该文研究了腐乳生产过程中，采用不同包装材料，对其游离氨基酸态氮、食盐、总酸、游离脂肪酸和可溶性无盐固形物含量的影响。
This article discusses effects of different package materials on free amino acids nitrogen, salt, free fatty acids, and soluble solid content without salt during the sufu production.
结果表明，三种型号纳米袋包装都能抑制果实的呼吸强度，延缓果实颜色的转变，降低失重率，保持可溶性固形物的含量，延长货架期。
The results showed that three nano-packaging effectively inhibited respiration, delayed the change of color, decrease of firmness and total soluble solid content, and longed shelf-life of persimmon.
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。
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.
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