蔬菜初级加工废弃物产生现状与实证分析——以上海市为例

发布时间：2018-04-02 07:43

本文选题：农产品初级加工　切入点：原产地　出处：《中国农业资源与区划》2016年11期

【摘要】：农产品初级加工属于从田间到餐桌的中间过程,其废弃物产生、排放特征尚没有深入研究。研究采用文献调研与现场调查相结合的方法,研究了我国蔬菜采后初级加工的现状及废弃物产生特征。我国蔬菜产量居世界第一,蔬菜加工产品形式较为单一,多以原产地初级加工为主,产品多为初级加工的托盘菜、捆装菜等,鲜切菜、冻干蔬菜生产厂家较少。蔬菜初级加工过程产生的废弃物巨大,造成了较大的环境压力。通过调研上海郊区典型的托盘菜与鲜切菜加工场所,发现蔬菜采后加工损失环节主要是分拣以及冷藏,其中鲜切菜由于改变了蔬菜的结构,导致蔬菜呼吸作用增加,蔬菜易于变质,缩短了保存时间,尤其以叶菜类最高,在夏季损失率最高可达60%。蔬菜废弃物渗出液CODcr含量达到1.
[Abstract]:The primary processing of agricultural products belongs to the middle process from field to table. The waste generation and emission characteristics have not been thoroughly studied. The research adopts the method of combining literature research with field investigation. The present situation of the primary processing of vegetables after harvest and the characteristics of waste generation in China were studied. The yield of vegetables in China was the first in the world, the form of vegetable processing products was relatively single, the main products were primary processing of origin, and the products were mostly primary processed pallet vegetables. There are fewer manufacturers of fresh-cut vegetables and freeze-dried vegetables. The wastes from the primary processing process of vegetables are huge, resulting in great environmental pressure. By investigating typical pallet dishes and fresh-cut vegetable processing sites in the suburbs of Shanghai, It was found that the main loss of post-harvest processing of vegetables was sorting and cold storage. The fresh cut vegetables changed the structure of vegetables, resulting in increased respiration, easy deterioration of vegetables, and shortened the preservation time, especially in leafy vegetables. The highest loss rate can reach 60% in summer, and the CODcr content of vegetable waste exudate reaches 1. 5%.
【作者单位】：上海市环境科学研究院农村生态研究所;
【基金】：国家水体污染控制与治理科技重大专项战略与政策主题“农业源控制管理制度与减排政策示范研究”(2014ZX07602-004)
【分类号】：F326.5

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