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1)  Litchi fruit browning
荔枝果实褐变
2)  Lychee (Litchi chinensis Sonn. cv.Guiwei) fruits
荔枝果实
3)  Annona squamosa fruit
番荔枝果实
4)  fruit browning
果实褐变
1.
The fitting gas combination can delay the fruit caducity, control fruit browning and prolong fresh-storage period.
适宜的气体组合可延缓果实衰老,防止果实褐变且延长贮藏期。
5)  litchi pulp
荔枝果肉
1.
The present research investigates the effects of ultra high pressure treatment on soluble proteins,peroxidase(POD)and pectin methyl esterase(PME)of litchi pulp,and the effect of ultra high pressure treatment together with citric acid ,L-ascorbate, calcium chloride on peroxidase(POD)and pectin methyl esterase(PME)of litchi pulp.
研究了超高压处理对荔枝果肉中可溶性蛋白质和过氧化物酶、果胶甲基酯酶的特性影响,同时研究了柠檬酸、L-抗坏血酸以及氯化钙与超高压共同处理对荔枝果肉中过氧化物酶(POD)和果胶甲基酯酶(PME)活性的影响。
2.
In order to investigate the effects of combined treatment of ultra high pressure(UHP) and enzyme inhibitors on the activities of peroxidase(POD) and pectin methyl esterase(PME)in litchi pulp,two kinds of enzyme inhibitor prescriptions were designed including group A(citric acid 5 g/L+L-ascorbic acid 2.
为了研究超高压与酶抑制剂联合处理对荔枝果肉中过氧化物酶(POD)和果胶甲基酯酶(PME)的影响,将荔枝(“淮枝”品种)果肉在两种酶抑制剂组合溶液(A:5 g/L柠檬酸+2。
3.
A GC-MS method was developed for the fatty acid composition analysis of litchi pulp.
采用氯仿甲醇(CM)法提取荔枝果肉中的脂肪酸,经甲酯化处理用气相色谱-质谱联用仪进行分析。
6)  Litchi pericarp
荔枝果皮
1.
The extraction and the stability of anthocyaninin litchi pericarp;
荔枝果皮花色苷提取及稳定性研究
2.
The mono-factor experiment of microwave extraction of antioxidant from Litchi pericarp shows that the optimum condition for the extraction is as follows: the litchi pericarp and 95% (v/v)ethanol were put in sealed jars with ratio of 1︰20 (g/ml) to extract for 60s under microwave radiation at power of 400w.
 从荔枝果皮中微波提取抗氧化物的单因素试验结果表明最佳提取条件是:以95%(v/v)乙醇为提取溶剂,料液比(g/ml)为1:20,400w的微波辐射60s。
3.
The study on the absorption spectrum changes of carbinol extraction (pH=3 00±0 01) of litchi pericarp against the natural light within PE bags of different colours (black, blue, green, yellow and white) was made.
用 6种不同颜色的 PE袋 (黑色、蓝色、红色、绿色、黄色、白色 )包装荔枝果皮的甲醇— HCl提取液 (p H=3。
补充资料:荔枝香近·荔枝香

荔枝香近·荔枝香

词牌名

代表作·宋·周邦彦

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