冷藏可有效延长珍珠番石榴的贮藏期。
Refrigerationcould extend the storing period of guava fruit affective ly.
冷藏可有效延长珍珠番石榴的贮藏期。
Refrigerationcould extend the storing period of guava fruit affectively.
其最佳贮藏期为28天。
萝卜贮藏期存在活跃的蛋白水解酶及磷酸酶的活动。
The active changes of the proteases and acid phosphatases exit in radish during the storage.
柿子自然条件下贮藏期很短，而且食用很不方便文雅。
The storage period of the persimmon is short in natural condition, and the eating is not convenient or elegant.
苹果轮纹病是苹果生长期和贮藏期经常发生的一种主要病害。
The apple ring spot is an important disease and happens often at the apples growth and storage period.
腌鱼腌肉是贵州侗家人的传统特色食品，味美，贮藏期较长。
The salted fish and the salted pork are traditional food of the Dong nationality in Guizhou Province, which are tasty and can be stored long.
适宜的气体组合可延缓果实衰老，防止果实褐变且延长贮藏期。
The fitting gas combination can delay the fruit caducity, control fruit Browning and prolong fresh-storage period.
引起贮藏期红栀子果实发生褐变腐烂的病原菌为黑曲霉和黄曲霉。
The pathogens causing red gardenia Browning and rotting were Aspergillus Niger v.
使瓜果蔬菜、蛋类、肉类、食品等保鲜，延长贮藏期，提高产品质量。
To make fruits and vegetables, eggs, meat, food preservation, to extend the storage period, improve product quality.
施用有机复肥使小白菜和茶叶的硝酸盐含量下降，番茄的次果率减少而贮藏期延长。
Applying with organic-inorganic fertilizer made nitrate content of cabbage and tea decrease, tomato less inferior fruits and longer shelf life.
为了确定木糖醇酸奶的保质期，本实验对该种酸奶在发酵过程和贮藏期间的质量变化进行了研究。
To determine the shelf life of xylitol yoghurt, its quality changes during fermentation and storage were investigated.
采前喷钙处理可以提高采后果实TSS含量，但对果实室温条件下的贮藏期和其它品质指标影响较小。
Preharvest calcium treatment was able to improve TSS content in fruit, but it has little effect on storage life and other quality index.
本发明的基因可以使转基因植物发生单性结实，从而提高品质，延长保鲜贮藏期，并且操作方法简单。
The gene can ensure that a transgenic plant produces the parthenocarpy, thereby improving the quality, prolonging the preservation storage period, and having a simple operation method.
另一方面热处理抑制了果实中PPO活性的升高，减少了果实的褐变和腐烂，延长了尖椒果实的贮藏期。
On the other hand, PPO activity increase was inhibited, this will be beneficial to reduce the incidence of fruit decay and brown and prolong storage period of pepper.
研究结果表明，常温下，改性魔芋葡甘聚糖能有效地延长猕猴桃的贮藏期，同时保持了果实较好的品质和风味。
The results showed that modified konjac glucomannan can effectively extend the storage period of the fruit under room temperature, and meanwhile, maintain the quality and flavor of the fruit.
经实验证明，此保鲜剂对果蔬具有明显的保鲜效果，能大幅度提高果蔬的贮藏期，保持果蔬原有风味和营养成分。
It proved that it had the freshness-keeping and could prolong the storage period of fruits and vegetables, and reserve the original flavors and nutritive ingredients.
选择方柿果实为原料，观察不同浓度赤霉素溶液对柿果实贮藏期失重率、还原糖含量、硬度、烂果率等指标的影响。
Persimmon was soaked in GA solution to observe the effects on the drop of weight, reducing sugar, hardness of the fruit.
实验证明，经钙制剂处理的番茄具有明显的保鲜效果，能大幅度提高番茄的贮藏期，保持番茄的原有风味和营养成分。
It proved that it had the freshness-keeping and could prolong the storage period of tomato, and reserve the original flavors and nutritive ingredients.
试验目的是调查包装、涂膜和低温贮藏对枇杷果实的保鲜效果，并对枇杷果实的失重率、褐变率及贮藏期的影响进行探讨。
The results of loquat stored in the ways of packing, coating film or low temperature were compared. Effects on losing weight ratio Browning ratio, and storing period were also studied.
无论是微生物的自然生长还是群体培养生长，都会使得食品发生化学的或质地的变化而形成了一种能够延长其贮藏期的制品。
Microbial growth, either of natural or inoculated populations, causes chemical andor textural changes forming a product that can be stored for extended periods.
降低跃变型果实acc合成酶和AC c氧化酶基因的表达，进而减少乙烯的生成量，就可以延缓果实的后熟过程，延长果实的贮藏期。
Controling the expression of ACC synthase and ACC oxidase gene in the climacteric fruit and reducing output of ethylene in the fruit could slower ripening process and prolong shelf life.
先进行采前预贮，然后选择最佳贮藏方法，以协调贮藏过程中不同品种对温度、湿度和气体的要求，从而最大限度地延长苹果的贮藏期，并保证其内在品质。
First, prepared storing was carried on, then best ways of formal storing were selected for coordinating the requirement of temperature, humidity and gas.
贮藏期间，再制干酪的质地和风味都慢慢改变，本文阐述了引起储藏期间再制干酪质地和风味变化的主要原因，对引起这些变化的因素加以分析，并概括了国外关于再制干酪储藏期的研究进展。
The possible causes for such changes are review in the present paper, at the same time, analysis the main factor which influence these changes, introduce the progress of storage of processed cheese.
贮藏期间，再制干酪的质地和风味都慢慢改变，本文阐述了引起储藏期间再制干酪质地和风味变化的主要原因，对引起这些变化的因素加以分析，并概括了国外关于再制干酪储藏期的研究进展。
The possible causes for such changes are review in the present paper, at the same time, analysis the main factor which influence these changes, introduce the progress of storage of processed cheese.
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