为给蔬菜的贮藏保鲜提供依据 ,采用植物学的方法 ,解析了 32种蔬菜的微观结构特点 ,主要研究参数有 :单位质量蔬菜的表面积、单位面积蔬菜的气孔数、蔬菜表面的角质层厚度 .研究结果表明 ,表面积和气孔密度小且角质层厚的蔬菜较耐贮藏 ,上述指标可作为选择净菜品种和制定保鲜贮藏方案的参考依据 . In order to provide a basis for the preservation of vegetables, botanical methods were used to analyze the microstructure characteristics of 32 kinds of vegetables. The main research parameters are: the surface area per unit mass of vegetables, the number of stomata per unit area of ​​vegetables, and the thickness of stratum corneum on the surface of vegetables. The results showed that the vegetables with small surface area and stomatal density and thick stratum corneum were more resistant to storage, and the above indexes could be used as the reference basis for choosing the net vegetables varieties and developing the storage preservation plan.