1. Steps to long lasting flowers

2.  to get the longest life possible out of the flower  customers are pleased when they buy quality flowers  promising the return of future customers

3. -a long chain of handlers involved in moving the floral product from the greenhouse/field to the design table

4.  Developed by the society of American florists.  Helps growers, wholesalers, and retailers lengthen the life of flowers.  Provide information on proper care and handling throughout the marketing chain.

5. harvest flowers and ship them to an auction or broker

6. receives large quantities from foreign countries and domestic growers

7. ships by air or truck to wholesalers

8. receives flowers from brokers and growers; conditions flowers and sells to retail florists

9. Florist-receives flowers from wholesalers and local growers; conditions flowers and sells and delivers flowers to consumers

10. receives flowers as a gift or purchases them for personal enjoyment

11.  When a flower is removed from its mother plant its source of nutrients are cut off and deterioration begins.  It is up to the florist to supply the flowers needs.  Even though a flower has been removed from the parent plant, it continues living (photosynthesizing).  With special care, fresh flowers can be enjoyed for a long time.

12.  low water absorption  most flower stems are at least partially blocked when they arrive at the retail florist  Bacteria and fungi  Senescence: flower death

13.  cutting stems with dull tools  bacteria and minerals in the water clog the stem  air can enter the stems at the time of cutting, if not put directly in water

14.  Transpiration  the loss of water vapor by plant parts. Most transpiration occurs through stomata (pores on their leaves)

15.  flowers continue to photosynthesize after they are cut  must be given the proper light and a source of sugar

16.  A fungus which causes brown spots on petals

17.  do not allow flowers to get wet before putting them in the cooler  allow wet flowers to dry before putting in the cooler

18.  About ethylene: colorless, odorless gas that hastens senescence of flowers. Called the aging hormone, it is often emitted by fruit, foliage, aging flowers, and incomplete combustion of oil and gas in heaters.  Naturally occurring gas (plant hormone) in flowers that speed maturity

19.  loss of foliage  upward cupping of flowers – known as sleepiness in carnations  premature death  flower and petal drop  yellowing of foliage

20.  Hydration, process where flowers draw water and nutrients up their stems to the leaves and flowers through capillaries

21.  acidity and alkalinity level (gases) -the acidic level in the water  ph refers to the concentration of hydrogen ions in the solution. -water varies by regions

22.  Ph of 3.2-4.5 maximizes hydration - helps flowers last as long as possible

23.  clean buckets and cooler  fill buckets with water  add preservatives  unpack flowers  remove lower foliage on stems  re-cut stems  put directly in water

24.  Clean, disinfect and deodorize work surfaces, cutting tools and buckets to help maximize flower quality and vase life.

25.  Is very important to the proper care and longevity of fresh flowers and greens.  Good quality water is also important in order for any preservative to work properly

26.  Photosynthesis, the process that makes food and energy for a plant, is interrupted for a flower when it is cut from the plant.  The flower continues to need energy to develop.  Preservatives are the most common method of putting nutrients back into the flower

27.  Many flowers can be stored in boxes for a week, without having the stems re-cut.  Remove from their boxes and process them.  Use a hydrating solution, the solutions will restore water to the flowers very quickly.

28.  Lower foliage should be gently stripped off. -leaving the foliage on the stems in the water causes bacteria to grow.  Remove thorns on roses, this makes them look more pleasing.

29.  Once foliage has been removed re-cut the stems with a sharp knife or shears at a sharp angle, 45 degree.  Flowers can be cut under watered if the equipment is sanitized frequently.

30.  Once flowers have been cut move them as quickly as possible to a container filled with preservative solution. - the less air that is let back into the flower stem will give it the longest life possible.

31.  Keep flowers as fresh as possible by rotating.  First-in, first-out rule: New flowers in front (showy display) and old flowers in back (use first, to go out the door).

32.  What degree is the ideal storage temperature for a fresh cut flower cooler?  36-38 degree Fahrenheit  Tropical flowers should be stored @ 55-60 degrees  Ideal humidity for a floral cooler is 80 %

33.  Why do we use floral preservative food for flowers?  To prolong the life of the flowers so they can last as long as possible

34.  Ingredients:  Sugars  Biocides- Bioagent  Acidifiers

35.  carbohydrates to nourish  the flowers food source

36.  inhibits the growth of microorganisms  Kills bacteria and other organisms, keeping the water in the containers fresher for a longer period of time.

37.  lowers ph levels in the water

38.  Flowers that are stored or displayed should be checked daily for deterioration.  The cooler where the flowers are stored should be kept clean.  Remove any old stock, aging product produces ethylene and can be damaging to new product.  Floral display should be pleasing to the customers

39.  Attach care tags to flower arrangements.  Advise customers on how to care for their flowers and get the longest life out of them as possible.