... 工作温度（Operating Temperature） 贮藏温度（Storing Temperature） 外壳颜色Radome Color ...
基于22个网页-相关网页
At the temperature of-2℃,water loss rate and turn red rate of Akesu Junzao’s fruit are relatively lower and fine fruit rate and crisp fruit rate are relatively higher during storage.
结论-2℃贮藏温度使枣果果实在整个贮期失水率和转红率较低,好果率和脆果率较高。
参考来源 - 不同贮藏温度对阿克苏骏枣贮藏效果的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
贮藏温度升高会加速产品水解。
Ppreserving at higher temperature can accelerate its hydrolysis.
贮藏温度是影响蜡梅花粉寿命的重要因素。
The storage temperature was an important factor affecting the pollen life span.
顶芽的氨基酸总量及精氨酸含量随贮藏温度的升高而增加。
Total amino acid and arginine in bud increased along with the increase of storage temperature.
应用推荐