在贮藏期间，鲜切荸荠比较容易褐变。
对发酵牛肉干与传统牛肉干在贮藏期间品质进行研究。
The quality was evaluated between the fermented beef jerky and the traditional beef jerky during storage.
研究了薯蓣贮藏期间不同部位褐变相关的生理生化差异。
Biophysical and biochemical indexes correlating with the Browning of different parts of yams Dioscorea alata l.
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.
为了给油桃抗冷害技术的研究及减轻油桃贮藏期间冷害的发生提供参考。
The research studied the effects of putrescine treatment on chilling injury of nectarine fruits during cold storage.
本文对库尔勒香梨在贮藏期间果皮PPO活性与呼吸作用的关系进行了研究。
The relationship between ppo activity and respiration of Korle Sweet pear during storage was studied.
笔者初步探讨了白熟冬枣贮藏期间果皮色泽变化与酚类物质含量变化的关系。
This paper primarily studied the changes of color and the content of phenol in pericarp of "brumal jujube".
稻谷贮藏期间脂质的降解是导致其品质下降并产生令人不快气味的主要原因之一。
The degradation of lipids is mainly responsible for the reduction of rice quality and producing stale flavor during its storage.
贮藏期间对黄花菜的失重率、好花率、V-c含量、总糖含量和呼吸强度进行了测定。
Weight loss, good flower ratio, Vitamin C, total sugar and RI were measured during storage.
本实验对泡菜发酵牛肉干与传统牛肉干在贮藏期间表面颜色和氧化稳定性进行了研究。
The color and antioxidant properties were evaluated between fermented beef jerkys and traditional beef jerky during storage.
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.
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.
本实验以“丰香”草莓为材料，研究了不同强度的冷激处理对果实贮藏期间品质的影响。
The strawberry variety" Fengxiang"was used to study the effects of cold shock treatment (CST) on the quality during storage.
本文在分析红富士苹果生理特点的基础上，主要研究了红富士苹果在采摘和贮藏期间的抗压性能。
In this paper, compressive properties of Fuji apples during harvest and storage day were discussed based on the analysis of physiological character.
为了确定木糖醇酸奶的保质期，本实验对该种酸奶在发酵过程和贮藏期间的质量变化进行了研究。
To determine the shelf life of xylitol yoghurt, its quality changes during fermentation and storage were investigated.
同时可显著降低新鲜茎瘤芥在贮藏期间的发芽率和腐烂率，起到延缓其衰老进程，提高贮藏品质的作用。
Meanwhile, it also had an obvious effect on reducing germination percentage and decay rate, so that delayed the senescence process and improved the quality of fresh tumorous stem mustard.
结果也表明，TPA测试能够较好地反映葡萄贮藏期间果实质地的变化，适用于葡萄贮藏品质的客观评价。
In conclusion, TPA test can reflect the change of grape fruit texture during storage and fit for evaluation of the quality of stored grape.
以克新1号马铃薯品种为材料，对贮藏期间块茎的碳水化合物、相关酶活性及造粉体膜结构的变化进行研究。
The changes in carbohydrate enzyme activity and amyloplast membrane structure in potato tubers during storage were. studied by taking tile species.
锰处理虽然没有明显抑制贮藏期间桃果实PPO活性的上升，但抑制了桃总酚含量的上升，从而也减缓了褐变的发生。
Although the manganese treatment could not resist PPO activity obviously, decreased the contend of total hydroxybenzene, thus reduced the incidence of fruit rot and brown.
以白花莲藕为试材，研究了4 -己基间苯二酚(4 - HR)对鲜切莲藕产品低温贮藏期间褐变和贮藏品质的影响。
The effects of 4-hexylresorcinol 4-hr and VC treatments on Browning and quality of fresh-cut Lotus Nelumbonucifera Gaertn. CV.
在贮藏期间定期测定莲藕的硬度、SOD、丙二醛(MDA)、膜透性、果胶酶(PE、PG)、不同形态钙含量变化并作感观评定。
The hardness, content of malondialdehyde (MDA), membrane permeability, SOD, PE, PG and the content of calcium in different forms of fresh-cut lotus root were tested.
研究了以蔗糖酯及壳聚糖为涂膜剂，并配合防腐剂对羟基苯甲酸丙酯对青椒进行涂膜保鲜处理，观察青椒在贮藏期间亚硝酸盐含量的变化。
The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed.
贮藏期间，再制干酪的质地和风味都慢慢改变，本文阐述了引起储藏期间再制干酪质地和风味变化的主要原因，对引起这些变化的因素加以分析，并概括了国外关于再制干酪储藏期的研究进展。
The possible causes for such changes are review in the present paper, at the same time, analysis the main factor which influence these changes, introduce the progress of storage of processed cheese.
贮藏期间，再制干酪的质地和风味都慢慢改变，本文阐述了引起储藏期间再制干酪质地和风味变化的主要原因，对引起这些变化的因素加以分析，并概括了国外关于再制干酪储藏期的研究进展。
The possible causes for such changes are review in the present paper, at the same time, analysis the main factor which influence these changes, introduce the progress of storage of processed cheese.
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