Unit B2-2 Floriculture Horticulture CD. Problem Area 2 Floral Design.
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Transcript of Unit B2-2 Floriculture Horticulture CD. Problem Area 2 Floral Design.
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Unit B2-2
Floriculture
Horticulture CD
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Problem Area 2
Floral Design
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Lesson 2
Caring for Fresh Flowers and Foliage
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Interest Approach
Here is a package of flowers I purchased from a florist. Inside is a packet of preservative. What do you
think the preservative is made out of? Why do the flowers need it? Notice that some of my flowers are not looking so
healthy. What do you think is the cause of their deterioration?
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Student Objectives1. Explain the basic requirements of cut
flowers.2. Understand the causes of deterioration and
death of flowers.3. Describe the steps of effective conditioning
of flowers and foliage.4. Explain the importance of using floral
preservatives.5. Learn about commercial packing and
shipping.
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Vocabulary
Acidic Alkaline Bent necksConditioning Ethylene inhibitorsGradedHard waterHardened Photosynthesize
PrecooledRespiration Salinity Senescence Soft water Stem blockage Transpiration Turgid
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When a Flower Is Cut, What Are Its Needs?
Even though flowers have been removed from a plant, it still photosynthesizes - produces food from sunlight
There are certain requirements that are needed by the flowers in order to survive: water, food/sugar, healthy environment and sanitation
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High quality water A flower is 90% water. When a plant has
enough water it is said to be turgid. As flowers photosynthesize, they need water
Flowers like acidic water (pH below 7). This allows for better water uptake. Perform a pH test to determine if the water is acidic or basic (pH above 7) Ph is the amount of hydrogen ions or hydroxide
ions in the water Preservatives make the water more acidic
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Water is classified as either hard water (which contains a high level of minerals), or soft water (which has been treated to lower mineral levels) Hardness effects the pH
Salinity is the measurement of the total dissolved salts in water Salt clogs the xylem of the stem preventing
water movement– Causes wilting and weakening of stem
Must be less than 200 ppm
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Food and sugar Cut flowers are in need of sucrose and
dextrose (glucose) The flower gets these from the stored sugar it
has and from the provided preservatives
Healthy environment Flowers need an environment free of
ethylene gases, which causes deterioration of flowers
Fruit should not be stored in a cooler because they give off ethylene gas
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Conditioning (the process of treating flowers in order to extend their life) occurs when the flowers and foliage arrive at the design site Warm water should be used - between 100 to
1100F; Better for uptake Recut stems and remove lower foliage Leave flowers out at room temperature for 2-3
hours; Again it is better for water/food uptake Once the flowers are hardened off (full of
water after conditioning), they can be put into a cooler of 34-380F Coolers provide better humidity control than
regular refrigerators
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Sanitation These are procedures used when handling
fresh flowers that will ensure they last longer
Hands, knives, shears, containers and work area need to be kept sanitary Use a disinfectant soap to clean tools and work
area; Also use bleach to clean the buckets Bacteria can be reduced by continual
cleaning of work areas, coolers and containers on a regular basis
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What Causes a Flower to Deteriorate and Die?When a flower is cut from the mother
plant, it starts to die because the flower no longer has a water or food source Death of a flower is called senescence Humans must intervene to provide the
necessary water and food There are five causes of flower
deterioration: genetic life, wilting, harvest time, ethylene gas and disease/damage
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Genetic life: Each flower has a certain inherent life span
based on its genetics Our goal is to achieve the maximum life
span allowed by nature
Flower: life span:
Daylily 1 day
Dutch iris 3-5 days
Rose 5-7 days
Carnations 10-14 days
Chrysanthemums 14-21 days
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Wilting: Caused by either excessive water loss or
lack of absorption Blocked vascular tissue could be another
cause Transpiration (water loss in the process of
respiration) is caused by warmer temperatures and lower humidity Respiration is the process of burning glucose
to create energy Stem blockage is the most common cause
of poor absorption; Due to clogged xylem
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Timing of harvest: This is the time the flowers are cut from the
mother plant Time of day - flowers should never be cut
when they are wilted Avoid cutting in the heat of day Evening time is best because there is a decrease in
photosynthesis Morning time is second best because the plant is
full of water Stage of flowering - best time to harvest is
