四、收获成熟度 绿芦笋从地表露出幼茎梢到适宜收获20cm左右仅仅2—3天,地下贮藏的根发育阶段不同幼茎的粗壮也不一样。根据重量将绿芦笋分为4个阶段储藏,包装内高湿度环境下会产生幼茎的伸长、弯曲,中间粗壮的绿芦笋最为显著。据研究茄子低温危害,未熟果>适熟果>过熟果。未熟果的低温危害影响首先是果肉、种子发生褐变,引起生理急剧变化,因此腐状斑点较少。另一方面,酶发生褐变的基质苯酚的含量为未熟果最高,随着成熟逐渐减少。可以认为,茄子越成熟储藏时受低温的影响越小。原因之一果实中的苯酚含量随着成熟而逐渐减少。草莓完全成熟果低温流通的口味比流通时才着色的好。草莓预冷对品质的保持效果因成熟度不同而有差异,60％—80％已着色的草莓的预冷效果,比完熟果和30％—50％已着色的要好。硬花球花椰菜在2℃储藏时,侧花蕾要比顶花蕾耐储藏,花苞硬的花蕾比软的在低温下的商品性保持时间要长,20℃条件下差异均不大。由此可见,未成 Fourth, the harvest maturity Green asparagus exposed from the young shoot tip to the appropriate harvest of about 20cm only about 2-3 days, underground storage of different development stages of young stem stout is not the same. According to the weight of the green asparagus is divided into four stages of storage, packaging within the high humidity environment will have young stem elongation, bending, the most stout green asparagus most significant. According to the study of eggplant low temperature damage, unripe fruit> adaptable fruit> overmature fruit. Unripe low temperature damage first and foremost the flesh, seed browning, causing rapid changes in physiology, so less rot rot spots. On the other hand, the amount of browning substrate phenol was highest in unripe fruits and gradually decreased with maturation. It can be considered that the more mature eggplant storage temperature is less affected. One of the reasons the phenol content in fruit decreases with maturity. Strawberry fully ripe fruit low-temperature circulation tastes better than when circulation. Strawberry pre-cooling to maintain the quality of different maturity due to the effect of different, 60% -80% has been pre-colored strawberries pre-cooling effect than the finished fruit and 30% -50% has been coloring better. The hard curd broccoli stored at 2 ℃, the lateral flower buds than the top flower bud storage, hard flower buds than the soft at low temperature commercial hold time is longer, no significant differences at 20 ℃. This shows that failed