Sugars play important roles in keeping the quality of cut flowers because the amount of sugar contained in cut flowers is limited. Effects of sucrose treatment on the vase life of several cut flowers were investigated. Continuous treatment with sucrose markedly promoted floret opening and extended the vase life of cut sweet pea flowers. Pulse treatment with sucrose was also fairly effective in improving the vase life of these flowers. Continuous treatment with sucrose increased anthocyanin concentrations in petals as well as extended the vase life of several cultivars of cut Eustoma flowers. This treatment was also effective in improving the vase life of cut snapdragon flowers. Although pulse treatment with sucrose was fairly effective in improving the vase life of cut hybrid Limonium, pulse treatment with sucrose in combination with α-aminoisobutyric acid (AIB), an ethylene biosynthesis inhibitor, was markedly effective in improving the vase life. Role of the application of sucrose to cut flowers was reviewed and discussed.