A finely-cut vegetable contained in a container is disclosed which is cut finely and packed in the container and kept at temperature of 0 to 15 degrees Celsius from the first day after produced. The organic object attached on the finely cut vegetables is taken out from the packaging container. 50 grams of the finely cut vegetables is immersed and washed with 500 ml water, the COD of the water after cleaning and washing the finely cut vegetables is less than 40 ppm. The general bacterial counts of the finely cut vegetable is between 100 CFU/g to 1,000,000 CFU/g. Even 15 days after production, the appearance such as color and withering conditions, tasting and smell of finely-cut vegetables contained in the container are almost no different with that of right after produced and the freshness can be maintained.一種被細切之蔬菜裝於包裝容器中所得之裝於容器之細切蔬菜,製造後1日以溫度0~15℃保存再從包裝容器取出之細切蔬菜表面附著之有機物量,以該細切蔬菜50g經水500mL浸漬洗淨所得之洗淨水之COD表示為40ppm以下,且該細切蔬菜之一般生菌數為1×102CFU/g~1×106CFU/g。該裝於容器之細切蔬菜,即使經過製造後15日,顏色、枯萎情形等外觀、口味、氣味等與剛製造後相比幾乎無變化,且亦能維持鮮度。
