青花菜的呼吸强度较高，采后生理代谢活动非常旺盛，短时间内就会失去水份变黄，影响蔬菜本身的商品价值。所以蔬菜采后必须及时进行预冷，迅速除去田间热，降低青花菜中心温度和呼吸强度，从而达到减缓蔬菜的新陈代谢活动和延长保鲜期的目的。目前国内蔬菜产地预冷环节薄弱，缺乏专业性预冷设施;运输过程中很少采用冷藏运输，农贸市场、超市等零售环节大多采用常温无包装销售，销售果蔬的设施基本为普通货架、普通货架加喷湿装置(RH:80%～90%)和冷藏陈列柜(2～10℃)。中国蔬菜流通腐损率为25%～30%，这就是中国目前蔬菜的流通现状。 Qinghua food is very high in respiration, and the physiological metabolic activity is very strong, and in the short time it will lose water and turn yellow and affect the value of the products of the vegetable itself. So the vegetables postharvest precooling must be conducted in a timely manner, to remove field heat rapidly, lower the temperature in the center of broccoli and respiratory intensity, so as to achieve the purpose of slow the metabolic activity and to extend the freshness of vegetables. At present, the pre-cooling links of domestic vegetable producers are weak and lack of professional pre-cooling facilities; Rarely use refrigerated transport transport process, the farmer's market, supermarkets and other retail mostly USES the normal temperature without packaging sales, sales of fruit and vegetable basic facilities for the common shelf, ordinary shelf spray wet device (RH: 80% ~ 90%) and refrigerated display cabinets (2 ~ 10 ℃). The loss rate of Chinese vegetables is 25 to 30 percent, which is the current status of vegetable circulation in China.