Which factor greatly affects the quality of fresh-cut flowers?

The quality of fresh-cut flowers is significantly affected by temperature control. Flowers are living organisms that continue to respire and metabolize even after being cut. Proper temperature control is essential to slow down these processes, which can otherwise lead to premature aging and deterioration of the flowers. Maintaining an appropriate temperature slows down microbial growth and enzymatic activity, helping to preserve the flowers' freshness, vibrancy, and overall quality during their shelf life.

While other factors like soil pH, water quality, and air circulation are important in the growth and development of flowers, once they are cut, these factors become less relevant. For instance, soil pH influences how well a plant can absorb nutrients during its growing phase, but once cut, the flowers rely on the care they receive post-harvest. Similarly, water quality is crucial for the health of growing plants, but cut flowers primarily depend on maintaining a balance of water uptake and preventing contamination in their vases. Air circulation can help prevent the buildup of ethylene gas and reduce rot in a greenhouse setting but is not as directly impactful on the longevity of cut flowers compared to temperature management.

Thus, effective temperature control is vital for extending the marketability and visual appeal of fresh-cut flowers.