翻譯-英文翻中文

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.

1 個解答

評分
  • 1 0 年前
    最佳解答

    果子總酚醛樹脂的演變在存貯期間的能是不同的根据種類培育品種、溫度和極點和环境状况在成長期間(5)。 因此,而增量對莓(29),被觀察了總酚醛樹脂未改變地保持在草莓期間存貯在20 °C。 在皮膚和黏漿狀物質的存貯期間在「緋紅色無核的」食用葡萄、在冷藏和SL期間被減少的總酚醛樹脂,但是蘆薈維拉治療能延遲酚类化合物損失。 為這次培育品種(30),對酚类化合物的分析顯露主要部分是花青素(52%)和flavaan-3-ols (31%),跟随由flavonols (10%)和hydroxycinnamates (7%)。 然而,沒有信息是可利用的關於總酚醛演變在食用葡萄期間存貯。 在整储藏期,關於抗坏血酸,用蘆薈維拉膠凝體涂的食用葡萄維護了維生素C內容,溫度的獨立。抗坏血酸的這保留在用甲基纖維素或聚乙二醇和胡椒被觀察了涂的杏子(31),但是抗坏血酸在公式化增加了,而在與蘆薈維拉的塗層外生維生素C的加法不是必要的。

    參考資料: 網路 字典
還有問題?馬上發問,尋求解答。