The basic method of storage and preservation of vegetables

First, leaf vegetables 1. Cabbage (1) Storage characteristics: Cabbage is the vegetable that has been stored and consumed the most in the autumn and winter in the northern regions. Cold, moist and moist environment after storage and transportation. Although cabbage is resistant to low temperature storage of vegetables, but due to high moisture content, in the storage and transportation in about half a year loss of water, take off and rot loss will reach 40% to 60%. Cabbage has a dormancy feature, and it does not germinate for a period of time after harvesting. However, after a dormancy period, it will gradually germinate and change its flavor quality. Low temperature and high humidity are the basic conditions for storage of Chinese cabbage. The freezing point of Chinese cabbage is about -1°C, so the appropriate temperature for storage is -0.5°C～0.5°C and the relative humidity is 90%-95%. In the entire storage process of cabbage, the loss and the requirements for environmental conditions are different; at the beginning of storage, due to the high ambient temperature, the temperature in the crypt or ventilation warehouse is high, and the loss is mainly caused by injury caused by heat, followed by It is dehydration and wilting, which accounts for about 20% to 30% of the total loss. Therefore, management during this period is mainly to protect against heat through dumplings (vegetables). In the middle of storage, the storage temperature decreases with the external temperature, and the Chinese cabbage is vulnerable to freezing damage. The loss during this period is not large, but it is still mainly loss due to dehydration and dehydration, accounting for about 5% to 10% of the total loss. The main management points in this period are antifreeze. After the storage, the storage temperature gradually increases with the outside temperature. The cabbage reaches the physiological aging stage. In addition, long-term storage in the cellar, various microorganisms infestation, will cause a certain amount of rot, plus germination consume internal nutrients, and a part of dehydration And take off, its loss can be 10% to 15%. Therefore, controlling the appropriate temperature and humidity during the storage period can reduce its loss. The difference in tolerance and disease resistance between Chinese cabbage varieties is significant. Generally, mid-late maturing varieties are more resistant and resistant than early maturing varieties. Most of the green vegetables are more durable than the white vegetables and are not easy to remove and rot. The storability of Chinese cabbage is related to its mature compactness of the leaf ball. Generally, it is fully matured. The tightness of the "heart" is not conducive to storage, and it is ripe for storage at eighty-ninth. In addition, the harvest period and post-harvest drying also affect storage resistance; harvesting is early, the temperature of the pits is high, and the loss is large before entering the pit, and the stripping is serious after entering the pit. Harvesting is too late and it is easy to get frozen in the field. Generally, it should be harvested before the “frost”. After the cabbage is harvested, it is necessary to dry it over a few days in the field so that the outer leaves lose moisture and the leaves become weak, so as to reduce the mechanical damage during storage and transportation, and play the role of heat storage. But be careful not to over-dry, so as not to reduce the storage and disease resistance. (2) Storage method 1 Cellar storage: At present, cabbage is mainly stored in crypts or fixed pits. Generally, during the period from the beginning of winter to the light of snow, the early morning or late evening will be selected to enter the pit, and the pre-stored and modified cabbage will be lined up in rows in the pit, with the two opposing heads lined up in a row, and the strips are about 1.5 to 2.0 meters long. Try to keep the code level and code in place, and leave appropriate gaps in the room for ventilation and management. Generally 350 to 400 kilograms per square meter of vegetables, the law requires frequent dumping, heat. The amount of labor in management is relatively large, and it can also be arranged in a row according to the width of a piece of vegetables. The code is about 10 stories high. The direction of each layer of vegetables is opposite, so that the ventilation condition is better. You can also set up the vegetable rack in the cellar and put the cabbage on the vegetable rack so that it is well-ventilated and you don't have to dump it often. In the pit can also be used basket storage, hanging storage, etc. will help increase storage and ventilation, reduce losses. Cellar storage management is mainly the use of ventilation to adjust the cellar temperature, by adjusting the temperature of vegetables by pouring vegetables. 2 Ventilation storage: bulk storage of cabbage, is still a good use of ventilation storage. Because of the large ventilation capacity and good ventilation effect, it is possible to store live vegetables; that is, cabbage can be stored directly after storage without drying. Storage dishes must be served on a single or double deck with vegetable dishes. Due to the large amount of respiration of the live vegetables, strict regulation of the temperature of the library and ventilation management are required, and good ventilation is required. It is advisable to install an axial fan at the vent to adjust the temperature by forced ventilation. Storage vegetables also need to properly turn vegetables during the storage period, and at the same time need to pick vegetables, into the initial storage of labor, but the storage period management also does not save labor. Storage of live vegetables is more fresh and less depleting than storing "dead vegetables." In the ventilation warehouse, baskets can also be piled or stored as "dead vegetables," and their management is the same as before. 3 Cold Storage: Conditional use of cold storage, can create suitable low temperature conditions, significantly improve the quality and effectiveness of storage. Its loss can be reduced to 20% to 30%. Management has reduced the number of dishes and picking vegetables. However, cold storage dishes need to maintain high humidity in the warehouse, or adopt packaging measures, such as single-vessel film bag storage. Some people have done experiments on air-conditioned storage of cabbage, at 0 °C conditions, the use of plastic film account to adjust the internal gas composition, create 2% to 5% of oxygen and 2% to 5% of carbon dioxide gas indicators storage cabbage. Can maintain good quality, good food rates have significantly improved, the use of silicon window storage, regulation of internal 2% to 5% of oxygen, 8% to 10% of carbon dioxide to store cabbage, can also receive good results. 