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Floral Design

Preservation & Pricing

TermDefinition
Vase Life The length of useful life of cut floral materials after being received by the customer
Conditioning The process in which cut flowers & foliages have been tested to extend their freshness
Bacterial Growth Removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth
Processing Cutting flowers stems properly and providing proper treatment at any stage of the distribution
Bent Neck in Flowers Is due to the inability of water to enter the stem
Processing Flowers Growers, Wholesalers, and Retail Florist must process their flowers
Floral Preservative A chemical consisting of a mixture of ingredients that when added to water extends the vase life of cut flowers by lowering the water PH
Transpiration The process of plants losing water through stomata in their leaves
Hydrating Solution A citric acid solution that cause flowers to take up water rapidly to prevent dehydration after flowers being dry packed
Respiration Cell process in which stored food reserves are converted into useful energy for the plant
Light Intensity The level of light received on a plant surface
Recutting Stems Re-cutting stems of fresh product helps prevent stem blockage, increase water uptake, maximize the freshness of the product and keeps the stem from sealing to the bottom of the container, if the cut is slanted.
Refrigeration of Fresh Product Refrigeration of fresh product with a combination of low temperature and high humidity helps slow down respiration, reduce water lost by transpiration, slows down maturity and reduces microbial growth and development.
Photosynthesis The process of converting nutrients, water, carbon, dioxide, and sunlight into food for plants
Dry Pack The storage or shipment of flowers out of water
Retail Florist Sells floral goods and services to the consumer
Customer Education Florist must educate the customer in order to help them enjoy their flowers to the fullest extent
Created by: rivasemi001
 

 



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