The Japanese style of floral arrangements characterized by the linear forms

Supplies, methods, and materials that designers use to place and hold flowers and foliage in an arrangement

Florist must educate the customer to help them enjoy their flowers to the fullest extent.

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

Is due to the inability of water to enter the stem

Sells floral goods and services to the consumer

The length of useful life of cut floral material after being received by the consumer.

Firmly wrapping or tying similar materials together to form a larger, individual unit.

The process of converting nutrients, water, carbon dioxide, and sunlight into food for plant.

The level of light received on a plant surface.

The process of plants losing water through stomata in their leaves.

Cell process in which stored food reserves are converted into useful energy for the plant.

A Citric acid solution that causes flowers to take up water rapidly to prevent dehydration after flowers being dry packed.

The process in which cut flowers & foliage’s have been tested to extend their freshness.

Removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth.

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

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. An ideal temperature range to keep your refrigerator is at 38-40 degrees

Cutting flowers, stems properly and providing proper treatment at any stage of the distribution process.