甜菜暖藏技术试验研究

A Study on the Technique for the Fresh Sugarbeet Storage

近年来,我厂甜菜收购总量已超过计划总量的114.3％,甜菜保藏期要延长110天以上。为减少甜菜保藏损失,我们进行了暖甜菜保藏技术应用的研究,同时进行了试验示范。此项技术可使暖甜菜堆表面相对湿度达70％,堆内温度在0～5℃。经1991—1992两年的试验,暖甜菜保藏比常规保藏甜菜还原糖少增加0.085％,根重损失平均降低了2.48％,糖量损失平均减少1.88％。

In recent years, the annual harvest of sugarbeet has been over the original plan by 114.3% in the No.2 Beet Sugar Factory of Jianping County, Liaoning Province. So the storage period of sugarbeet for processing has been prolonged for another 110 days. In order to reduce the loss of sugarbeet, a technique for the fresh sugarbeet storage was studied and tested. The relative humidity at the surface of the fresh sugarbeet storage pile reached 70% and the temperature in the pile was between 0℃ and 5℃ with the technique. In two-year test from 1991 to 1992, the increase of invert sugar, the loss of root weight and the loss of sugar in sugarbeet in the storage pile were lowered respectively by 0.085%, 2.48% and 1.88% compared with the common storage of sugarbeet.