蔬菜贮藏增值保鲜技术的研究  

The Study on Vegetable Storage Technology with High Profit Potentials

作　　者：王福东[1] 郑淑芳 高丽朴 

机构地区：[1]北京市农业技术推广站小汤山特菜基地,北京102211 [2]北京蔬菜研究中心,北京100089

出　　处：《中国农学通报》2005年第6期137-141,共5页Chinese Agricultural Science Bulletin

基　　金：北京市农村工作委员会"蔬菜产地商品化处理及超市配送技术试验示范"及北京市农业局"特菜贮藏保鲜技术应用的研究"

摘　　要：通过做紫甘蓝、栗味南瓜、球茎茴香不同方式的贮藏保鲜试验,摸索出适合企业条件下(5℃,空气相对湿度75%左右)的保鲜贮藏方式,紫甘蓝最好不超过42d,球茎茴香在0℃贮藏可放20￣30d,栗味南瓜短期(60￣180d)贮藏,可放置5℃左右条件,长期贮藏要放置10℃条件通过适量贮存达到增值保鲜和保证超市供应的目的。After extensive pilot experiments on storage of red cabbage, pumpkin and Florence Fennel, the condition of 5℃ and RH 75% had been established as the commercial storage technique. The best storage time for red cabbage was no longer than 42 days; while the shelf life for Florence Fennel and pumpkin was 20~30 days at 0℃ and 60 days at 5℃ respectively; the storage time for pumpkin could be extended to 180 days at 10℃. The storage to a reasonable extent would both make profit increment and supply out-season market available.

关 键 词：保鲜技术 蔬菜贮藏 增值 空气相对湿度 球茎茴香 保鲜试验 贮藏方式 紫甘蓝 南瓜 放置 适量 栗 

分 类 号：S573.3[农业科学—作物学] TS255.3[轻工技术与工程—农产品加工及贮藏工程]