fruit and vegetable fresh-keeping agent 果蔬保鲜剂
fresh-keeping agent of organic acid 有机酸保鲜剂
garlic fresh-keeping agent 大蒜保鲜剂
biological fresh-keeping agent 生物保鲜剂
fresh-keeping agent of citrus 性能优良的成膜型柑桔保鲜剂
phytic acid fresh-keeping agent 植酸保鲜剂
solid release fresh-keeping agent 固体保鲜缓释剂
The preliminary result believed, the developed fresh-keeping agent comparisonproportion is suitable as follows: Fe: SiO_2: NaCl: Na_2CO_3·10H_2O=1:0.1: 1:0.2.
初步结果认为，研制的保鲜剂比较适宜的配比为：Fe：SiO_2：NaCl：Na_2CO_3·10H_2O=1：0.1：1：0.2。
参考来源 - 一种保鲜剂的研制及名优绿茶贮藏条件的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The invention provides a fruit and vegetable fresh-keeping agent, a preparation method and application thereof.
本发明提供一种果蔬保鲜剂及其制备方法与应用。
At room temperature, effects of soil burying storage and garlic fresh-keeping agent treatment on Chinese yam were studied.
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。
The change of physiology and biochemistry of half mature potato strip treated with fresh-keeping agent were studied during cold storage.
以马铃薯为试材，研究复配保鲜剂对半熟化马铃薯丝低温贮藏生理生化变化的影响。
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