RETENTION OF FRESHNESS OF CUT VEGETABLE

摘要

PROBLEM TO BE SOLVED: To satisfy the need of cut vegetable, by establishing a freshness retaining technology for securing cut vegetables at a low cost at a low risk for a long period of 10-20 days in a freshness preservation period. SOLUTION: Cut vegetables are washed and immersed in a freshness preserving solution. After a predetermined time, the cut vegetables are taken out and kept in a cold storage in a freshness preserving gas maintained at a cold insulation temperature of 4-10 deg.C. Otherwise, the cut flowers are packed together with a freshness preserving gas and then kept in cold storage at 4-10 deg.C. To be concrete, the cut vegetables are cleaned, immersed in a solution of calcium chloride, after a fixed time, taken out, packed together with a freshness preserving gas consisting essentially of a carbon dioxide gas, sealed and kept in cold storage at a temperature of 4-10 deg.C.