The digestible fine fiber vegetables include Chinese cabbage, spinach, tomato, radish, carrot, oil wheat vegetable, cabbage, eggplant, yam, cantaloupe, cucumber, pumpkin, wax gourd, bitter gourd, Pleurotus eryngii, mushroom, onion, broccoli, loofah, lettuce, fungus, cauliflower and asparagus.

A vegetable refers to a plant or fungus that can be cooked into food. Vegetables are one of the essential foods in people's daily diet. Vegetables can provide a variety of vitamins, minerals and other nutrients needed by the human body.

Vegetables are still living organisms in storage. It is necessary to resist the invasion of adverse environment and pathogenic microorganisms, maintain quality, reduce loss and extend storage period. Therefore, it is necessary to maintain the normal life process of fresh vegetables during storage and minimize the changes in appearance, color, weight, hardness, taste and fragrance in order to achieve the purpose of preservation. Therefore, it is necessary to adopt corresponding preservation techniques according to the physiological changes of vegetables after harvest, so as to promote the healthy development of vegetable industry in China.