番茄和黄瓜贮藏保鲜技术研究

分别为保鲜剂贮藏、筐贮、减压贮藏、溶液贮藏、高温处理等方法贮藏番茄５０天后，除减压贮藏方法外，采用其它方法处理的均可使其好果率达８８％以上，商品率达９０％以上，并基本上保持了果实的品质和风味。应用保鲜剂贮藏、减压贮藏方法处理黄瓜，４５天后，好果率达９２％以上，果实品质良好，并且贮藏前后番茄和黄瓜的厉分也无大的变化。

STUDY ON STORAGE METHODS OF TOMATO AND CUCUMBER

Tomatoes were stored by several methods such as refreshing agent, basket,decompresion,solution and high temperature treatment storage. After fifty days,in all methods except for decompressed storage,the good tomato rates were over 88%,commodity rates were over 90% and the quality and flavour were remainded.Cucumbers were stored by two methods suck as refreshing agent and decompresing storage. After forty-five days,the good cucumber rates were over 92% and the quality was good. And main nutritive components had not big change from beginning to end in storage of tomato and cucumber.