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The energized water, Bio Green Water (BG water) was manufactured through a series of processes: tap water, purification, adding catalysts, spectra energy imprinting, filtering, BG water. BG water was supplied at four times at 3-week interval to the bench soil of green peppers (`Nokwang') in the plastic film house. BG water-treated green pepper showed the reduced plant highs compared to the control, although there were no difference in the number of nodes and leaves between the BG water treatment and the control. This was attributed to shorter internode length by the treatment. The BG water treatment significantly increased fruit weight, length, and diameter and decreased abnormally curved fruit. The treatment also increased harvested fruit numbers and yields outstandingly. Postharvest, the green peppers harvested from the treated plants were not changed in green color; however, fruit in the control were gradually discolored to dark brown.

Energized Bio-Green Water Supply Stimulated the Growth and Development of Green Peppers (Capsicum annuum L.)