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Storage studies also found that the effect of temperature and time on the physical and chemical qualities of mei is not significant. Good storage stability characteristics can be obtained for semidried mei preserved by reused brine.

储藏实验之结果发现储藏温度及储藏时间对各组梅胚理化性状的影响均不显著，以废盐液腌渍之梅胚具备良好的稳定性及储藏性。

In the practice it plays an important part in insect surveys, the choice of grain method, the improvement of grain storage level, the extension of storage time and the delay of grain quality deterioration. 1 Research on stored product insects in large warehouse 1.1 Community composition and structure analysis of stored product insects in large warehouse By means of GJ89 type probe trap investigation of stored grain insects and analysis of community composition and structure of large warehouse were carried out in Chongqing Beibei State Grain Reserve Depot. The results showed that there were main Lipocelis botrychophilus、 Cryptolestes ferrugineus、 Tyrophagus putrescentiae and Sitophilus zeamais etc in large warehouse

高大平房仓储粮昆虫生态学研究 1.1 高大平房仓散装储粮昆虫群落组成及结构分析使用GJ89型粮虫陷阱检测器对中央储备粮重庆北碚直属库高大平房仓储粮昆虫进行系统调查，并对其群落组成及结构进行了分析，结果表明高大平房仓储粮昆虫主要有书虱Lipocelis botrychophilus、锈赤扁谷盗Cryptolestes ferrugineus、腐食酪螨Tyrophagus putrescentiae和玉米象Sitophilus zeamais等4类，其中书虱为绝对优势种群；在粮堆垂直方向0～50cm 4类昆虫发生最多，100～150cm发生最少；4类昆虫在粮面0～50cm丰富度、优势度、多样性及均匀度4项指标均高于50～100cm和100～150cm，水平方向6个区域各项指标差异不大。

The results showed that 50℃ 20 min heat treatment had obviously decreased the rotten of fruits, and maintained higher soluble solid content, titratable acid and Vc contents of fruits after 60 days, and then improved the storage quality of fruits and prolonged the storage period of fruits.

结果表明：贮藏60 d后，50℃20 min热水处理明显降低了果实的腐烂率，维持了较高的可溶性固形物、可滴定酸含量和维生素C含量，从而改善了果实贮藏品质，有利于果实的贮藏保鲜。

To understand effects of different packaging on lipid peroxidation and antioxidant ability of Torreya grandis nuts during storage at room temperature, we used T. grandis nuts and measured acid value, peroxide value, total phenols, DPPH scavenging activity and inhibition of linoleic acid oxidation by TBA of nuts during storage.

以香榧坚果为材料，研究不同包装方式对香榧原料和加工后成品的酸价、过氧化值、总酚含量、DPPH自由基清除能力和和抑制脂质过氧化作用的影响，以期了解真空包装对香榧坚果贮藏过程中脂肪氧化和抗氧化活性的影响。

The results showed that the conidia of the RNAi transformant accumulated more trehalose, lost viability more slowly during prolonged storage and showed reduced heat shock sensitivity than the wild type, and the overexpression transformant has reverse results. These results indicate that neutral trehalase in M.anisopliae control trehalose concentration via degradation of trehalose, and indirectly influnce the viability of conidia during prolonged storage and the resistance to heat stress.

以上研究结果表明，金龟子绿僵菌CQMa102孢子体内海藻糖是由中性海藻糖酶降解的，海藻糖含量与耐储性和耐热性具有正相关性，中性海藻糖酶在虫生真菌金龟子绿僵菌孢子中的生理功能是通过降解分子内海藻糖调控海藻糖含量，从而影响其对不良环境的抗性，如储藏性、耐热性。

In order to screen the best storage temperature,the sensory quality of Typha latifolia L.as well as its rate of weight loss,decay index,Vitamin C content,fibrin content and polyphenol oxidase activity,were determined during its storage process.