2. Cabbage (1) storage characteristics: cabbage, also known as cabbage, can be cultivated in the spring and autumn of the second quarter. Cabbage and cabbage have the same characteristics: low temperature storage. Since Cabbage has lower water content than cabbage, outer leaves are more fragile and adaptable than Chinese cabbage. The cold resistance is stronger than that of Chinese cabbage. Therefore, it is less in storage and transportation than Chinese cabbage. Cabbage storage temperature is -1 ~ 1 °C, relative humidity 90% ~ 95%. Cabbage cultivars are many: According to the growth period can be divided into early maturing, late maturing and late maturing. According to the shape of the leaf ball can be divided into three types: pointed, round head and flat head. According to the growing season, spring cabbage, summer cabbage, and autumn cabbage are also divided. Generally in the late-maturing varieties, round head and flat head type, rough outer leaves, attached wax powder, tight ball, such as Qingfeng, Jingfeng, etc. Qiugan Gan basket good storage. Storage of cabbage must also be harvested in due time. Generally, the leaves are fully grown and the leaves are harvested in a timely manner. As early as harvesting, the leaf ball was not fully grown and the storage period was naturally depleted. After harvesting, the leaf ball is easy to crack, and it is also not resistant to storage. When harvesting, it is necessary to keep 1 to 2 rounds of outer leaves to protect the leaf ball from mechanical injury to prevent disease, and it can be properly dried after harvest. (2) Storage method: 1 Cellar: Because cabbage has stronger cold resistance than cabbage, the time of entry into the cellar can be slightly later than that of cabbage. In the cellar, stacking, rack storage, and basket storage can be stored. The code pallets can be made into triangular and rectangular pallets, preferably rack storage. Each rack can be placed on 2 to 3 floors, and the rack storage facilitates ventilation and heat dissipation. Basket stacking also facilitates ventilation and results in good results. 2 Buried: Digging width 1.5 to 2.0 meters in high-lying, well-drained plots, depending on the local climate and the number of pilings, it is generally required to be 1.2 to 1.5 meters deep, and 2 to 4 layers of cabbage can be piled in the ditch. For those cabbages that are not yet tight, cover the straw, and then cover the straw gradually according to changes in external temperature to prevent freezing. It can also be uprooted, retain the outer leaves, and tighten its roots downwards, pretending to be in the ditch. When the soil is dry, it can also be poured with less water, and appropriate coverage of antifreeze. This will further increase the weight of the leaves in storage. Be careful not to bury the burial prematurely so as not to cause rot. 3 Cold Storage: Cabbage is suitable for cold storage, especially if spring cabbage must be stored cold. The cabbage that has been dehydrated and pre-cooled and trimmed will be harvested, basketed or boxed, stacked in the library, and care must be taken when stacking to facilitate ventilation and heat removal. Store its control room temperature at -1 °C ~ 0 °C, relative humidity 90% ~ 95% can be. In the cold room, cabbage can also be placed on several shelves and covered with plastic film to prevent moisture loss. In the basket (box) storage, you can use about 0.02 mm thick film on the basis of adequate pre-cooling, or a single vegetable film bag, which can reduce the consumption. 4 Atmosphere Storage: Cabbage can use plastic film debit, for air-conditioning storage; at 0 °C ~ 1 °C temperature, adjust the internal air composition, so that oxygen in the 2% to 3%, carbon dioxide 2% to 5%, can be extended Storage period and reduce losses. However, because of the high cost, it may not be economically beneficial. 3. Spinach (1) Storage characteristics: Spinach is a kind of vegetable with strong cold resistance in green leafy vegetables. In the northern cultivation area, it can naturally appear overwintering and the spinach is hi and cool. The underground root can resist the low temperature of -20°C to -30°C. The leaves on the ground can tolerate low temperatures of -9°C for a short time. Spinach can also be slowly thawed by mild freezing and can still be restored to a fresh state. Therefore, spinach has the traditional experience of frozen possession. The edible part of spinach is fresh leaves and petioles. It is the most vigorous vegetative organ in life metabolism. It has a strong respiration and consumes more nutrients. Because of the large surface area of ​​the leaves, the water evaporates quickly, so the green spinach is yellowed and loses water during the storage period. And rot is the main problem of makeup loss. The optimum storage temperature of spinach is -1 °C ~ 1 °C and the relative humidity is 90% ~ 95%. Spinach can improve the storage effect by utilizing the self-regulating atmosphere of plastic packaging in cold storage. Spinach can be cultivated and harvested all year round. Although there are many varieties, it is generally divided into sharp leaf shape, round leaf shape, and pointed round leaf shape according to the shape of the leaf; the spinach used for storage is mostly the cold-resistant sharp leaf type from late autumn to early winter. Or round leaf type; The spinach used for storage should be sowed appropriately. During the cultivation period, the plants should be made robust through fertilizer and water and disease prevention measures. The fertilizer and water irrigation should be stopped one week prior to harvest to improve its storage tolerance. If the frozen spinach is to be prepared, avoid harvesting too early and the temperature is still high, so that it cannot enter the frozen state in time. The result is yellow leaves and rotten vegetables. Should be frozen before and after the beginning of winter, the morning and evening ground freezing and harvesting at noon thawing. Harvested frozen spinach should be rooted and shoveled, shake off the earth, remove yellow rotten leaves, immediately tied into a lot of about 1 kilogram, cooling precooling