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

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