Greenhouse Harvests & Cold Room Hydration
Managing greenhouse cut batches, rose variety attributes, harvest timestamps, post-harvest chemical hydration, and 2°C–4°C cold-store intake workflows.
Harvest Batch Registration#
Commercial rose harvesting requires disciplined timing, typically commencing at dawn (06:00–09:00) before greenhouse ambient temperatures rise above 22°C.
Farm agronomists and greenhouse supervisors record harvest batches directly on mobile tablets or packhouse terminals using the flower.harvest.batch model.
Key Fields on flower.harvest.batch#
| Technical Field | UI Label | Type | Purpose |
|---|---|---|---|
name | Harvest Ref | Char | System-generated batch identifier (e.g., HRV/2026/00142). |
variety_name | Rose / Flower Variety | Char | Cut flower cultivar (e.g., Red Naomi, Madam Red, Rhodos, Athena). |
greenhouse_block | Greenhouse Block No. | Char | Physical tunnel or greenhouse block identifier (e.g., Block GH-04B). |
harvest_date | Cut Date | Date | Date on which stems were cut. |
harvest_time | Harvest Cut Timestamp | Datetime | Exact cut timestamp for calculating field heat dwell time. |
total_cut_stems | Total Cut Stems Harvested | Integer | Gross stem count collected in harvest buckets. |
cold_room_intake_time | Cold Room Entry Timestamp | Datetime | Timestamp when buckets were transferred into pre-cooling cold storage. |
cold_room_temp_celsius | Intake Temp (°C) | Float | Thermometer reading at entry (target: 2.0°C – 4.0°C). |
state | Status | Selection | Workflow state: cut -> cold_room -> graded. |
The Cold Room Hydration Workflow#
Once stems are cut in the greenhouse, they are placed in sanitized harvest pails containing hydrating post-harvest solutions (e.g., Chrysal or Floralife aluminum sulfate/citric acid conditioning solutions).
sequenceDiagram
autonumber
actor Harvester as Greenhouse Cutter
participant Batch as Flower Harvest Batch
participant ColdRoom as Farm Cold Store (2-4°C)
participant Packhouse as Packhouse Grading Bench
Harvester->>Batch: Create Harvest Batch (GH Block, Variety, Cut Count)
Harvester->>ColdRoom: Transport Buckets to Cold Store
ColdRoom->>Batch: Action: Send to Cold Room (Log Entry Time & Temp)
Note over ColdRoom,Batch: Stems hydrate for 4 to 6 hours at 2-4°C to remove field heat
ColdRoom->>Packhouse: Transfer Hydrated Stems to Grading Line
Packhouse->>Batch: Batch State updated to 'Graded' upon run completionImportant
Field heat must be eliminated within two hours of cutting. Stems lingering in ambient packing corridors above 18°C risk bacterial vascular blockage, reduced water uptake, and premature bent-neck at destination auctions.