1) freshness-keeping effect
保鲜效应
1.
We researched the freshness-keeping effect of four kinds of inorganic salt of pretreatment solutions for cut flowers of Eustoma russellianum Griessb.
试验研究4种无机盐预处液处理对洋桔梗切花的保鲜效应。
2) freshness-keeping effect
保鲜效果
1.
The freshness-keeping effect of three kinds of agents,including polyvinyl alcohol,compound of polyvinyl alcohol and double acetic acid,compound of polyvinyl alcohol and calcium hydroxide on eggs during storage were compared.
对聚乙烯醇、聚乙烯醇和双乙酸钠复合、聚乙烯醇和氢氧化钙复合三种保鲜剂对鸡蛋的保鲜效果进行了比较研究。
3) preservation effect
保鲜效果
1.
The results show that, when three fresh-keeping agents are used singly, the preservation effect of liquid paraffin is obviously better than comparison group, polyvinyl alcohol takes second place, chitosan is the worst, but it still better than comparison group.
采用壳聚糖、聚乙烯醇、石蜡作为保鲜剂对鸡蛋进行保鲜效果的比较试验,通过对常温贮藏期间鸡蛋各项感官指标和内部品质指标变化的分析发现,上述保鲜剂单独使用时,液体石蜡保鲜效果极显著地优于对照组,聚乙烯醇次之,壳聚糖保鲜效果最差,但仍优于对照组。
2.
Coconut inflorescence saps collected were treated with preservatives, sodium dehydroacetate, sulfur dioxide, butyl nipagin and calcium propionate, to observe their preservation effect during natural fermentation.
针对椰子花序汁液(简称椰花汁)采后品质变化显著的特点,研究了脱氢醋酸钠、二氧化硫、尼泊金丁酯和丙酸钙对椰花汁采后自然发酵过程中的保鲜效果。
3.
Results indicated that preservation effect under the third treatment(T3)(2%sucrose +0.
5%乙醇+1g·L~(-1)硝酸钙为配方的处理3(T3)对非洲菊的保鲜效果最好。
4) Fresh-keeping effect
保鲜效果
1.
Study on fresh-keeping effect of biological preservative on preservation of mutton;
生物保鲜剂对羊肉保鲜效果的研究
2.
Comparison of fresh-keeping effects of Portunus trituberculatus by different package methods
三疣梭子蟹不同包装方式保鲜效果的比较
3.
Fresh-keeping effect was studied for the trap packed cooled pork treated with the natural fresh-keeping liquid for 3 days in 1±1℃ storage.
冷却猪肉经3种天然保鲜液处理后托盘包装,探讨在1±1℃贮存过程中的保鲜效果。
5) fresh-keeping
保鲜效果
1.
Research on fresh-keeping of cut Rosa hybrida flowers with different matching preservatives;
不同配比保鲜剂对月季切花保鲜效果研究初报
6) Preservation
[英][,prezə'veɪʃn] [美]['prɛzɚ'veʃən]
保鲜效果
1.
Study on Effect of 1-MCP on Preservation of Nanguo Pear During 15 ℃ Storage;
1-MCP对南果梨15℃贮藏保鲜效果的影响
2.
Effect of temperature study on the preservation of Pisum sativum during postharvest storage;
温度对豌豆采后保鲜效果的影响
3.
Effect of coating on fibrosis and preservation of bamboo shoot;
涂膜对绿竹笋纤维化及保鲜效果的影响
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