Effects of electrolyzed neutral water on the bacterial populations in a flower vase and in stems of cut roses

Abstract

Stems of the flowering rose, 'Asami Red' were placed in 20 °C tap water (control) or electrolyzed neutral water (ENW; pH 6.8, 20 ppm available chlorine) for 7 days to evaluate their flower quality and shelf life. ENW reduced the occurrence and development of bent-neck, fresh weight loss and the percentage of wilted leaves after day 3. The numbers of bacteria in the water and in the basal 3 cm segments of stems were 106 CFU · ml-1 and 107 CFU · gFW-1 on day 5, respectively, whereas no bacteria was detected in the ENW. The bacterial population in the basal 3 cm of the control stems was 10 to 100 times higher than those in ENW throughout the holding period. Hydraulic conductance in the basal 3 cm of stems decreased dramatically by day 3, the decrease being greater in the stems in tap water than those in ENW.