低温保鲜

研究了不同采收成熟度“解放钟”枇杷果实中有机酸、总糖、可滴定酸等成份的变化和8～10℃低温保鲜及MAP保鲜效果。

The changes of organic acids , total sugar and titrable acid content in different harvest mature fruit of loquat variety " Jiefangzhong " were analyzed , and the effects of low temperature and MAP storage at 8 ~ 10 ℃ were studied .

结果表明：供试极早熟杏品种的种子常规层积均不发芽，而对其鲜种进行长达190d左右的低温保鲜贮藏，均有一定的发芽率。

The result showed there was no germination for the seeds of very early ripening ( VER ) varieties under MSS , but the fresh seeds after about 190 days under FSLTS could get a certain percentage of germination .

气调包装对生鲜牛肉低温保鲜期的影响

Effect of MAP on Beef during Shelf Life at Low Temperature

龙眼充氮低温保鲜试验

Preservation of Longan in A Cool Place Filling with Nitrogen

芒果低温保鲜综合技术的研究

Studies on Integrated Storage Techniques of Mango Fruits

优质耐贮芥蓝品种筛选及低温保鲜技术研究

The Screening of Quality and Long-Store Chinese-kale Variety and Study on the Freshness Retention Technology

低温保鲜优质绿茶货架期品质劣变的研究

On Quality Worsening in Storage Shelf Period of Excellent Green Tea Freshened in Low Temperature

涂膜保鲜技术应用于果蔬保藏的研究刺槐豆胶复合涂膜保鲜剂低温保鲜荔枝的研究

Study on litchi preserving with compound coating antistaling agent of locust bean gum at low-temperature

海藻酸钠涂膜对灵武长枣低温保鲜效果的影响

Effects of Coating with Sodium Alginate on the Fresh-keeping Effects of Lingwu Long Jujube at Low Temperature

切花月季的保鲜剂及其保鲜效果研究固体保鲜缓释剂对荔枝低温保鲜研究

Study of Solid Release Fresh-keeping Agent ( SRA ) on the Preservation of Litchi Fruits Stored in Low Temperature

对不同成熟期杏品种的种子进行了常规层积和鲜种低温保鲜贮藏（简称鲜种鲜贮）两个处理。

Two treatments , moist sand storage ( MSS ) and fresh seed with low temperature storage ( FSLTS ), were applied to apricot seeds of various varieties with different mature period .

高油玉米低温储藏保鲜试验

Test on keeping oil-rich corn fresh by storing under low temperature

稻谷低温储藏保鲜技术研究

Keeping paddy fresh with low temperature storage technology

Nisin复合防腐剂对低温肉制品保鲜效果的研究进展

Progress of the Research on the Fresh-keeping Effects of Nisin Complex Antiseptic in the Pasteurized Meat Products

蘑菇低温气调保鲜的初步研究

Study on low-temperature and controlled atmosphere storage of mushrooms

果蔬减压低温气调保鲜集装箱真空度变化对几种参数的影响

The influence of vacuum change in the container of decompression low-temperature and CA on several parameters

超高压和天然抑菌剂对低温火腿肠保鲜效果的研究高效谷氨酰胺转胺酶在火腿肠加工中的应用研究

Effect of High Pressure Processing and Natural Antimicrobials on Preservation of Low-temperature Sausage Application of high activity transglutaminase in sausage products

以提高龙眼的保鲜质量和商品率为目的，采用生物抑制剂处理龙眼进行低温气调保鲜。

To improve the freshness quality and the commercial rate of longan , biological inhibitors were used to treat the experiments for low-temperature controlled atmosphere ( CA ) storage .

稻谷自然低温辅助通风保鲜技术主要研究房式仓储存稻谷的通风降温系统，得出高效能、低能耗、低成本的配套设计参数，优选出适合我国储粮要求的几种风道。

In the paper a ventilation and temperature reducing system in a storehouse of rice is studied and a series of design parameters showing high efficiency , small power consumption and low cost is obtained and some kinds of air paths suitable for grain storage in our country are selected .

结果表明：低温有利于虾皮保鲜，高浓度CO2气调贮藏能抑制虾皮中的微生物繁殖，减缓脂肪蚝蛤败速度，但CO2浓度过高易使虾皮产生异味，影响感观品质。

The results showed that high concentration of CO2 could inhibit the growth of microbes and control the deterioration of fat , but which would result in the unfavorable smell of the samples .

生物抑制剂处理结合低温冷藏对龙眼保鲜质量的影响

Effect of Biological Inhibitors and Refrigeration On The Longan Quality

臭氧处理和低温保藏对牡蛎保鲜效果研究

Study on preservation of oyster by ozone and low-temperature treatment

低温肉制品辐照保鲜研究

Study on Radiation Preservation of Low Temperature Meat Products

杨梅简易低温贮藏中的保鲜研究

Freshness preservation of Chinese bayberry during simple low-temperature storage

从2002年开始，麦当劳的结球生菜加工供货商北京可诺奈食品有限公司要求其结球生菜种植者，必须提供经过产地预冷、低温冷藏车运输保鲜的结球生菜，结球生菜的品温不得高于4℃。

From the beginning of 2002 Beijing Coronet Foods Co. , Ltd. bought lettuce that need to pre-cool and transport by refrigerated lorry .

低温贮藏中复合保鲜剂处理对六种蔬菜均有较佳的保鲜效果，对芹菜、韭黄保鲜效果最为明显。

FB has a good fresh-keeping effect on the six kids of vegetables when they were storaged in low temperature , especially for celery and chive .

本论文以低温肉制品&（烟）熏火腿切片为实验材料，研究了其理化特性及贮存稳定性，探讨了低温杀菌以及防腐保鲜剂应用于（烟）熏火腿保鲜的可行性。

In this thesis , physicochemical and storage properties of smoked ham , which was pasteurized , and effect of preservation agents and temperature of sterilization on shelf life of these ham were studied .