Transcript Processign Cut Floral Materials

Principles and Elements of Floral Design
TEKS C (6) (e) Demonstrate the technical
skills for increasing the preservation of cut
flowers and foliage.
• Determine the importance of processing
cut flowers.
• Identify steps in processing cut flowers.
• Create a role play demonstrating the steps
involved in processing flowers.
• As flowers travel through the distribution chain,
they spend long distances without light or water
and in closed boxes.
• It is important to follow proper processing
procedures in order to restore vigor and usability of
cut flowers and foliage after shipping.
• If flowers or foliage are shipped in boxes,
the first thing to do when the boxes
arrive is to remove the lids.
• This helps any built up ethylene gas to
escape.
• Prevents more injury to the flowers.
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• Remove the wrappers from the bundles
as they also trap ethylene.
• Wrappers encourage mildew the longer
the product stays enclosed.
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• Getting the stems back into the
water is critical.
• Mix high quality warm room
temperature water with floral
food according to
manufactures’ directions.
• Only use clean buckets.
• Metal containers should not be
used as it has a chemical
reaction with the floral food
and makes it useless.
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• Remove all leaves and debris from
the stem below the water line.
• Remove leaves before cutting the
stems.
• If the water gets contaminated
with debris it will start to decay
very quickly and produce bacteria
cells.
• Bacteria can clog the cut end of
the stems which will prevent water
transfer into the stem.
• The ends of the stems need to be cut off at least
¾”
• Stems should be placed into the floral food/water
solution within 90 seconds after cutting.
• Cutting the ends of the stems eliminates the
damaged and dried tissue as a result from not
being in water.
• If the cell structure dries it cannot transport water.
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• Dip stems in pretreatment if required.
• Pretreatments during processing are a benefit to
many flowers.
• An example of one is a high concentration of citric
acid which helps move water up the stem.
• Treatments are done right after the stem is cut and
prior to placing it in the floral food/water solution.
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• Place the cut stems into the floral food/water
solution for hydrating.
• Once the stems are back in water, it needs time at
room temperature to soak up the solution and rehydrate.
• Flowers should be conditioned for a minimum of
an hour to be effective.
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• Place buckets of hydrating product in cooler.
• After flowers have had sufficient time to condition
they should be put into humid cold storage.
• This slows the process of respiration and
transpiration.
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• Students will be divided into 8
groups.
• Each group will be assigned one of
the following steps in processing cut
flowers: remove lids, remove
wrappers, floral food, remove lower
leaves, cut stems, pretreatment,
conditioning, hardening.
• Each group will be responsible for
role playing the steps and teaching
the class about the importance of
their specific topic.
• Why should we process cut flowers?
• Why is ethylene gas harmful?
• Why is it important to remove leaves and
debris from below the water line?
• How long do you have to place the stem in
the floral food/water solution after you cut
the stem?
• Determined the importance of
processing cut flowers.
• Identified steps in processing cut
flowers.
• Created a role play demonstrating
the steps involved in processing
flowers.