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冷藏效果    
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  cold storage effect
    Affection of Heat Treatment on Cold Storage Effect and Quality of Zizyphus Jujuba Mill.
    热处理对梨枣果实冷藏效果和品质的影响
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  cold storage effect
    Affection of Heat Treatment on Cold Storage Effect and Quality of Zizyphus Jujuba Mill.
    热处理对梨枣果实冷藏效果和品质的影响
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  cold storage
Effects of surface sterilisation and cold storage on in vitro behaviour of Pratylenchus penetrans
      
The infective ability of the pre-parasitic juveniles for mosquitoes remained high (85%) after 5 days of cold storage and the infectivity was reduced only moderately (50 to 78%) after storage for 6 to 10 days.
      
The popularization and application of cold storage red blood cells or whole blood at -80 °C of the Rh(D) negative patients in su
      
The efficiency of cold storage red blood cells (CSRBC) or whole blood at -80 °C used in 27 Rh(D) negative patients during surgical operation was reported.
      
After a cold storage, they were dipped into, 0, 0.1, 1, and 5% solutions of streptomycin sulphate in tap water plus a spreader-wetter.
      
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It was carried out that the contrasted strail of Apple which was stored in Controlled Atmosphere and Cooling conditions for 180 days. The reduction of the apple's weight, rotted amout and main physics-chemical characteristic was tested. The results indicated that there was not only a slight reduced weight, amout of decay and decrease of harness, but also lower decrease of whole content of sugar and VC of Aplle, in comparison to that in cooling conditions. It shows that the effect of Apll' -s Controlled Atmospheric...

It was carried out that the contrasted strail of Apple which was stored in Controlled Atmosphere and Cooling conditions for 180 days. The reduction of the apple's weight, rotted amout and main physics-chemical characteristic was tested. The results indicated that there was not only a slight reduced weight, amout of decay and decrease of harness, but also lower decrease of whole content of sugar and VC of Aplle, in comparison to that in cooling conditions. It shows that the effect of Apll' -s Controlled Atmospheric Storage is better than Cooling Storage.

通过对苹果失重进行气调贮藏与冷藏180天的对比试验,对苹果失重、腐烂损耗及主要物理——化学特性进行了测定.结果表明:气调贮藏苹果180天后无论从失重、腐烂损耗、硬度下降及总糖、总酸和维生素C的损失上都比冷藏的小,说明气调贮藏比冷藏效果好.

The results showed that firmness and sour content of plum fruits decreased with the increase of storage temperature, decay increase with the increase of storage temperature Temperature is good for storing plum However, symptoms of chilling injury appeared in the fruits stored at 7℃ and below 7℃, the fruits became browning, decay increased, flavor became bad after chilling injury however, the respiration was increased rapidly before the appearence of chilling injury symptoms

研究了不同温度对李子冷藏效果、冷害的发生情况以及冷害症状与呼吸强度变化的关系。结果表明,李子硬度、含酸量随贮温升高而下降,腐烂随贮温升高而增加。由此可见:低温有利于李子贮藏。然而,李子贮藏在7℃以下会发生冷害。冷害后,果肉变褐,腐烂增加,果味变淡。但在冷害症状出现之前,将果实升温到20℃后呼吸强度即表现出异常升高,因此可由升温后呼吸强度的异常升高来预测冷害的发生。

Study on technology of irradiation processing for checking garlic sprouting was carried out. The results are as follows. 1. the suitable irradiation time of garlic could be prolonged when the garlic was preserved at low temperature(-2±1℃). When the garlic was stored till the end of the year and then irradiated, the sprouting could be checked effectively. When the garlic was stored till the next March, the effect of sprouting inhibition decreased; 2. When garlic was irradiated at suitable time and then subsequently...

Study on technology of irradiation processing for checking garlic sprouting was carried out. The results are as follows. 1. the suitable irradiation time of garlic could be prolonged when the garlic was preserved at low temperature(-2±1℃). When the garlic was stored till the end of the year and then irradiated, the sprouting could be checked effectively. When the garlic was stored till the next March, the effect of sprouting inhibition decreased; 2. When garlic was irradiated at suitable time and then subsequently stored at low temperature, the effect of sprouting inhibition was the same as that with cold storage before irradiation. However, if the cold storage period was rather long,the effect was not as good as that with cold storage after irradiation; 3. Browning of irradiated garlic did not occur when the garlic was preserved at low temperature(-2±1℃), indicating that the browning of sprout and bud was caused by higher storage temperature.

本文对辐照大蒜抑制发芽的部分工艺进行了研究和分析。研究结果表明:1低温( - 2 ±1 ℃) 贮藏能延长大蒜的适宜辐照期,冷藏至当年底出库辐照,仍然具有良好的抑芽效果;冷藏至翌年3 月辐照,其抑芽效果有不同程度的降低;2在大蒜适宜辐照期内,辐照后冷藏与冷藏后再辐照的抑芽效果一致;但冷藏时间过长( 至翌年3月) ,辐照的抑芽效果不如先辐照后冷藏的效果好;3辐照大蒜幼芽及芽鞘褐变的主要原因是贮藏温度过高引起的,而在低温条件下( - 2 ±1 ℃) 贮藏不会产生褐变;辐照大蒜、辐照后冷藏大蒜和冷藏后辐照大蒜进入常温贮藏后,幼芽及芽鞘很快就会产生褐变。

 
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