Author(s)

Yao Yu

Corresponding Author

Yao Yu

Abstract

With the increasing demand for green and healthy food, green vegetables have become a very important part of our daily diet because of their rich nutrition. However, green vegetables are easily contaminated by microorganisms, and they will breathe and evaporate water after picking, which will make their quality deteriorate quickly and the fresh-keeping time will be shortened. Although traditional chemical preservatives can keep food for a longer time, they may have potential safety hazards and are not quite the same as the development concept of green food. Therefore, it has become a hot topic in the field of vegetable preservation to develop effective and safe compound natural preservatives. This paper mainly talks about the application of compound natural preservatives in the preservation of green vegetables. It explains what compound natural preservatives are and how they can be used to keep vegetables fresh. We also introduced the working principle of preservatives and the basic methods of vegetable preservation. In addition, we tried different production methods, improved the production process, and analyzed the composition and performance of natural compound preservatives. In this study, we designed a fresh-keeping experiment to evaluate the effect of these preservatives by observing the changes of vegetable appearance and odor and the retention of nutrients. Finally, this paper proposes an optimization strategy and verifies its effectiveness through testing. The research findings provide theoretical support and practical reference for popularizing and applying compound natural preservatives to preserve green vegetables.

Keywords

Compound natural preservatives; Green vegetables; Preservation effect