Normal harvest is at the stage when the bottom two or three florets on the spike are showing color. For long-distance transportation, an even earlier harvest stage can be recommended if it is combined with sugar pulsing to ensure the proper opening of the flowers at their destination. Local market flowers are cut when the first floret is open. Harvesting is carried out so as to leave as many leaves on the plant as possible. A knife is run down between the leaves with the back of the knife down. When the knife blade is as low as the cutter believes it should go, it is pulled upward and out, severing the stem, which can then be pulled out of the leaves. It is possible to open almost all florets on flower spikes if they are harvested in the green bud stage and handled properly. However, it is recommended that color should be visible in one to three florets at the time of purchase to help ensure that most florets will open.

 

Grading and Bunching. Gladioli, like most spike-type flowers, are very sensitive to the force of gravity, and will always tend to grow away from the ground, particularly at warm temperatures. This can result in permanent deformation of the upper part of the spike, and consequent reduction of flower quality. Throughout the postharvest procedures, gladioli should be held upright to avoid this effect. This rule may be relaxed only while the flowers are held at low temperatures during storage and transportation. Quality factors for gladiolus include stem straightness and strength, freedom from damage and disease, and maturity. The flowers are bunched by color and maturity in groups of 10.