贮藏

Preliminary studies on the chemical properties of razor clam during storage at different temperatures and with the addition of complex biological preservatives were conducted using sensory, chemical, microbiological methods. The optimum hydrolytic conditions of razor clam with the addition of proteases were determined so as to provide some theoretical references for the preservation and advanced processing of razor clam.

本论文运用感官、化学和微生物学的方法，对缢蛏在不同贮藏温度和添加复合生物保鲜剂条件下的贮藏特性进行了初步研究，同时还以水解率为主要指标，探讨了蛏肉蛋白质酶解的工艺条件，以期为缢蛏的贮藏保鲜与深加工提供理论依据。

The effects of ice temperature(-1℃)storage and normal low temperature(3℃)storage and different dosage of SO_2 Releaser on fruit quality were investigated in this paper.

研究了4个龙眼品种果实的结冰点及其影响因素，比较了-1℃冰温和3℃低温贮藏对石硖龙眼贮藏效果的差异，探讨了冰温贮藏龙眼时SO2缓释剂的最适用量。

Tenderness of rabbit meat declined after slaughter, then it increased slowly. Different temperature treatment affected tender process significantly after rigor mortis (P.05): Aging rates of rabbit meat on moderate(15℃) or high(25℃) temperature condition were higher than that of low(4℃)temperature condition, but the latter had better meat quality after a slowly acid excluding period. Chilled meat (4℃) had the longest shelf life (6 days), compared with 15℃ for 3 days and 25℃ for only one day.

而低温贮藏兔肉(4℃)条件下，兔肉颜色维持的时间比较长久，同时低温也抑制了兔肉的氧化作用，TBARS值较小；宰后兔肉的嫩度呈开始下降，随后逐渐上升的趋势，不同的温度处理，对于兔肉僵直后的嫩化作用影响显著(P.05)；中温(15℃)和高温(25℃)贮藏条件下的兔肉成熟速度快，低温(4℃)贮藏兔肉经历缓慢排酸后，品质好；在4℃条件下的兔肉即冷却肉货架期比较长，可以保存6d，15℃条件下3d，而25℃条件下只能保存1d。

In the process of snap bean stored in the C. A. storage(O2:2%~3%, CO2:2%~3%), the influence of storage temperature, maturity and varieties were studied.

在气调贮藏(O2 2%~3%， CO2 2%~3%)油豆角实验过程中，研究了贮藏环境温度、成熟度及品种对贮藏效果的影响。

The experimental results verified that 10℃ was the appropriate storage temperature and appropriated maturity had preferable storage effect; while the varieties had a big difference on storage effect, in which "Zihua" snap bean had longer storage time than the others.

结果表明：10℃左右是贮藏油豆角较适宜温度，成熟度适中的油豆角贮藏效果较佳；不同品种的油豆角贮藏效果差异较大，紫花油豆角耐贮性相对较好。

The results indicated that with the increasing of storage time, the leaves etiolated, contents of crude-fiber increased, while vitamin C, chlorogenic acid decreased, nitrate contents up to the maximum at the 3th day after storage , then decreased gradually. Stored at 2℃, the contents of chlorophyll, vitamin C, chlorogenic acid were higher, nitrate and crude-fiber contents were lower. The lower of membrane permeability and MDA content, the higher activity of SOD significantly delayed senescence process and prolonged storage life of Taraxacum mongolicum.

结果表明：采后蒲公英随着贮藏天数的增加，叶片逐渐黄化，粗纤维的含量升高，维生素C和绿原酸含量下降，硝酸盐含量先升高后降低；2℃下贮藏能够使采后蒲公英具有较高的叶绿素、维生素C、绿原酸，较低的硝酸盐和粗纤维含量，较低的细胞膜渗透率、MDA含量和较高的SOD活性，显著地延缓其衰老进程，延长贮藏寿命。

By using different blanching temperature, blanching times and soaking times which may affect the color of the natural vegetable were studied.

温度是影响鹿耳韭贮藏品质的第一因素，4℃的贮藏条件下可取得显著的贮藏效果。

The results showed that ascorbic acid oxidase activity in the flesh of 'brumal Jujube' became significantly higher than in pericarp with the development of maturity; but these activities of peroxidase , Polyphenoloxidase and phenylalanine ammonia-lyase in flesh were lower than in pericarp . During the development from green to half-red then to red, the lignin and fibre contents in pericarp gradually increased higher than in flesh; ethanol content also increased , acetaldehyde content reached to a peak during the red maturity stage and then declined.

随着贮期的延长，冬枣果肉中乙醇和乙醛含量增加，乙醇发酵关键酶的活性逐渐升高；气调贮藏延缓了果实中乙醇和乙醛的积累，抑制了PDC和ADH的活性，显著提高了果实的贮藏品质；说明气调贮藏延缓了果实的乙醇积累；但CA_1比CA_2促进果实乙醇积累的作用较明显，表明冬枣对高浓度CO_2较敏感，这可能是枣果实不耐高CO_2的原因之一。

The thicking of secondary cell wall may be one of the reason of ethanol accumulation. The activities peak value of CAT, PPO and POD were advanced and the activity of AAO gradually increased, the content of total phenol decreased sharply, the production rate of superoxide anion ,the content of MDA and H2O2 in flesh of 'brumal jujube' increased treated with ABA during storage, this showed ABA accelerated the scenescence of fruit, the effects of ABA on 'brumal jujube'fruit was contrary to GA.

点红冬枣贮藏过程中，各有机酸(柠檬酸、t-顺乌头酸、琥珀酸、延胡索酸)含量逐渐下降，苹果酸略有增加，丙酮酸含量逐渐增加，峰值出现后下降，说明丙酮酸的增加与进入三羧酸循环的有机酸流量的降低是导致果实乙醇发酵的机制之一；点红冬枣中蔗糖含量较高，贮藏期间，蔗糖含量下降，葡萄糖和果糖含量增加，气调贮藏可延缓果实蔗糖降解和葡萄糖和果糖含量的增加。

Advance in study on inhibiting lipid oxidation of natural antioxidants;2. Effect of different types of packaging on lipid oxidation of walnut (Carya cathayensis Sarg.) during storage

为了选择合适的包装措施以减缓山核桃仁中油脂在贮藏期间的氧化酸败，延长其贮藏期，研究了用聚乙烯塑料膜(Polyethylene，PE)和聚乙烯塑料铝箔膜(Polyethylene/Al，PE/Al)的普通包装与PE、PE/Al的真空包装，4种不同包装措施对山核桃贮藏过程中油脂氧化的影响。

Since historical times,England ,where the early inhabitants were Celts, has been conquered three times .

从有历史以来，英国，在此地早期居住的是凯尔特人，已经被征服了三次。

Bluetooth OBEX File Transfer Enables the sending and receiving of files on your phone via Bluetooth.

蓝牙OBEX文件移动允许经过蓝牙传送和接受文件。。。。