Leafy vegetables such as mustard greens, water spinach, amaranth, and lettuce are high-consumption agricultural products in the Mekong Delta. However, they also have short shelf lives and are prone to spoilage after harvest. To address this challenge, microbial technology—particularly probiotics and enzyme-based microbial products—is being researched and applied to extend freshness and reduce post-harvest losses for these crops.

The principle behind microbial preservation technology is to utilize beneficial bacterial strains such as Lactobacillus plantarum and Bacillus subtilis, or natural enzymes, to inhibit the growth of spoilage-causing molds and harmful bacteria. In addition, these preparations help clean the surface of the vegetables without the use of chemicals, thereby enhancing food safety.

In provinces like Hau Giang and Vinh Long, some clean vegetable farming models have incorporated microbial sprays applied to leafy vegetables immediately after harvest, combined with storage in cool environments. Results show that vegetables can maintain their fresh green color for 5 to 7 days—significantly longer than the 2 to 3 days achieved through traditional preservation methods.

A major advantage of microbial technology is its low cost, easy access to domestically sourced materials, and environmental friendliness. Several research institutes have developed microbial-based sprays and gel formulations for vegetable preservation, which can be used at the household or cooperative level. Moreover, this technology aligns well with organic agriculture standards and clean export market requirements.

To promote the widespread adoption of this technology, there needs to be strong collaboration among research institutions, bioproduct companies, and agricultural supply chains. Once microbial preservation becomes mainstream, it will serve as a “natural bodyguard” helping leafy vegetables from the Mekong Delta reach further into domestic and international markets.