当今与日本人生活密切相关的大宗蔬菜达一百余种,这些蔬菜大多是由中国大陆引进并已成为日本主栽的蔬菜品种。本文以蕹菜、菠菜、苋菜、中国白菜、中国花菜和芹菜六种蔬菜为供试,调查并查明贮藏过程中蔬菜鲜度和内含化学成分的变化。试验将供试蔬菜采收后,每50克密存于20×38厘米大小的低密度聚乙烯袋内,调查1、6、20和30℃不同温度贮藏下的品质变化。试验表明,除蕹菜、苋菜和菠菜在1和6℃贮藏下产生低温障碍,其它蔬菜低温贮藏可保持理想的新鲜度。高温贮藏即20℃和30℃下六种蔬菜品质下 Today, there are over 100 kinds of large quantities of vegetables that are closely related to Japanese life. Most of these vegetables are imported from mainland China and have become the main varieties of vegetables in Japan. In this paper, six vegetables, such as Chinese spinach, spinach, amaranth, Chinese cabbage, Chinese cauliflower and Chinese celery, were tested to determine the changes of freshness and chemical composition of the vegetables during storage. After the test vegetables were harvested, each 50 grams of dense storage in 20 × 38 cm size low-density polyethylene bags, to investigate the 1,6,20 and 30 ℃ different temperature storage quality changes. Tests showed that, in addition to Ipomoea japonica, Amaranth and spinach at 1 and 6 ℃ storage under low temperature problems, low temperature storage of other vegetables to maintain the desired freshness. High-temperature storage is 20 ℃ and 30 ℃ under the six kinds of vegetable quality