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白菜收后通过晾晒使菜叶萎蔫,先在窖外放一段时间,以降低菜体温度和呼吸强度,然后入窖冬贮。窖贮管理可分三个时期: 入窖初期:白菜的呼吸作用较强,放出的热量多,窖内湿度较高,病菌繁殖较快,易造成腐烂脱邦。因而要以防热为主,加强夜间通风,每隔3—5天倒菜一次。把窖温控制在3—5℃之间,基本上可控制脱邦。入窖中期:气温降到零下5℃时,要以防冻为主,封严窖口,堵好通气孔,窖门可挂草苫或棉帘,
Cabbage after harvest by drying the leaves wilting, first in the cellar for some time to reduce body temperature and respiratory intensity, and then into the pit winter storage. Cellar storage management can be divided into three periods: into the cellar early: Cabbage strong breathing, release of calories, cellar humidity is higher, rapid propagation of bacteria, can easily lead to decadent. Therefore, it is necessary to heat-based, strengthen the night ventilation, turn the vegetables once every 3-5 days. The pit temperature control between 3-5 ℃, basically can control the state. Into the cellar in the interim: the temperature dropped to minus 5 ℃, to antifreeze-based, sealed strict cellar, blocked vent, cellar door hanging grass or cotton curtain,