蔬菜采后商品化处理(国外英文资料).docVIP

蔬菜采后商品化处理(国外英文资料) Commercial treatment of vegetables after harvest Vegetable production is based on the varieties of vegetables such as the object, in different seasons, through different cultivation methods and management, continuously to the market during the anniversary of fresh vegetables, it not only refers to the cultivation process from sowing to harvest, but also include the Postharvest management after harvest cleaning, grading and packing processing and storage, etc.. Vegetables through commercialization, is conducive to maintain good quality, improve the commodity, but also conducive to reduce decay, avoid waste; both for the convenience of peoples lives, but also make the vegetable commodity value, the producers and operators to increase economic benefits. Fresh vegetables in the harvest storage and sales process, extrusion and decay damage is more serious, great loss. Therefore, to strengthen and improve the quality of packaging postprocessing, realize storage for Wang light, fresh market, improve the quality of peoples life is one of the most important tasks in the future development of vegetable industry. First, the loss of vegetables and the main control methods Vegetable crisp, high water content, it is easy to cause loss during postharvest storage and transportation process. (1) the reasons for the loss of vegetables after harvest 1. Destruction of animals and insects, such as rat bite and the eating of some pests. 2, the microbial infection of vegetables prenatal disease control ineffective, postharvest fungi, bacterial diseases in vegetable products continue to dip, reproductive harm, low quality, or rot caused by the loss of commodity value, is one of the main causes of Postharvest loss of vegetables. 3, mechanical injury vegetables in the harvesting, packaging and storage process, often squeeze, abrasions, cracks and stab injuries and other mechanical damage, affecting the commodity, and can not even become a commodity. 4, physiological and bio