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The evolution of total phenolics of fruits during storage could be different depending on the species cultivar, temperature, and climactic and environmental conditions during the growth period (5). Thus, total phenolics remained unchanged during storage of strawberry at 20 °C, while increases were observed... 顯示更多 The evolution of total phenolics of fruits during storage could
be different depending on the species cultivar, temperature, and
climactic and environmental conditions during the growth period
(5). Thus, total phenolics remained unchanged during storage
of strawberry at 20 °C, while increases were observed for
raspberry (29). In “Crimson Seedless” table grapes, total
phenolics decreased during both cold storage and SL, but Aloe
Vera treatment was able to delay the loss of phenolic compounds
during storage in both skin and pulp. For this cultivar (30), the
analysis of phenolic compounds revealed that the main ones
were anthocyanins (52%) and flavaan-3-ols (31%), followed by
flavonols (10%) and hydroxycinnamates (7%). However, no
information is available about total phenolic evolution during
storage of table grapes. With respect to ascorbic acid, table
grapes coated with Aloe Vera gel maintained vitamin C content
during the whole storage period, independent of the temperature.
This retention of ascorbic acid has been observed in apricots
and peppers coated with methylcellulose or polyethyleneglycol
(31), but ascorbic acid was added in the formulation, while in
the coating with Aloe Vera the addition of exogenous vitamin
C was not necessary.
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