茭白为禾本科菰属草本植物,又称菰、茭瓜或茭白笋,是国内仅次于莲藕的第二大水生蔬菜。茭白品种繁多,主要分布在淮河流域以南地区。采收时间一般在每年的5—6月及8—11月,由于茭白的含水量高达93%,因而采收后极易失水萎蔫,并常出现降低食用价值的糠化、茭壳变黄、肉质木质化与纤维化、霉变、软化等问题,常温下仅可保存2~3天。因此,做好贮藏保鲜和加工,对茭白产业发展具有重要的现实意义。1.贮藏方法(1)堆藏法秋季茭白采收后期,日平均气温已降到20℃以下,可就地简易贮藏。选择室内或棚内阴凉场所,在地上铺一层塑料薄膜, Eupolyphaga przewalskii is a herbaceous plant, also known as 菰, 茭 melon or 茭 white shoots, is the second largest aquatic vegetables in China after the lotus root. White variety, mainly in the Huaihe River Basin south of the region. Harvest time is generally in the May-June and August-November each year, due to the moisture content of white rice as high as 93%, thus easily lost water wilt after harvest, and often appear to reduce the value of food bran, yellow shell turn yellow , Meat lignification and fibrosis, mildew, softening and other issues, can only be stored at room temperature for 2 to 3 days. Therefore, doing a good job of storage, preservation and processing has an important practical significance for the development of Baibai industry. 1. Storage methods (1) heap method Autumn harvest late harvest, the average daily temperature has dropped below 20 ℃, can be easily stored on the spot. Choose a cool indoor or shed places, a layer of plastic film on the ground,