1.
Effects of 1-methylcyclopropene on fruit browning of sweet cherry
1-甲基环丙烯对甜樱桃果实褐变的影响(英文)
2.
The Relationship between the Metabolism of Organic Acid and the Browning of Grapes during Storage
葡萄贮藏中有机酸代谢与果实褐变的关系
3.
2 The browning of Yali pear appear carpel at first, and then appear core and flesh.
2 鸭梨果实褐变从心皮组织开始,逐步向果心、果肉扩展。
4.
Study on Influence Factors and Mechanism of Browning of Yali Pear Fruit after Harvest
鸭梨采后果实褐变的影响因素及发生机理的研究
5.
Studies on the Enzymic Browning of Loquat Fruit Ⅲ.The control of enzymatic brown in loquat flesh
枇杷果肉酶促褐变的研究Ⅲ.枇杷果实加工中酶褐变的防止
6.
Experimental Study on the Non-enzymatic Browning of Amorphous Powder and Juice;
非晶态粉体及果汁非酶褐变的实验研究
7.
Study on Mechanism of Enzymatic Browning and Fruit Suitability for Juicing of Apricot Fruits;
杏果实酶促褐变与制汁适应性评价体系的研究
8.
Studies on Postharvest Physiological Properties, Storability and Mechenism of Browning of Sweet Cherry Fruits;
甜樱桃果实采后生理、耐藏性及褐变机理的研究
9.
The browning rate of the skin and the core dealt with ethy Dene is higher than that of the control,and browning is earlier and more severe
果皮及果心褐变率高于未处理的果实，且发病时间早、程度重。
10.
The result indicated that the percentages of rot, lost stock and browing index of the fruits with preharvest treatment of calcium were lower than those of contrast fruits.
结果表明，采前钙处理能够明显降低果实的腐烂率、掉梗率、褐变指数；
11.
Effects of Uncouple Agent DNP Treatment on Browning and Active Oxygen Metabolism in Pericarp of Harvested Longan Fruit
解偶联剂DNP处理对采后龙眼果实果皮褐变和活性氧代谢的影响
12.
Relationship between Fruit Senescence, Browning and Active Oxygen and Phenolics Metabolism in the Postharvest Peach Fruits
采后桃果实衰老褐变与活性氧和酚类物质代谢的关系
13.
Physiological and Biochemical Mechanism of Browning Development Induced by Low Temperature in Chinese Olive Fruit;
低温引起橄榄果实冷害褐变的生理生化机制研究
14.
Effect of Different Treatment on Storage Quality and Browing of Fresh Cut Asparagus Lettuce
不同处理对莴笋果实切片贮藏品质及褐变的影响
15.
Advances in Research on Mechanism of Peel Browning and Technology of Protection from Browning for Litch
荔枝果皮褐变机理与防褐保鲜技术研究进展
16.
A review of recent advances in browning control of fresh-cut fruits and vegetables
适度加工果蔬褐变控制研究进展(综述)
17.
A Study on Factors Relative to Pomegranate Peel Browning and Its Control
石榴果皮褐变相关因素及其控制研究
18.
Study on Inhibiting Effects of Chlorine Dioxide on Enzymatic Browning in Fruits and Vegetables;
二氧化氯对果蔬酶促褐变抑制的研究