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Exam (elaborations)

LA Retail Florist Exam Content Questions with 100% Correct Answers

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  • Course
  • LA Retail Florist
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  • LA Retail Florist

LA Retail Florist Exam Content Questions with 100% Correct 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. ethylen...

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  • October 22, 2024
  • 47
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • LA Retail Florist
  • LA Retail Florist
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JOSHCLAY
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.

LA Retail Florist Exam Content

Questions with 100% Correct 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

,©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.

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

,©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.

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

, ©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.

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.

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