in the cool shade, as the weather turns cold, and then into storage. (2) Storage methods: 1 Frozen storage method: This method uses the gradually decreasing winter temperature to gradually freeze the stored spinach and freeze it until it is ready for sale. The specific method is to make the same dish in the direction of the wind barrier, the north side of the house or the shade wall in the direction of the wind barrier, deeper with the spinach, in the wolfberry will be bundled with pre-cooled spinach in the middle of the row along the row two Rows, about 15 cm in the middle of the gap (If the width is not wide, you can also adjust the size of the row), do not rely on the tray between the tight, in order to facilitate ventilation. Then cover the spinach with a layer of fine soil or fine sand to cover the spinach to facilitate freezing. Afterwards, as the weather gets colder, gradually the soil is kept frozen, so that it can not be converted, and it cannot be frozen. There are also one or more frozen trenches digging along the shady area. There are no air vents under the narrow groove where only two rows of spinach can be placed. 8 to 12 rows of spinach can be placed below the wide groove ditch about 20 cm deep and wide, with both ends of the ground ventilation groove, the spinach rooted down in the ditch, covered with a layer of straw, in order to facilitate moisturizing . After the weather freezes, the spinach gently freezes and gradually covers the fine soil or fine sand with the temperature gradually falling, keeping the temperature at -2°C to -4°C in the ditch. The frozen-storage method is strict in temperature control and management, that is, it must be frozen, and it must not be frozen excessively. Do not rush the thawing process before the market. Remove the frozen thawed spinach at a temperature of about 2°C. During handling, care should be taken to avoid squeezing the bumps. 2 bags of self-regulating cold-storage method: After harvest, the spinach is bundled into 0.5-1.0 kg of spinach, and after precooling by heat, it is filled with the same 0.06-0.08 mm thick, 11080 cm size as the storage garlic. In the polyethylene film bag, the leaves are opposite and the roots face towards the ends of the bag. Each bag is about 15 to 20 kilograms, which is sent to the cold food shelf and laid flat. The opening is pre-cooled overnight, and then a round bar with a diameter of about 2 cm is used. Insert the mouth of the bag tightly, then pull out the round bar, or loosen the bag mouth, and leave a larger gap in the bag, after sealing the bag in the temperature of -1 °C ~ 1 °C, 90% ~ 95% relative humidity in the cold Depending on the spontaneous metabolic activity of spinach in the bag, it can gradually form a gas environment with lower oxygen (about 10% or more) and higher carbon dioxide (about 5% or less). At the same time, the internal humidity conditions are good, and the dry consumption is very good. Small, can keep 2 to 3 months, little loss. 4. Parsley (1) Storage characteristics: Parsley is also a hardy green leafy vegetable, with the storage characteristics of spinach, but more resistant to low temperature than spinach. Therefore, the appropriate temperature for storage is -2°C to 0°C and the relative humidity is 90% to 95%. Parsley is also suitable for frozen storage, and can be used to achieve the purpose of fresh preservation. Storage of parsley should be sown in the field more sparse, irrigation and irrigation on a week ago to stop irrigation, can promote its long tall and robust to increase its resistance. When harvesting, it should be as late as possible. It can be harvested before and after the winter season. The harvest should be rooted. The yellow rotten leaves should be picked and bundled into 0.5-1.0 kilograms. Move it to a shaded place for pre-cooling and cool down before the weather cools. , and then into the storage. (2) Storage method: 1 Cellar storage: During the period from the beginning of winter to the small snow, the pre-stored parsley can be moved to a single layer in the crypt, covered with plastic film, paper, or straw to moisturize, and the cellar temperature can be adjusted to prevent heat. The injury causes rot. 2 Ditch buried and frozen: Dig a few burying ditch in the shade at the same time. The depth and width are more than one. Before the soil is frozen, the pre-stored parsley will be harvested and placed in a ditch. Cover it with a thin layer of fine sand or straw to moisturize and freeze it with ventilation. Afterwards, as the external temperature decreases, the soil is gradually covered (sand), or covered with straw, etc., and the internal temperature is kept at -4°C to -6°C, so that the parsley is in a slightly frozen state until it is stored until the next 3 to 4 months. Can be taken out at 0 °C ~ 2 °C temperature thawing and then listed for supply. 3 bags of spontaneous air-conditioned storage: 0.06 to 0.08 mm thick, 11080 cm polyethylene plastic bags in the cold storage, with root parsley harvested, shake off the soil, pre-cooled into a plastic bag, flat In the vegetable rack, the opening is pre-cooled for a day and night, and then the bag is loosened. The storage temperature is -1°C to 0°C and the relative humidity is 90% to 95%. The spontaneous respiration metabolism of coriander is used to reduce oxygen and increase carbon dioxide. The carbon dioxide in the bag rises to 70% to 80%, and the bags are released. They can be stored until the New Year and the Spring Festival and are ready for supply to the market. 5. Celery (1) storage characteristics: celery is also a hardy green leafy vegetables, like cold and moist conditions. Storage conditions are the same with spinach and parsley; but the leaves of celery are only resistant to -3°C and low temperature resistance is not as good as spinach, and storage temperature is not too low. Celery can be frozen, storage temperature of -1 °C ~ -2 °C, relative humidity of 95% to 98%, the main problem of celery storage is water loss, wilting and rot. The celery variety can be divided into hollow species and solid species, each of which is divided into dark green and light green, and the stored celery should be thick and long, dark green, and mature, and can still maintain crisp varieties after storage. Hollow varieties, although of good quality, have poor resistance. After storage, the petioles are easy to deflate and the fibers increase and the quality deteriorates. Field cultivation should promote the growth of celery robust, petiole thick, dark green