peach cold

peach cold的基本解释

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枯草热

与peach cold相关的网络例句 [注：此内容来源于网络，仅供参考]

Results show that 1% O2 is harmful to peach fruit which surface colour changes unnormally, and off-flavor is lost. As compared with cold-stored fruits, peach fruits stored in (5～10)% O2+(5～10)% CO2, especially in 10%O2+10%CO2, remain preferable quality including flavor, texture and colour, slower softening speed as well as lower pH value and juice extraction rate after 60 days, which means chilling injury is reduced greatly, but the soluble solid content of the fruit has not been affected obviously.

结果表明，1%的O2对桃果实产生伤害，表现为表面色泽非正常变化、桃固有风味丧失并产生严重异味；(5～10)%O2、(5～10)%CO2气体成分能够在60 d的贮藏期内保持桃果实的品质，尤其是10%O2＋10%CO2处理较好地保持了果实的风味、质地和色泽，出库后果肉不褐变。

Mainly engaged in cold rain velvet fabric, special wide Umbrella cloth, peach skin, Polyester Pongee,¨, nylon taffeta, cotton, cotton, satin,, elastic fabrics and other fabrics.

主要经营防寒雨绒服装面料、特宽雨伞布、桃皮绒、春亚纺、花瑶、尼丝纺、全棉、麻棉、色丁、水洗绒、弹力布等各种面料。

Research on Keeping Quality of Different Flesh Types of Prunus persica L.Niu Liang, Wang Zhiqiang, Liu Shu'e, Song YinhuaAbstract: Effects of post-harvest cold storage and Modified Atmosphere Package on fruit hardness, weight losing and soluble solid content of different peach or nectarine varieties were investigated. The results showed that:(1) There were obviously differences of fruit hardness among varieties of different flesh types. In room temperature, FH of '24-30' and 'Zhongtao No.2' went down slower than 'Zhongyoutao No.5' and 'Zhongyoutao No.10'. In cold storage, '24-30', FH of Zongyoutao No.5' and 'Zhongyoutao No.10' descent quickly after 2 weeks of storage while that of 'Shuguang' and 'Zhongtao No.2' quickly descent just after storage.(2) MA package could effectively slow down the decreasing of FH. There were obvious differences among different varieties while 'Zhongyoutao No.10' was less sensitive than others.(3) Soluble solid content went down after harvest and the procedure was slower in lower temperature. In room, MA package seems accelerate the descendent of SSC.

采用不同肉质类型的桃、油桃果实为材料，对采后低温和自发气调包装等对果实硬度、失重和SSC含量等的变化进行了研究，结果表明：(1)不同类型桃、油桃采后果实硬度变化差异较大，常温下24-30和中桃2号果实硬度下降较慢，而中油桃5号、10号较快，在冷库低温条件下，24-30、中油桃5号和中油桃10号两周后硬度出现迅速下降，而曙光和中桃2号在贮藏后即迅速下降，带皮硬度与去皮硬度之间有一定差异，但变化趋势基本一致；(2)MA包装能有效地延缓采后桃、油桃果实硬度的降低，在常温及低温条件下均是如此，不同肉质类型间差异明显，曙光和中桃2号非常敏感，而中油桃10号则不太敏感，即MA包装对其果实硬度降低的延缓没有其它品种明显；(3)采后桃、油桃果实的SSC含量均有一定的降低，低温下该过程较慢，MA包装在常温下有加剧SSC下降的趋势，低温下则不明显，这可能与常温下采后立即进行MA包装不利于&田间热&及呼吸热的及时散发而加剧呼吸有关。