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Wild vegetables such as Osmunda japonica, Osmunda cinnamonea var. fokinensis, Lastrea japonica, Athyrium vidalii, Hosta longipes, Hosta clausa. Smilacina japonica, Hemerocallis fulva, Vicia venosa. Vicia unijuka, Cacalia auriculata, Clematis mandshuriea, Atractylodes japonica, Saussurea uchiyamana, Aster scaber, Meehania urficifolia were harvested in mid-April, the different packaging methods (non-packaging and PE film packaging) and storage temperatures (room-temperature and 4℃) were treated during the storage. Weight loss, general appearance, CO₂ concentration in a PE film sack, vitamin C content, and nitrate content were investigated to obtain the data about the effect of packaging methods and storage temperature on the shelf life in wild vegetables during the storage. Weight loss and the change of general appearance were reduced by treatment of PE film packaging, and these effects were more outstanding at 4℃ than room-temperature. The shelf life of wild vegetables without packaging under roomtemperature was 5 to 6 days, while that of packaged ones under the low temperature (4℃) was 15 to 24 days. CO₂ concentration in a PE film sack increased gradually during the storage and ranged 1.30 to 1.83% in 24 days after the storage. Vitamin C contents ranged in 5 to 20 ㎎ / 100 g FW in the most wild vegetables and decreased rapidly during the storage. Nitrate contents ranged in 1,000-3,000 ppm immediately after the harvest and decreased gradually during the storage.
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