探讨了斯里兰卡橄榄在常温和低温下的贮藏效果。
The storage effect of the SriLanka olive has been studied under normal and low temperature.
采用正交试验方法研究了微波-酸浸对板栗贮藏效果的影响。
The influence of microwave-acid solution on the effect of chestnut preservation was researched by orthogonal experiment.
在室温条件下，研究了大蒜保鲜剂与埋藏处理对山药的贮藏效果。
At room temperature, effects of soil burying storage and garlic fresh-keeping agent treatment on Chinese yam were studied.
总体而言，金秋梨在低温条件下的贮藏效果要明显优于室温贮藏。
Overall, the results show that, the low temperature was much better than the room temperature for the storage of Jinqiu pear.
在室温条件下，研究了大蒜保鲜剂与埋藏处理对山药的贮藏效果。
At room temperature, effects of soil burying storage treatment on Chinese yam were studied.
含量保持较高水平；冰水处理对果实贮藏效果及可溶性糖含量的保持效果最好。
The treatment of ice water kept a higher content of soluble sugar and a better storage effect.
本文研究了贮藏温度、相对湿度、气调因子和内源乙烯对中华猕猴桃贮藏效果的影响。
The effects on the physiological change of the fruits of Actinidia chinensis Planch during storage were studied: temperature, humidity, CA type, ethylene contentr species and harvest-time.
以翠冠梨果实为试材，研究冷藏条件下采用苹果保鲜膜和枣保鲜膜对果实贮藏效果的影响。
The fruits of Cuiguan pears were packed with apple or chinese PVC film, the effects of PVC film during storage at low temperature were studied.
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.
本文探讨了羊奶果果实成熟度、包装方法、带枝叶与否、气调、温度以及保鲜剂处理对其贮藏效果的影响。
The effects of maturity, packing methods , branches and leaves , CA , temperatures and preservatives upon postharvest storage of Elaeagnus conferta fruits were studied.
以新高梨为试材，果实经1-MCP（1-甲基环丙烯）处理再冷藏一定时间后，研究常温货架期间1-MCP对果实贮藏效果的影响。
The fruits of Niitaka pears were treated with 1-MCP(1-methylcycloproene) in low temperature, during storage at ambient temperature were studied.
研究了热水处理对轻度加工木纳格葡萄贮藏保鲜效果的影响。
The effectiveness of hot water treatment on storage of lightly processed grape were studied in this paper.
减压贮藏系统用调节大气压力控制O2浓度，其技术与效果与CA完全不同。
A hypobaric storage system controls the O2 concentration by regulating the atmospheric pressure, but its technology and effect differ from CA entirely.
分别用具有不同脱乙酰度和相对分子质量的四种壳聚糖澄清猕猴桃果汁，研究了不同壳聚糖的澄清效果和澄清后猕猴桃清汁的贮藏稳定性。
We also studied on the clarification effect of chitosan treatment with different deacetylation degree and molecular weight, and storage stability of clarified kiwifruit juice.
经实验证明，此保鲜剂对果蔬具有明显的保鲜效果，能大幅度提高果蔬的贮藏期，保持果蔬原有风味和营养成分。
It proved that it had the freshness-keeping and could prolong the storage period of fruits and vegetables, and reserve the original flavors and nutritive ingredients.
研制了甘薯贮藏保鲜剂。简要论述了该保鲜剂的组成、制备工艺、效能，使用效果及经济效益。
A sweet potato preservative was prepared. This paper simply discusses the composition, preparation technology, effects and economic benefit of the preservative.
研究了大蒜经冷库贮藏后的辐照抑芽效果。
This paper researches the sprout inhibition effect by irradiation on refrigerated garlic.
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.
提醒护理人员注意，使用前要详细阅读说明书，正确贮藏和使用碘伏，以达到理想的杀菌效果。
Therefore, they warned clinical nurses to read the instructions before use and store and use it in a proper way so as to achieve ideal effects in sterilization.
对李花粉贮藏期间生活力变化及对田间授粉效果的影响进行了试验。
The experiments of plum pollen variation of vitality during hoarding and effects on field pollination have been performed.
试验目的是调查包装、涂膜和低温贮藏对枇杷果实的保鲜效果，并对枇杷果实的失重率、褐变率及贮藏期的影响进行探讨。
The results of loquat stored in the ways of packing, coating film or low temperature were compared. Effects on losing weight ratio Browning ratio, and storing period were also studied.
防腐剂可抑制泡菜贮藏期间的产酸量，且随着防腐剂使用量的增加抑制效果显著增强。
Preservative can inhibit acidity of the storability of pickles, and the effect remarkably increased with the increasing of preservative conantration.
草莓控温在冰点以上进行冰温贮藏比普通的冷藏效果要好。
The quality of strawberry stored under the ice temperature is better than that by general cold store.
该系统投入运行三年，取得了令人满意的效果，改变了传统的人工操作方式，解决了果品高质量节能贮藏的关键技术。
This system has run for three years and gained satisfactory results. It changed the traditional manual operation mode, and is an energy saving solution for high quality preservation of fruits.
探讨了辣椒红色素在仿真虾中的应用，并对其性质，着色效果和贮藏中的变化等方面进行了研究。
Application of capsicum red pigment in simulated food is discussed. And the pigment's character, pigmentation effect and change during the food storage are also studied.
研究了不同冷藏处理对象牙芒果贮藏保鲜效果的影响，以及果胶及其相关酶活性的变化。
Effect of storage, pectin change and related enzyme activities of "Xiangya" mangos were studied in various treatments.
将湿冷与臭氧技术应用于金柑的贮藏保鲜，根据保鲜效果筛选出最佳保鲜方法及工艺。
The paper studied the application of humudicool combined and ozone technology for the fortunella keeping fresh.
以磨盘柿为试材，通过对不同浓度1-甲基环丙烯（1．MCP）处理果实在减压冷藏期间主要生理生化指标、贮藏品质变化规律的分析，探讨了1-MCP处理对果实减压冷藏保鲜效果的影响。
The effects of different concentration 1-MCP treatment on the fruit of Mopan persimmons during Hypobaric refrigeration were studied by analysis of storage and physiological properties of the fruit.
以磨盘柿为试材，通过对不同浓度1-甲基环丙烯（1．MCP）处理果实在减压冷藏期间主要生理生化指标、贮藏品质变化规律的分析，探讨了1-MCP处理对果实减压冷藏保鲜效果的影响。
The effects of different concentration 1-MCP treatment on the fruit of Mopan persimmons during Hypobaric refrigeration were studied by analysis of storage and physiological properties of the fruit.
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