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在总结秋芹菜传统“冻结保鲜”经验的基础上,我们经过多年试验,总结出一整套较为科学的贮藏方法——窖藏保鲜。即采取化控、低温(-2～3℃)、弱光,抑制呼吸,促进休眠等综合技术措施,使窖贮3个月的芹菜无黄叶、黄秆、烂菜现象。保鲜率达100%,比不窖藏的芹菜666.7m~2增加纯收入2 345元,增效显著。在房镇周边地区已经推广到167hm~2,菜农纯增收入达586万元以上。现将秋芹菜窖藏保鲜综合技术介绍如下:
On the basis of summarizing the experience of autumn celery traditional “frozen preservation”, after years of experiments, we summed up a set of more scientific storage methods - storage preservation. That is to take chemical control, low temperature (-2 ~ 3 ℃), weak light, inhibition of respiration, and promote sleep and other comprehensive technical measures to make cellar storage 3 months of celery without yellow leaves, yellow stalk, rotten dish phenomenon. Preservation rate of 100%, 666.7m 2 than non-cocoon increased net income of 2 345 yuan, significant effect. In the surrounding area of town has been extended to 167hm ~ 2, vegetable farmers net income of 5.86 million yuan. Fresh autumn celery is now integrated preservation technology introduced as follows: