3. Determine the importance of processing cut flowers. Identify steps in processing cut flowers. Create a role play demonstrating the steps involved in processing flowers.

4. As flowers travel through the distribution chain, they spend long distances without light or water and in closed boxes. It is important to follow proper processing procedures in order to restore vigor and usability of cut flowers and foliage after shipping.

5. If flowers or foliage are shipped in boxes, the first thing to do when the boxes arrive is to remove the lids. This helps any built up ethylene gas to escape. Prevents more injury to the flowers. www.brannanst.com

6. Remove the wrappers from the bundles as they also trap ethylene. Wrappers encourage mildew the longer the product stays enclosed. www.flowersleeves.com

7. Getting the stems back into the water is critical. Mix high quality warm room temperature water with floral food according to manufactures’ directions. Only use clean buckets. Metal containers should not be used as it has a chemical reaction with the floral food and makes it useless. www.sona.oasisfloral.com

8. Remove all leaves and debris from the stem below the water line. Remove leaves before cutting the stems. If the water gets contaminated with debris it will start to decay very quickly and produce bacteria cells. Bacteria can clog the cut end of the stems which will prevent water transfer into the stem.

9. The ends of the stems need to be cut off at least ¾” Stems should be placed into the floral food/water solution within 90 seconds after cutting. Cutting the ends of the stems eliminates the damaged and dried tissue as a result from not being in water. If the cell structure dries it cannot transport water. www.rosefloral.com

10. Dip stems in pretreatment if required. Pretreatments during processing are a benefit to many flowers. An example of one is a high concentration of citric acid which helps move water up the stem. Treatments are done right after the stem is cut and prior to placing it in the floral food/water solution. www.lofloristsupplies.com

11. Place the cut stems into the floral food/water solution for hydrating. Once the stems are back in water, it needs time at room temperature to soak up the solution and re- hydrate. Flowers should be conditioned for a minimum of an hour to be effective. www.diyyourwedding.com

12. Place buckets of hydrating product in cooler. After flowers have had sufficient time to condition they should be put into humid cold storage. This slows the process of respiration and transpiration. www.acgcapital.com

13. Students will be divided into 8 groups. Each group will be assigned one of the following steps in processing cut flowers: remove lids, remove wrappers, floral food, remove lower leaves, cut stems, pretreatment, conditioning, hardening. Each group will be responsible for role playing the steps and teaching the class about the importance of their specific topic.

14. Why should we process cut flowers? Why is ethylene gas harmful? Why is it important to remove leaves and debris from below the water line? How long do you have to place the stem in the floral food/water solution after you cut the stem?

15. Determined the importance of processing cut flowers. Identified steps in processing cut flowers. Created a role play demonstrating the steps involved in processing flowers.