Curing (vegetable preservation)
Curing is a technique for preservation of (usually edible) vegetable material. It involves storing the material in a prescribed condition immediately after harvest.
Wound healing[edit]
In root and tuber crops such as potatoes and carrots, curing refers to waiting for the healing of wounds by periderm formation. Doing so prolongs shelf life and reduces water loss.[1][2]
Bulb drying[edit]
In bulb crops such as onion and garlic, "curing" is the process of drying of the neck tissues and of the outer leaves to form dry scales.[1]
Leaf drying[edit]
In leaf crops such as cannabis, tobacco, and tea, curing is a short aging process that dries the product and stops biological processes. For cannabis, this process reduces the content of sugars and chlorophyll.[3][4]
Other processes referred to as curing[edit]
Vanilla is cured for storage. The beans are killed, sweated (oxidation), slow-dried, and conditioned.[5]
See also[edit]
Tea processing, involves curing
References[edit]
- ^ a b "Postharvest Handling Systems: underground vegetables". vric.ucdavis.edu.
- ^ "Potatoes: Harvesting and Storing (potatocare)". Nebraska Extension in Lancaster County.
- ^ "What is Curing?". Maximum Yield.
- ^ "Curing & Grading". CTRI,Rajahmundry.
- ^ Havkin-Frenkel D, French JC, Graft NM (2004). "Interrelation of curing and botany in vanilla (vanilla planifolia) bean". Acta Horticulturae. 629 (629): 93–102. doi:10.17660/ActaHortic.2004.629.12. S2CID 90867600.