1) fresh date
鲜整枣
1.
The experiment explores the technology of fresh date fermentation with Lactobacillus pl1antarum, which using fresh date raw material and fermenting through Lactobacillus plantarum to convert part sugar in date to lactic acid, improving date storage, ameliorating date flavour, increasing a new product of date.
对植物乳杆菌发酵鲜整枣的工艺进行了探索。
2) fresh jujube
鲜枣
1.
A Study on the Technology of Fresh Jujube Storage in Plastic Bags;
鲜枣塑料袋贮藏技术的研究
2.
The cost of energy consumption was only 3～4 handred yuan per ton of fresh jujube.
应用国家重点新产品ZGT型真空干燥机对鲜枣进行加工 ,所得干枣外表仍为玫瑰红色 ,有光泽 ,果肉保持原有浅绿色 ,口感酥脆 ,枣香浓郁 ,无苦涩味 ,无焦味 ,含水量为 4 5%～ 4 6 % ,Vc含量高达 80 0mg 1 0 0g以上。
3.
The article also introduced the present condition in the study on fresh jujube storage technology,including varieties,maturity,physical treatments,chemical treatments,packages,conditions of storage.
论述了鲜枣采后生理包括外观及重量的变化、软化机理、营养成分、呼吸类型及内源激素、呼吸途径的变化等方面的研究进展。
3) fresh jujube fruit
鲜枣
1.
Advances of researches on post-harvest physiological and biochemical changes in fresh jujube fruits;
鲜枣采后生理生化研究进展
4) fresh jujube
鲜食枣
1.
Introduction and selection of varieties of fresh jujube in Hebei Taihang Mountainous regions;
河北太行山区鲜食枣品种引进筛选研究
2.
Through comparing and analyzing,90 varieties of fresh jujube were selected based on quality criterion,aesthetic quality criterion,testing quality criterion and synthetic properties of fine fresh jujube.
按照优良鲜食枣质量标准、感官质量标准、测试质量标准和综合性状进行比较分析,确定鲜食枣优良品种90个。
3.
As one type of jujube, fresh jujube is thin pericarp, crisp sarcocarp, delicious, has abundant syrup andparticular flavor.
鲜食枣作为枣的种类,果实皮薄肉脆,汁液丰富,酸甜可口,风味独特,近年来,已成为我国果树发展的热点。
补充资料：鲜整
1.鲜明整齐。
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