color. The growth of celery fields can only tolerate light frost, so the harvest period should be before the frost, earlier than spinach. Storage celery should be rooted shovel, remove yellow rotten leaves, after the bundle moved to a cool place cooling precooling to be stored. (2) Storage methods: 1 Prosthetic storage: Select a suitable piece of land to dig a false planting ditch, the ditch depth of about 70 to 80 cm, width of about 120 to 150 cm, the length of storage set, generally not more than 10 meters. The celery menu strain or double plants are planted in the soil and immediately after planting, the roots are flooded, and then the soil is irrigated for 1 to 2 times depending on the condition of the soil, and then the grass is used, or the film shed is used to cover the soil or straw. Cover frost protection and leave vents. Ventilation can be ventilated in the early days of the prosthesis, and the vents can be ventilated during the day to block heat and cool. When the air is cold, the vents can be blocked and moistened to prevent freezing. The internal temperature of 0°C to 2°C can be maintained, allowing it to grow slowly at low temperatures and store it in parallel. It can be marketed at any time according to market needs. 2 bags of spontaneous atmosphere storage: In a cold storage room at 0°C to 1°C and a relative humidity of 90% to 95%, the short roots will be harvested, and the pre-chilled celery will be picked and bundled. Into the 0.06 ~ 0.08 mm thick, 11080 cm size polyethylene film bag, placed on the vegetable rack, exposed in the pre-cooled 1 ~ 2 days and nights, and then tightly tied bag mouth, relying on the spontaneous metabolic respiration of celery oxygen content continues to decrease The carbon dioxide content keeps rising. When the oxygen is reduced to 5%, the bag is opened and the air is released, so that the oxygen in the bag is restored to near normal air content, and then it is fastened and stored again. It can be stored for 2 to 3 months, ready for supply at any time. The preservation effect is very good and the loss is not great. It can also be bagged and stored in the same way, but with a loose-fitting bag mouth, or a 15-18 mm thick round rod inserted into the bag mouth and then tightened, and then draw out the round bar, leaving the bag with a gap, which can maintain the bag Certain gas indicators can also obtain good storage and preservation effects within a storage period of 2 to 3 months. (b) Root Vegetables 1. Radish (1) Storage characteristics: The edible part of radish is its hypertrophic fleshy root, which is composed of the secondary xylem parenchyma cells of the root. Its parenchyma tissue is rich in water and various nutrients. These water and nutrients are contained in the storage period. To the appropriate conditions will gradually transfer to the growing point of the stem and disk, to promote its germination, resulting in heartburn. Germination and deterrence not only make the flesh root weightless, reduce the sugar content, but also make the tissue soft. Therefore, germination and glutinousness are the main causes of deterioration in the storage of radish, and the flavor is light and the quality of crisp and succulent food is lost. Radish-like cool and humid storage conditions, suitable storage temperature of 0 °C ~ 1 °C, relative humidity of 95% ~ 98%. This low-temperature and high-humidity condition helps to prevent radish from losing water and causing wilting. However, radish tissue cells have large gaps, good ventilation, and can tolerate higher concentrations of carbon dioxide, so radishes are suitable for burial, laminar storage, and modified atmosphere storage. Storage of radish should be selected in autumn sowing thick skin, crisp late-maturing varieties; general green radish than red skin, white radish storable, raw food species than cooked food storage. Such as green crisp, upturned green, heart of the United States, large grinding discs, carrots and other more resistant storage. Timely harvest has a great influence on the storage effect of radish. Early harvest, high external temperature, can not be stored in time, easily lead to dehydration, heartbreak, even when germinating early in the burial caused the heart. The harvest is too late, prolonging the growth period, it will also cause early worry in storage, and it is also vulnerable to frost, which will affect the storage. General radish should be timely harvest before and after the frost weather conditions appropriate. After the harvest, apply a knife to cut the loquat leaves, pay attention to cut the stem plate to prevent the wound from being too large, to provide convenience for the infection of pathogens. If it cannot be stored, pile small piles on site and cover radish leaves to prevent wind, sun, and freezing. Or dig shallow pits and insert a straw in the middle to facilitate ventilation. When the outside begins to freeze (before and after winter), it should be stored, and mechanical damage should be avoided during the harvest. (2) Storage methods: 1 trench burial: Buried is the most common, the easiest, and effective storage method. The appropriate block is selected for digging 1.0 to 1.5 meters deep, deeper than the local permafrost layer, and has a long burial ditch. The surface of the excavated earth was piled on the south side of the ditch, and the soil was cultivated so as to block direct sunlight in the ditch and prevent the ditch temperature from rising. A part of the deep wet earth piles is on the north side and is left as cover soil. Store the pre-stored radish head downwards, with the roots facing upwards in the ditch, and cover a thin layer of soil on top of the floor, cover 3 to 4 floors, and then cover the above approximately 20 centimeters with wet soil on the north side. If the soil is dry, some water may be poured into the ditch to ensure the humidity in the ditch and to prevent it from causing boil. Do not pour more water, causing rotten cellar, radish into storage, with gradually cooling the temperature should gradually cover the cover. Cover soil to be timely and suitable to prevent heat and freezing. The general total cover thickness is about 0.5 meters. This kind of storage method can be in the next 3 to April, the quality is very good. 2 The storage in the cellar: stacking radish heaps in the crypt or ventilating storehouse, and stacking 1.0-1.5 meters high, not too high. In order to ventilate and dissipate heat, a section can be placed in the pile, and the straw can be inserted into the pile to set the ventilation passage. Storage period can not be piled down. Storage, later available straw or paper, plastic film on the cover, that is moisturizing and antifreeze. For example, if the stacking energy in the pit is changed to stack radish with wet sand or wet soil, not only moisturizing but also spontaneously regulating the atmosphere, the storage quality is often better than the former. 