果蔬在贮藏和运输中，往往因受冷害而造成很大损失。
Chilling injury often cause'd serious losses to the fruits and vegetables during storage and transport.
结果表明，低温贮藏可有效抑制菊花脑的呼吸速率，减少营养物质损失，延长菊花脑货架寿命；
The results showed that lowering temperature could effectively decrease respiratory rate, nutritional losses and prolong the shelf life of Chrysanthemum nankingense.
收获的四分之一可能损失在贮藏过程中。
根据食品品质损失动力学理论，分别建立不同温度、不同包装材料蛋糕的酸价、过氧化值随贮藏时间变化的动力学模型。
According to kinetic theory the loss of food quality, were established at different temperatures, different packaging cake acid value, peroxide value with storage time-varying dynamic model.
建立了高效液相色谱测定蜂花粉中糠氨酸的分析方法，方法用于实际样品测定，评价蜂花粉在贮藏加工过程中营养物质的损失变化。
A simply analytical method was developed for determination of furosine in bee pollen using high- performance liquid chromatography with a UV detector.
建立了高效液相色谱测定蜂花粉中糠氨酸的分析方法，方法用于实际样品测定，评价蜂花粉在贮藏加工过程中营养物质的损失变化。
A simply analytical method was developed for determination of furosine in bee pollen using high- performance liquid chromatography with a UV detector.
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