| Design on Structural Parameters of Continuously Variable Transmission with Reflux Power |
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| 作者姓名： | ZE Su-fang SUN Dong-ye QIN Da-tong |
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| 作者单位： | [1]武汉生物工程学院,武汉430415 [2]河南农业大学,郑州450002 |
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| 摘 要： | 荔枝果皮褐变是影响其长期贮藏、缩短货架寿命及降低商品价值的主要因素。对荔枝的褐变因素以及控制褐变的途径进行了探讨，以期达到延长荔枝贮藏期的目的。
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| 关 键 词： | 荔枝 褐变因素 控制褐变途径 |
| 文章编号： | 1009-6221（2006）02-0009-03 |
| 收稿时间： | 11 15 2005 12:00AM |
| 修稿时间： | 2005-11-15 |
Design on Structural Parameters of Continuously Variable Transmission with Reflux Power |
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| ZE Su-fang,SUN Dong-ye,QIN Da-tong.Design on Structural Parameters of Continuously Variable Transmission with Reflux Power[J].Storage & Process,2006,6(2):9-11. |
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| Authors: | ZE Su-fang SUN Dong-ye QIN Da-tong |
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| Institution: | 1.Wuhan Bioengineering College, Wuhan 430415, China;2.Henan Agricultural University, Zllengzhou 450002, China |
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| Abstract: | The periearp browning fruits is a major factor that reduces the period of storagc,shortens the shelf life anti decreased the commercial value of lyehee. In order to prolong the period of storage. The factors relevant to the browning of lychee fruits wcrc reviewed in this paper. |
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| Keywords: | lychee browning factors ways of inhibiting browning |
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