3 film traps air conditioning method: in the ventilation warehouse on the ground first stacked into a rectangular heap, length 4 to 5 meters, width of about 1.0 to 1.2 meters, height 1.2 to 1.5 meters. It is not deducted from the previous period to facilitate ventilation and cooling to prevent injury and heat. Until the late spring radish sprouts, with a plastic draperies, no film is laid underneath, forming a semi-closed state, that is able to moisturize, but also can constitute a spontaneous atmosphere conditioning conditions, not only the storage period can be extended, but also the preservation effect is also good. 4 Atmosphere storage: In the cold storage, the radishes are selected from the radishes, such as the hearts of the United States and Dahongpao, which are not too large. The code is placed on the bottom of the plastic film, and then the sleepers or bricks are stacked to form a rectangle. Three rows of baskets, stacking 5 to 6 layers tall, then sealed with a plastic film cover, natural oxygen reduction method, internal gas regulation, oxygen at 2% to 5%, carbon dioxide at 0% to 5%, constant temperature In 0 °C ~ 1 °C, relative humidity more than 95% of the environment, can be stored until the next year 4 ~ May, the preservation effect is very good. 2. Carrot (1) storage characteristics: carrots and radishes, there is no physiological dormancy, with adaptability, resistance to storage and transportation characteristics. When conditions are met during storage, it will sprout bolting and lose water and wilt, resulting in heart-wrenching. Therefore, germination and deterrence are also the main problems that need to be guarded against when storing fresh carrots. Carrot hypertrophic fleshy roots are composed of secondary xylem and secondary phloem parenchyma cells. They are easily damaged due to dehydration and nutrient transfer during storage. Storage carrots also require low-temperature and high-humidity conditions; storage temperature is 0 °C ~ 1 °C, relative humidity 90% ~ 95%, carrots can not be frozen during storage. Storage carrots should be selected small, secondary bast thick, more water content, root straight, color Yan variety; such as Kuroda five inches, small top red gold, whip red and so on. Carrots should generally be harvested before the frost, harvested too late, susceptible to freezing caused by worry. When harvesting, damage should be avoided. Immediately after harvest, the loquat leaves and stem disks should be cut off with a knife. Temporarily, they should not be stored. They should be piled up to cover sun protection, or dig shallow pits and be pre-stored in the shade. (2) Storage method: 1 trench burying: Select a section with high topography, low groundwater level and strong water retention capacity, and dig buried trenches from east to west; 1.0 to 1.5 meters wide, depending on local climate conditions, slightly deeper than the local frozen ground Floor. The carrots can be placed side by side in the ditch before the Chinese cabbage is put into the pit. A thin layer of wet soil (or sand) is covered, and 7-8 layers are buried in this manner. The uppermost cover is about 20 cm. Generally, no watering is needed, depending on the weather conditions. Gradual cover or covered with straw to prevent freezing damage, can be stored until the next 3 April. Carrots should be buried at one time. 2 Ventilation storeroom storage: Pack carrots in baskets or stack on the ground into high-convex crucibles with a height of about 1m. Set a ventilation tower with a wooden frame in the pile. Do not reverse the storage period. Pay attention to moisturizing. (Sand) layered, better storage effect. 3 Cellaring method: Select a crypt of more than 2 meters in depth from Xiangyang lee at a depth of 2 to 3 meters. The length will be determined according to the storage volume. The carrots in the loquat leaves and stem disks will be cut off in the pit and the wet soil (sand) layer. Pile up a rooted, rectangular, or round, more than 1 meter high, and then cover it with wooden poles and a straw rack cover and leave the pit. In the early stage of management, attention was paid to ventilation and heat dissipation to prevent heat damage. Later, the coverage was increased, ventilation was reduced, and insulation and antifreeze were maintained. It can be stored until the following March and April. 4 Cold Storage: Stacked at a temperature of 0°C to 1°C and a relative humidity of 90% to 95% on a cold store ground, rectangular stacks of 1.0 to 1.2 meters in width, 1.2 to 1.5 meters in height, and 5 to 6 meters in length are used to store plastics in the late stage of storage. The film cover is sealed and the bottom of the stack is not covered with a film, so that it can be moisturized and has the effect of spontaneously regulating the internal gas conditions. It can inhibit dehydration and germination, and can be stored until the next 5 to 6 months. 5 spontaneous air storage: The pre-stored carrots with 0.03 mm thick polyethylene film bag, or breathable film bag lined basket (box), in order to prevent the inner wall of the film condensation, the carrot surface should be covered with a sheet of absorbent paper, Fold or tie the bag and stack it in a cold room. The method can be moisturizing, and has the effect of self-regulating atmosphere. It has good preservation effect. (iii) Underground Stem Vegetables 1. Potato (1) Storage characteristics: The edible part of the potato is a hypertrophic tuber, which has a significant period of dormancy after harvest, has a dormant period, and will germinate upon encountering suitable conditions. The main problems in storage and transportation are germination and rot, as well as attention. It is the problem of mutual conversion of starch sugars at different temperatures. In the storage of edible potatoes should try to keep the internal sugar mainly in the form of starch, if the main form of sugar is not soft when eaten, but cook not bad, eat hard and brittle, discomfort. From 0°C to 3°C, the starch in the tubers is converted into sugar, and the sugar content increases significantly. If the temperature is too