2016-01-12 14:36:36

冷库保存蔬菜的几点注意事项：
Cold storage preservation of vegetables several matters needing attention:
1、防止堆压：进库蔬菜应整齐地摆放在架子上，或打垛放在库中，防止堆压过高对蔬菜造成机械损伤或垛内发热，导致蔬菜质量下降。食品冷库
: 1, to prevent the heap pressure into the library vegetables should be neatly placed on a shelf, or a crib in the library, to prevent the high pile pressure on vegetables caused by mechanical damage or crib fever, led to the decrease of the quality of the vegetables
2、温度：新技术的冷库，冷库的温度控制是关键。作为蔬菜产品的短期储存，一般冷库温度应控制在2 —— 4℃，易受冷害的蔬菜(如黄瓜、南瓜、苦瓜)可以放在5 —— 7℃冷藏，或以棉被保温措施，防止蔬菜冷害。
2, the temperature: the new technology of cold storage, cold storage temperature control is the key. As short-term storage of vegetable products, general cold storage temperature should be controlled in 2-4 ℃, vulnerable to chilling injury of vegetables such as cucumber, pumpkin, bitter melon can be placed in 5-7 ℃ cold storage, or in the quilt, insulated to prevent vegetables chilling injury.
蒜薹、西兰花等易衰老的蔬菜应保持在0℃左右。确保成品菜的质量，避免剧烈的温度变化，呼吸代谢，蔬菜休整和覆膜也应该在2 —— 5℃下进行。
Young garlic shoot, easy aging of vegetables such as broccoli should be kept in 0 ℃ or so. To ensure the quality of the finished dishes, avoid drastic changes in temperature, respiratory metabolism, vegetables recuperation and coated should also be under 2-5 ℃.
3、适当晾晒：蘑菇、洋葱、生姜等表面含水量较大的品种，入库前必须适当的干燥，减少其覆盖在蔬菜上面的水份，延长贮藏期。
3, appropriate drying: mushrooms, onion, ginger, larger varieties such as surface water content, storage must be properly dry before, reduce its coverage on vegetable moisture, extend the storage period.
4、湿度：为了保证蔬菜的新鲜度，降低枯萎，在贮藏加工过程中湿度控制在80% —— 95%。在存储过程，根据储存量注意通风。
4, humidity: in order to guarantee the freshness of vegetable, reduce the withered, in the process of storage humidity control in 80% - 80%. In the storage process, according to the storage pay attention to ventilation.

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