To provide a method for retaining freshness of cut vegetable, which preserves freshness of cut vegetable for a long time and maintains the number of microorganisms attached to cut vegetable at a low value for a long time without using a chlorine-based germicide such as sodium hypochlorite.

In the method for retaining freshness of cut vegetable, cut vegetables are treated with water containing at least one of calcium hydroxide and calcium oxide, washed with water, stored in a package container and preserved at a low temperature of -1 to 3°C while keeping the oxygen concentration in the package container at 5-10 vol.% and a carbon dioxide gas concentration at 10-15 vol.%.