1. Caring for Fresh Cut Flowers & Foliage SHHS FLORAL DESIGN ~ CH 10

2. Objective 1: Explain the basic requirements of cut flowers.  Even though fresh flowers have been removed from plants, they continue to photosynthesize-produce food from sunlight. In that process, there are certain requirements.

3. Basic Needs of Fresh Cut Flowers 1. High Water Quality 2. Food & Sugar 3. Healthy Environment 4. Sanitation

4. A. High Water Quality  A flower is 90 percent water. Plant cells that are filled with water are called turgid. As the flowers continue to photosynthesize and respire, they will need water!  A pH test will determine whether the water is acidic, or alkaline. If floral preservative is added to water, it will increase the acidic level, thereby increasing water intake in plants Hard water will affect pH.  Salinity needs to be less than 200 ppm

5. B. Food & Sugar  The cut flower is in need of sugars Most commonly – sucrose and dextrose  The flower gets these sugars through supplemental sugars provided in a floral preservative

6. C. Healthy Environment  Need to be in an environment free from ethylene gas Do not store near fruit  Conditioning – the preparation of materials for arranging by allowing adequate solution uptake Warm water increases uptake and contains less trap air  Flowers should be re-cut and de-foliated to a point that no leaves will be in the water solution  Let water get to room temperature before putting flowers in the cooler  Place in a cooler at 34-38º F.  Flower coolers (versus refrigerators) control humidity in addition to cooling

7. D. Sanitation  Keeping the handling process sanitary will provide flowers that will last a long time  Hands, tools, knives, shears, containers, and work areas need to be kept sanitary  Introduction of bacteria and organisms can be avoided by cleaning work areas, coolers, and containers on a regular basis

8. Objective 2: To understand the causes of deterioration and death of flowers  When a flower is cut from the mother plant, the deterioration process begins because the flower no longer has a water or food source. It is up to the human to provide a substitute. The flower will eventually die.  This is referred to as senescence

9. Causes of Deterioration and Death of Flowers  Genetic Life  Wilting  Timing of Harvest  Ethylene Gas Exposure  Disease or Damage

10. A. Genetic Life  Each flower has a certain inherent life span based on its genetics  Our goal is to achieve for each flower the maximum life span allowed by nature EXAMPLES: FlowerLife Span Daylily1 day Dutch Iris3-5 days Rose5-7 days Carnations10-14 days Chrysanthemums14-21 days

11. B. Wilting  Caused by either excessive water loss or lack of absorption Can also be caused by blocked vascular tissue  Transpiration – water loss in the process of respiration Often increased when flowers are in warm environments with low humidity  Respiration – process of burning glucose to create energy  Stem Blockage – most common cause of poor absorption. The xylem becomes clogged and no water movement can occur in the stem

12. C. Timing of Harvest  Time of Day Flowers should never be cut when they are wilted – avoid cutting in the heat of the day. Best time is the evening, second best time is the morning.  Stage of Flowering Best time is just before flower is fully open (except the daisy, calla lily, and bulb crops)

13. D. Ethylene Gas Exposure  Ethylene gas – a natural plant hormone produced by aging flower, foliage, fruits, and veggies  Common signs include fallen petals, dropped florets, and yellowing leaves

14. E. Disease or Damage  Flowers that arrive from the market and those picked in the garden should be of the highest quality  Flowers must be inspected for disease and insect damage