An Overview and Utilization Value of Sour Vegetable Resources in Hainan
Hainan people have a preference for sour taste,sour vegetables and their processed products well reflect the ethnic and regional characteristics.Developing the sour vegetable industry is beneficial for tapping into local resources to promote industrial revitalizaiton,and for inheriting and developing the local characteristic food culture,offering both economic and social benefits.Understanding the baseline and utilization value of wild sour vegetable resources in Hainan is of great guiding significance for industrial development.The edible sour vegetable resources in Hainan Island involve 24 families and 43 species in total,exhibiting diverse and distinctive in resource types,plant characteristics,edible parts and methods.The value of fermented sour vegetable lies in the fact that the transformation of substances is beneficial to human absorption and has unique flavor,which can also maintain gastrointestinal health;The value of natural sour sour vegetable is that it contains a lot of effective ingredients,which can avoid or reduce the harm of nitrite.At present,only a few sour vegetable varieties,such as Costus speciosa,Tamarindus indica and Houttuynia cordata,have been developed.Most of the resources,especially the dual-use resources of medicine and food,remain underutilized and require increased research efforts and industrial support.
wild vegetablesour vegetablesourfermentationHainan Province