1) fresh storage pot
保鲜贮罐
1.
Through practical calculation,a concise calculating approach based on radiative heat transformation for high vacuum thermal insolation in a fresh storage pot is developed and successfully applied to productio
本文通过实例计算，研究了以辐射传热为主、保鲜贮罐中高真空绝热计算的一种简便计算方法，并已在实际生产中得到成功应用。
2) Storage
[英]['stɔ:rɪdʒ] [美]['stɔrɪdʒ]
贮藏保鲜
1.
Application of HACCP system in quick-freezing oyster storage;
HACCP系统在牡蛎速冻贮藏保鲜中的应用
2.
Advances in researches on chestnut storage;
板栗贮藏保鲜技术研究进展
3) preservation and storage
保鲜贮藏
1.
This paper analyzes the microbiological indexes of vegetable soybean and tomato juice treated by using UHP, and optimizes the parameter combination for the best preservation and storage of vegetable soybean and tomato juice.
对经过超高压处理的菜用大豆和番茄汁进行了微生物指标分析,并优化出最适宜它们保鲜贮藏的参数组合。
2.
Finally,a suitable method of preservation and storage of hawthorn is obtained.
根据山楂产地的自然和经济条件，选定了影响山楂保鲜贮藏效果的主要因素及其水平。
4) preservation
[英][,prezə'veɪʃn] [美]['prɛzɚ'veʃən]
贮藏保鲜
1.
Primary study on the effect of 3.3% SmartFresh~(TM) encapsulated granules on tomato preservation;
3.3%聪明鲜~(TM)微囊粒剂对番茄贮藏保鲜效果初步研究
2.
The paper is an exploration into the effect of various treatments before harvest on preservation of flower cutting of Lilium longiflorum.
Thumb)鲜切花的贮藏保鲜为研究对象,通过不同采前处理对麝香百合鲜切花贮藏保鲜效果的探讨,发现采前处理对麝香百合鲜切花贮藏的品质和寿命有显著影响。
5) fresh-keeping
贮藏保鲜
1.
Industries situation, fresh-keeping and utilization of the navel citrus industries were reviewed in this article.
本文综述了目前脐橙的产业现状、贮藏保鲜技术以及加工利用研究进展。
6) storage and preservation
贮藏保鲜
1.
As a new ethylene receptor inhibitor, 1-MCP can inhibit ethylene responses effectively in many fruits, and it has a attractive future for utilization in storage and preservation of fruit especially climacteric fruit.
作为一种新型乙烯受体抑制剂 ,1 甲基环丙烯 (1 MCP)能有效地抑制果实对乙烯的敏感性 ,在果实尤其是跃变型果实的贮藏保鲜上具有诱人的应用前景。
2.
The ice-temperature technique is a new technology for food storage and preservation.
冰温技术是一种新型食品贮藏保鲜技术。
补充资料：国外保鲜包装：电子保鲜机
法国制成了一种电子保鲜机。将这种机器放在果蔬储藏室，可使里面存放的水果和蔬菜75天鲜嫩如初摘。这种保鲜机利用高城市负静电场所产生的负氧离子和臭氧来达到保鲜目的：负氧离子可使果蔬进行代谢过程的酶纯化，从而降低果蔬的呼吸过程，减少果实催熟剂乙烯的生成；臭氧则是一种强氧化剂，又是一种良好的消毒剂和杀菌剂，能杀灭和消除果蔬上的微生物及其分泌的毒物，抑制并延缓有机物的分解，从而延长果蔬储存期。
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