可贮藏的

基本解释 (translations)

preservable

与可贮藏的相关的网络例句 [注：此内容来源于网络，仅供参考]

Without giving himself time to reconsider his decision, and, indeed, that he might not allow his thoughts to be distracted from his desperate resolution, he bent over the appalling shroud, opened it with the knife which Faria had made, drew the corpse from the sack, and bore it along the tunnel to his own chamber, laid it on his couch, tied around its head the rag he wore at night around his own, covered it with his counterpane, once again kissed the ice-cold brow, and tried vainly to close the resisting eyes, which glared horribly, turned the head towards the wall, so that the jailer might, when he brought the evening meal, believe that he was asleep, as was his frequent custom; entered the tunnel again, drew the bed against the wall, returned to the other cell, took from the hiding-place the needle and thread, flung off his rags, that they might feel only naked flesh beneath the coarse canvas, and getting inside the sack, placed himself in the posture in which the dead body had been laid, and sewed up the mouth of the sack from the inside.

他弯身凑到那个可拍的布袋面前，用法利亚制造的小刀将它割开，把尸体从口袋里拖出来，再把它背到自己的地牢里，把它放在自己的床上，把自己平常戴的破帽子戴在他头上，最后吻了一次那冰冷的额头，几次徒劳地试着合上仍然睁着的眼睛，把他的脸面向墙壁，这样，当狱卒送晚餐来的时候，会以为他已经睡着了，这也是常事，然后他又返回地道，把床拖过来靠住墙壁，回到那间牢房里从贮藏处拿出针线，脱掉他身上破烂的衣衫，以便使他们一摸就知道粗糙的口袋里的确是裸体的尸身，然后他钻进了口袋里，按尸体原来的位置躺下又从里面把袋口缝了起来。

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。

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。

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 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。

The fixatives were used in green-maintaining Costus SpeciosusSmith under different conditions, such as the different amount of fixatives, which temperature and time of blanching, steriliing under 96℃, 105℃, 118℃ and at different time in the can.

使用不同用量的不同护绿剂，采用烫漂、常温浸泡及真空渗透等护绿措施，对闭鞘姜护绿效果进行比较；装罐后分别于96℃，105℃，118℃三种温度及不同时间下进行杀菌试验。结果表明：用浓度各为100 mg／kg的硫酸铜和亚硫酸钠混合护绿液，在95℃温度下烫漂2.0 min，护绿效果最好；而最佳杀菌式为：10'-15'-10'/118℃。所得闭鞘姜罐头在室温下可贮藏14个月，绿色保持不变，感官质量得到改善

Huang-hua' pear fruit was a typical climacteric fruit after harvest, and the fruit senescence-related factors, such as LOX activity, 02" content, AOS activity, ACC synthase activity, ACC content, ACC oxidase activity and ethylene production, changed with peaks at 20 "C. The activities of LOX, AOS, ACC synthase, ACC oxidase and the accumulation of O2 ", ACC content and ethylene synthesis were inhibited when stored at 1癈. And the severity of flesh floss and fruit decay was lightened. Low temperature combined with polyethylene film bag packing (PEF1 and PEF2) could further decrease the rate of weight loss, flesh floss, and fruit decay and keep preferable freshness. When PEF1 and PEF2 packing fruits were transferred to shelf life at 20 "C after storage at 1癈. The activities of LOX, AOS, ACC synthase, ACC oxidase could be suppressed and the accumulation of 02 , ACC content and ethylene production were slowed down to a certain extent, especially during the shelf life after 60 d storage. PEF1 and PEF2 packing fruit could maintain higher firmness as well, and the effects became more distinct along with the storage period, there existed no significant difference between PEF1 and PEF2 treatments.

试验结果表明，在20℃下，LOX活性、O2-水平、AOS活性、ACC合成酶活性、ACC含量、ACC氧化酶活性及乙烯的生成，均呈峰形变化；1℃处理可抑制LOX、AOS、ACC合成酶、ACC氧化酶的活性和O2-、ACC的积累，抑制贮藏果实的乙烯合成，减轻果肉发绵和果实腐烂。1℃下贮藏的果实，若结合不同聚乙烯薄膜袋(PEF1和PEF2)小包装，可以进一步降低果肉发绵率和果实腐烂率，保持果实新鲜度；当果实经过一段时间贮藏后，转移到20℃下，在货架期间，PEF1和PEF2对果实成熟衰老各个相关因子均有不同程度的抑制效应，主要表现在贮藏60d后的货架期间，同时维持较高的果实硬度，对硬度的影响随着贮藏时间的延长愈加明显，PEF1和PEF2处理效果之间无显著差异。

There's no difference in weight loss rate, the peel color, fruit pulp degree of hardness and the fruit juice percentage when stores in 15 ℃ no matter what treatment have been done.

