Floral Design Final Exam Actual Questions and Answers Updated 2024/2025 Solved 100%

LA Retail Florist Exam Content Actual Updated 2024/2025 Questions and Answers with complete solution first and foremost basic need of cut flowers water second basic need of cut flowers food factors affecting quality of cut flowers (7) 1. production 2. transpiration 3. floral food 4. temperature 5. humidity 6. ethylene 7. microbial activity effect of harvesting flowers too soon/cutting flowers prior to harvest stage flowers will have difficulty opening and maturing properly and tight buds will never open effect of harvesting flowers too late/cut past their prime harvest stage reduced vase life because flowers are too mature natural loss of water in plants and flowers through stomata transpiration energy source for the flower commercial floral food; sugar temperature that would accommodate most flowers 36 - 40 degrees recommended amount of humidity for most flowers stored in the refrigerator 90% ways to minimize ethylene damage (6) 1. STS pre-treatment 2. ethylene block treatment 3. removal of damaged and unhealthy tissue 4. keep refrigerator clean from old flowers and foliage 5. do not store fruits, vegetables, or evergreens in the refrigerator 6. cooler temperatures of 40 degrees F and below How does microbial activity reduce vase life of cut flowers? plugging the stem of flowers reducing the water intake capacity ways to prevent and keep microbial activity damage to a minimum (2) 1. good sanitation: washing buckets after each use with bleach or bucket wash, washing refrigerator floor once per week, removing foliage from lower stem that would be underwater in the storage container 2. proper use of commercial floral food 3 main ingredients of commercial floral food 1. sugar 2. bio-inhibitor 3. acidifier 2 commonly used bio-inhibitors in commercial floral food 8-hydroxyquinoline citrate (HQC) and Physan