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LA Retail Florist Exam Content- Questions and Answers
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LA Retail Florist Exam Content- Questions and Answers
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LA Retail Florist Exam Content-Questions and Answers
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
-ideal pH of acidic water - -3.5 - 5.0
-Why use and invest in commercial floral food? (3) - -1. commercial floral
food is scientifically blended to the correct proportions of sugar, bio-inhibitor,
and acidifier
2. commercial floral food is 40-80% more effective in extending vase life
3. commercial floral foods are much less expensive, especially when used on
a large scale
-Why use commercial floral food if turnover of flowers is rapid? - -keeping
customers satisfied and providing an excellent product
-procedure used prior to the normal usage of floral food - -pre-treatment
-procedure used after the flowers are already processed in a floral food
solution - -post-treatment
-What is STS? - -silver thiosulfate
-environmentally friendly treatment that prevents negative effects of
ethylene gas that comes in a powdered form and released as a gas and can
treat large quantities of flowers at one time - -MCP (1-methyleopropene);
EthylBloc
-lowers pH of water without creating a toxic environment for the flower - -
citric acid
-What does rapid hydration/water uptake using citric acid pre-treatment
accomplish? (2) - -1. flowers will be completely turgid (full of water) in the
shortest time possible
2. completely saturated flowers creates a clean, unobstructed pathway for
the follow-up procedure using floral food
-How long does the first type of treatment procedure for citric acid take? - -
1 hour
, -What is the procedure for the first type of citric acid treatment? - -Place
freshly cut stem in citric acid solution and stand at room temperature for an
hour and then place in high quality floral food solution and put in
refrigerator. Do not recut stems prior to placing in the floral food solution.
-What is the procedure for the second type of citric acid treatment (quick
dip)? - -Dip freshly cut stems into the quick dip citric acid solution for 1-2
seconds and then transfer to floral food solution without recutting stems.
-act of preparing flowers and foliages for use in designs - -processing
-Types of flower and foliage processing procedures (6) - -1. regular
processing
2. underwater cutting processing
3. soaking and submerging processing
4. woody stem processing
5. foliage processing
6. forcing processing
-Regular Processing of Flowers steps (5) - -1. open floral shipping box or
wrapping to assess quantity of buckets/containers needed and prepare floral
food solution filling about 1/3 fill
2. process flowers needing citric acid hydration first
3. de-bunch and loosen or remove sleeve or wrapping which may not allow
flowers to expand
4. conditioning: all flowers remain in tepid water/floral food solution outside
the refrigerator for a period of time until they become turgid
5. hardening: place in refrigerator after absorbing maximum amount of water
or reached preferred stage of maturity
-What is underwater cutting processing? - -place stem ends in a bowl or
something that is filled with water and slant cut 1 inch of stem off
underwater to prevent air from entering the stem when a droplet of water
forms over the stem end when transferring to a holding container
-What is the soaking and submerging process of flowers? - -stem ends are
cut underwater and then entire flower is submerged underwater for 15 to 30
minutes
-Woody stem processing of flowers steps (3) - -1. slant cut stem ends with
sharp pruning shears
2. place in warm water with floral food
3. sometimes an "x" or "t" cut is made with a knife in the stem end to help
open the vascular system
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