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蒜苔贮藏的常规方法是塑料小包装低温架藏。蒜苔收获后正值高温季节,呼吸强度大,贮藏时间长,在贮藏期间需要不断地监测包装内O_2和CO_2的浓度,用人工开扎袋口调节气体成分,同时用消毒的毛巾擦去袋壁所结露水,不仅管理上繁琐费工,劳动强度大,而且造成气体组成成分的不稳定,相对温度降低,损耗大,鲜度及品质差,严重影响贮藏效果。为了简化蒜苔贮藏期的管理和减轻工人的劳动强度,取得更好的贮藏效果,我们从1985—1987年在北京南苑蔬菜冷库进行了硅窗气调小包装贮藏蒜苔的试验,试验结果证
The traditional method of storage of garlic is low temperature plastic shelves. Succulent after harvest is hot season, respiratory intensity, storage time is long, during storage need to constantly monitor the concentration of O_2 and CO_2 in the package, with artificial opening bag mouth adjust the gas composition, while wiping the bag wall with a sterile towel The condensation of water, not only tedious management effort, labor intensity, but also caused instability of the gas composition, the relative decrease in temperature, loss, freshness and poor quality, seriously affecting the storage effect. In order to simplify the management of garlic during the storage period and reduce the labor intensity of workers and achieve better storage effect, we carried out the experiment of storing Sirius sativa in Siyuanqi small package in 1985-1987.