Germicide for minimally processed vegetables and method for treating minimally processed vegetables

The invention discloses a germicide for minimally processed vegetables, and a method for treating minimally processed vegetables. The germicide comprises ozone, citric acid, sodium chloride and the balance of water, wherein the concentrations of the ozone, citric acid and the sodium chloride are respectively 0.5-2mg/L, 1-10mg/L and 10-50g/L. The method for treating minimally processed vegetables comprises the following steps: soaking the cleaned and segmented vegetables in a germicide in the claim 1 or 2 for 2-10 minutes, taking out the vegetables and performing dehydration treatment on the surfaces of the vegetables, filling in a packaging bag and sealing, thus obtaining the minimally processed vegetables. The germicide is safe and reliable, and incapable of generating substances harmful to a human body.