Which bio-inhibitors are commonly used in commercial floral food?

The correct answer identifies bio-inhibitors commonly utilized in commercial floral food, specifically 8-hydroxyquinoline citrate and Physan. These substances serve as bactericides and fungicides, helping to prolong the life of cut flowers by preventing the growth of bacteria and fungi in the water.

8-hydroxyquinoline citrate is particularly effective in improving water uptake by stems, ensuring the flowers receive the necessary hydration and nutrients for maintenance after being cut. Physan acts as a disinfectant, preventing microbial growth and contributing to a healthier vase environment for the flowers.

In floral arrangements, maintaining a sterile environment is crucial for prolonging freshness and overall appearance, making these bio-inhibitors essential components in effective floral food.