high, the hydrolysis of starch will increase to sugar content and promote germination. Therefore, the optimum temperature for potato storage is 3°C to 5°C, but 0°C is advantageous. Relative humidity of 80% to 85%, humidity is too high too low are unfavorable. The storage and transportation of potatoes should be protected from light, light energy can promote its sprouting, and increase the content of toxic solanine glycosides. The species with long dormancy during storage, generally early maturing varieties or potato dormancy in autumn in the cold region are long-lasting and conducive to storage. Generally, spring and summer harvested potatoes are available for storage and transportation. The potatoes harvested in late fall in September are more resistant to storage and should be harvested on sunny days, and should not be collected on rainy days. After harvest, they should be naturally aired for several days to facilitate the wound healing and control of the disease. (2) Storage method: 1 trench burying: Potatoes harvested in late July will be stored under shade or in empty storage until the lower part of October. The buried trench is about 1.2-1.5 meters deep and 1.0-1.2 meters wide. , Long-term storage set, potato chips piled to the ground from 30 to 40 cm, can not be too thick heap, the top cover soil insulation, with the temperature drop graded casing, with potato chips do not hurt the heat from freezing. 2 Cellaring: In temporary crypts or fixed cellars, the pre-stored potato pieces will be stored in the cellar in late October. The stack height is 1.0 to 1.2 meters. Do not stack too high or too full. Pay attention to ventilation and heat dissipation in the early stage of storage. Pay attention to heat preservation and antifreeze. Pay attention to prevent germination and rot in the later period. As long as the management is strengthened, the storage effect is also good. Potatoes grown in summer can be stored in a small boring cellar: they are digging about 2 meters deep and 1.5 to 2 meters wide. The cell length is not limited. The seed potato in the cellar is 1.0 to 1.5 meters high. The cell top is used for straw. Bales or wooden poles cover, covered with earth insulation, leaving vents, management, pay attention to ventilation and heat insulation and antifreeze, stored until the next year 5 to June, little germination. 3 Ventilation storage: Using the conditions of the ventilation warehouse, potatoes can be packed in baskets (wooden boxes or straw bags) in the middle or late October, or piled on the ground 1.2 to 1.5 meters high and 1.0 to 1.2 meters wide. Tower, to radiate heat, in order to strengthen the initial cooling, you can ventilate the ventilation outlet to add axial fan forced ventilation, keep the temperature 3 °C ~ 5 °C, humidity 85% ~ 90%, the humidity is not enough to ventilate the humidity, Or place quicklime to absorb moisture. In the middle of storage, attention should be paid to heat preservation to prevent freezing pits. Potatoes are afraid of freezing. They are easily perishable after being frozen. They should be examined at the end of the storage period to check for rot and decayed potato and potato sprouts. 4 Suppression treatment: For potatoes that do not escape from dormancy, preferably in dormancy, naphthalene acetate or ethyl acetate may be used as a bud inhibition treatment. For 10,000 kilograms of potato pieces, 400 to 500 grams of naphthalene methyl acetate or ethyl ester are required. , Dissolve with a little acetone, mix about 15 ~ 20 kg of fine soil, evenly sprinkled into the tuber. It is also possible to treat potato sprouts with MH (Malaysian Monk) and spray the plants with 0.2% MH in the field during the hypertrophy period of the field, and to suppress the buds in the event of raining again in 24 hours. Before the potato is dormant, it is also possible to treat the potato pieces with gamma-ray radiation of 5000-8000 enthusiasm, which has a significant effect of inhibiting buds during storage. 2. Yuancong (1) storage characteristics: onion edible portion of the bulb for the hypertrophy, onion also has a significant period of dormancy, body length generally varies from species to species, usually 1.5 to 2.5 months. After harvesting in mid-July, the onion will enter a dormant state and the outer scales will shrink and form a film, which will prevent the internal water from disintegrating and have the characteristics of heat and drought resistance. Yuancong is more resistant to storage, like cold and dry conditions, storage temperature -1 ~ 3 °C, relative humidity 65% ​​~ 70%, below -3 °C Yuan will suffer freezing injury. Through the dormant period onion, in case of high humidity and high temperature conditions will sprout growth, consume nutrients stored in bulbs, and promote respiration, accelerate nutrient consumption, so the key issue of storage of onion is to prevent germination and rot. There is a great difference in tolerance and disease resistance between varieties, and generally late-maturing varieties are more resistant to storage than early-maturing varieties. Yellow skin, purple skin than white peel varieties Yuancong bearing storage. Oblate and round than the abrupt varieties resistant to storage, dry matter content is high, dormancy long varieties resistant to storage, resistant to decay. The storage should be stopped 7 to 10 days before harvest. Onion shall be timely harvested; generally when the plants begin to fall flat, every two leaves of the base begin to wither and the best time for harvesting is when the third and fourth leaves begin to turn yellow. (2) Storage method 1 Storage: Select a high-lying shed under a shaded roof, or a dry and ventilated vacant house (warehouse), on the floor cushions or slats, bricks, which are criss-crossed and stacked. Yuancong, yards rectangular, about 5 to 6 meters long, about 2.0 to 2.5 meters high, about 1.5 meters wide, about 5,000 to 8,000 kilograms per pound, the top cover 3 to 4 layers of seats, surrounded by two layers of mats, with rope Vertically and horizontally tie tightly, seal the early phase of time down 1 to 2 times, in order to facilitate the heat, pay attention to rain. 2 Hanging storage: Yuanyuan is spread by drying for several days, and then grows about 1 meter. The two baskets are tied together and then dried until the leaves are dry. The onions are dry and hang in the shade or empty storage. Storage, to prevent rain, due to good ventilation, less decay, but the general effect of inhibiting germination, can only be stored until the winter. 