但经过5和15℃贮藏的果实，可溶性固形物含量会随著贮藏时间增加而升高，可滴定酸则是降低的，糖酸比随贮藏时间而增加，各处理都有相同的情形。

In Fuji apple, Starking apple and Feicheng peach, 1-MCP slowed the conversion of TA content and SSC, maintained the ratio of sugar to acid and reduced the flavors loss in later storage time. 1-MCP also reduced the chilling rate and fruit weight loss of Feicheng peach stored at 0℃, but accelerated the decay of Feicheng peach and the detachment of grape berry from peduncle stored at 20℃. The effect of 1-MCP on the decay of strawberry was related to temperature: alleviated at 20℃ and enhanced at 0℃.

在富士、红星和肥城桃果实中，1-MCP处理都延缓了果实可滴定酸和可溶性固形物含量的转化，维持了果实贮藏后期糖酸比，抑制了果实贮藏后期风味的损失。1-MCP处理还减轻了O℃贮藏的肥城桃果实冷害的发生和果实失重，但促进了20℃下肥城桃果实的腐烂和巨峰葡萄的脱粒现象。1-MCP对草莓果实腐烂发生率的影响则与温度有关：20℃下减轻，0℃下加重。

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位于东京的车库，可容纳6量超级车；东京的Pika Pika Pretzel，施工贮藏，由可充气的，银色织物组成；东京的时装指挥官，时装总部，建筑，精品店，设计室，办公室；东京的因果文化中心；长野的Kanban住房，棒球和网球场；东京的英国98节日馆；Idee工作站，家具陈列室，设计部， Sanae Ozeki美发厅。

与可贮藏的相关的网络解释 [注：此内容来源于网络，仅供参考]

Bouquet：酒香的

酒香是由于酒长时间在木桶中贮藏和在瓶中老熟过程中逐渐形成的,长时间的陈酿会失去新鲜感,品尝者在鉴定酒的香味肘 可选择如下词汇:弱的(faible)、平淡的(neutre)、无味道的(fade)、贫乏的(pauvre)、芳香的(parfumé)、香的 (aromatique)、酒香的(bouquet)等.

inulase：菊粉酶

可被酸或菊粉酶(inulase)水解主要生成D-果糖. 其结构推断是D-呋喃果糖以β-1,2-键与蔗糖的果糖脱水缩合的聚合度为32-34的多糖. 在医药上用菊粉饮品 菊粉 inulin 贮藏多糖之一. 主要见于菊科植物,例如,在菊芋的块茎、天竺牡丹(大理菊)的块根、蓟的根.

leucoplast：白色体

plastid 质体 植物细胞中由双层膜包围的具有光合作用和贮藏的功能的细胞器,根据所含的色素和功能的不同,质体可分为:白色体(leucoplast)、叶绿体(chloroplast)和有色体(chromoplast).

phloem ray：韧皮射线

据射线所存在的部位,分别称为木射线(xylem ray)和韧皮射线(phloem ray). 维管射线的主要功能是横向运输水分和养料,同时还可贮藏水分和养料,它的产生使维管组织内部有了轴向和径向系统之分.

preservable：可保管的

preservable 可保存的 | preservable 可保管的 | preservable 可贮藏的

preservable：可贮藏的

preservable 可保管的 | preservable 可贮藏的 | preservative 防腐的

preservable：可保存的/可保管的/可贮藏的

presentment /陈述/上演/描写/ | preservable /可保存的/可保管的/可贮藏的/ | preservation /保存/储藏/保护/保管/保全/保存状态/

Respiration rate：呼吸强度

呼吸强度(respiration rate)是评价呼吸强弱常用的生理指标,它是指在一定的温度条件下,单位时间、单位重量果蔬放出的CO2量或吸收O2的量. 呼吸强度是评价果蔬新陈代谢快慢的重要指标之一,根据呼吸强度可估计果蔬的贮藏潜力.

storable：可贮藏的;耐藏的(物料)

storability 耐藏性;保存性 | storable 可贮藏的;耐藏的(物料) | storage 贮藏;保藏;仓库

xylem ray：木射线

据射线所存在的部位,分别称为木射线(xylem ray)和韧皮射线(phloem ray). 维管射线的主要功能是横向运输水分和养料,同时还可贮藏水分和养料,它的产生使维管组织内部有了轴向和径向系统之分.