In the food packaging, using colorful bright pink, orange, orange and other colors to accentuate food fragrant, sweet smell, taste and texture.

在食品包装上，使用色彩艳丽明快的粉红、橙黄、橘红等颜色可以强调出食品的香、甜的嗅觉，味觉和口感。

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Using rutin as the standard sample, total flavonoid content in purple sweet potato for food packaging paper dying was determined by Vis-and UV-spectrophotometry.

以芦丁为标准样品，比较了可见光及紫外光分光光度法测定食品包装纸用色素紫甘薯总黄酮的方法。

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The effect of three type new nano-packaging on respiration, color, firmness, weight loss and total soluble solid content of "Jiro" sweet persimmon were investigated.

前言： 以柿果为材料，研究了三种型号的新型纳米材料包装对“次郎”甜柿呼吸强度、 颜色、 硬度、失重率及可溶性固形物含量变化的影响。

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