1)anti-browning抗褐变
1.A new type of toxiless natural anti-browning agent (KH—1)used for the frozen preservation of litchi fruits was reported in this paper.本文报道一种天然、高效、无毒的新型抗褐变剂(KH—1)用于防止速冻荔枝果皮变褐的试验结果,新鲜荔枝经KH—1处理三分钟后,速冻冷藏三个月,解冻后其果皮保色时间可达24小时以上,裂果率为4％,果肉品质和风味保持良好,通过测定贮藏期间果皮多酚氧化酶活性和果肉中糖和维生素C等的含量,表明整体效果明显优于其它技术措施处理的速冻荔枝。
2.The influences of phytohormones on different explants and the role of active carbon(AC) ,vitamin c(VC) ,polyvinylpyrrolidone(PVP) and darkness culture in anti-browning of explants were studied in this experiment by inducing the callus in different medium.另外,还初步研究了活性炭(AC)、VC、聚乙烯吡咯烷酮(PVP)和黑暗培养对仙客来外植体抗褐变的作用。
3.Spectrophotometer method was applied in this experiment to study characters of peroxidase(POD) in asafoetida mushroom,at the same time,the effect of anti-browning agents on POD activity were discussed.本实验就阿魏菇贮运保鲜中的褐变问题以分光光度法研究了阿魏菇中过氧化物酶(POD)的特性,还研究了抗褐变剂对POD活力的影响。
英文短句/例句
1.Studies on Post-harvest Browning Physiology and Combating Browning of Yali Pear Fruit and Whangkeumbae Fruit;鸭梨、黄金梨采后褐变生理及抗褐变研究
2.Study on A New Type of Anti-browning Agent in Frozen Preservation of Litchi Fruits一种新型的速冻荔枝果皮抗褐变剂的研究
3.Effects of Ca(AsA)_2 on Browning and Quality of Fresh-cut Burdock (Arctium lappa L.)抗坏血酸钙对鲜切牛蒡褐变及贮藏品质的影响
4.The result showed that ascorbic acid pre-treatment can preventexplant′s brown turning and improve the induced efficiency of plantlet.结果表明：用抗坏血酸处理吸芽，能减轻外植体褐变，提高芽丛诱导率。
5.Studies on the Regularity of PPO Activity of Potatoes and Anti-wounded-browning Genetic Engineering for Tubers;马铃薯PPO活性变化规律及抗块茎损伤褐化的基因工程研究
6.Mechansisms of Oxidative Browning of Wine and Antioxidant Alternative to Sulfur Dioxide in Wine;葡萄酒氧化褐变的机制及二氧化硫抗氧化替代物的研究
7.Tests of Mutant Strains of Inonqqus oblique by Antagonistic Actions and Esterase Isoenzymes桦褐孔菌诱变菌株的拮抗试验及酯酶同工酶检测
8.the variation trend and speed of biotype Bangladesh under the intimidation of resistant varieties was analysed;在水稻抗虫品种抗性胁迫下褐飞虱孟加拉型的变异规律和变化速率；
9.The leaves are turning brown.树叶变成褐色的了。
10.darken with a brownish tinge, as of insect wings.昆虫的翅膀变成暗褐色。
11.In fall the leaves change from green to brown.秋天,树叶由绿变成褐色。
12.The research discovered that the enzymatic browning is the main reason of banana turning brown;研究发现酶促褐变是香蕉褐变的主要原因;
13.Enzymatic browning of lotus roots and its control during storage莲藕的酶促褐变及其贮藏中褐变的控制
14.Advances in Research on Mechanism of Peel Browning and Technology of Protection from Browning for Litch荔枝果皮褐变机理与防褐保鲜技术研究进展
15.To become yellowed or brown before reaching maturity, as grain.变黄如谷物未成熟之前变黄或变褐
16.Studing on Physio-Biochemical Changes Associated with Browning and Browning Mechanism of Fresh-Cut Sagittaria Trifolia during Storage;鲜切慈姑贮藏中褐变的相关生理生化变化及酶促褐变机理的研究
17.THE RESISTANCE MECHANISM OF THE RICE VARIETY 740098 TO BROWN PLANTHOPPER水稻品种“740098”抗褐飞虱的机制
18.Imidacloprid Resistance in Brown Planthopper, Nilaparvata Lugens (St(?)l) and the Mechanisms;褐飞虱对吡虫啉的抗性及其机理研究
相关短句/例句
antibrowning reagent抗褐变剂
1.Advances in study on antibrowning reagents in cell culture of Taxus L.;红豆杉细胞培养过程中抗褐变剂研究进展
3)antioxidant[英][,?nti'?ks?d?nt][美][,?nt?'ɑks?d?nt]抗氧化褐变
1.This paper mainly deals with the study on phytic acid as a antioxidant material in vitro culture in Ginkgo biloba.本文报道以植酸作抗氧化剂,对银杏愈伤组织抗氧化褐变的研究。
4)Anti-browning techeniques抗褐变措施
5)browning[英]['brauni?][美]['bra?n??]褐变
1.Study on browning and color protecting of fast-dissolving instant Chinese chestnut powder;速溶即食板栗粉加工过程中的褐变及护色的研究
2.Controlling and its mechanism on the browning and softening of the lotus sprout;藕鞭褐变与软化的控制及其机理的研究
6)brown stain褐变
1.The brown stain of enzyme-acceleration has avoided by enzyme-passivation.研究了不同温度、水分、pH值条件下对板栗糊化过程中褐变的影响,并通过钝化酶处理,消除酶促褐变的影响;通过正交试验,确定护色液最佳配方为:抗坏血酸0。
2.：This paper deeply studied formula for making seasoned bamboo shoot and its process techniques,and proposed new solution of some questions, such as brown stain,colourfading and tyrosine separation.对竹笋调味笋的各种配方和加工工艺作了深入研究，并对竹笋加工中存在的褐变、褪色、酪氨酸析出等问题提出了新的解决方案。
延伸阅读
旃褐1.指粗衣。
