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The mechanism of lipid oxidation of cooked meat products by irradiation was reviewed, and the different factors (such as: contents of lipid, doses, package, temperature of store, additive, times of store) that affecting lipid oxidation of irradiated cooked meat products were analyzed.

就辐照诱导熟肉制品脂肪氧化机理进行了阐述,并分析不同因素(如脂肪含量、辐照剂量、包装形式、贮藏温度、添加剂、贮藏时间等)对辐照熟肉制品脂肪氧化的影响。

The results were as follows: the activity of prawns was highest under the condition of pH 7.0, 35 ℃ using pyrocatechol as substrate; four inhibitors i.e ascorbic acid1 mg·mL~(-1, sodium sulphite2 mg·mL~(-1, phytic acid1 mL·L~(-1 and EDTA0.1 mg·mL~(-1 had some inhibiting effects on the PPO of prawns, in which the effect of phytic acid1 mL·L~(-1 was the best; the PPO activity of prawns increased gradurally during the storage period; the PPO activity of prawns was inhibited in vacuum environment, the lower the storing temperature was, the stronger the PPO activity was.

结果表明:以邻苯二酚为底物,虾PPO活性的最适pH为7。 0,最适温度为35 ℃;4种抑制剂(1 mg·mL-1抗坏血酸、2 mg·mL-1亚硫酸钠、1 mL·L-1植酸及0。 1 mg·mL-1EDTA)对南美白对虾PPO都表现出一定的抑制作用,以1 mL·L-1植酸抑制作用最强;南美白对虾在贮藏过程中PPO活性逐渐上升,真空环境中PPO活性受到抑制,贮藏温度越低,抑制作用越强。

Grey systems theory and method were used here, the article simulated shelf-life entironment at constant temperature 20℃, and constant humidity 90%, texture profile analysis(TPA tests in sarcocarp and core, were carried out and the texture parameters studied chewiness is found to be the diagnostic gene of shelf-life property changes, with grey model GM(1,1) and grey forecasting model based on chewiness were thus established. The veracity and applicabilidy of the grey forecasting model of carrot core were c...

本研究应用灰色系统理论及其方法,模拟货架期环境(恒温20℃、恒湿90%),做了胡萝卜贮藏的果肉和果心的TPA测试,进行了质地特性参数的分析研究,得出咀嚼性是胡萝卜货架期品质变化的"特征因子",并建立了基于咀嚼性的一阶灰色模型GM(1,1)和灰色预测模型,还通过论证与检验,确定了胡萝卜果心的灰色预测模型的准确性与可用性,从而为果蔬贮藏及货架期研究提供一个重要的认识工具。

Red globe grape has storage commonness of serotinous grape, and it also has special problem.

红提葡萄既有一般晚熟葡萄品种所具有的贮藏共性,也有其在贮藏过程中易发生的特殊问题。

The best condition of storage and safe time limit were concluded."ZiHua" snap bean of middle maturity during storage at 9 1 shows good results.TKD treatment of 20g/m3 can effectually decrease the occurrence of decay, put off the respiration peak and restrain the decline of quality of snap bean. 6-BA treatment and GA3 treatment can delay the descent of content of Vc, chlorophyll, soluble protein and the rise of coarse fibre of snap bean. The POD activity and respiratory rate of snap beans treated by 6-BA and GAa were significantly reduced and at last reached the purpose of the delaying of spot and decay.

结果表明,中等成熟度的紫花油豆角在9±1℃下贮藏效果较好,低温可减少油豆角锈斑的发生,延缓呼吸高峰的到来,并能抑制油豆角品质的下降。20g/m~3TKD熏蒸处理油豆角可有效减少贮藏期间腐烂的发生,6-BA和GA_3处理可延缓油豆角Vc、叶绿素、可溶性蛋白质含量的下降和粗纤维含量的上升,延缓电导的增加和POD活性的上升,保持较低的膜透性、丙二醛含量,提高豆荚的PAL活性和总酚含量,从而延缓油豆角的衰老,并减少油豆角腐烂和锈斑的发生。

The firmness of Magua fruit was small, it soluble pectin content was high, and the changes of them were great. So fruit softened rapidly and was not storable.?

麻瓜采收时果实硬度较小,可溶性果胶含量较高,二者在贮藏过程中变化幅度较大,导致果实迅速软化,不利于贮藏

The research was not only profound description and brought forth new ideas to sweet orange storage, which has economic significance, but also has reference value in theory to thermal process similar to sweet orange storage.

本文的研究不仅对甜橙贮藏是一项深刻的描述和创新,具有一定经济意义。而且对类似于地下贮藏的热过程也具有理论参考价值。

Water losing rate of sweet pepper steadily increased with the days increased in storage behind time.

贮藏后期,随着贮藏天数的增加甜椒的失水速度逐渐加快。

In order to accelerate development of storage and transportation technique of Taraxacum mongolicum,the effects of storage temperature on its postharvest physiology and quality were studied and the optimal storage temperature was explored.

研究贮藏温度对蒲公英采后生理指标和品质的影响,探索适宜的贮藏温度,为蒲公英贮运技术的发展与延长供应期提供指导。

Marx says in Volume I,"Exclusion of money from circulation would also exclude absolutely its self-expansion as capital, while accumulation of a hoard in the shape of commodities would be sheer tomfoolery."

在第一卷中,马克思指出,"把货币贮藏起来不加入流通,同把货币作为资本而增值,恰恰是相反的两回事,从货币贮藏的意义上进行商品积累,是十足的愚蠢行为。"

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