在面包、糕点等制品中添加海藻酸钠，可改善制品内部组织的均一性和持水作用，延长贮藏时间。
Such products in bread, pastry etc, adding sodium alginate, can improve the internal organization of products and uniformity, prolong storage time of water.
套袋后的变化有利于增强果皮的保水能力和延迟衰老，从而推迟失水褐变出现的时间，延长果实的贮藏寿命。
These changes seemed to prevent the pericarp from losing water and subsequent decay, to delay browning process and thus prolong the storage life.
新的，经济的贮藏技术将能延长农产品上市的时间。
New economic preservation techniques would enhance the marketing of processed agricultural products.
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