以甘蓝、花椰菜、大白菜为试材,在冷库中采用地垛式、货架式、差压式3种方法进行预冷,比较了不同预冷方式的预冷速度对蔬菜口感、颜色、新鲜度、腐烂率的影响。结果表明,采用差压预冷方式的预冷时间为7h左右,比地垛式预冷缩短7～10h,比货架式预冷缩短3～5h;经差压式预冷模拟贮藏运输的蔬菜鲜嫩爽口,腐烂率低。差压预冷方式在果蔬保鲜领域中具有潜在的优势。 Using cabbage, cauliflower and Chinese cabbage as test materials, three methods of pre-cooling were adopted in cold storage, such as stacking, shelving and differential pressure. The effects of different pre-cooling rates on vegetable taste, color, freshness , The effect of decay rate. The results showed that the pre-cooling time with differential pressure pre-cooling method was about 7h, which was 7 ~ 10h shorter than that of prestack stacking and shortened 3 ~ 5h than that of pre-cooling with shelves; Refreshing, low rate of decay. Differential pressure pre-cooling in the field of fresh fruits and vegetables has a potential advantage.