Abstract
We investigated the freshness-keeping effect of water containing fine bubble (FBW, < 100 μm) on cut flowers such as a gentian, a lisianthus, and a small chrysanthemum. Pure water was also used for comparison. The effect of the glycogen on freshness keeping with FBW was also investigated. Although there were statistical dispersions in experimental results, FBW was effective in keeping the freshness in the experiments. Additionally, we also confirmed that FBW water improves the coloring rate of the lisianthus. These results suggest that fine bubble improves the absorption of water by the plants.
