PROBLEM TO BE SOLVED: To provide a method for manufacturing packaged leafy vegetables in which the number of bacteria is reduced and further vegetable original taste is found.SOLUTION: A method for manufacturing packaged cut leafy vegetables is configured such that a general viable bacteria count after storage at a temperature of 0-15°C for one day after manufacture is 1×10CFU/g or less. The method for manufacturing the packaged cut leafy vegetables is characterized in that the leafy vegetables cut in a size to eat are brought into liquid contact with an organic acid water solution containing microfine air bubbles of 1-100 &mu；m in diameter by a microfine air-bubble generating device and/or the organic acid salt water solution, and thereby the organic amount deposited on the surface of the cut leafy vegetables stored at the temperature of 0-15°C for one day after the manufacture and taken out from a packaging container is adjusted to become 100 ppm or less as the COD of the cleaning water obtained by subjecting the cut vegetables of 50 g to immersion washing with water of 500 mL.【課題】菌数が低減され、さらに、野菜本来の食味が感じられる容器詰め葉野菜の製造方法を提供する。【解決手段】製造後１日間温度０～１５℃で保存後の一般生菌数が１×１０６ＣＦＵ／ｇ以下である容器詰めカット葉野菜の製造方法において、喫食サイズにカットした葉野菜を、微細気泡発生装置により直径１～１００μｍの微細気泡を含有させた有機酸水溶液及び／又は有機酸塩水溶液に接液させることにより、製造後１日間温度０～１５℃で保存して包装容器から取り出したカット葉野菜の表面に付着している有機物の量が、該カット野菜５０ｇを水５００ｍＬで浸漬洗浄することにより得られる洗浄水のＣＯＤとして１００ｐｐｍ以下となるように調整する、容器詰めカット葉野菜の製造方法。【選択図】 なし
