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冷庫保存蔬菜的幾點注意事項：
Cold storage preservation of vegetables several matters needing attention:
1、防止堆壓：進庫蔬菜應(yīng)整齊地擺放在架子上，或打垛放在庫中，防止堆壓過高對蔬菜造成機械損傷或垛內(nèi)發(fā)熱，導(dǎo)致蔬菜質(zhì)量下降。食品冷庫
: 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、溫度：新技術(shù)的冷庫，冷庫的溫度控制是關(guān)鍵。作為蔬菜產(chǎn)品的短期儲存，一般冷庫溫度應(yīng)控制在2 —— 4℃，易受冷害的蔬菜(如黃瓜、南瓜、苦瓜)可以放在5 —— 7℃冷藏，或以棉被保溫措施，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、西蘭花等易衰老的蔬菜應(yīng)保持在0℃左右。確保成品菜的質(zhì)量，避免劇烈的溫度變化，呼吸代謝，蔬菜休整和覆膜也應(yīng)該在2 —— 5℃下進行。
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、適當(dāng)晾曬：蘑菇、洋蔥、生姜等表面含水量較大的品種，入庫前必須適當(dāng)?shù)母稍铮瑴p少其覆蓋在蔬菜上面的水份，延長貯藏期。
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、濕度：為了保證蔬菜的新鮮度，降低枯萎，在貯藏加工過程中濕度控制在80% —— 95%。在存儲過程，根據(jù)儲存量注意通風(fēng)。
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.