黄花菜不同温度贮藏保鲜研究

Study on the Storage Day-lity Flower Under Different Temperature

研究了黄花菜采后在21～35℃(自然气温)、21～23℃(窑洞与地窖内)、0～1℃(冷库)3种温度条件下不同包装贮藏的保鲜效果。结果表明:黄花菜的保鲜期随着贮藏温度的降低而延长,0～1℃时贮藏保鲜效果最好;PE袋扎口包装与真空包装有利于延长黄花菜的保鲜期。扎口包装与真空包装的黄花菜,在21～35℃时,采后1d的好花率(未开放花的)分别达96.84%与97.1%;在21～23℃时,采后5d分别达94.91%与94.08%;0～1℃时,采后20d分别达99.73%与100%,采后30d时分别达99.47%与97.11%。

The storage of day- lily flower under 21 --35℃ （natural temperature）, 21 -23℃ （similar to cellar temperature） and 0- 1℃ were studied in this experiment. The result showed that fresh- keeping day could be kept longer as storage temperature decrease. The optimum temperature for day - lily flower storage was 0 - 1℃. PE bag with binding package and vacuum package benefited day - lily flower fresh - keeping, which maintained 96.84 % and 97.1% good flower rate（the flower was folding）under 21℃ after 20 days and 99.47 % and 97.11% under 0 - 1℃ after 30 days resectively.