在蒲儿菜贮藏过程中，通过评价其外观品质及测定其失重率、腐烂指数、维生素C含量、纤维素含量和多酚氧化酶活性等指标，筛选出蒲儿菜最佳贮藏温度。

The project of this research was to study the high-temperature sterilization and pasteurization of Typha latifolia.L, then to develop the technology of ambient storage of Typha latifolia.L and conquer the problem that Typha latifolia.L can not be stored for more than one month under ambient temperature, storage time of Typha latifolia.

本课题旨在利用高温杀菌和巴氏杀菌工艺对蒲菜进行热加工研究，以开发蒲菜常温保存技术，攻克蒲菜常温保鲜时间不超过一个月的难题，有效延长蒲菜的保藏期。

The Human-Based Design of Storage Shelf Under Seat doesn't Take Up Additional Storage Space,Facilitates the Users to Put Aside Some Of Unorderly Goods and Books that They Carries, and Helps the Users Better Concentrate Their Efforts and Attentions

座下可设置存放资料的置物网架，人性化的设计，不但不额外占用空间，而且方便使用者放置随着携带的一些物品和书籍，可使其免受资料或物品杂乱之苦，有助于使用者更好地集中精力与注意力

In addition, after a detailed investigation and study on geologic conditions of Jinzhou water-tight oil storage cavern by using Block1.0 and Unwedge software, respectively, all removable blocks relaed to each excavation plane of Jinzhou water-tight oil storage cavern were found and the magnitude of the removeable blocks with respect to the distribution of discontinuities and the position of excavation planes was systematically calculated.

阐明了块体理论赤平解析法可动块体辨识软件Block1.0的理论基础及编制思路，通过赤平解析法和Block1.0就某实例计算结果的对比，验证了Block1.0的准确性；同时，在对锦州地下油库勘察资料进行详细研究的基础上，分别采用Block1.0和Unwedge软件，找出了锦州地下水封储油洞库各开挖面上可动块体的分布情况，从开挖面位置和结构面分布两方面对锦州地下水封油库的稳定性进行系统评价。

The results showed that different topping frequency (at intervals of 15 d, 30 d, 60 d, 90 d) had no evident influence on total wine loss, volatile acid content, T-SO2,F-SO2, wine colour, and wine pH values. Under constant temperature and humidity conditions, total wine loss was closely correlated with the using degree of Chinese barrel and the storage time in Chinese barrel. Volatile acid content slightly rose along with wine storage time. The content of SO2 dropped rapidly during 15 d after wine filling, but dropped tardily ever since. Wine colority rose remarkably during 15 d after wine filling, but climbed tardily ever since. Wine colority change was unstable, it changed wavily and depressed on the whole. In conclusion, it was recommended that the best topping interval was 90 d.

结果表明，橡木桶15 d、30 d、60 d、90 d添桶间隔对红葡萄酒的酒液损失总量、挥发酸含量、T-SO2、F-SO2、颜色、pH值无显著影响；在恒温恒湿的条件下，红葡萄酒的酒液损失总量与橡木桶的新旧程度、桶贮时间密切相关；随桶贮时间延长，葡萄酒中挥发酸略有上升；葡萄酒入桶后15 d内SO2含量急剧下降，以后则缓慢下降；葡萄酒入桶后15 d内色度显著上升，但随后变化平缓，总的趋势是随桶贮时间延长色度缓慢上升；葡萄酒的色调变化不稳定，呈波浪式变化，总的趋势是降低；建议中国橡木桶桶贮红葡萄酒的添桶间隔为90 d。

Aquatic or marsh-growing fern allies; known to have existed since the Cenozoic; sometimes included in Lycopodiales.

生活于水中或湿地的蕨类；从新生代生存至今；有时归于石松目之中。

The engine was uprated from a 90hp Franklin to a 125hp Lycoming.

改良过的引擎是从90hp到125hp莱康明富兰克林。