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蔬菜采摘下來以后的保鮮期很短，為了延長的它的新鮮度，都會選擇使用冷庫。蔬菜保鮮冷庫貯藏是抑制微生物和酶的活性，延長蔬菜長存期的一種貯藏方式，同時也是現(xiàn)代蔬菜低溫保鮮的主要方式。蔬菜的保鮮離不開冷庫溫濕度的控制，為了讓大家能夠更好的使用蔬菜保鮮冷庫，下面就來介紹蔬菜保鮮冷庫溫濕度的控制方法。
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、蔬菜保鮮冷庫的濕度控制
1, vegetables fresh cold storage of humidity control
蔬菜中的水分是維持其生命活動和新鮮度的必要條件。由于水分含量高，它的飽和蒸氣壓高于環(huán)境的飽和蒸氣壓，在長期的儲藏過程中，水果、蔬菜中的水分逐漸蒸發(fā)而失去。失水過多，明顯地呈現(xiàn)萎蔫。困此，果蔬冷藏庫要維持一定的濕度，防止水果、蔬菜萎蔫。蔬菜的失水另外一個原因是由于呼吸作用散發(fā)一部分水分。但散發(fā)的水分?jǐn)?shù)量不多，大量水分還是由水分子蒸發(fā)散失的。蔬菜要求85%-90%。如果冷庫內(nèi)濕度過低，可在鼓風(fēng)機(jī)前配合自動噴霧，以調(diào)節(jié)其空氣濕度。
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.
為了保證蔬菜的新鮮度，減少失水萎蔫，貯藏加工期間濕度一般控制在80%~95%。并且在存放過程中，根據(jù)貯物量及冷庫溫度情況，注意隨時通風(fēng)換氣。適當(dāng)晾曬香菇、洋蔥、生姜等表面含水量較大品種，入庫前必須適當(dāng)晾曬，減少其覆著在蔬菜表面上的水分，延長貯藏期。
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、蔬菜保鮮冷庫的溫度控制
2. The temperature control of fresh vegetables
蔬菜采摘后應(yīng)及時入果蔬冷庫貯藏，冷庫內(nèi)的低溫可抑制其呼吸作用，推遲其后熟作用，減弱其蒸發(fā)作用等，這就是蔬菜保鮮冷庫冷藏的主要原理。但是蔬菜并不是儲藏的溫度越低越好，若超過其最適的儲藏溫度，就會產(chǎn)生生理病害。所以，各種水果、蔬菜冷庫都有其最佳的冷藏溫度。
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.
蔬菜保鮮冷庫采用冷庫保鮮技術(shù)，控制好冷庫中的溫度是關(guān)鍵。作為短期貯藏的凈菜產(chǎn)品，一般冷庫內(nèi)的溫度應(yīng)控制在2~4℃即可，對于易受冷害的蔬菜(如黃瓜、西葫蘆、苦瓜等)可放在5~7℃冷庫中，或者采取加蓋棉被等保溫措施，防止蔬菜受凍。西蘭花等易老化的蔬菜應(yīng)放在0℃左右?guī)熘小楸ＷC成品菜質(zhì)量，避免溫度變化劇烈，呼吸代謝增強(qiáng)，蔬菜修整與覆膜也應(yīng)在2~5 ℃條件下進(jìn)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.
蔬菜保鮮冷庫內(nèi)的溫度應(yīng)波動小，一般為±1℃。溫度波動過大和過頻，就會在水果、蔬菜的表面結(jié)露，形成大量水滴，這樣表面水分增加，易引起微生物的滋生而造成蔬菜大量腐爛變質(zhì)。防止蔬菜保鮮冷庫庫溫波動的方法：一是經(jīng)常檢查庫溫;二是入庫前進(jìn)行預(yù)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.
今天對蔬菜保鮮冷庫溫濕度的控制方法就分享到這里，通過上面的講述我們能夠知道，蔬菜在蔬菜保鮮冷庫貯藏期間要有適宜的溫度和相對溫度。在有條件的情況下，應(yīng)該盡量做到分庫儲存。
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.