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研究了气调包装、烫漂处理及吸乙烯剂对青菜贮藏品质的影响。结果表明，打孔薄膜包装的质量优于对照，气调包装优于打孔薄膜包装，在３ 种气调包装中以２ ％ Ｏ２ ＋ ２ ％ ＣＯ２ 的气调包装的质量为最好，在此条件下于２ ℃贮藏９ ｄ 后仍有较好的品质；适当温度烫漂处理可以减轻青菜贮藏中的黄化，其中以４６ ℃烫漂８ ～１０ ｍｉｎ 处理为最佳，在此条件下于２ ℃贮藏７ ｄ 后有较好的品质；２ ％以上浓度的乙烯吸收剂对青菜贮藏影响显著。
The effects of modified atmosphere packaging, blanching treatment and vinyl vaporizer on the storage quality of Chinese cabbage were studied. The results showed that the quality of perforated film packaging was better than the control, and the modified atmosphere packaging was better than the perforated film packaging. The quality of the modified atmosphere packaging with 2% O2 + 2% CO2 was the best in the three kinds of modified atmosphere packaging, Under the conditions of 2 ℃ stored for 9 days, there is still good quality; appropriate temperature blanching treatment can reduce the yellowing of vegetables stored, which blanching at 46 ℃ for 8 to 10 min for the best treatment under this condition in Storage at 2 ℃ for 7 days showed better quality. Ethylene absorbent with 2% concentration had a significant effect on the storage of cabbage.