1) Fulvic acid compounds
富里酸复配保鲜剂
2) mixed phytic acid fresh-keeping agent
复配植酸保鲜剂
1.
Fresh-keeping effect of mixed phytic acid fresh-keeping agent on litchi fruit was reported in this paper.
新鲜荔枝经复配植酸保鲜剂处理5～10min,3±1℃贮藏40d,根据果皮褐变,感官指标,腐烂程度和营养成分的变化评定保鲜效果。
3) Ca-prohexadione and maleic-hydrazide mixture
调环酸钙-青鲜素复配剂
1.
Effects of Ca-prohexadione and maleic-hydrazide mixture on lodging and plant height of sweet sorghum
调环酸钙-青鲜素复配剂对甜高粱株高和倒伏的影响
4) compound preservative
复合保鲜剂
1.
Under 4℃ temperature, strawberry is treated by polyphenols compound preservative After half a month, good fruit rate reaches 90 9%, and increases by 40 2%～64 5% than stored by single polyphenols or water In addition, fruit respiratory density and permeability change slightly, appearance and quality keeps well, and Vc and SOD activity in cell can keep certain leve
草莓果实在贮藏过程中，采用茶多酚复合保鲜剂处理，在４℃低温下贮藏半个月，好果率达９０。
5) complex freshness keeping preparation
复合保鲜剂
1.
The effect of lysozyme complex freshness keeping preparation on keeping aquatic products fresh;
溶菌酶复合保鲜剂对水产品的保鲜作用
6) compound fresh-preserving agent
复合保鲜剂
1.
The introduction of compound fresh-preserving agent can prolong the quality guarantee period of the products.
引入复合保鲜剂可以延长产品的保质期 ,但卤煮过程中 ,其合理用量一直成为瓶颈问题。
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