1) long jujubes
长枣
1.
Effects of Cryptococcus on biological control of diseases on post-harvest long jujubes
隐球酵母对长枣果实的生防效果及诱导抗性
2) Lingwu long jujube
灵武长枣
1.
Effects of harvest maturity on storage quality of Lingwu long jujube;
采收成熟度对灵武长枣贮藏品质的影响
2.
Effects of different atmosphere compositions on physiological changes of Lingwu long jujube during storage;
不同气体成分对灵武长枣贮藏中生理变化的影响
3.
Study on the Polyphenoloxidase Enzymology of Lingwu Long Jujube;
灵武长枣多酚氧化酶的酶学特性研究
3) lingwu chang date
灵武长枣
1.
The lingwu chang date is a fine fresh food variety of chinese date,the short of fresh-keeping time to become the industrial development and the market development bottleneck of lingwu chang date.
灵武长枣是中国枣的一个优良鲜食品种,保鲜期短成为其产业发展和市场开拓的瓶颈。
2.
By orthogonal test, the concentration of bacteriostatic agent (traditional Chinese medicine preservative) against decay of Lingwu Chang date caused by pathogenic fungi was optimized.
采用正交试验确定对灵武长枣的发病腐烂有抑制作用的中药抑菌剂最佳浓度,并使用CaCl2、GA3与抑菌剂配制4种保鲜剂对长枣进行处理,在常温(18～22℃)条件下贮藏30d,对各处理样品和对照的失重率、腐烂率、软化率及品质指标进行分析。
3.
Processing conditions of polysaccharide in Lingwu chang date were optimized with mono-factor analysis and orthogonal test.
研究灵武长枣在纤维素酶的辅助下水提多糖工艺的最佳工艺参数及其抗氧化作用。
4) long jujube pigment
长枣色素
1.
This experiment studied the technology of ultrasonic-alcohol extraction of long jujube pigment.
研究了超声-醇提从长枣中提取长枣色素的工艺条件,通过单因素试验和正交试验得到的最佳工艺参数:粉碎度60目,处理温度50℃,时间30m in,超声功率60W,乙醇体积比为1∶3,在此条件下长枣色素得率为12。
5) long jujube juice
长枣汁
1.
Study on technology of enzymatic extraction of long jujube juice;
酶法提取长枣汁工艺条件的探讨
6) long jujube polysaccharide
长枣多糖
1.
The effects of material-water ratio,crushing degree,ultrasonic power,ultrasonic time,ultrasonic temperature,different enzymes,enzymolysis temperature,enzymolysis time,enzyme dosage and pH on the extraction rate of long jujube polysaccharide were analyzed.
研究了超声辅助酶法提取长枣多糖的工艺条件,探讨了料水比、粉碎度、超声功率、超声时间、超声温度、不同酶品种、酶解温度、酶解时间、加酶量及酶解pH对长枣多糖提取率的影响。
补充资料：灵枣
1.犹仙枣。 2.枣的一种。形大而甜美。
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