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