3 Cold store storage: The fully-dried shallots are placed in baskets (boxes, sacks) and stacked in the cold storage. Control 0 °C ~ -3 °C low temperature, cold storage humidity is often high, we should use moisture absorption agent (lime, etc.) to dehumidify, plus external need to spray 10ppm kemyling fumigation to prevent decay, long-term storage, part of the bulb may germinate, but Buds are short. 4 Suppression treatment: 7 to 10 days before harvest, spraying 0.25% Qingshui (MH) on the onion leaves, rain and then heavy spray 24 hours after spraying, shoot suppression effect is obvious. You can also use 3000 ~ 15000 roentgen gamma ray irradiation Yuan Onion before termination of dormancy, the bud suppression effect is also very obvious. 3. Garlic (1) Storage characteristics: garlic edible part of the expansion of the bulb plate, garlic has a significant period of dormancy, generally dormant period of 2 to 3 months, after drying the dried garlic outer scales dry film, can prevent evaporation of internal water, And to prevent the entry of external moisture, is conducive to sleep. After the dormancy period, it will germinate and grow in the event of suitable conditions. It consumes internally stored nutrients and gradually becomes soft, yellow and changes flavor. When garlic is stored, germination and evacuation are the main problems. Garlic is resistant to low temperature and stored in a relatively dry condition. It is suitable for storage at temperatures of 3°C to 1°C and relative humidity of 80% to 85%. Late-maturing varieties of garlic are more resistant to storage than early-maturing varieties, and purple garlic is generally more resistant to storage. Garlic should be harvested in due time and harvested too late will cause cracking of the garlic flakes. The harvest should be sunny and sheltered from the rain. After harvest, it should be air-dried and dried. It can be exposed to sunlight or artificial drying, creating high temperatures above 30°C and 50% dry air, prompting rapid drying and entering dormancy. (2) Storage methods: 1 Store in a ventilated warehouse: Pack garlic, garlic and dried garlic in the drying rack (box or net bag), stack them in a ventilated warehouse, or hang the garlic in the storage, pay attention to ventilation management, create Low temperature dry conditions. 2 Cold storage: Garlic and garlic, which are fully air-dried, are basketd (boxes, mesh bags), stacked in a cold storage, controlled at a temperature of 3°C to 1°C, and 80% to 85% relative humidity, and can be stored for more than six months. 3 The burial of garlic: Choose a trench with a width of about 50 cm, a depth of 70-80 cm, and an unlimited length at the high top of the dig. When the temperature drops below -10°C, the garlic head that has been fully dried will be piled in advance. In the ditch at the bottom of a wooden stick or brick, 25 to 30 cm above the ground surface, the ditch is then covered with straws and paper, and the soil is pressed around to prevent air leakage. A thermometer is hung inside and is stored during storage. The temperature in the trench is not lower than 0°C. When the spring temperature rises, it prevents the inflow of snow water. Before sowing, the garlic seed can keep its texture hard, the color white, and the new roots germinate neatly. 4 Sprout suppression treatment: Within 7 days before garlic harvest, spray the stems and leaves with 0.2% chlorophyllin (MH) solution in the field. If the rain is sprayed 24 hours after spraying, re-spray will be needed to prevent garlic from germinating during storage. It is also possible to irradiate γ-rays from 5000 to 8000 roentgens before sprouting, which has a significant effect on bud inhibition. 4. Ginger (1) storage characteristics: Jiang Xi warm and humid conditions, afraid of dry fear of freezing, poor storage of new ginger, will play sticky sweat, skin red hair. It is not resistant to high temperatures during storage and it is not resistant to temperature. Ginseng is susceptible to cold injury when the temperature is lower than 10°C. After being chilled, the ginger is easily rotted during storage, the storage temperature is too high, and the humidity is low, which easily causes dehydration and dryness. It sometimes rots, so it is suitable for storage at 10°C to 15°C. Ginger needs tidal conditions, and the relative humidity of air is required to be over 90%. Ginger storage does not emphasize regular ventilation. Ginger also has germination problems during storage, but ginger sprouting generally does not affect its quality. Therefore, the main problem in ginger storage is to prevent dehydration, dryness and rot caused by cold damage. There are many varieties of ginger, of which ginger and yellow claw ginger are more resistant to storage. Store ginger before harvesting, otherwise the field is vulnerable to cold damage. Ginger should be selected on cloudy days or in the morning, dig along with the planer, and enter the cellar for storage. The ginger skin is thin and tender, and there is no need for wind drying after digging, otherwise it will cause the water to evaporate and cause dry ginger, which should be avoided when harvesting. (2) Storage method: The ginger of northern security management is mainly transported from Jiang, Zhejiang, Shandong, Anhui and other places. Most of them are on the market and are sold on a small scale. A small amount of storage in the north should be made of breathable moisturizing packaging; placed in a humid environment at a temperature of about 15°C, it should not be allowed to cool and dry. 1 Ginger Storage: The ginger head will be transported to the top layer and put on the basket (larger mesh), and then placed under the shade of the shade, with a slight inclination (for drainage). Do not make the ginger basket in the sun. Exposure. 7 months ago, use a watering can or faucet to pour secondary water every morning and evening. When entering hot weather, pour it three times a day, but do not pour it at the hottest noon time. After undulating, pour it once a day.浇水要浇透，水温不能太凉，浇水主要是维持高湿，再就是降温，不使温度过高，使之维持正常代谢而不使根茎变质。要使姜叶保持葱绿色，如姜叶变黄萎，姜皮发红，是即将腐烂的症兆，应及时销掉。若还好，冬前温度降低，秧叶自然枯黄，可掰掉秧芽，晾干姜块，装筐入库贮藏，保温、保湿、防冻，可贮到下年。 ②层积贮藏：在库（室）内地面上将姜与湿土（沙）层积，堆高不超过1米，土（沙）干时适当浇些水，热天注意通风降温，冷天注意防止温度过低受冷。 （四） 果菜类1．番茄（1）贮藏特性：番茄原产南美热带，性喜温暖，属典型呼吸跃变型果实，具有明显的后熟作用。成熟转红的番茄，不耐贮藏，在0℃～－2℃温度下，可贮10～15天。较长时间贮藏番茄，应采用呼吸跃变前绿熟期至微熟期的果实。此期果实生长发育比较充分，物质积累过程已完成，耐藏性、抗病性都强。其果实可以在贮藏期完成后熟过程。可以获得接近在植株上自然成熟的品质，所以要设法创造条件使其从绿熟期到红熟期时间尽量长些。即要控制其后熟过程，又要保持其后熟能力。