Thanks boulderbelt!

I am growing the little variety of bok choy. Can you ball park the time it might take me to dunk it?

Also in your experience, did the vinegar leave a smell or change the feel of the produce?

If I were to sell it to a retailer, must i still refrigerate it overnight before bringing my produce to them or can i just dunk them, dry then bag them in plastic bags into crates will do?

i would harvest the boc choi in the morning and only dunk it if its dirty and then just to clean it then refrigerate to maintain quality. shake the water out. i never use vinegar or salt to rinse veggies.

The sale/vinegar rinse does a lot to keep things in great shape for weeks.

Yes you must refrigerate right after hydrocooling or the stuff will start losing quality ASAP and will continue at a rapid rate even if refrigerated 24 hours later. I would think the store would require that you refrigerate as all other produce will come in clean and cold.

@randy may i ask why i should cold wash the bok choy if its only dirty? Does it lessen the quality?

@boulder lets say im left with a choice of either hydrocooling or not washing the produce before delivery, what would be better of the two?

you hydrocool to remove field heat. if you harvest in the morning there is little field heat to remove.

after i hydrocool, i then shake water off, then seal them in plastic bag and into the fride?

I am hydrocooling, then bagging, but all my kale and collards start yellowing after less than a week in the bag on display in the local grocery store. The cooler is pretty cold. Could I be getting longer life on them? No sign of rot, just yellowing. Maybe more time in the fridge first?