cold shock treatment 冷休克处理
Cold shock treatment has some effect on the preservation of marrow squash, and the weight loss was low.
冷激处理对金瓜有一定的防腐保鲜效果，且其失重率也较低。
The experiment showed that cold shock treatment refrained mildew, and the degree of refraining increased with the time of cold shock treatment.
结果表明：冷冲击处理能有效地抑制银杏霉变，且在本实验处理时间范围内，抑制程度随冷冲击处理时间延长而增加。
The strawberry variety" Fengxiang"was used to study the effects of cold shock treatment (CST) on the quality during storage.
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。
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