Lilies are wrapped and packed into boxes. This provides the best protection against damage and dehydration.
If lilies have to be stored, it is best to store them dry and at a temperature between 36.5 and 41°F.
The longer the flowers are stored, the less likely it is that the flowers will open.
Be on the look out for sources of ethylene (ripening fruit and exhaust fumes), as lilies are very susceptible to this gas which causes them to mature early.
From November to mid March be sure to ask your supplier whether the lilies have received assimilation lighting. Because there is so little sunlight in Holland during the winter months, the quality of lilies that have not had received extra light can be reduced. These lilies can suffer from premature loss of buds, which is why there is a tendency to cut these lilies too early. As a consequence buds will dry out and any continued development of the blooms, that do eventually open, will be unsatisfactory.
During transport:
The ideal transport temperature is between 35.6 and 41°F. Good ventilation is essential.
Lilies should be pre-cooled before shipment.
Never transport together with fruit (lilies mature too quickly when exposed to the ethylene produced by ripening fruit).
Make sure the lilies have not been harvested too early.
In the shop:
Lilies are delivered wrapped and packed into boxes. This provides the best protection against damage and dehydration.
If lilies have to be stored, it is best to store them dry, at a temperature between 35.6 and 41 °F. Their development will then be delayed.
Lilium Orientalis should not be stored for a long period of time. The longer the flowers are stored, the less likely it is that the flowers will open.
For display in the shop, cut a portion off the bottom of the stems and place the flowers in clean buckets containing clean water. Leave stems wrapped for several hours until the stems are rejuvenated and firm again. Remove the lower leaves to avoid unnecessary contamination of the vase water. The flower bud will open slightly at a temperature of 59 °F and is than ready for immediate sale.
A light spot is not essential, but drafts and direct sunlight should always be avoided.
The flowers need not be kept in refrigeration overnight.
Upon purchase, always provide the customer with a packet of cut flower food. This prevents bacterial growth in the water, improves flowering and prevents the leaves from becoming prematurely yellow. Lilies are sensitive to high concentrations of nutrients, therefore the quantity suggested on the flower food packaging should never be exceeded.
Tell your customers not to place lilies near fruit as it can release ethylene.
If it is essential to remove the pollen from lilies, make sure only the pollen is removed, leaving the pistil and stamen intact. This will cause less damage to the flower.
In the home:
Place in a clean container with fresh water. Leave the wrapper around the stems for a few hours until they are rejuvenated and firm.
Always use cut flower food. This reduces bacterial growth in the water, improves flowering and prevents the leaves from becoming prematurely yellow. Use half the recommended dosage.
Do not place near fruit which releases ethylene gas – an ageing hormone – which will result in a shorter vase life for the lilies.
Do not allow any leaves to hang in the water – they will contaminate it and the bacteria will clog the stems so that the lilies can not hydrate properly.
Cut approximately 1 inch off the stems with a sharp knife, making sure that the stem is not injured.
Never place lilies in direct sunlight.
Lilies are extremely decorative. However, they have one disadvantage: their pollen can cause severe staining on clothing. Remove stains with a dry brush. A damp cloth will only make the stain worse. Another method involves pressing a piece of sticky tape over the pollen several times to pick up the pollen and remove it from the clothing.
If it is essential to remove the pollen from lilies, make sure you remove only the pollen, leaving the pistil and stamen intact. This flower will then show fewer symptoms of damage.
