This paper studied and compared the effects of three preservation methods( normal temperature 20℃,fresh-keeping box cold storage 4℃,and fresh-keeping box + fresh-keeping film cold storage 4℃) on six kinds of vegetables. The results showed that the content of vitamin C in the six vegetables was higher in cold storage than in normal temperature storage;the nitrate content was lower in cold storage than in normal temperature storage. In both the normal temperature storage and cold storage,the vitamin C in vegetables declined with the increase of the storage time,while the nitrate content increased with the increase of the storage time. Thus,cold storage has better fresh-keeping effect for vegetables. In cold storage conditions,the vitamin C content was higher in vegetables packaged by fresh-keeping box,and the nitrate content was lower,followed by the fresh-keeping film + fresh-keeping box cold storage. In conclusion,the best preservation method for vegetable is fresh-keeping box cold storage.
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