Maintaining postharvest quality is a critical factor influencing consumer choices. Various preservatives are utilized in holding solutions to enhance the shape, size, color, and opening of cut flowers. Nanobubbles (NB) are minute bubbles averaging approximately 200 nm in size, distinguished by their stability in water, high solubility in gases, and capacity to generate free radicals. These properties have been utilized for various applications, including wastewater treatment and microbial inactivation. This study investigated the potential of oxygen nanobubbles (O2NB) and ozone nanobubbles (O3NB) as vase solutions and preservative solutions for transportation to extend the vase life of cut Cymbidium orchids. The experiments were conducted to investigate the postharvest quality of 1) C. ‘Spring Pearl’ treated with five treatments for vase solution consisting of tap water (control), O2NB 20%, O2NB 100%, O3NB 20%, and O3NB 100%; 2) C. ‘Lovely King’ treated with nine treatments for vase solution consisting of tap water (control), O2NB at concentrations of 20, 33, 50, and 100%, and O3NB concentrations were the same as O2NB; 3) C. ‘Lovely King’ treated with seven treatments for preservative solutions for transportation consisting of tap water (control), Floralife (FL), sucrose (Suc), O2NB, O3NB, O2NB combined with Suc (O2NBS), and O3NB combined with Suc (O3NBS). The O3NB 20% as vase solution increased the vase life of cut C. ‘Spring Pearl’ and C. ‘Lovely King’ by 1.4 and 9 days compared to the control. The initial water uptake and relative fresh weight (RFW) increased, and ornamental quality (color and senescence rate) was maintained under O3NB 20%. All NB treatments on C. ‘Lovely King’ demonstrated significant effectiveness in suppressing bacterial growth compared to the control, thus confirming the antimicrobial properties of NB. The O2NB single treatment as a preservative solution during transportation extended the vase life of C. ‘Lovely King’ the most, followed by FL, and then the O3NB single treatment. In contrast, the O2NBS resulted in the shortest vase life, with reduced water uptake and RFW values, indicating a detrimental effect on vase life extension. All NB treatments on C. ‘Lovely King’ except for O2NBS demonstrated significant effectiveness in suppressing bacterial growth compared to the control. In conclusion, O2NB and O3NB effectively extended the vase life of cut Cymbidium, and the appropriate concentration depended on the application method, whether it was a vase solution or a preservative solution for transportation. This study was significant as the first exploration of employing oxygen and ozone NB as environmentally friendly substitutes for conventional chemicals to extend the vase life of cut Cymbidium orchids