Title: Condition cut flowers and foliages to maximize shelf life.
Course: Floral Design I (18056-I) > Section: Establishing Floral Design Foundations

Conditioning should include

- pre-treating cut materials
- forcing flowers from closed bud into an open bloom (e.g., Birds of Paradise, carnations, roses, lilies, peonies)
- purchasing cut flowers at the correct stage of bloom
- understanding ethylene synthesis and action
- accounting for ethylene-sensitive cut flowers
- taking preventive measures to control ethylene-induced disorders
- applying floral preservatives and their formulations
- using commercial storage and display coolers
- maintaining a clean and sterile environment.

Process/Skill Questions:

- What factors affect shelf life of cut materials?
- What are the steps to follow to condition cut materials?
- What can be done to make fresh flowers last longer?
- Why do some roses never open?
- What temperature is best for storing fresh flowers?
- What materials can be substituted for floral food?