2016-12-13 15:30:03

蔬菜采摘下来以后的保鲜期很短，为了延长的它的新鲜度，都会选择使用冷库。蔬菜保鲜冷库贮藏是抑制微生物和酶的活性，延长蔬菜长存期的一种贮藏方式，同时也是现代蔬菜低温保鲜的主要方式。蔬菜的保鲜离不开冷库温湿度的控制，为了让大家能够更好的使用蔬菜保鲜冷库，下面就来介绍蔬菜保鲜冷库温湿度的控制方法。
Vegetables picked down after the fresh period is very short, in order to extend its freshness, will choose to use the cold storage. The storage of vegetable fresh cold storage is one of the main ways to inhibit the activity of microorganism and enzyme, prolong the storage time of vegetable, and also is the main method of low temperature preservation. The preservation of vegetables can not be separated from the cold storage temperature and humidity control, in order to allow people to better use of vegetables fresh cold storage, the following is to introduce the control method of vegetables fresh cold storage temperature and humidity.
1、蔬菜保鲜冷库的湿度控制
1, vegetables fresh cold storage of humidity control
蔬菜中的水分是维持其生命活动和新鲜度的必要条件。由于水分含量高，它的饱和蒸气压高于环境的饱和蒸气压，在长期的储藏过程中，水果、蔬菜中的水分逐渐蒸发而失去。失水过多，明显地呈现萎蔫。困此，果蔬冷藏库要维持一定的湿度，防止水果、蔬菜萎蔫。蔬菜的失水另外一个原因是由于呼吸作用散发一部分水分。但散发的水分数量不多，大量水分还是由水分子蒸发散失的。蔬菜要求85%-90%。如果冷库内湿度过低，可在鼓风机前配合自动喷雾，以调节其空气湿度。
Moisture in vegetables is a necessary condition to maintain the life and freshness of the vegetables. Due to the high moisture content, its saturated vapor pressure is higher than the saturated vapor pressure of the environment, in the long-term storage process, the fruits and vegetables in the water gradually evaporated and lost. Too much water loss, obvious wilting. Therefore, fruit and vegetable cold storage to maintain a certain humidity, prevent wilting of fruits and vegetables. Another reason for the loss of water from the vegetables is that part of the water is distributed as a result of respiration. But the quantity of water from not much, a lot of water or by water evaporation. Vegetable requirement 85%-90%. If the humidity is too low in the cold storage, the air humidity can be adjusted automatically before the blower can be matched with the automatic spraying.
为了保证蔬菜的新鲜度，减少失水萎蔫，贮藏加工期间湿度一般控制在80%~95%。并且在存放过程中，根据贮物量及冷库温度情况，注意随时通风换气。适当晾晒香菇、洋葱、生姜等表面含水量较大品种，入库前必须适当晾晒，减少其覆着在蔬菜表面上的水分，延长贮藏期。
In order to ensure the freshness of vegetables, reduce wilting during storage and processing, and humidity control in 80%~95%. And in the process of storage, according to the amount of storage and cold storage temperature, attention to ventilation and ventilation at any time. Letinous edodes, onions, ginger appropriate drying surface water content of larger varieties, the former must reduce its proper drying, covered in vegetables on the surface of the water, prolong storage period.
2、蔬菜保鲜冷库的温度控制
2. The temperature control of fresh vegetables
蔬菜采摘后应及时入果蔬冷库贮藏，冷库内的低温可抑制其呼吸作用，推迟其后熟作用，减弱其蒸发作用等，这就是蔬菜保鲜冷库冷藏的主要原理。但是蔬菜并不是储藏的温度越低越好，若超过其最适的储藏温度，就会产生生理病害。所以，各种水果、蔬菜冷库都有其最佳的冷藏温度。
After picking vegetables fruits and vegetables should be timely into cold storage, cold storage in low temperature can inhibit the respiration, delayed the ripening effect, reduce the evaporation, this is the main principle of cold storage fresh vegetables. But vegetables are not stored as the lower the temperature, the better, if more than the best storage temperature, it will produce physiological diseases. Therefore, a variety of fruits, vegetables, cold storage has its best temperature.
蔬菜保鲜冷库采用冷库保鲜技术，控制好冷库中的温度是关键。作为短期贮藏的净菜产品，一般冷库内的温度应控制在2~4℃即可，对于易受冷害的蔬菜(如黄瓜、西葫芦、苦瓜等)可放在5~7℃冷库中，或者采取加盖棉被等保温措施，防止蔬菜受冻。西兰花等易老化的蔬菜应放在0℃左右库中。为保证成品菜质量，避免温度变化剧烈，呼吸代谢增强，蔬菜修整与覆膜也应在2~5 ℃条件下进行。
Fresh keeping technology of cold storage is adopted in vegetable preservation, which is the key to control the temperature in cold storage. As a short-term storage of fresh products, generally in the cold storage temperature should be controlled at 2~4 DEG C can be susceptible to chilling injury for vegetables (such as cucumber, pumpkin, balsam pear, etc.) can be placed in cold storage in 5~7 C, or take cover quilts and other insulation measures to prevent frozen vegetables. Broccoli and other vegetables are easy to aging should be put at around 0 degrees in the library. In order to ensure the quality of finished products, to avoid severe temperature changes, enhanced respiratory metabolism, vegetable dressing and plastic coated should also be carried out under the conditions of 2~5.
蔬菜保鲜冷库内的温度应波动小，一般为±1℃。温度波动过大和过频，就会在水果、蔬菜的表面结露，形成大量水滴，这样表面水分增加，易引起微生物的滋生而造成蔬菜大量腐烂变质。防止蔬菜保鲜冷库库温波动的方法：一是经常检查库温;二是入库前进行预冷。
The temperature in the fresh cold storage of vegetables should be small, and the temperature is 1 degrees Celsius. Temperature fluctuation is too large and too frequent, will be in the condensation on the surface of fruits and vegetables, the formation of a large number of water droplets, so the surface water increased, caused by microbial growth caused by a large number of rotten vegetables. The method of preventing the fluctuation of vegetables fresh cold storage Couvin: one is often check Couvin; two is pre cold storage.
今天对蔬菜保鲜冷库温湿度的控制方法就分享到这里，通过上面的讲述我们能够知道，蔬菜在蔬菜保鲜冷库贮藏期间要有适宜的温度和相对温度。在有条件的情况下，应该尽量做到分库储存。
Today, the control method of the temperature and humidity of fresh cold storage of vegetables to share here, through the above tells us to know, vegetables in fresh cold storage storage period to have appropriate temperature and relative temperature. In the case of conditions, should try to storage pool.

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