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北京市农林科学院蔬菜研究中心根据乙烯是结球白菜贮藏中脱帮等损耗形成的主导因素,温度是影响乙烯产生和作用的重要因素、以及晒菜不利生理效应原理,提出了结球白菜贮藏新技术。新法贮藏白菜明显降低损耗,经济效益明显。大白菜传统贮藏方法是在立冬前砍菜,晾晒3～5天,修整后堆放在窖口预贮。小雪节前,天气骤冷时入窖。入窖初期,紧倒三遍加强通风、透气、散热,以后隔10—15天倒一次,贮藏3个月,损耗30—40％。这种
Based on the fact that ethylene is the dominant factor in the loss of storage cabbage during storage, temperature is an important factor that affects ethylene production and its effect, as well as the unfavorable physiological effects of drying vegetables. A new storage technology for cabbage . The new method of storage cabbage significantly reduce the loss, obvious economic benefits. Traditional Chinese cabbage storage method is to cut the vegetables before the winter, drying 3 to 5 days, stacked in the pit after pre-storage. Before the snow festival, when the weather quenched into the pit. Into the cellar early, down three times to strengthen ventilation, ventilation, heat, after 10-15 days down once, storage for 3 months, loss of 30-40%. This