Abstract：The quality changes of 9 kinds of vegetables were investigated by simulating supermarket sales under 12 h shelf-life, unwrapped at ambient temperature. The results showed that vegetable weights lose gradually as time went along and a linear relationship was found. As for the vegetable quality, the chlorophyll contents of cucumber, pakchoi and broccoli showed an increasing trend with time, no matter they were wrapped or unwrapped; while the VC content of sweet pepper, wrapped or unwrapped showed no significant changes; no yellowing, sponging, rust spotting or lignification phenomena were found in cucumber, broccoli, pakchoi and beanst.