right before the flower fully opens Exceptions include the daisy and flowering bulbs
(harvested as bulbs) and the calla lily (develops after it is cut)
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Ethylene gas exposure: Ethylene gas is a natural plant hormone
produced by aging flowers, fruits and vegetables
Common signs of ethylene exposure include large amounts of fallen petals, dropped florets and yellowing leaves
Growers and wholesales prevent this by using ethylene inhibitors - products that block or tie up the gas
Disease or damage: Flowers grown/cut should be of the highest
quality Must always be inspected for disease/damage
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Flowers Sensitive to Ethylene
Alstroemeria Peruvian lily
AnemoneBaby’s breathBouvardiaCarnations
CornflowerDelphiniumFreesiaLilySnapdragon
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How Are Cut Flowers and Foliage Conditioned to Maximize Vase Life?Conditioning plant materials include the
following steps: 1. Flowers should be unpacked and inspected upon
receiving 2. Prioritize the order of processing; Wilt-prone and
expensive flowers first 3. Remove sleeves, ties and any foliage that might
contact water in the container 4. Under warm water, re-cut all stems, removing 1-2
inches Warm water has less air bubbles than cold
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5. Use specific treatment solutions as needed Ex. Roses should be treated with an additional
preservative 6 . Place cut flowers in a floral preservative
solution mixed at the proper concentration Too little preservative encourages bacterial
growth; Too much can cause toxicity 7. Let the flowers remain at room temperature
for 2-3 hours to increase water uptake 8. Place the flowers in a cooler set at 34-380F
with a high humidity level and constant light
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9. Milky stems should be treated quickly by dipping them in boiling water for five seconds; Then place them in the floral preservative You can also burn them with a match or put
them in a warm preservative solution 10. Roses that have lost turgidity near the
flower head are called bent necks They can be revived by placing the stems in a
warm preservative solution and recutting them under water
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Reviving a Bent Neck
Courtesy of Interstate Publishing
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Review of Conditioning Process1. Be sure to start with clean buckets.2. Unpack flowers immediately.3. Remove lower foliage.4. Re-cut 1-2” off old stem under warm water.5. Place flowers in plastic bucket with floral preservative. 6. Leave flowers out for 2-3 hours.7. Put flowers into the cooler to complete the process.
Courtesy of Corinne Banowski
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Review of the Basic Needs of Fresh Cut Flowers
Needs
High Quality Water Proper pH of 3 to 4.5Low total dissolved salts
Food Sugars – supplemented inpreservative solution
Healthy Environment Clean airProper temperature
Sanitation Provide clean waterUse clean tools
Courtesy of Interstate Publishing
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How Does a Floral Preservative Extend the Life of Cut Flowers?Floral preservatives will extend the life of cut
flowers as opposed to using plain waterA preservative contains sugar as a
supplemental food source, an acidifier to decrease the pH, and a bactericide to kill bacteria in a vase or stem
Pre-treatments are used before preservatives to reduce ethylene exposure and to hydrate flowers that are wilt prone All flowers can benefit from hydration
solution treatment
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How Are Flowers Sent From the Field to the Florist?The majority of cut flowers used in the united
states are produced in foreign countries The commercial packing and shipping process
affects the life span of the flowersFlowers are graded - separated into groups
based on factors such as quality, uniformity and size Also graded by stem quality, length and strength
Flowers are then placed in bundles and sleeved for shipping
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Common Bunch Sizes for Major Floral Crops
Bunch Size: Examples:
25 Roses, Carnations,Leatherleaf, Palms
10 Tulips, Daffodils, Iris,Delphinium, Liatris,Snapdragon, Gladioli
Variable by Weight Pompon Mums, Baby’sBreath, Statice
Single Gerbera Daisies,Gardenia, TropicalOrchids
Courtesy of Interstate Publishing
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Some flowers are packaged individually; For example, gerbera daisies
After bundling, the flowers are boxed for shipment and precooled - a method of quickly replacing the warm air with cool air inside the box; Also known as dry packed
Flowers such as snapdragons and gladioli are packed in hampers and stored upright
Then the flowers are shipped via air and then truck to the marketplace
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Examples of Flower Packaging
Some flowers are packaged in sleeves, like carnations; some are packaged individually, like Gerbera daisies.
Here, workers are packaging flowers in bunches, like statice.
Courtesy of Delmar Publishing
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Summary
What do cut flowers need in order to survive once they are cut from the mother plant?
What are some causes of flower deterioration? What causes a flower to wilt? List the steps involved in processing cut flowers. Why are floral preservatives added to the water? How are cut flowers packaged by the growers
and shipped to the wholesalers?