育种者采用的办法是倾向于信赖试验处理和贮藏设计方案以及合理的及时播种。
Breeders tend to rely on tested treatment and storage schedules and on reasonably prompt sowing.
展品范围从水产品、贮藏、加工、处理、配料一直到包装和质量控制。
Exhibits will range from seafood products, storage, handling, processing, ingredients to packaging and quality control.
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.
研究了不同处理的吊红柿子常温贮藏下的生理和品质的变化。
Changes of physiology and quality of "Diaohong" persimmon with different treatments during ambient temperature storage were studied.
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.
研究了不同贮藏温度和不同聚乙烯薄膜袋包装处理对黄花梨果实贮藏效果的影响及其生理基础。
Different treatments of temperature and polyethylene film bag packing were carried out to investigate their effects and physiological basis during Huanghua pear storage.
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.
结果表明，与对照相比，铜、镉处理降低了小麦叶片、茎鞘、颖壳等营养器官花前贮藏物质再运转量和再运转率以及花前营养器官总运转量和运转率，降低了粒重。
The results showed that, compared with CK, Cu, Cd reduced the amounts and remobilization rate of pre-anthesis stored assimilates and total amount of pre-anthesis stored assimilate and grain weight.
研究了采后水杨酸处理对幸水梨果实贮藏过程中品质和生理特性的影响。
The effect of salicylic acid on quality and physiological character of postharvest Xingshui pear fruit were studied in this paper.
利用可食性膜处理鲜切苹果，观测贮藏期间鲜切苹果主要生理生化指标和品质的变化。
Some physiological and biochemical changes of fresh-cut apples coated with edible film were determined.
研究不同浓度臭氧水处理对黄花梨整果和鲜切片贮藏品质和生理的影响。
Effect of Edible Complex Film on Respiration Intensity and Quality of Fresh-cut Red-globe Grape;
研究不同浓度臭氧水处理对黄花梨整果和鲜切片贮藏品质和生理的影响。
Effect of Edible Complex Film on Respiration Intensity and Quality of Fresh-cut Red-globe Grape;
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