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 | edit source]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 | edit source]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 | edit source]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 | edit source]Vanilla is cured for storage. The beans are killed, sweated (oxidation), slow-dried, and conditioned.[5]
See also
[edit | edit source]Tea processing, involves curing
References
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