Fresh-keeping technology of wild vegetables will wilt, soften, lose green, become brittle and fibrosis after picking. Good results will be achieved by adopting the following preservation techniques. 1. Fragile preservation technology of wild vegetables: calcium ions can combine with pectin acid in wild vegetables to form sticky calcium pectin, which can prevent wild vegetables from softening, inhibit water and prevent cellulose from lignification due to water loss, thus playing a role in brittle preservation. Calcium can be obtained from calcium chloride, calcium carbonate, alum, etc. And calcium chloride is the best. Second, the green chlorophyll of potherb preservation technology is easy to form pheophytin under acidic conditions, so the method of controlling pH (that is, pH 7.4 ~ 8.3, neutral and alkaline) can be used to inhibit the loss of green. The specific method is: dissolve baking soda or soda ash, caustic soda, etc. Adjust the pH value to 7.4 ~ 8.3 in clear water, then soak the wild vegetables in it for 3 ~ 5 hours, then wash them with clear water and drain the water. It should be noted that calcium forms insoluble calcium salt precipitate when it meets water and carbon dioxide, so embrittlement and green protection must be carried out step by step. Salinization of potherb preservation technology: after the above two treatments, potherb can generally be kept fresh for 2 ~ 6 days at room temperature, but it can not be kept fresh for a long time. Salinization can play a role in long-term preservation. Specific operation method: soak all wild vegetables in saturated salt water. If the treated wild vegetables are delicious, change the salt water after 3 days. After pickling, wild vegetables can be preserved in salt water for months or even years. Because the dish is soaked in a lot of salt, you can soak it in water when eating, and then eat it after it is palatable. In addition to pickling, boiling water and quick freezing can also be used to keep fresh, but these methods are not as good as pickling in maintaining the original nutrients and palatability. 4. Anti-corrosion packaging of potherb preservation technology. The wild vegetables were treated with sodium benzoate less than 0. 1%, and then vacuum packed.