1) fruit-vegetable fiber
果蔬纤维
2) Guoshu fiber granules
果蔬纤维颗粒
1.
To establish the methods of determination of total flavones in Guoshu fiber granules and choose the optima conditions on sample preparation and determination according to colorful chelate formed by flavone and metal ion.
利用黄酮类化合物可与金属离子形成有色螯合物的原理,建立果蔬纤维颗粒中总黄酮含量的测定方法并进行样品制备最佳条件选择及测定。
3) fruit fiber
果实纤维
4) fruit and vegetable
果蔬
1.
Application of edible films in fresh fruit and vegetable;
可食性膜在果蔬贮藏保鲜中的应用
2.
Application of vacuum freeze-drying Technology in fruit and vegetable processing;
浅谈真空冷冻干燥在果蔬贮藏加工中的应用
3.
Study and application of natural Chinese herbal medicine as fruit and vegetable antistaling agent;
中草药提取物在果蔬保鲜中的研究进展
5) fruits and vegetables
果蔬
1.
Modified packaging model and simulation for fruits and vegetables;
果蔬气调包装模型与仿真
2.
The reviews of polysaccharide coating in the preservation of fruits and vegetables;
多糖涂膜保鲜果蔬的研究进展
3.
Design and storage life estimation of modified-atmosphere packages for fruits and vegetables;
果蔬气调包装设计及贮藏期预测
6) fruit and vegetables
果蔬
1.
The biochemical condition and mechanism of enzymatic browning of fruit and vegetables after mechanical stress,the physiological and biochemical changes including the increasing rate of respiration and ethylene and membrane lipid peroxidation and the loss of nutriment and the formation of callus and secondary metabolites were summarized in this paper.
综述了机械伤害引起果蔬酶促褐变的生化条件和机理,以及乙烯和呼吸速率增加、膜脂代谢加强、营养物质损失、愈伤组织和次生代谢物质生成几个方面的生理生化变化。
2.
In the method of orthogonal and experimental design, this essay gives a study of the suspended technology of natural suspended orange gizzard beverage mixed with juice of fruit and vegetables, solves the problem of suspended technology, develops the technological precess of the beverage, and therefore makes up the prescription of it.
本文运用正交试验设计的方法,对桔子砂囊悬浮果蔬饮料的悬浮技术进行了研究,解决了悬浮技术难题,确定了本饮料的工艺流程和配方。
3.
Considerable postharvest losses of fruit and vegetables are brought about by decay caused by fungal plant pathogens.
果蔬由于采后致腐性真菌引起的腐烂而导致的经济损失是巨大的。
补充资料：果蔬贮藏库
贮存果品或蔬菜的仓库。可为果品、蔬菜提供适宜的环境条件，使其生理代谢作用维持在最低限度，从而延长其保鲜期。以气调库（又称CA库）的效果较好。这种贮藏库1929年在英国首先使用。它是在机械制冷的冷库内，用镀锌铁皮做一密封层，使库房具有良好的气密性,通过气体发生器和二氧化碳吸附器的协调工作,调节氧和二氧化碳气体的含量，使果品、蔬菜贮存在比空气含较多二氧化碳和较少氧气的环境中。此外，常用的还有土窖、通风库、冷库等。为了充分利用库房空间，又能保持库内空气流通、温度均衡，库内需采取散堆、围堆或容器垛堆等适当的堆垛方法。散堆不宜过高过大，堆内通常插有通风筒，以利通气散热。围堆常用板箱、箩筐等围栏，贮藏量可适当增大。容器垛堆可按骑马式或"品"字形在垫仓板上垛堆，贮藏量也大，并能充分利用库房面积，也便于运输和管理。容器与库顶、墙壁、通风口一般保持0.3米左右的距离,以保持库内温、湿度的均匀和稳定。随着现代冷藏技术的发展，果品蔬菜从收购、分级、挑选、贮藏、包装、运输和商品销售乃至在消费过程等的各环节，形成一个完整的冷藏系统，称为冷链，是果蔬贮藏的发展方向。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条