Cilantro, spinach, and celery are cold-tolerant leafy greens traditionally stored using natural cold storage methods. However, this approach often leads to heavy losses due to fluctuating outdoor temperatures after storage. Small-package cold storage offers a simpler method with longer storage life, better quality, and higher economic returns. Using this technique, cilantro stores for 3 months with over 90% marketable yield, spinach stores for 2–3 months at 80–90% marketable yield, and celery stores for 2 months at approximately 90% marketable yield.
1. Field Management and Harvesting
For storage purposes, cilantro, spinach, and celery should be sown slightly later than normal. During the growing period, water and fertilizer management must be strengthened, with 2–3 thinning operations. Before harvest, irrigation should be stopped ahead of time. Harvest at the right maturity stage — do not harvest when dew is present, handle gently, and retain short roots.
2. Processing and Pre-Cooling
After harvest, the vegetables should be promptly sorted and processed. Suitable cilantro and spinach should be tied into small bundles of approximately 0.5 kg each. Celery should be bundled into 1–1.5 kg bunches. The bundles are then moved into a cold storage facility for rapid and thorough pre-cooling.
3. Packaging Management
After pre-cooling, vegetables should be immediately placed into non-toxic plastic film bags. Each bag holds 10 kg of cilantro or spinach, or 12.5–15 kg of celery. Tie the bag openings tightly and place bags on storage racks for long-term storage.
Because these leafy vegetables have high respiration rates and relatively low tolerance for oxygen depletion and carbon dioxide accumulation, ventilation intervals should be appropriately shortened. To simplify atmosphere control, the tied-bag opening self-regulating method can be used for storage, delivering good results. The optimal bag opening diameter varies by vegetable variety characteristics.
4. Inspection and Sales
During storage, quality inspections should be conducted regularly. If blackened or yellowed leaves are discovered, they must be promptly processed and removed. The storage facility should maintain constant temperature — the lower the temperature the better, as long as freezing is avoided. Cilantro and spinach can tolerate even lower temperatures, with frost crystals forming on stems and leaves being acceptable.
References
- Wikipedia: Modified Atmosphere Packaging: Overview of modified atmosphere storage techniques for fresh produce
- FAO: Food Loss and Waste Reduction: UN FAO resources on post-harvest loss reduction in fresh produce
- ISO 22000:2018 — Food Safety Management: International standard for food safety management in the food supply chain
- FDA: HACCP Principles: U.S. FDA hazard analysis guidance for fresh produce handling
- USDA: Vegetable Grade Standards: U.S. Department of Agriculture quality standards for fresh vegetables