研究了不同甘、涩类型柿果实单宁类成分的季节变化、与甘涩性状的关系以及罗田甜柿可溶性单宁含量、单宁组分和单宁细胞的特性。
A study was conducted to clarify the seasonal changes in components of tannin and the relationships between the differences in tannin and fruit astringency of cultivars.
将具有细胞组织结构的含有多种可溶性成分的果蔬原料浸渍于渗透液中，会引起多组分物质迁移，原料渗透脱水。
When cellular biological materials are immersed in osmotic solution, multi-component mass transfer occurs, which ultimately leads to the loss of water from the food, or osmotic dehydration.
随着渗透胁迫强度的增加和胁迫时间的延长，木质部汁液中的可溶性蛋白质组分主要在14.4~31KD范围内变化。
With the stress degree stronger and the stress time longer, the protein in xylem sap changed among 14.4~31KD for all alternative split-root osmotic stress.
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