PROBLEM TO BE SOLVED: To provide cut vegetables which do not have discoloration, wilt, deterioration in a taste, deterioration in smells, and the like all of which are caused by long-term storage after preparation that rapidly promotes spoilage and causes an increase of bacteria.SOLUTION: Vegetables produced by growing them in factories are used as raw material vegetables, and further, cut vegetables which are stored at a temperature of 0-15°C for one day after the preparation and are taken out from a packaging container satisfy the following (A) and (B). The container-packed cut vegetables satisfy conditions that: (A) COD of cleaning water obtained by immersing and cleaning the cut vegetables of 50 g in water of 500 mL is 40 ppm or less and (B) a general viable bacteria count of the cut vegetables is 1×101 to 1×103 CFU/g. Even though the container-packed cut vegetables are stored for a long period after the preparation, they maintain freshness, and external appearances such as colors and a degree of wilt, a taste, smells, and the like remain unchanged compared to the time immediately after the preparation.COPYRIGHT: (C)2014,JPO&INPIT【課題】製造後の長期保存により急激に腐敗が進行し、細菌の増加により、変色、しおれ、味の劣化、におい等の劣化が生じないカット野菜を提供する。【解決手段】工場栽培により生産された野菜を原料野菜として用い、さらに、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野菜が下記(A)及び(B)を満たす、容器詰めカット野菜;(A)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が40ppm以下、(B)該カット野菜の一般生菌数が1×101~1×103CFU/g。【効果】製造後長期保存しても色、しおれ具合等の外観、食味、におい等が製造直後と殆ど変わらず、鮮度が維持される。【選択図】なし
