贮藏

The film drilled holes packaging, heat and calcium union treatment and different temperatures storage affect storage results and the physiological change rule in the mature process of Cerasus humilis Beg.

研究了薄膜打孔包装、热和钙处理结合和不同温度贮藏，对欧李的贮藏效果以及采后生理变化规律的影响，为欧李的贮藏保鲜技术提供理论依据。

The ultra-drystorage is the technique,to lower seedmoisture contentless than 5%and store it at ambienttemperature to gain the same storability as seeds with higher MC at coldtemperature.

超干贮藏就是把种子含水量降至传统的安全含水量(5％)以下，并在常温下贮藏以达到高含水量种子在低温下贮藏的相同效果。

Results show that ascorbic acid and dehydroascorbic acid of cloudy strawberry juice in the storage process are unstable to the heat treatment; the degradation of ascorbic acid and dehydroascorbic acid accords with first-order dynamic, which indicates that this degeneration dynamic model is logical and effective, and can be used in selection of storing temperature and prediction of storage period at different temperatures.

结果表明：草莓浑浊汁在贮藏过程中还原型维生素C和氧化型维生素C对热不稳定，还原型维生素C和氧化型维生素C降解符合一级反应动力学。经过验证表明该降解动力学模型有效，可用于草莓浑浊汁贮藏温度的选择和预测不同温度下的贮藏期。

The relationiships among storage temperature, storage time and degradation of ascorbic acid and dehyd roascorbic acid in the process of cloudy strawberry juice storage were analyzed, and the degradadion dynamic model of ascorbic acid and dehydroascorbic acid was established.

该文通过研究草莓浑浊汁贮藏过程中还原型维生素C和氧化型维生素C的降解与贮藏温度、贮藏时间的关系，建立了还原型维生素C和氧化型维生素C降解动力学模型。

The aroma of the enzymic concentrate juice storage at 4℃ is the best among different treatment in 90 days, the second is the enzymic concentrate juice storage at 25℃.

不同处理的果汁经过90天的贮藏观察，酶解4℃贮藏的果汁风味最好，其次是加酶25℃贮藏的果汁。

In order to understand the changes in physiology and the storability of blueberry fruits introduced to southern part of China, and to provide scientific basis for suitable packaging materials, changes of total soluble solid content, vitamin C content, acetaldehyde content, ethanol content, protopectin content and anthocyanin content, respiration rate, polygalacturonase and pectinesterase activities, weight loss and rotted rate of blueberry fruit warn investigated. Different packaging films were used, and the storage temperature was under 2℃.

为了解引种到我国南方栽培的蓝浆果鲜果低温贮藏期间的生理变化状况，并为保鲜贮藏选择适宜的包装材料提供科学依据，研究了在2℃条件下，不同薄膜包装处理对蓝浆果果实贮藏期间可溶性固形物、维生素C、乙醛、乙醇、原果胶和花色苷的含量，以及呼吸强度、多聚半乳糖醛酸酶和果胶甲酯酶活性、失重率、腐烂率变化的影响。

The activity of polygalacturonase,PME,cellulase and the soluble pectin content of MA stor-age were significantly lower than those of control; while the flesh firmness,cellulose content ,protopectin content were sig-nificantly higher than those of control. Results showed that MA storage retarded the softening process of mulberry fruit.

研究了在(2±1)℃下，MA贮藏对桑果细胞壁组分和水解酶活性的影响，结果表明：MA贮藏可抑制桑果呼吸强度和乙烯释放量，MA贮藏桑果的纤维素酶、果胶甲酯酶和多聚半乳糖醛酸酶等细胞壁水解酶活性和水溶性果胶含量显著低于对照，而果实的纤维素和原果胶含量显著高于对照，从而延缓桑果的软化。

The main organic acid was citric acid, followed by malic acid. Citric acid and tartaric acid levels increased during storage. Malic acid and quinic acid increased from stage one to stage two. Shikimic acid level increased from stage one to stage three, then decreased slightly. Acetic acid changed unremarkably. Succinic acid changed not significantly from stage one to stage two, then increased and it was the highest in the stage three. The level in stage four and stage five was lower than the level in stage three.

五九香梨果实中的主要有机酸是苹果酸和柠檬酸，整个贮藏期间，柠檬酸和酒石酸含量处于上升趋势，苹果酸和奎宁酸含量在第一、二月贮藏期间增加，而后开始下降；莽草酸含量在贮藏期第一到第三阶段上升，而后略下降；琥珀酸含量在第一到第二阶段变化不明显，接着有上升的趋势，在第三阶段含量达到最高，第四和第五阶段略低于第三阶段；乙酸含量变化不明显。

The results showed that 22.5μL/L of clove leaf oil had the best preservation effect on peach. After 35 days of stock, the sound fruit rate was 94%, 46.9% higher than compared group. The rotten index and the browning index were 94.1% and 85.2% lower than the control, respectivly, and the treatment could remarkablely reduce the respiration rate and ethylene release, and postponed ethylene release peak and respiration peak 5 and 10d, respectively in comparison with CK, it also delayed the drop of firmness and contents of titrable acids of the peach. When stored for 35d, firmness of control group and 22.5μL/L of clove leaf oil were decreased 60% and 34% compared with initial storage, and the activities of SOD, CAT and POD were enhanced, but the contents of SSC had no obvious difference with control.

结果表明，与对照相比，22.5μL/L丁香叶油处理对桃果实的防腐保鲜效果最好，贮藏35d时好果率为94%，比对照提高了46.9%，腐烂指数和褐变指数分别比对照低94.1%和85.2%；丁香叶油处理可以有效降低桃果实的呼吸强度和乙烯释放量，呼吸强度高峰和乙烯释放量高峰分别推迟5和10d，延缓了果实硬度和可滴定酸含量下降的速度；贮藏35d时对照和22.5μL/L丁香叶油处理果实硬度分别比贮藏初期降低了60%和34%；丁香叶油处理提高了超氧化物歧化酶、过氧化氢酶、过氧化物酶3种膜脂过氧化物酶的活性，但可溶性固形物含量与对照相比无明显差异。

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。

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。。。。