 percent (
a factor that cannot easily be field modified).
he relative humidity
in a properly designed floral cooler (minimum 80 percent; optimum 95 percent)
is actually controlled by the refrigeration system itself.
It cannot be achieved
by adding special humidity controls or recently-introduced misting systems.
Either option will increase cost, misting will potentially create an environment
for bacteria and botrytis to thrive and neither will rectify the inherent
problem.
Effect of improper
unit size
A refrigeration system's
ability to control relative humidity levels is an engineered balance between
the evaporative coil capacity at specific air velocities and the compressor/condenser
capacity. Both selections are a function of box load or BTU requirement.
The compressor size
(HP) is selected after the box load is determined. A unit sized too small
will have insufficient capacity, will run constantly and will not have
the ability to pull down and hold temperature.
An oversized unit
will not cycle often enough to maintain optimum temperature and RH levels.
Optimum case conditions
36 ° operating temperature
5 ° temperature differential TD
95 percent relative humidity factor
Evaporative coils
are identified by their capacity or BTUs. In a typical commercial food
or beverage cooler the coil capacity is 'matched' in BTUs to the compressor
capacity to deliver a +/- 12 degree temperature differential (TD). This
high TD factor results in low relative humidity levels.
A coil for cut flowers
must be built as or modified to be a low velocity unit. Reducing air velocity
(CFM) also reduces the unit's BTU capacity.
Also, a coil with
increased fin surface will deliver a better balanced and a more gentle
cooling system. The combination of lower velocity fans and 50 to 100 percent
more fin surface will increase the coil size and cost.
Reprinted from
Store Equipment and Design, November/December 1996,
© Copyright 1996 SED publishing, Chicago, IL 60657
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