薇菜干次劣品的成因分析

ANALYSIS ON ENGENDERING CAUSE OF INFERIOR PRODUCT OF DRIED YOUND FROND OF OSMUND

通过对薇菜生长习性的观察和进行薇菜干加工试验及实践，初步认为：细瘦菜、短碎菜、老化菜、老梗菜、腐烂菜、黑条菜、破条菜、绿条菜、霉变菜、虫蛀菜这１０种劣质薇菜干的发生，与菜体质量、加工工艺及贮藏环境等３因素有关。其中，细瘦菜源于幼龄植株或成年植株的过度采集；霉变菜和虫蛀菜起因于菜体未充分干燥或贮藏环境潮湿；其余劣菜主要产生于自然干制和烤、炕等简单的人工干制方式而易受环境、气候的影响以及粗放加工。同时，在薇菜干加工贮藏方面，还总结出了控制劣菜发生的关键措施。

The observation of Osmund's growth habit and processing experiment result on dried yound frondindicated that ten kinds of inferior products were the thin, the short, the aged, the spoiled, the old-stemmed, the black , the smashed,the green, the mouldy and the worm-bitted, all these relted tothe plant grade, processing method and storage environment. The thin resulted from plucking youngplants or excessive plucking to adult plants. The mouldy and the worm- bltted closely related to thatthe product was not dry enough or due to storage in the moist environment. The others were dueto the natural drying measures or the simple man-made drying measures were easily influenced byenvironment and climate, and the porcessing method was too extensive。 The concrete measure wassuggested to decrease the amount of the inferior products in this paper。