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机译:削减后储存温度对鲜切西瓜质量和保质期的影响
Australian Research Council Training Centre for Innovative Horticultural Products Tasmanian Institute of Agriculture University of Tasmania Locked Bag 1370 Launceston Tas. 7250 Australia;
Australian Research Council Training Centre for Innovative Horticultural Products Tasmanian Institute of Agriculture University of Tasmania Locked Bag 1370 Launceston Tas. 7250 Australia;
Australian Research Council Training Centre for Innovative Horticultural Products Tasmanian Institute of Agriculture University of Tasmania Locked Bag 1370 Launceston Tas. 7250 Australia;
Central Science Laboratory University of Tasmania Hobart Australia;
Australian Research Council Training Centre for Innovative Horticultural Products Tasmanian Institute of Agriculture University of Tasmania Locked Bag 1370 Launceston Tas. 7250 Australia;
carbon dioxide; ethylene; fresh-cut; minimally processed; oxygen; respiration; shelf-life; storage; temperature; watermelon; whole-fruit;
机译:削减后储存温度对鲜切西瓜质量和保质期的影响
机译:在不同温度下储存期间西瓜的鲜切品质。
机译:与叶成熟度和储存温度相关的鲜切轨质量和保质期
机译:前或采后甘草酸应用对佛罗里达州弗林格林蜜饯和“红宝石”红葡萄柚储存质量的影响
机译:加工,储存温度和储存时间对密歇根州蒙莫朗西樱桃浓缩汁理化,感官品质和抗氧化性能的影响。
机译:包装和储存温度对特级初榨橄榄油的货架期的影响
机译:贮藏条件对鲜切瓜和木瓜品质及货架期的影响