在贮藏期间，鲜切荸荠比较容易褐变。
鲜切蔬菜是一种新型的蔬菜加工产品。
Fresh-cut vegetable is a new type of vegetable processing products.
展望了鲜切果蔬中栅栏技术的应用前景。
The prospects of application of hurdle technology in fresh - cut fruits and vegetables are forecast.
添加变性淀粉能改善鲜切米粉的凝胶特性。
Adding modified starch can improve gelatin quality of fresh incision rice noodles.
主要研究不同的被膜对鲜切菠萝蜜的保鲜效果。
The effects of different coatings on fresh-cut jackfruits quality were studied.
综述了国外鲜切水果保鲜研究现状及发展趋势。
The research progress and trends on preservation of fresh-cut fruits were introduced in this paper.
紫外照射对鲜切南瓜中的青霉没有显著的抑制作用。
Ultraviolet radiation on fresh pumpkin cutting of penicillium no significant inhibitory effect.
本文探讨了HACCP系统在鲜切莴笋生产中的应用。
In this paper, HACCP system was applied to produce fresh cut asparagus.
将可食性膜用于鲜切葡萄的保鲜，并且取得了较好的效果。
The fresh-cut grape treated with edible coatings has obtained the better effect.
研究表明：用2%壳聚糖涂膜对鲜切莴苣具有良好的保鲜效果。
The results showed 2% chitosan coating for fresh-cut lettuce had better effect.
本发明的保鲜方法还可以广泛应用于各种其他鲜切蔬菜的保鲜。
The preservation method can also be widely applied in the preservation of other fresh-cut vegetables.
以不同保鲜剂处理鲜切果蔗后，对果蔗的保鲜效果和相关生理特性进行分析。
After treating the fresh-cut fruit sugarcane with different storage agents, the storage effects and their physiological characteristics were studied.
同时利用模型的响应面对影响鲜切荸荠品质的关键因子及其相互作用进行了探讨。
The key factors and their interactions were also discussed through the response surface and contours of the impact of fresh-cut water chestnuts.
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.
研究了不同浓度l -半胱氨酸、柠檬酸、抗坏血酸和氯化钙抑制鲜切梨褐变的效果。
Effects of different concentrations of L-cys, citric acid, ascorbic acid, calcium and chloride on inhibiting Browning degree of fresh-cut pears were investigated.
对电生功能水杀灭鲜切马铃薯表面微生物以及抑制马铃薯切片氧化褐变的效果进行了研究。
The bactericidal effect and anti-browning effect of Electrolyzed Functional Water(EFW)on the fresh-cut potato were evaluated.
该方法能够明显提高南瓜黄色素的稳定性，防止鲜切南瓜切口褪黄发白，同时降低乙烯释放量。
The treatment enhance the stability of pumpkin yellow pigment, inhibit the whitening on the cut surface of pumpkin and reduce ethylene production.
与对照(清水)相比，该组合可以较好地抑制鲜切荸荠的褐变，但略差于0.1%亚硫酸氢钠的处理。
Compared with treatment with 0.1% NaHSO3 and the control with water, it was a good inhibition combination.
罐头食品中的BPA含量是最高的，其中戴尔·蒙特鲜切青豆位居榜首，其次是三种类型的普罗格雷索汤。
Canned foods had the highest levels of the chemical, with Del Monte Fresh Cut Green Beans at the top of the list, followed by three types of Progresso soups.
他们广泛的菜单里提供健康沙拉，每日精选的汤，从自制新鲜面包鲜切的三文治，和他们最畅销的鸡肉派。
Their extensive menu consists of healthy salads, daily soups, freshly cut sandwiches made from homemade bread, and their best selling Creamy Chicken Pie.
本文对鲜切蔬菜的保鲜加工工艺和冷藏链的最新研究进展进行了综述，为我国鲜切加工企业的生产提供参考。
In this article, the latest developments of processing - preserving fresh and cold storage chain were proposed, these provide references for the agricultural product processing corporation in China.
本文对鲜切蔬菜的保鲜加工工艺和冷藏链的最新研究进展进行了综述，为我国鲜切加工企业的生产提供参考。
In this article, the latest developments of processing - preserving fresh and cold storage chain were proposed, these provide references for the agricultural pr...
研究了不同配方的壳聚糖可食性膜对鲜切红地球葡萄粒保鲜效果的影响，测定了冷藏期间主要生理生化指标的变化。
The effects of different edible chitosan complex film on the storability of fresh-cut red-globe grape were studied, and some physiological and biochemical indexes were determined regularly.
以鲜切苹果为实验材料，研究了切割伤害诱导呼吸强度、乙烯生成量、酶活性以及酶促褐变的发生及其生理生化变化。
The physio-biochemical changes in respiration rate, ethylene production, polyphenol oxidase(PPO) and enzymatic browning of fresh-cut apple(Malus pumila Mill) induced by wounding were investigated.
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.
从鲜切果蔬生理生化反应、营养成分变化、微生物侵染等几个方面阐述了影响其品质的若干因素，对当前已实施的几种实用保鲜技术作了介绍。
The paper discusses the factors affecting the quality of fresh-cut fruits and vegetables from the aspects of physiological and biochemical reactions, nutrition changes and microbial infection.
将复合磷酸盐食品添加剂应用于鲜切青苹果保鲜中，利用复合磷酸盐中各组分的协同作用，既能有效防止酶促褐变，又能解决叶绿素褐变问题。
It could not only prevent effectively the enzyme Browning, but also solve the chlorophyll Browning problem, by various components synergism in the compound phosphate.
在这些广告中，开心乐园餐提供了AppleDippers(鲜切苹果片)以及牛奶含量为1%的饮料，以此来取代炸薯条与含糖软饮料。
The Happy Meals in those ads offer Apple Dippers and 1% milk instead of French fries and sugary soft drinks.
在这些广告中，开心乐园餐提供了AppleDippers(鲜切苹果片)以及牛奶含量为1%的饮料，以此来取代炸薯条与含糖软饮料。
The Happy Meals in those ads offer Apple Dippers and 1% milk instead of French fries and sugary soft drinks.
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