HORT 203: EXAM 1
59 Cards in this Set
Front | Back |
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water
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the first and foremost need of a cut flower
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food
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the second need of a cut flower
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production, transpiration, floral food, temperature, humidity, ethylene, microbial activity
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the several factors that play a part in the quality of cut flowers
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transpiration
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the natural loss of water in plants and flowers through the stomata
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turgidity
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high level of moisture in the petals
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production
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the post harvest lasting qualities of cut flowers
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genetics
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determines the flowers lasting ability
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environmental
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how much light a plant is given
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genetics, environmental, management
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the three parts to production
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management
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how flowers are taken care of
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CO2
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what the stomata takes in
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oxygen
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what the stomata converts to
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lower
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if there is higher humidity where is the transpiration
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availability of water, temperature, humidity, air movement
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the four influences of transpiration
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sugar, bio inhibitor, acidifier
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the major components of floral food
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lower ph
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what transports more easily through the flower
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lower temperature
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what slows transpiration and maturity
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higher humidity
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what reduces transpiration
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ethylene
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naturally occurring, colorless, odorless gas that accelerated the aging or maturing processes within a plant or flower
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microbial activity
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what blocks uptake
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pre treatments
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process used prior to and in conjunction with a floral food
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hydration solution
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used for quick water uptake
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ethylene inhibitors
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done in large quantities
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fluffy foliage, flat foliage
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the two types of foliage processing
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line, form, space, texture, fragrance, pattern, size, color
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the elements of design
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line
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the visual path the eye follows to produce motion and/or skeletal pattern
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form
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the shape or contour of the individual components in a composition and/or the overall shape or configuration of a composition
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line, mass, filler, form
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types of flower forms
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line flower
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linear flowers
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mass flower
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round and substance flowers
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filler flower
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extra flowers
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form flower
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unique flowers
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space
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open areas in and around the individual components as well as the area occupied by the composition
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positive space
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occupied by flowers
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negative space
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void or space in between flowers
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texture
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physical surface quality of materials and overall feel of the design
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fragrance
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sense of smell
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size
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measurement of the amount of space something occupies
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color
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the reflected light as perceived by the retina of the eye
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primary colors
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red, blue, yellow
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secondary colors
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orange, violet, green
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tertiary colors
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three colors together
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neutral or achromatic colors
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black, white, gray
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warm colors
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red, orange, yellow
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cool colors
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green, blue, violet
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tint
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color and white
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tone
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color and gray
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shade
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color and black
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monochromatic colors
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one color on the color wheel
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analogous colors
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colors that are side by side on the color wheel
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complementary colors
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opposites on the color wheel
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triadic colors
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three colors equidistance on the color wheel
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polychromatic colors
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lots of colors embedded
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black
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most recessing color
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white
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most advancing color
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shin, soe, tai
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ikebana
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shin
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heaven
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soe
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man
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tai
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earth
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