What are the main components of commercial floral food?

The main components of commercial floral food primarily include sugar, bio-inhibitors, and acidifiers.

Sugar serves as a vital energy source for the flowers, helping to extend their lifespan after they are cut. It provides the necessary carbohydrates that the flowers need to continue their metabolic processes.

Bio-inhibitors play a crucial role in preventing the growth of bacteria and fungi in the water. This is important because microbial growth can block the flower stems and hinder water uptake, which ultimately affects the flowers' hydration and longevity.

Acidifiers help to lower the pH of the water, making it more acidic. This acidic environment not only aids in the better intake of water by the flowers but also enhances the effectiveness of the sugar solution by making it more bioavailable.

The other options do not accurately represent the essential components used in commercial floral food, as they include elements that are not commonly found or utilized in maintaining cut flower freshness.