目前甜菜糖厂,就甜菜保管方面,尚存在甜菜严重耗干、冻化、品质变劣的难题。为减少甜菜损失,提高甜菜质量,采取了薄膜加草帘“甜菜保鲜法”,从这方面我们进行了试验。在试验的基础上,对我厂6万6千吨长期保管的甜菜全部实行了“保鲜法”。我们于1984年10月上旬做一次甜菜用不同保管方法与不同保管时间的试验(见表1)。从测试对比的数字中我们看出:不管那种方法,甜菜的损失重量均随着保管天数的增加而增加。随着甜菜含水量的减少,随着温度的降低,甜菜损失率是下降趋势。对锤度,因水分的 Currently sugar beet sugar factory, beet custody, there are still serious sugar beet consumption, frozen, poor quality problems. In order to reduce the loss of beet and improve the quality of beet, we adopted the film plus straw “Beet Preservation Law”, from which we conducted experiments. On the basis of the experiment, all the sugar beet preserved for a long term of 66,000 tons in our factory has been fully implemented the Preservation Law. In early October 1984, we conducted a test of different custody methods and different storage times for beet (Table 1). We see from the figures of the test comparison: regardless of the method, the loss weight of beets increases with the number of storage days. With the decrease of water content in beet, the loss rate of beet is decreasing with the decrease of temperature. On the brix, due to moisture