Long-Lasting Flowers

Water Quality

Sodium found in soft water toxic to roses and carnations

Fluoride added for dental health, harmful to gerbera, freesia, and gladiolus
High mineral and bacterial levels block stems
pH can influence water intake

Water Testing

Will report 2 things: pH and TDS

pH 1 Acid, 7 neutral, 14 basic. Ideal is slightly acidic (3 to 4.5)

Most tap water is neutral. Add commercial floral preservative to bring acidity down.
Acidic water is more easily taken up than neutral or basic water.
TDS (Total Dissolved Solids) magnesium, sodium, calcium, chlorides, and sulfates
Ideal TDS is less than 200 parts per million

Primary Ingredients in Floral Preservatives

1. Sugar nourishment for flowers

2. Acidifier lowers pH for better water uptake
3. Biocide prevents bacteria and fungi from growing
4. Plant hormones - extend vase life and improve the color and quality
5. Wetting agent - to accelerate the cut flowers uptake of water.

Types of Floral Preservatives used by florists and customers:

Quick Dip: Pre-treatment for stems to rehydrate. Especially good for gerberas and roses.

Floral Food:

Mix with water Various types (Floral Foam Food, Floralife Floral Food, Floralife Crystal Clear)

Home Remedy: One gallon water add 12 oz of lemon-lime soda and one tablespoon of chlorine bleach

Crowning Glory: Final Hydrating Spray

XYLEM Conducts Water

PHLOEM Conducts Nutrients

A flowers supportive plant tissue carries water and nutrients to the vital areas through a capillary system
called xylem. These capillaries act much like straws which keep the flower stems, leaves, and petals
supplied with ample fluids or moisture. This critical process to keeping flowers fresher is called hydration.
There are two common reasons why the hydration process might be interrupted, severely affecting the
freshness and longevity of a flower.

a. The flower capillaries can become blocked and plugged from air bubbles or dirt particles. When
plugging occurs, water cannot flow easily up to the flower leaves and petals, which will cause them to
quickly wilt. Bent neck in roses is a classic example of stem end plugging. This can slow or impede hydration
which can result in the acceleration of flower death.

b. Capillaries can also be obstructive when a flower is placed in a stressed environment, such as heat or
lack of available moisture, causing air blockage in the plants waterway. By using hydration treatments,
these two postharvest issues can be greatly improved upon for greater flower freshness. The solution
lowers water pH and keeps the flower stems free flowing for fullest hydration.

ACTIVE DEMONSTRATION 1:

The class will set up an experiment to test the life of the flowers over 10 days. Create 5 experimental groups:

a. Flowers not conditioned after shipment and with no floral preservatives

b. Flowers conditioned using all of the steps outlined set one will be reconditioned after 3 days
c. Flowers conditioned using all of the steps outlined set two will not be reconditioned after 3 days
d. Flowers conditioned but missing a step:
a. Cut but not under water
b. No Floral Food
c. No Crowning Glory
d. No Quick Dip
e. Flowers conditioned but exposed to ethylene

Record hypothesis and observe and discuss daily results.

ACTIVE DEMONSTRATION 2:

The class will split the xylem of the stem and dye carnations to observe the flow of water up the stem. The class
will make hypothesis about the colored water uptake.
 Simple Steps to Conditioning Flowers
Put on Safety goggles, gloves
Look up special conditioning techniques for any new flowers using the Floral Design Institute online Floral
Library. This will tell you the differences between various flowers. www.floraldesigninstitute.com

STEP 1 - Unpack flowers and remove sleeves, with the exception of roses (keeps them in the bud stage longer)

STEP 2 Prep your floral preservative in buckets

Check your buckets to insure they are clean. Properly measure the dose of Floral Preservative
and Water.

STEP 3 - Gently Remove foliage

Remove all foliage that is below the water level of the vase. Dirty stems will produce ethylene which
will cause early flower death and produce bacteria and fungi that block stems from water uptake.
Remove foliage carefully do not scrape the stems damaged xylem will not uptake water. Esp. when
removing thorns from roses .

STEP 4 - Rehydrate

In a dish tub filled with warm water, hold the flower stem under water, cut on an angle, at least 2 inches. This
new cut opens up the water conducting vessels of the xylem the part of the plant stem that moves the water.
Ideally, use a knife, not shears. Lift the flowers into a holding vase with warm water and Floral Food/Preservative
(Floralife).

STEP 5 Allow flowers to set

Let flowers sit in room temperature for 2 hours prior to cool storage or arranging. Some
flowers need as much as 24 hours to set.

STEP 6 Re-Prep

For the longest vase life after your flowers are arranged, it is recommended that every three days, you re-cut the
flower stems under water, rinse the lower portion of the stems to clean them, clean the vase, and add new floral
preservative / food and water solution in the vase.

STEP 7 Refrigerate in a cooler

Ideal cooler temp for most flowers is 34-38. Be familiar with flowers which cannot be refrigerated.

STEP 8 Reduce Ethylene

Ethylene is an odorless gas that is produced by ripening fruit and vegetables and decaying flowers and
foliage. Apples give off a lot of ethylene, so never store in the same cooler as your flowers. Tobacco smoke and
car exhaust also produce ethylene so keep flowers out of reach. Remove wilting flowers and foliage, and keep
your buckets clean.

STEP 9 Arrange your design Spray flowers with a mist of Finishing Touch or Crowning Glory - Hydration and
Preservative Spray.

STEP 10 Clean your buckets Use a Floral Cleaner or Bleach solution to clean the buckets after each use.
Enjoy (or sell) your flowers! Flowers in warm areas (near heat sources such as windows, tv, drafty air
conditioners, etc.) will wilt quickly. Move to a cooler spot to extend life.

Lesson Questions:
1. What part of the plant conducts water? ______________

2. Name three ways you can increase its ability to uptake water.

3. What should always be removed from below the water line before placing in the buckets?

4. After how long should you re-prep your flowers? ____________

a. 1 Day
b. 3 Days
c. 10 Days
d. 2 weeks

5. Name 2 ways to reduce Ethylene.

Choose which product matches the description. Write the letter next to the description.

A. Floralife B. Crowning Glory C. Quick Dip

6. Used in the buckets or vases ___________

7. Sprayed on the flowers at the end for hydration and preservation _____________

8. Used before placing the flowers in a bucket with floral preservative ____________

9. Flowers prefer water with a pH of: ___________

a. 1 to 2: Very Acidic c. 3 to 4.5: Slightly Acidic
b. 7: Neutral d. 10 to 14: Basic

10. Floral Preservatives contain these 5 ingredients:

My Hypothesis for the conditioning experiment is:

My hypothesis for the colored flower experiment is: