摘要
通过微波与红外线照射小西红柿的实验,研究了这两种电磁波对果蔬保鲜的影响。结果表明,它们均能延缓西红柿病变,尤其是一定时间的微波照射,可以显著地抑制西红柿病变,显示出电磁波作用于生物的“时间窗”效应。
On the basis of experiments in which some little tomatoes were irradiated by microwave and infrared, it studied the storage effects of electromagnetic waves for vegetables and fruits were studied. The results showed that the disease incidence was delayed and reduced, especially a certain microwave irradiation within a short time remarkably prevent the disease.
出处
《激光与光电子学进展》
CSCD
北大核心
2006年第3期48-51,共4页
Laser & Optoelectronics Progress
关键词
微波
红外
小西红柿
保鲜
microwave
infrared
tomato
fresh-leeping
