Loquat-Shaped Cake

The brown pigment of loquat nut is natural and safe pigment.

枇杷果核棕色素是一种天然色素。

The color-protecting techniques in Loquat fruit wine processing were studied.

对枇杷果酒加工过程中的护色工艺进行了研究。

Three kinds of clarifiers including bentonite, glutin & tannin, and chitosan were used to clarify loquat fruit wine.

以皂土、明胶+单宁、壳聚糖3种澄清剂对枇杷果酒进行澄清处理,并分析了澄清剂对枇杷果酒的品质、稳定性和色泽的影响。

Development of loquat vinegar and its beverage;

枇杷果醋及其饮料的研制

The new brewed loquat vinegar was accelerated maturity by ultrasound,and its effect factors were studied with single factor and orthogonal experiment,the quality of treated vinegar was compared with the vinegar which for three months natural fermentation.

以新酿制的枇杷果醋为原料,采用超声波催陈,对其影响因子进行单因素和正交试验,并与自然陈酿3个月枇杷醋的品质进行比较。

The process conditions of loquat juice clarification treated with the immobilized pectinase were inves- tigated.

以戊二醛为交联剂,壳聚糖为载体固定化果胶酶,对其在枇杷果汁澄清中的应用进行研究。

Relationship between ice nucleation bacteria in loquat and frost;

枇杷幼果中定殖的冰核细菌与冻害关系

The Effect of INA Bacteria on Loquat Frost;

冰核细菌对枇杷幼果受冻致萎的影响

Fresh loquat fruits

GB/T13867-1992鲜枇杷果

Studies on the Enzymic Browning of Loquat Fruit Ⅲ.The control of enzymatic brown in loquat flesh

枇杷果肉酶促褐变的研究Ⅲ.枇杷果实加工中酶褐变的防止

Accelerating maturity of Loquat fruit vinegar by ozone and optimization of technology

枇杷果醋的臭氧催陈效果与工艺优化

Study on the Application of Programmed Chilling in the Storage of Loquat Fruit (Eriobotrya Japonica Lindl);

枇杷果实程序降温贮藏保鲜技术研究

Primary Studies on Carotenoid Accumulation in Loquat Fruit;

枇杷果实类胡萝卜素积累的初步研究

Comprehensive technology of prevention and elimination of Dacus Dorsalis(Hendel) in loquat orchards in Yunxiao;

云霄枇杷果园桔小实蝇综合防治技术

Causes of occurrence and prevention of russet on loquat fruit

枇杷果实锈斑病的发生原因及其控制

Investigation for Cultivation of Loquat with Fruit-bagging in Zhangzhou

漳州地区枇杷果实套袋栽培调查总结

Effect of Different Bags on Fruit Quality of Dawuxing,a Loquat Variety

不同果袋对大五星枇杷果实品质的影响

Effect of microenvironment on quality of bagged loquats

套袋枇杷果面微域环境变化对果实品质的影响

Effect of Ozone on Elimination of Bacteria in Loquat Vinegar and on Its Storage Quality

臭氧对枇杷果醋的除菌效果及贮藏品质的影响

The Extraction of Brown Pigment from Loquat Nut with Optimization of Uniform Experiment

均匀设计法优化枇杷果核棕色素提取工艺

Studies on Chilling Injury and Mechanism of Inducing Chilling Tolerance in Loquat Fruits;

枇杷果实冷害及其抗冷性诱导机理的研究

NADP-ME and PEPC Gene Expression during the Fruit Development of Loquat;

枇杷果实发育过程中NADP-ME和PEPC基因的表达

Physiological and Biochemical Study of Loquat Fruit (Eriobotrya Japonica Lindl.) in North-cultivated-marginal Area during Growth and Postharvest;

北缘地区枇杷果实生长及采后生理生化研究

The edible fruit of this plant.

枇杷这种植物可食的果实

Fruits ranging from loquats, lichees, longans to tangerines are in plenty.

水果是从枇杷、荔枝、龙眼，一直吃到福桔！

The Effect of INA Bacteria on Loquat Frost;

冰核细菌对枇杷幼果受冻致萎的影响