机译:茉莉酸甲酯缓解了冷冻损伤,并在低温储存期间保持石榴的完整终端终端结构
Tianjin Univ Sci &
Technol Minist Educ Key Lab Food Nutr &
Safety Tianjin Peoples R China;
Tianjin Univ Sci &
Technol Minist Educ Key Lab Food Nutr &
Safety Tianjin Peoples R China;
Tianjin Univ Sci &
Technol Minist Educ Key Lab Food Nutr &
Safety Tianjin Peoples R China;
Tianjin Univ Sci &
Technol Minist Educ Key Lab Food Nutr &
Safety Tianjin Peoples R China;
Tianjin Univ Sci &
Technol Minist Educ Key Lab Food Nutr &
Safety Tianjin Peoples R China;
Tianjin Univ Sci &
Technol Minist Educ Key Lab Food Nutr &
Safety Tianjin Peoples R China;
Tianjin Univ Sci &
Technol Minist Educ Key Lab Food Nutr &
Safety Tianjin Peoples R China;
Pomegranate; methyl jasmonate; chilling injury; microstructure of pericarp; low temperature storage;
机译:水杨酸甲酯或茉莉酸甲酯的蒸气处理可减轻石榴收获后贮藏期间的冷害并增强抗氧化能力
机译:低温贮藏期间茉莉酸甲酯减少'Nam Dok Mai 4号'芒果果实中的自由基含量和冷害
机译:低温调节结合茉莉酸甲酯可以减少甜椒中的冷伤
机译:茉莉酸甲酯和水杨酸对'Eureka'柠檬畏缩损伤的影响
机译:黄瓜贮藏期间冷害的研究。
机译:茉莉酸甲酯和氯化钙对蓄冷和成熟过程中香蕉果实损伤的监管影响
机译:1-MCP和低氧处理的组合对低温贮藏的鳄梨(#Persea maricana Mill#)的冷害和脂质氧化稳定性的影响
机译:冷冻高湿粮贮藏温度控制系统的模拟与实验性能