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本文首先对产期魁蚶的生物学进行了测定。通过魁蚶在不同温度下的活体状态，确定了魁蚶最佳保藏温度，在此基础上，研究了魁蚶在最佳保藏温度内的存活率、失重率、化学组分和重量组成的变化及最佳保活温度以上不同温度下的存活率、失重率，从而确定了魁蚶的保活工艺和方法。结果表明：（１）产期魁蚶的出肉率（足部湿重计，下同）为１７．３～１８．３％；（２）最佳保藏温度为０～－２．３℃；（３）０～－２．３℃下，魁蚶可保藏２０天，存活率１００％；失重率４；８％（１６天）；主要化学成分无显著变化。
In this paper, the biology of Quercetin was first determined. Based on the optimal storage temperature of Kuihu, the survival rate, weight loss rate, chemical composition and weight composition of Kuihu were studied in the optimal storage temperature And survival rate and weight loss rate at different temperatures above the optimal keep-alive temperature, so as to determine the keep-alive process and method of kudu. The results showed that: (1) The output rate of kudu was 17.3% ~ 18.3% (wet weight of foot, the same below); (2) The optimum storage temperature was 0 ~ -2.3 ℃; (3) Kui can be stored for 20 days at 0 ~ -2.3 ℃, the survival rate is 100%; weight loss rate is 4; 8% (16 days); the main chemical composition has no significant change.