: 1, to prevent the heap pressure into the library vegetables should be neatly placed on a shelf, or a crib in the library, to prevent the high pile pressure on vegetables caused by mechanical damage or crib fever, led to the decrease of the quality of the vegetables
2、温度:新技术的冷库，冷库的温度控制是关键。作为蔬菜产品的短期储存，一般冷库温度应控制在2 —— 4℃，易受冷害的蔬菜(如黄瓜、南瓜、苦瓜)可以放在5 —— 7℃冷藏，或以棉被保温措施，防止蔬菜冷害。
2, the temperature: the new technology of cold storage, cold storage temperature control is the key. As short-term storage of vegetable products, general cold storage temperature should be controlled in 2-4 ℃, vulnerable to chilling injury of vegetables such as cucumber, pumpkin, bitter melon can be placed in 5-7 ℃ cold storage, or in the quilt, insulated to prevent vegetables chilling injury.
蒜薹、西兰花等易衰老的蔬菜应保持在0℃左右。确保成品菜的质量，避免剧烈的温度变化，呼吸代谢，蔬菜休整和覆膜也应该在2 —— 5℃下进行。
Young garlic shoot, easy aging of vegetables such as broccoli should be kept in 0 ℃ or so. To ensure the quality of the finished dishes, avoid drastic changes in temperature, respiratory metabolism, vegetables recuperation and coated should also be under 2-5 ℃.
3, appropriate drying: mushrooms, onion, ginger, larger varieties such as surface water content, storage must be properly dry before, reduce its coverage on vegetable moisture, extend the storage period.
4, humidity: in order to guarantee the freshness of vegetable, reduce the withered, in the process of storage humidity control in 80% - 80%. In the storage process, according to the storage pay attention to ventilation.