Research Progress in Preservation of Postharvest Leafy Vegetables

Abstract:

Once leafy vegetables are picked, metabolism and inoculating microbes affect the quality of the products badly. This paper included a brief introduction on the various factors affecting the freshness and shelf-life of leafy vegetables, with 3 types of treatments: antimicrobial gas or washing solutions (ozone, hydrogen peroxide, peroxyacetic acid, chlorine, electrolyzed oxidizing water, and silver solution), that are broadly applied on post-harvest leafy vegetables that help to reduce both spoilage microorganisms and pathogens.

• Periodical: Advanced Materials Research (Volume 749)
• Pages: 401-407
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.749.401
• Online since: August 2013
• Authors: Xiang Ning Chen, Bin Jun Li, Ling Chuan Meng, Shuang Xi Fan
• Keywords: Leafy Vegetables, Preservation Technique, Storage

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