Abstract: Using tender Cryptotaenia japinica Hassk as raw materials, the effect of different kinds of green-preserving agentson the effectiveness of color-protecting and the quality control in the process under the different blanching conditions such as thedifferent amount of green-preserving agent were studied. The results showed, when the materials were blanched with the green-preserving solution of 300×10-6Zn2+ 、pH8.5 for 1.5 minutes at 95℃, and then soaked in the solution of 0.8%Ca2+ for 30minutes, the best technology of protecting color could be obtained and the effectiveness of preserving green was the best, whichcould keep the original quality.

Key words: Cryptotaenia japinica Hassk, edible wild herbs, color-protecting, quality control