1) Preservating Function
保鲜保护
2) fresh and color keeping
护色保鲜
1.
The fresh and color keeping was the key part of techniques during fruit-vegetable storage and transportation,it played important role in keeping quality,prolong storage time,raising purchasing desire,increasing market competition.
护色保鲜是果蔬采后贮运中的关键技术环节,对于保持果蔬品质、延长贮藏保鲜期、提高人们的购买欲望、增加市场竞争力等具有重要作用。
3) green-maintaining and fresh-keeping agent
护绿保鲜剂
1.
Manufacturing the fresh-keeping areca catechu by taking with being dipped in the specially effect green-maintaining and fresh-keeping agent on normal temperature.
制作中,采用常温及特效护绿保鲜剂浸泡处理工艺。
5) fresh-keeping
保鲜
1.
Study on Non-sulfur Color-protection and Fresh-keeping Technology of Coprinus comatus;
鸡腿菇非硫护色保鲜技术的研究
2.
Effects of Organic Acid Sodiums Treatment on Fresh-keeping of Chicken;
有机酸盐处理对鸡肉保鲜效果的研究
6) Preservation
[英][,prezə'veɪʃn] [美]['prɛzɚ'veʃən]
保鲜
1.
Study on effect of chlorine dioxide and hydrogen peroxide on the preservation of wet raw noodles;
二氧化氯与双氧水对湿生面条保鲜效果的研究
2.
Application of zein to the preservation of chilled meat;
玉米醇溶蛋白在冷却肉保鲜中的应用
3.
Effects of coating preservation technology on fresh-cut apples;
涂膜处理对鲜切苹果的保鲜效应
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