1.
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
2.
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
3.
Progress in Research of Skin Browning Mechanism and Preserving Techniques of Litchi Fruit
荔枝果皮褐变机理与保鲜技术研究进展
4.
Physiological Research of Peel Pitting and Isolation of Related Genes on 'Fenjie' Navel Orange;
奉节脐橙果皮褐变生理及相关基因的分离研究
5.
Study on Physiology and Control of Scald on Pomegranate Fruit;
石榴果皮褐变的生理基础及控制的研究
6.
Advances in the Studies on Mechanism of Postharvest Pericarp Browning and Technology of Protection from Browning of Litchi;
荔枝果皮褐变机理及保鲜技术研究进展
7.
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
8.
Changes of POD Activity and Gene Expression Analysis during Litchi Pericarp Browing;
荔枝果皮褐变过程中POD活性变化及其基因表达分析
9.
The Effects of Ethylene and 1-Methycyclopropene on Pericarp Browning of Postharvest Lychee Fruit
乙烯与1-甲基环丙烯对荔枝采后果皮褐变的影响
10.
Molecular Cloning and Expression Pattern of CsCP and CsNAC from Navel Orange Related to Citrus Peel Pitting;
脐橙果皮褐变相关基因CsCP和CsNAC的克隆与表达分析
11.
Results indicated that the husks, the threads on the pulp and the core of banana were more apt to brown than the pulp.
结果表明,香蕉的果皮、果肉上的丝络、果心部位均比果肉易于褐变。
12.
Study on A New Type of Anti-browning Agent in Frozen Preservation of Litchi Fruits
一种新型的速冻荔枝果皮抗褐变剂的研究
13.
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。
14.
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。
15.
tropical fruit with a rough brownish skin and very sweet brownish pulp.
热带水果，有粗糙呈褐色的果皮，非常甜的带褐色果肉。
16.
Product Description: The Beurre Bosc pear is bell-shaped with a brownish skin.
中文描述：形状好看，果皮为褐色。
17.
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
18.
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)