DOC PREVIEW
TAMU HORT 203 - Care & Handling
Type Lecture Note
Pages 2

This preview shows page 1 out of 2 pages.

Save
View full document
View full document
Premium Document
Do you want full access? Go Premium and unlock all 2 pages.
Access to all documents
Download any document
Ad free experience
Premium Document
Do you want full access? Go Premium and unlock all 2 pages.
Access to all documents
Download any document
Ad free experience

Unformatted text preview:

Lecture 4Outline of Current LectureI. Care and Handling OverviewII. Chain of LifeIII. Vase LifeIV. Senescence (death)V. ProcessingVI. Moisture BalanceCurrent Lecture – Care and HandlingI. Care and Handling = all procedures that are done to help cut flowers and foliage last longerCut flowers are living, actively metabolizing plant parts, which are undergoing the aging process – how do we slow down the rate of deterioration?Supply basic needs:WaterFoodExternal factorsII. Chain of Life = post harvest care programSociety of American Florists developed this programLinks-the steps of distribution – the goal is to strengthen each linkGrower  Transporter  Wholesaler  [Transportation]  Retailer Final CustomerIII. Vase Life = the amount of time it is usefulCan be determined based on…AppearanceQualityLongevity✪ Buy fresh flowers at their peakIV. Senescence (death) = Inability of stems to absorb water – why would flowers senesce early?Bacteria starts to build up as flowers decayAir bubbles in stems can block water – lead to lack of food (CHO’s)Improper surrounding conditions can lead to excessive transpiration (give off water vapor)ex. Exposure to too much heatV. ProcessingRecut stems prior to conditioning – removes air bubbles (embolisms) or bacteria, which block water from absorbanceFill container with warm waterCut stems at an angle and cut off ½ to 1 inchRemove excess foliage that will be below the water line, because if it deteriorates in the water it can lead to bacteria growthUse your hands to strip✪ If your flowers begin to wilt early, cut the stems again, and put them in a bucket of water (only for flowers in vasesVI. Moisture BalanceProvide water immediatelyQuality of water is important (there are a lot of alkaline minerals in BCS water)Tap water isn’t as harmful to fresh flowers in a vaseWater temperature (100º-110ºF)pH level (3.0-4.5) – acidic  home remedies: add lemon juice, pennies, sprite, or bleach to waterAcidic solutions have better cohesive qualitiesWater salinity (less than 200 ppm  use bottled waterLecture 4Outline of Current LectureI. Care and Handling OverviewII. Chain of LifeIII. Vase LifeIV. Senescence (death)V. ProcessingVI. Moisture BalanceCurrent Lecture – Care and HandlingI. Care and Handling = all procedures that are done to help cut flowers and foliage last longer-Cut flowers are living, actively metabolizing plant parts, which are undergoing the aging process – how do we slow down the rate of deterioration?-Supply basic needs:oWateroFoodoExternal factorsII. Chain of Life = post harvest care program-Society of American Florists developed this program-Links-the steps of distribution – the goal is to strengthen each linkoGrower  Transporter  Wholesaler  [Transportation]  Retailer Final CustomerIII. Vase Life = the amount of time it is useful-Can be determined based on…oAppearanceoQualityoLongevity✪ Buy fresh flowers at their peakIV. Senescence (death) = Inability of stems to absorb water – why would flowers senesce early?-Bacteria starts to build up as flowers decay-Air bubbles in stems can block water – lead to lack of food (CHO’s)-Improper surrounding conditions can lead to excessive transpiration (give off water vapor) oex. Exposure to too much heatV. Processing-Recut stems prior to conditioning – removes air bubbles (embolisms) or bacteria, which block water from absorbance-Fill container with warm water HORT 203 1st Edition-Cut stems at an angle and cut off ½ to 1 inch-Remove excess foliage that will be below the water line, because if it deteriorates in the water it can lead to bacteria growthoUse your hands to strip✪ If your flowers begin to wilt early, cut the stems again, and put them in a bucket of water (only for flowers in vasesVI. Moisture Balance-Provide water immediately-Quality of water is important (there are a lot of alkaline minerals in BCS water)oTap water isn’t as harmful to fresh flowers in a vaseoWater temperature (100º-110ºF)opH level (3.0-4.5) – acidic  home remedies: add lemon juice, pennies, sprite, or bleach to waterAcidic solutions have better cohesive qualitiesoWater salinity (less than 200 ppm  use bottled


View Full Document
Download Care & Handling
Our administrator received your request to download this document. We will send you the file to your email shortly.
Loading Unlocking...
Login

Join to view Care & Handling and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view Care & Handling 2 2 and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?