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选择结球高直（生菜）、结球甘蓝、青菜和番茄四种蔬菜，用保鲜薄膜包封，分别置室温和冷风柜贮藏，定期观测其外观及品质的变化。结果表明，两种贮藏方法中，无论是蔬菜的外观或品质，均以冷风柜贮藏的保鲜效果明显优于室温条件的贮藏效果。蔬菜中VC的含量随贮藏期的延长而降低，亚硝酸盐的含量则随贮藏期的延长而增加。冷风柜贮藏的蔬菜，其VC和亚硝酸盐含量的变化速率均比室温下缓慢得多。
The four kinds of vegetables such as croaker (cabbage), cabbage, cabbage and tomato were selected and encapsulated with fresh-keeping film. The samples were stored at room temperature and cold cabinet, and their appearance and quality were observed regularly. The results showed that in both storage methods, both the appearance and the quality of the vegetables stored in the cold cabinet were significantly better than those stored at room temperature. The content of VC in vegetables decreased with the extension of storage period, and the content of nitrite increased with the extension of storage period. Vegetables stored in cold counters had much slower rates of change in VC and nitrite content than at room temperature.