<p>This study aims to assess the effects of slightly acidic hypochlorous water (HOCl) treatments on extending the vase life of exported cut roses (<i>Rosa hybrida</i> “Bubble Gum” and “All for Love”) by inhibiting <i>Botrytis cinerea</i> and bacterial growth. Treatments included petal dipping (HOCl 30 µL·L^− 1 for 3&#xa0;s) and stem wetting or pulsing (HOCl 30 µL·L^− 1 for 5&#xa0;min). The vase life of cut roses treated with HOCl dipping treatment increased by 2.7 days compared to that of the control. Additionally, this treatment reduced gray mold incidence by 83%. No significant differences were observed in flower size, petal color, electrolyte leakage, chlorophyll content, or chlorophyll fluorescence values between treated and control flowers. Therefore, there was no adverse effect on the quality of the HOCl dipping treatment. The vase life of cut roses was extended with the HOCl wet treatment (5.3 days) compared to that of the control (3.9 days). The highest expression of <i>RhPIP2;1</i> was observed on the fourth day after transport in flowers treated with the HOCl wet solution. Bacterial counts at the stem end were reduced by 99% and 89% in the HOCl wet and pulsing treatments, respectively, compared to those in TW. These findings reveal that HOCl petal dipping, alongside wet and pulsing treatments, can serve as effective postharvest technologies for extending the vase life of cut roses and inhibiting gray mold and bacterial growth.</p>