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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 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 Answer

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  • 1 decade ago
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    演變的總酚的水果貯藏期間可

    根據不同的物種品種,溫度和

    氣候和環境條件在增長期

    ( 5 ) 。因此,總酚貯藏期間保持不變

    草莓在20 ° C ,同時增加觀察

    覆盆子( 29 ) 。在“克瑞森無核”鮮食葡萄,總

    酚酸下降兩個冷藏和SL ,但蘆薈

    薇拉治療能夠延緩損失酚類化合物

    貯藏期間在皮膚和紙漿。此品種( 30 ) ,該

    酚類化合物的分析顯示,主要的

    是花青素( 52 % )和flavaan - 3 -生命線行動( 31 % ) ,其次是

    黃酮醇( 10 % )和hydroxycinnamates ( 7 % ) 。然而,沒有

    有關資料可在總酚酸演變

    存儲的鮮食葡萄。關於抗壞血酸,表

    葡萄塗上蘆薈凝膠保持維生素C含量

    在整個貯藏期,獨立的溫度。

    這保留抗壞血酸已觀察到杏子

    和辣椒塗有甲基纖維素或聚乙二醇

    ( 31 ) ,但增加了抗壞血酸的制定,而在

    塗層蘆薈增加外源性維生素

    C是沒有必要的。

    Source(s): 自己
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