绿熟番茄适宜贮藏温度是10℃～13℃，低于8℃会出现冷害；其症状是番茄局部或全部出现水烫状软腐或蒂部开裂，果面产生褐色凹陷圆斑，果实不能正常后熟，易染病腐烂。贮藏适宜相对湿度是85%～90%。绿熟番茄可以通过气调来控制，适宜贮藏气体成分是氧和二氧化碳均为2%～5%。在上述条件下，绿熟番茄可贮藏2个月左右时间，再转入常温下，可进一步后熟转红，上市供应。不同品种的番茄耐藏性不同，一般果型中等大小，果皮较厚，种籽较少，果肉致密，干物质含量高的中晚熟品种番茄，耐藏性好。绿熟期番茄，外观已褪绿转白，个别果有顶红出现。应在果实生长盛期采收健壮果实供贮藏，秋末拉秧的绿熟期番茄不能贮藏。半熟期的番茄也可贮，但只能贮15～20天，贮藏用番茄采前几天应停止浇水，应在晴天采收，雨天不能采收，采收过程不能有伤损。 （2）贮藏方法： ①土窖、通风库贮藏：将采后经挑选除法病伤的绿熟番茄，装到筐（箱）内，上下层要插空摆放。把筐（箱）在土窖或通风库内堆码成垛，垛底垫一层空筐（箱），垛间留有适当空隙，以利通风。也可在窖库的菜架上摆放，或将箱放到菜架上。这样贮便于检查，贮期内经常检查，及时将转红和腐烂的果挑捡出去。利用外部自然气温，通过通风调整窖库内的温度，入贮初期不使其太高，后期又要保温防冷害，不低于8℃。该法可以贮1～2个月。贮藏损耗较大，贮藏质量可以看出变化。 ②气调贮藏：预先用0.12～0.18毫米厚的聚乙烯膜热合制作塑料大帐，规格长4～5米、宽约2米左右、高3米左右，帐上设置袖口和取样气嘴。在通风库地面上先铺帐底，上面垫砖或枕木，也可用空箱垫底，帐底事先要根据需要量撒施石灰，也可分几处集中放，以便更换。然后将选果的绿熟番茄装箱（筐），在上面码成整齐的垛，把塑料帐子扣上，底边卷好压实，构成密封的气调帐子。再根据条件可采取快速降氧法，或自然降氧法，或半自然降氧法来使帐内气体组成维持在氧2%～4%，二氧化碳0%～5%范围，维持库内12℃～15℃温度，85%～90%的相对湿度。依据不同的调气方法，可贮藏保鲜2个月。快速降氧法，帐内气体气适宜，贮藏保鲜时间长，损耗小，但成本较高。自然降氧法帐内气体变动幅度大，贮藏保鲜时间仅在二个月，损耗较大，但成本较低。半自动降氧法贮藏效果同快速降氧法相近，但成本较低，适合生产中推广应用。 ③塑料薄膜覆盖法：在窖（库）内地面上先铺一层薄膜，在薄膜上面四周用砖围起经40厘米高的“围墙”，在里面摆上几层番茄，砖上用木杆挡上，再用薄膜覆盖，四周压紧。每隔几天检查一次，捡出红的可以上市，可短贮2～3周时间。 ④塑料袋贮法：将挑选好，经散热过的绿熟番茄装入0.04毫米厚的聚乙烯膜塑料袋里，每袋装5公斤左右，扎紧袋口嗾到筐（箱内），再在阴凉的窖（库）内堆码或放到菜架上，每隔2～3天在早晚打开袋口换气约15分钟，同时擦干袋内的水珠，仍然扎好。还可以在袋口插一毛笔套管扎住，可省去经常开袋换气的麻烦，可使袋内气体自动调节。待果实逐渐转红时，可随时上市供应。若袋内加入适量乙烯吸收剂，除去番茄成熟过程中释放的乙烯，还能进一步延长贮藏时间。该法不适于大量贮，保鲜时间不超过1个月。 ⑤硅窗袋贮法：在0.08毫米厚，可装15公斤番茄塑料袋上，热后镶嵌一定面积的硅橡胶膜，约1010厘米，然后装入绿熟的番茄，放到阴凉处，可不用开袋换气，贮藏20～30天。 2.茄子（1）贮藏特性：茄子是热带产喜温蔬菜，耐热不耐寒，对低温很敏感。茄子没有后熟过程，茄子易感病腐烂，可贮期短。贮藏茄子一是果梗及萼片易干腐或湿腐，并能蔓延到果实。二是茄子果实易染褐腐病、绵疫病、均是田间侵染潜伏的，可致全果腐烂。三是在5℃～7℃较低温度下易受冷害；症状是果实表面水渍状，有褪色凹陷斑，种子和胎座组织褐变，进一步便腐烂。茄子贮藏因产地、品种和采收季节不同而有差异，贮藏适温在10℃12℃，相对湿度90%～95%。低二氧化碳气调贮藏对防止果梗脱落和保鲜有一定效果。一般认为夏收茄子，冷害温度为9℃，秋收茄子贮藏适温在8℃。茄子种类较多：有圆茄类、长茄类、卵茄类。每类又有早、中、晚品种。茄子又分夏收茄子和秋收茄子。贮藏茄子应选皮厚、果肉细、种子少、水分含量少、抗病的优良晚熟品种。采前几天停止浇水。为防田间带病，采前7～10天应喷600倍75%百菌清可湿粉剂，或500倍70%代森锰锌可湿粉剂等杀菌剂防腐。应选采植株中部生长健壮无病的“四面斗”茄。应适时采收：采收早，茄子嫩，抗性差。采收晚，种子已近成熟，食用品质也差，耐藏性也差。茄子采收应轻轻带果梗剪下，防止伤损。 （2）贮藏方法： ①沟窖埋藏：选地势高，排水好的地块，东西向挖宽约1.0米，深1.2～1.5米，长4～5米的沟，窖两端留通气口。将适时采收的无病伤的茄子果梗朝下摆在沟底，如此一层一层插空摆放5～6层，沟面盖纸被或塑料膜，再用秫秸或草帘覆盖，沟内吊放一支温度表，通过通风和增加覆盖来调节管理，保持沟内温度在5℃～10℃，可贮藏1个月。 ②通风库藏：将适时采收并经预冷的茄子，包纸或套0.02毫米左右厚的聚乙烯膜袋装筐（箱），放到通风库内堆垛，利用通风系统，调节库内温度逐渐在10℃左右，相对湿度90%～95%，包纸或套袋可保湿，套袋又可起到自发气调作用，可贮藏1个月。 3.青椒（1）贮藏特性：青椒为喜温蔬菜，主要以鲜嫩果实供食用。另有红辣椒，专供晾干成红干椒和制成辣椒粉调味用。青椒采后有后熟过程，可由青绿色逐渐转红色，由硬变软，呼吸高峰不明显。贮藏中主要问题是失水萎蔫和腐烂，同时也要注意控制转红。青椒贮藏适温因产地品种和采收季节不同而差异较大。一般认为贮藏夏收的青椒适温10℃～12℃，冷害温度9℃；秋收的贮藏适温为8－10℃，冷害温度为7℃。贮藏相对湿度90%～95%。 2%～5%的氧和二氧化碳的气体成分同样适宜延缓青椒后熟过程。青椒品种很多：有甜椒类、椒子椒类、油椒类和尖椒类，又有辣、不辣、麻辣之分，多认为甜椒、油椒耐贮，尖椒不耐贮。贮藏用的青椒易选色深肉厚、皮坚光亮的晚熟品种，如麻辣三道筋、茄门、101、吉林3号、世界冠军等品种耐藏性较好。供贮青椒以夏收健壮果实耐贮。秋收的要在霜前收。应选充分长大的熟果，采收不要伤损。秋后的拉秧果不耐藏。 （2）贮藏方法： ①沟藏：在风障或墙的北侧遮荫处东西挖宽1.0 -1.2米，深1.2米以下、长度不限的贮藏沟，沟底铺湿沙，将青椒直接堆几层，或与湿沙层积几层，或装筐堆在里面，上面覆盖砂。随气温下降逐步覆盖湿蒲包、秸秆等。前期注意通风散热，后期注意防寒保温，中间可适当检查，可贮1～2个月。 ②窖库藏：在固定窖或通风库内，将霜降前采收挑选的青椒在地面堆堆，或筐装堆码，或架上堆贮、架贮可适当用席或其他材料覆盖、保温。前期设法通风降温，后期设法覆盖保温。调控维持库内10℃～15℃左右的温度，防止低温伤害，湿度80%～90%。经常检查挑选，可贮1～2个月，不可时间太长，否则质量变化明显，无法上市。 ③气调贮藏：对秋采的青椒，在10℃左右的库内可用0.04毫米厚聚乙烯塑料袋装，缝纫机所袋，或打孔塑料袋，或用硅窗塑料袋，或用透气薄膜袋装。放到菜架上，或装筐（箱）堆码起来。依据青椒质量、装量及环境条件的不同，可贮放1～2个月。经常检查，根据质量变化情况可随时上市供应。还可采用装筐（箱）堆垛，扣封塑料大帐的方法，在温度8℃～10℃，相对湿度90%～95%条件下，采用定期揭帐换气，或采用帐上打孔，或采用开设硅窗等方法，调节帐内氧气含量在3%～6%，二氧化碳在0%～6%，可贮藏保鲜1.5～2.5个月时间。 4.黄瓜（1）贮藏特性：黄瓜是喜温蔬菜。黄瓜食用部分是其未完熟的幼嫩瓜果，其含水量高达96%～98%，皮薄肉嫩，采后具有后熟过程；一是组织失水，瓜条萎蔫、变糠，再就是组织内部继续发育，瓜条膨大变形呈鼓槌状，瓜柄萎缩，种子成熟变硬，瓜色褪绿，瓜味变酸，品质明显下降。另外，由于瓜条皮薄幼嫩，在贮运中易受伤损，为微生物侵染提供了途径。所以，贮藏中腐烂也是个问题。黄瓜没有明显呼吸高峰，采后虽呼吸作用较强，但贮藏中腐烂也是个问题。黄瓜没有明显呼吸高峰，采后虽呼吸作用较强，但贮藏过程中，其呼吸作用逐步是下降趋势。还有黄瓜对乙烯较敏感，微量乙烯即可促进后熟衰老。黄瓜贮藏适温为12℃～13℃，10℃以下往往遭受冷害。出现水渍状凹陷斑，很快病腐，黄瓜喜湿润环境，要求相对湿度90%～95%。黄瓜品种间耐藏性、抗病性差异很大；一般瓜皮较厚，瓜刺较少的晚熟品种耐藏性好。津研系品种往往比密刺系品种耐贮。要适时采收，勿过早过晚采。贮藏的黄瓜要选瓜秧中部生长健壮无病的“腰瓜”，不要采瓜秧顶部的瓜。采收时要轻采稳放，避免造成伤损。特别是瓜刺，采后要轻轻放在有衬垫的筐（箱）内，移到阴凉处散热。 （2）贮藏方法： ①缸藏法：秋凉季节，在空屋或房后阴凉处；用涮净的大缸，里面放入约10厘米高的清水离开水面放一井字木架，然后将选好预冷过的瓜一层层摆上，可以沿缸壁转圈摆，也可每层横竖交叉摆，还可以每摆二层瓜后，上面再架一层秫秸盖帘，可一直摆到接近缸口约10厘米处，然后用牛皮纸将缸口封严。若温度适宜，能在10℃～15℃区间，可贮一个月左右。还可将缸半埋入地下，周围用草帘、麻袋围上，保持温度不要太低，可以放稍长些时间，不过该法仅适农家少量搞，不可大量贮。要求瓜的采收质量要高，否则损耗要大。还可在缸内用湿沙埋数层，也可贮近一个月时间。 ②土窖贮：秋凉时在土窖地在铺一层秸秆，在上面轻轻摆放几层黄瓜，上面可盖湿草帘或湿稻草，经常通风调节窖内温湿状况，隔几天适当检查一下，可贮一个月左右时间。 ③气调贮藏：可将散热过的黄瓜装入透气薄膜袋中，每袋约2.5～3公斤，扎袋后，轻轻摆到贮库的菜架上。也可装筐（箱）堆码起来，若库温在12℃～－15℃，相对湿度90%～95%，靠黄瓜自身呼吸可以维持较适宜的内部气体环境，可贮1个月。 5.菜豆（1）贮藏特性：菜豆原产热带，是喜温蔬菜，供食用的菜豆是没有完熟幼嫩豆荚。采后有后熟过程：表现为失水萎蔫，荚色褪绿变黄，豆荚纤维革质化，豆荚变得坚韧，豆粒逐渐膨大，食用品质降低。再一个影响贮藏的问题是豆荚表皮易受冷害；低于8℃，易出现水渍状凹陷斑，并很快腐烂。贮藏温度高于15℃又会老化变质。所以菜豆贮藏适温为10℃～12℃，相对湿度85%～90%。菜豆对二氧化碳较敏感，2%以上即可能产生锈斑。总之，菜豆难于贮藏较长时间。田间栽培期间易感染锈斑、炭疽病、细菌性疫病，这些病又容易潜伏带到贮藏中发病。为此，可在采前7～10天喷施800倍液的5%萎锈灵可湿粉剂，800倍液25%粉锈宁可湿粉剂，500倍70%甲基托布津可湿性粉剂等杀菌剂来防病。菜豆分矮生种、蔓生种。多用蔓生种豆荚来贮藏。应选豆荚肉厚、种子小、纤维少、不易老化、抗病的秋收菜豆来贮藏。在霜前收要适时采收植株中部健壮的豆荚，不要过老过嫩的。采后要装筐（箱），移至阴凉处散热预冷，再入贮。 （2）贮藏方法： ① 窖藏：秋凉时，在菜窖内地面上铺湿沙，然后与湿沙层积几层，可贮10～15天。 ②库藏：将散热过的菜豆装筐（箱），放在冷库穿堂或缓冲间，温度在8℃～10℃，相对湿度85%～90%条件下，可贮10～15天。还可用透气薄膜袋装，放到箱（筐）内，在库内堆码，或放到菜架上，最长也只能贮15天左右时间。 （五） 其他蔬菜1．菜花（1）贮藏特性：菜花也称花椰菜，食用部分是其花球。菜花同甘篮、白菜的属性、特点一样，属耐寒适宜低温贮藏的蔬菜。贮藏中的主要问题是失水萎蔫、出现褐色斑点及腐烂，乙烯对加速菜花变质也有一定影响。菜花贮藏适温为－1℃～0℃，相对湿度90%～95%，并设法吸收乙烯。菜花分白色和绿色，生产中多栽培白色的“瑞士雪球”；绿菜花也同样耐藏。菜花春、秋二季栽培，贮藏菜花应选用秋季栽培的。适时采收色洁白或翠绿，花球紧实的，采收时尽量避免擦伤花球，那怕是轻微的了要避免，应留3～4片外叶包盖住花球，以保护花球免受伤损。采后不需晾晒，及时装筐（箱）入贮。采前几天不要浇水，采收当天可用复合保鲜剂（25ppm2，4－D＋100ppm BA）均匀喷洒在菜叶和花球上，以防止脱叶和花球变色。也可采后在库内喷洒，但喷药后要晾干后才能入贮。 （2）贮藏方法： ①土窖贮藏：秋凉时，把菜花带根挖起，一个个根朝地码在窖内，地干可以少洒点水，保持窖内低温和高湿环境，可贮2个月。 ②通风贮藏：将秋菜花装筐，在通风库内堆码，或放在菜架上摆2～3层，上面盖一层薄膜保湿，减少脱水。贮藏初期要加强通风散热，尽量使库温迅速降低至贮藏适温。中期要保温防冻，同时要保持较高的湿度，防止脱水萎蔫，可贮1～2个月。 ③假植贮藏：将适当晚播，在贮前尚未充分长成的花球用绳束好外叶，带根挖起，移植土窖或事先挖好的沟窖，或温室内，紧密地栽到土里，浇一次大水，使其在冷凉的环境下尚能继续缓慢生长，边贮藏边长成，可到新年或春节前上市供应。 ④冷库贮藏：将带包叶的菜花装筐，在冷库内堆码，或轻轻把菜花在菜架上摆2～3层，避免碰、擦伤，适当预冷，上面盖上薄膜保湿，控制库温在0℃～1℃，相对湿度90%～95%，经常检查，可贮2个多月。若用0.02毫米厚聚乙烯薄膜单花包裹，或用薄膜袋单个套袋包装，再装到筐里或木（纸）箱里，在冷库、内堆码，效果更好，但贮2个月左右，应倒动一次，除掉外叶，因此有时外叶开始腐烂，避免传染花球，可贮2～3个月。 ⑤气调贮藏：在通风库内将筐（箱）装菜花，或在架上摆放的菜花，采用薄膜塑料大帐罩封，在顶部放置5%菜重的乙烯吸收剂。入贮初期，库温较高，菜花呼吸强，蒸发快，因此前半月，应每天打开帐子，通风换气一次，以后每隔5～7天揭帐通风一次，并及时擦去帐内的水珠，开帐检查时若发现外叶开始腐烂，应及时去掉，并再封上帐子，管理的好可以贮2～3个月。 2.蒜苔（1）贮藏特性：蒜苔是取耐贮藏，且有经济价值的蔬菜，是我国目前蔬菜冷藏中贮量最大的蔬菜（贮量超过2亿）；蒜苔是抽苔大蒜的幼嫩花茎，采收之时正值五六月高温季节，采后由于旺盛的呼吸代谢，致使其蒜苔组织内营养向苔苞迅速转移，促使其苔苞膨大，苔条退绿转黄、失水变糠、基部萎缩、纤维增多，失去脆嫩品质。蒜苔耐低温贮藏，贮藏适温－0.50.5℃相对湿度95%～98%。蒜苔适宜气调贮藏，耐低氧和较高二氧化碳能力均较强。蒜苔产区从南到北，很多省区都产，但贮藏实践认为，从蒜苔质量、耐藏性以及市场人格综合分析，目前供大量贮藏主要是江苏、安徽、山东、河南、河北、陕西及辽宁开原产的蒜苔。蒜苔应适时采收，每个产区适宜采收期仅3～4天时间。采收应在晴天上午进行，贮藏用蒜苔要求人工抽苔，不能用刀割苔，以免带叶鞘，造成贮期腐烂，也不能用竹签划缝抽苔，以免苔条下部划伤，造成贮藏期间早期变质。采收后应及时就地近入库贮藏。北方长途调运的应及时包装运输，一般从产区收获运到北方各库，铁路装运5～7天时间，途中损耗（干耗和烂耗总和）约8%～10%，汽车运输需2～3天时间，途中损耗约2%～5%。运到北方贮库应及时组织人力挑选整理，剔除苔苞膨大、开化、伤条、烂条，并用剪刀剪去条基部干萎部分，用撕裂膜捆成1.0公斤左右的把，检斤入库，上架预冷，一般库前挑选修剪损耗约5%～10%。 （2）贮藏方法： ①冰窖贮藏：冰窖是传统的贮藏技术，目前仅在辽宁开原市尚有应用，其具体贮法是：在秋天选地势高、地下水位低、排水较好的地块，挖深约4米、宽5～6米，长度视贮量定。一般农家冰窖长约10～12米，贮量约1～2万公斤。在冬天“入九”天之后开始人工采冰块，运到窖里码好，上面用稻壳封住。待六月中旬，将采收后经用湿蒲包包装的蒜苔（每包约7～8公斤）装入冰窖；先取出窖内的藏冰，窖底及四周各留二层冰块做围护层，窖底冰缝用碎冰填实，然后将包好的苔一包包斜码在里面一层，上面压一层冰块，用碎冰填缝、再码，再压冰，一般码压3层蒜苔包，上面再压一层冰，再用碎冰填实冰缝，并铺上20～30厘米碎冰拍实，最后用约60～80厘米的稻壳封好，保持内部冰层能缓慢溶化为度（温度约0℃～1℃）。日常管理很简单：经常用脚踩踩稻壳