蔬菜初级加工废弃物产生现状与实证分析——以上海市为例

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.

PRODUCE OF VEGETABLE WASTE DURING PRIMARY PROCESSING IN SHANGHAI

Primary processing of vegetables is a key intermediate step between vegetable production and sale. However, the waste production of primary processing was unclear. This study studied the status quo of vegetable primary processing and the production of vegetable waste through literature research. The results showed that the vegetable yield of China ranked the first in the world. Huge vegetable waste was produced during primary vegetable processing after harvest. Packing was the main form of vegetable primary processing, the fresh-cut and freeze-dry only occupied a small percentage. The production of vegetable waste during primary processing was huge that brought great environmental stress. The waste was produced mainly from grading and cold storage of vegetable, and fresh-cut produced more waste than packing because fresh-cut vegetables were susceptible to be decay. The maximum loss rate of vegetables during processing even reached 60% in summer. The CODcr content of vegetable waste was 13301mg/L which led a high pollution load. Conclusively, the vegetable waste should be treated and supervised.