TEMPERATURES/FACTS TO KNOW:
- Water temperature for fresh flowers: 100 – 110 degrees F.
- Floral preservatives increase vase life: up to 200%
- Water should have a TDS rating of: less than 200 ppm (parts per million)
- TDS = Total dissolved Solids
- Containers with bud opening solutions : keep in warm locations - 68 degrees F.
- Flowers removed from hydrating solution & in a preservative solution : store in
cooler at 34 degrees F. – humidity, minimum of 80% .
- Display unit temperatures : 34-36 degrees F.
– humidity , 90-95%
- Average daily temperature of floral cooler : 38 degrees F.
– no more than
5 degrees
plus or minus. IDEAL TEMPERATURE: 34-36 degrees F.
- Exotic flowers : temperatures below 45-50 degrees F. will cause damage
- Ideal pH of water for fresh flowers and greens: between 3.5 - 4.5
measured after the
addition of a preservative
- Containers for cut flowers and greens: should be plastic NOT metal - metal reacts with the
elements in the water supply, rust, and may react with preservatives
- To clean floral containers use: bleach, hot water and a detergent
- To kill bacteria in containers: 1 ounce of bleach to 5 gallons of water will kill most
bacteria in 5-10 minutes
- Gases in water : nitrogen and oxygen
– the temperature of the water has a direct influence
on the amount of gas in the water.
- Air bubbles : water gases contribute to the formation of air bubbles and can cause blockage
& slow water uptake in stems
- Reverse osmosis : involves a system of filters which remove ions and microorganisms from
water – water is then sterile
- Deionization: water is pure – better than reverse osmosis - water passes through tanks
containing chemicals that remove impurities- produces the purest water
- Soft water: sodium ions in softened water are generally worse for flowers than hard water
- Fluorescent lights : best for inside a cooler due to giving off very little heat.
- Cut flowers stored for four days or more: should have their stems re-cut
- Fruits, vegetables and non-floral items : should not be stored with flowers
Reason: they could produce ethylene damage
- Do not let cut materials remain in the sun !
- Before using in a design : refrigerate in cooler for six hours to overnight
PREPARING FLOWERS:
1. Remove damaged foliage & foliage that will be below the water line.
2. Gently strip off lower foliage. (Removing thorns on roses may shorten its life.)
3. Re-cut the stems using a very sharp knife or scissors
– make a diagon a l cut.
4. Re-cut stems underwater – less chance of air getting into stem & blocking water uptake.
5. Move flowers to a container filled with preservative solution.

CONSUMER CARE EDUCATION:
Care tags attached to every floral product sold are an excellent means of communicating consumer care information.
1. Include a packet of floral preservative .
2. Advise customers on the selection of a container for loose cut flowers and greens.
3. Remind customers to remove the water tubes if the flowers are packaged in them.
4. Advise purchasers of loose stem flowers to re-cut about one inch off the stems underwater and remove any foliage that will be below the water.
5. Recommend using warm (100 degrees F.) water t o mix the preservative.
6. Tell customers NOT to place the flowers in direct sunlight, a draft, or any other sources of heat or cold. (Radiators, air conditioners)
7. For arrangements, advise customers to pick off dying blooms and foliage.
8. For loose stems of flowers, advise them to remove any dying material.
9. Advise them to recut flowers UNDERWATER every 4-5 days , change preservative, clean the container.
10. Advise them not to display flowers near fruits or vegetables or put in the refrigerator due to the ethylene gas they produce.
11. Tell customers to move the flowers to a cool location at night.
12. Thoroughly clean vases used for flowers and greens before the next use.

