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近年来,我厂甜菜收购总量已超过计划总量的114.3％,甜菜保藏期要延长110天以上。为减少甜菜保藏损失,我们进行了暖甜菜保藏技术应用的研究,同时进行了试验示范。此项技术可使暖甜菜堆表面相对湿度达70％,堆内温度在0～5℃。经1991—1992两年的试验,暖甜菜保藏比常规保藏甜菜还原糖少增加0.085％,根重损失平均降低了2.48％,糖量损失平均减少1.88％。
In recent years, the total amount of sugarbeet acquisition in our factory has exceeded 114.3% of the total planned amount, and the shelf life of beet has been extended by more than 110 days. In order to reduce the loss of beet preservation, we conducted a study on the application of warm beet preservation technology, and carried out experimental demonstration. This technology can make warm beet heap surface relative humidity of 70%, the reactor temperature at 0 ~ 5 ℃. During the 1991-1992 two-year trial, the preserved sweet beet increased 0.085% less than the conventional preserved sugar beet, with an average reduction of 2.48% in root weight loss and an average of 1.88% loss in sugar loss.