1) traditional Chinese medicine preservative
中药复合保鲜剂
2) 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。
3) 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
4) 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。
5) the Chinese herb medicine
中草药保鲜剂
1.
The development of the Chinese functional foods and the development of fruits and vegetables preservation apply chance for the Chinese herb medicine as the green fresh- keeping technology.
从食品保鲜的概念、现状及其发展角度综合分析,发展绿色保鲜技术是很重要的,中国传统保健食品和果蔬保鲜业的发展,为绿色保鲜技术——中草药保鲜剂的发展提供了契机。
6) complex preservative
复合防腐保鲜剂
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