文献摘要信息 果品种进行了测定.提出了以电解质渗出率40％相对应的温度为枝条组织的临界致死温度(C.L.L.T);通过组织褐变法求得褐变温度(BROWNING TEMPERATURE,B.T.);应用LOGISTIC方程求出损点温度,即半致死温度(LT50);通过恢复生长法观察了各种处理温度下
基于4个网页-相关网页
番茄粉贮藏的温度和贮藏环境的湿度以及包装材料对番茄粉的褐变也有较大的影响。
Ascorbic acid and packaging also influenced the rate of Browning of tomato pow - der as well as storage temperature and storage moisture.
本文研究了热风干制油枣时，在不同烘干温度和时间条件下导致非酶褐变的主要物质的变化规律及与褐变的关系。
The changes in main material of nonenzymatic browning in Chinese jujube-Youzao and relations with browning during different temperature and time with hot air dring were studied.
以天红蛋、净皮甜、大红甜为样品，对石榴采后果皮褐变进行研究，结果发现：褐变与品种及贮藏温度有显著的相关性；
Pomegranate peel was very easy to brown after picking. The cultivars and storage temperatures were remarkably relative to the browning.
应用推荐