- -  AGRICULTURAL CORE CURRICULUM - -


(CLF6000) Advanced Core Cluster: ORNAMENTAL HORTICULTURE

 (CLF6650)  Unit Title: FLORICULTURE AND FLORAL DESIGN

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 (CLF6655)  Topic: PREPARATION AND CONDITIONING  Time  Taught in Year(s) 
                    OF FLOWERS AND FOLIAGE        3 hours       3/4      
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        Topic Objectives: Upon completion of this lesson the student will 
        be able to:

        Learning Outcome #:

          (L-10) - Identify two ways to increase water uptake and decrease 
                     biological processes in cut flowers (e.g., 
                     refrigeration and ventilation).

          (L-11) - Demonstrate how to properly condition cut flowers after 
                     they have been delivered to the florist (classroom).

        Special Materials and Equipment: Various types of flowers and 
                     foliages with different thicknesses of stems. Cutting 
                     tools, vases, and floral preservatives.

        References: Anderson, Gary. (1988). FLORAL DESIGN AND MARKETING.
                      Columbus, Ohio: Ohio State University, Agricultural 
                      Education Curriculum Materials Service. (pp. 78-95)
                    Cook, Hal. (1985). ARRANGING: THE BASICS OF
                      CONTEMPORARY FLORAL DESIGN. New York: Morrow
                      Publishers. (pp. 58-67)
                    Gordon, Robert. (1972). PROFESSIONAL FLOWER ARRANGING
                      FOR BEGINNERS. San Luis Obispo, CA: California
                      Polytechnic State University, Vocational Education 
                      Productions. (pp. 15-21)
                    Hillier, Malcolm. (1988). THE BOOK OF FRESH FLOWERS: 
                      A COMPLETE GUIDE TO SELECTING AND ARRANGING. New 
                      York: Simon & Schuster. (pp. 34-35)

        RESOURCES: Care and Handling of Flowers and Plants (Manual), 
                      Special Care for Special Flowers (Video), Fresh Cut
                      Flowers for Designs: Postproduction Guide 1 (Manual). 
                      Ohio Agricultural Education Curriculum Materials
                      Service, Room 254, 2120 Fyffe Road, The Ohio State
                      University, Columbus, Ohio 43210-1099. 
                      (614) 292-4848.
                    Floristry Video: Care and Handling of Cut Flowers. 
                      Vocational Education Productions, California
                      Polytechnic State University, San Luis Obispo, CA
                      93407. (800) 235-4146 or (805) 756-2295.

        Evaluation: Quiz by instructor

TOPIC PRESENTATION: PREPARATION AND CONDITIONING OF FLOWERS AND FOLIAGES

A. Oftentimes, flowers have travelled long distances before arriving at
   a local floral shop. They must be attended to immediately in order
   to assure them the longest life possible.

   1. Cut flowers and foliage first need to be unpacked carefully.

   2. The basal ends of their stems should be re-cut under water for
       maximum water uptake.

B. The freshly cut stems should be placed immediately into disinfected 
   containers that are one-third full of fresh water that contains a floral 
   preservative.

   1. There are many preservatives available on the market; they all 
       contain some type of sugar plus an antibiotic that helps prevent 
       bacteria from plugging up the tissues in the stems of the flowers or 
       foliage.

   2. The water in the containers should be at room temperature, and the 
       floral material should be left for several hours to absorb the water.

   3. The flowers should then be placed into a cooler which is kept between 
       32-38 degrees F.

C. Refrigeration and ventilation are critical for preservation of the floral
   material.

   1. The amount of moisture evaporating from the flowers and foliage must
       be kept to a minimum to prolong their life, so there must be an
       accurate thermostat in the floral cooler. The cool temperature helps
       to slow the metabolic activity of the flowers and foliage.

   2. Stagnant air leads to deterioration of the plant material and greater 
       decaying of the lower leaves on the stem that are in water, so 
       ventilating the cooler is critical.

D. Care should be taken when assembling the arrangement and information 
   regarding proper continuing care should be delivered to the customer.

   1. Floral preservative should be added to the water that the floral foam 
       is soaking in before the arrangement is made. The foam should be 
       soaked for at least fifteen minutes.

   2. All stems should be re-cut before they are placed in the arrangement.
 
   3. All stems should be inserted at least one inch into the soaked floral 
       foam to insure water uptake.

   4. A care tag should accompany the floral arrangement to its
       destination, informing the recipient of its continued need for water
       and proper placement away from heat, drafts, or bright sunlight.

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         ACTIVITY: 
                     
         1. Have the students demonstrate the proper methods 
             involved in conditioning various types of flowers
             and foliage. 

         2. Set up an experiment with various types and/or amounts
             of floral preservatives in containers with the same 
             type of plant material. Record how long the different
             groups of flowers last. 

         3. Set up a similar experiment showing the lasting 
             quality of flowers stored inside and outside of a
             cooler.
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1/7/91 CH/clh

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