LOUISIANA LA Retail Florist Exam Content 2024 Questions and Verified Answers (2024 / 2025) 100% Guarantee Pass
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Course
Louisiana Licensing
Institution
Louisiana Licensing
LOUISIANA LA Retail Florist Exam Content 2024 Questions and Verified Answers (2024 / 2025) 100% Guarantee Pass first and foremost basic need of cut flowers
Answer water
2. second basic need of cut flowers
Answer food
3. factors affecting quality of cut flowers (7)
Answer 1. production
2. tran...
LOUISIANA LA Retail Florist Exam Content.pdf file:///C:/Users/HP/Desktop/New%20folder%20(4)/LOUISIANA%
Louisiana LA Retail Florist Exam Content
Questions & Answers
1. first and foremost basic need of cut flowers
Answer water
2. second basic need of cut flowers
Answer food
3. factors affecting quality of cut flowers (7)
Answer 1. production
2. transpiration
3. floral food
4. temperature
5. humidity
6. ethylene
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7. microbial activity
4. effect of harvesting flowers too soon/cutting flowers prior to harvest stage-
Answer flowers will have difficulty opening and maturing properly and tight buds will never
open
5. effect of harvesting flowers too late/cut past their prime harvest stage
Answer re-duced vase life because flowers are too mature
6. natural loss of water in plants and flowers through stomata
Answer transpiration
7. energy source for the flower
Answer commercial floral food; sugar
8. temperature that would accommodate most flowers
Answer 36 - 40 degrees
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9. recommended amount of humidity for most flowers stored in the refrigera-tor
Answer 90%
10. ways to minimize ethylene damage (6)
Answer 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
11. How does microbial activity reduce vase life of cut flowers?
Answer plugging thestem of flowers reducing the water intake capacity
12. ways to prevent and keep microbial activity damage to a minimum (2)
Answer 1. good sanitation washing buckets after each use with bleach or bucket wash, wash-ing
refrigerator floor once per week, removing foliage from lower stem that would beunderwater in
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the storage container
2. proper use of commercial floral food
13. 3 main ingredients of commercial floral food
Answer 1. sugar
2. bio-inhibitor
3. acidifier
14. 2 commonly used bio-inhibitors in commercial floral food
Answer 8-hydroxyquino-line citrate (HQC) and Physan
15. ideal pH of acidic water
Answer 3.5 - 5.0
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