1. Cut materials cannot remain in the _______________.
2. _____________flowers will be damaged if stored at temperatures below 45-50 degrees F.
3. The two types of gases found in water are __________________& _________________.
4. The amount of gas in the water is directly related to the _____________________of the
water.
5. To kill bacteria in containers use 1 oz. of ___________to _______gallons of water.
6. TDS stands for __________________ ____________________ __________________.
7. Care tags are an excellent means of communicating _____________________care information.
8. ______________________lights are best for inside a cooler because they give off very little __________________.
9. Cut flowers should be refrigerated for _______hours or overnight before using in a design.
10. The water temperature for fresh flowers should be between ______-______degrees F.
11. Clean floral containers using ___________, hot __________ & a _________________.
12. The process of _______________ __________________makes the water sterile. This process involves a system of _________________.
13. Vase life is increased by _______% with the addition of floral ______________________.
14. Fruits, vegetables & non-floral items should not be stored with flowers because they could produce ____________________ damage.
15. The process of passing water through tanks containing chemicals is called
___________________ and this produces the _______________water.
16. The ideal pH of water for fresh flowers & greens is between _________- ________ measured after the addition of a _____________________.
17. Cut flowers stored for 4 days should have their stems _______________.
18. Containers for cut flowers & greens should be _____________not metal because metal
_______________with the ______________ in the water supply to cause rust.
19. Water should have a TDS rating of less than _______________ppm.
20. To re-cut stems, make a _______________________cut.
21. Air bubbles can cause blockage & slow _____________ _____________in stems.
22. Soft water is generally worse better than hard water for flowers.
23. Use ____________ water to mix the preservative.

24. Flowers should be re-cut __________________every 4-5 days.
25. Loose stem flowers should be re-cut & have about _______inch cut off the stems.
26. The ideal temperature for a floral cooler should be between _____-______degrees F.
27. Flowers in a preservative solution should be stored in a cooler at ______degrees F. with the humidity at a minimum of _______%
28. The average daily temperature of a floral cooler is ______degrees F with no more than a ______degree variation plus or minus.
29. Containers with bud opening solutions should be kept in warm locations of _____degrees
F.
30. Display unit temperatures should be between _______- _______degrees F. with the humidity at ________to _________%
31. Customers should not place the flowers in direct ______________, a ___________, or any other sources of heat or cold.
32. Remind customers to remove the water ______________if the flowers are packed in them.
33. True or False: Removing thorns on roses may shorten their life.
34. Remove damaged foliage that will be _______________the water line.
35. True or False: It takes from 10-15 minutes to kill bacteria in containers using the
recommended solution.

1. Cut materials cannot remain in the _______________.
2. _____________flowers will be damaged if stored at temperatures below 45-50 degrees F.
3. The two types of gases found in water are __________________& _________________.
4. The amount of gas in the water is directly related to the _____________________of the
water.
5. To kill bacteria in containers use 1 oz. of ___________to _______gallons of water.
6. TDS stands for __________________ ____________________ __________________.
7. Care tags are an excellent means of communicating _____________________care information.
8. ______________________lights are best for inside a cooler because they give off very little __________________.
9. Cut flowers should be refrigerated for _______hours or overnight before using in a design.
10. The water temperature for fresh flowers should be between ______-______degrees F.
11. Clean floral containers using ___________, hot __________ & a _________________.
12. The process of _______________ __________________makes the water sterile. This process involves a system of _________________.
13. Vase life is increased by _______% with the addition of floral ______________________.
14. Fruits, vegetables & non-floral items should not be stored with flowers because they could produce ____________________ damage.
15. The process of passing water through tanks containing chemicals is called
___________________ and this produces the _______________water.
16. The ideal pH of water for fresh flowers & greens is between _________- ________ measured after the addition of a _____________________.
17. Cut flowers stored for 4 days should have their stems _______________.
18. Containers for cut flowers & greens should be _____________not metal because metal
_______________with the ______________ in the water supply to cause rust.
19. Water should have a TDS rating of less than _______________ppm.
20. To re-cut stems, make a _______________________cut.
21. Air bubbles can cause blockage & slow _____________ _____________in stems.
22. Soft water is generally worse better than hard water for flowers.
23. Use ____________ water to mix the preservative.

24. Flowers should be re-cut __________________every 4-5 days.
25. Loose stem flowers should be re-cut & have about _______inch cut off the stems.
26. The ideal temperature for a floral cooler should be between _____-______degrees F.
27. Flowers in a preservative solution should be stored in a cooler at ______degrees F. with the humidity at a minimum of _______%
28. The average daily temperature of a floral cooler is ______degrees F with no more than a ______degree variation plus or minus.
29. Containers with bud opening solutions should be kept in warm locations of _____degrees
F.
30. Display unit temperatures should be between _______- _______degrees F. with the humidity at ________to _________%
31. Customers should not place the flowers in direct ______________, a ___________, or any other sources of heat or cold.
32. Remind customers to remove the water ______________if the flowers are packed in them.
33. True or False: Removing thorns on roses may shorten their life.
34. Remove damaged foliage that will be _______________the water line.
35. True or False: It takes from 10-15 minutes to kill bacteria in containers using the
recommended solution.