果皮褐变,pericarp browning
1)pericarp browning果皮褐变
1.Water loss of pericarp,desiccation-inducedpericarp browning and changes in cellular ultrastructure of pericarp of "Fuyan" longan(Dimocarpus longan Lour.015 mm厚的聚乙烯薄膜袋密封包装的"福眼"龙眼果实果皮失水、果皮褐变和细胞超微结构变化。
2.Since litchi fruit mature in hot season, the fruit deteriorate rapidly after harvest due topericarp browning (i.荔枝是我国南方著名的主要亚热带果树 ,但其果实成熟于高温季节 ,采后由于果皮褐变 (即失去红色 )和果实腐烂而使果实迅速劣变 ,常温下的采后寿命少于 3d,这种短的采后寿命严格限制荔枝的长距离贮运、销售和消费。
3.Although ethylene treatment significantly enhanced the polyphenoloxidase (PPO) and peroxidase (POD) activity of lychee pericarp, and to some extent, enhanced the respiratory rate and ethylene production, it did not affect markedly thepericarp browning index and chemical composition of lychee fruit.乙烯处理虽然诱导了荔枝果皮多酚氧化酶 (PPO)及过氧化物酶 (POD)活性的提高 ,在一定程度上提高了荔枝果实的乙烯释放量和呼吸速率 ,但对果皮褐变指数和果实营养成分没有显著影响 ;1-甲基环丙烯 (1-MCP)处理对荔枝果实的呼吸、乙烯、PPO、POD及营养成分均无显著影响 ,也不能延缓果皮褐变 ,表明荔枝果皮褐变是一个对乙烯不敏感的生理过程 ,也表明了果皮褐变不能简单地归结为PPO及POD催化的酶促褐
英文短句/例句
1.Advances in Research on Mechanism of Peel Browning and Technology of Protection from Browning for Litch荔枝果皮褐变机理与防褐保鲜技术研究进展
2.A Study on Factors Relative to Pomegranate Peel Browning and Its Control石榴果皮褐变相关因素及其控制研究
3.Progress in Research of Skin Browning Mechanism and Preserving Techniques of Litchi Fruit荔枝果皮褐变机理与保鲜技术研究进展
4.Physiological Research of Peel Pitting and Isolation of Related Genes on "Fenjie" Navel Orange;奉节脐橙果皮褐变生理及相关基因的分离研究
5.Study on Physiology and Control of Scald on Pomegranate Fruit;石榴果皮褐变的生理基础及控制的研究
6.Advances in the Studies on Mechanism of Postharvest Pericarp Browning and Technology of Protection from Browning of Litchi;荔枝果皮褐变机理及保鲜技术研究进展
7.Effects of Uncouple Agent DNP Treatment on Browning and Active Oxygen Metabolism in Pericarp of Harvested Longan Fruit解偶联剂DNP处理对采后龙眼果实果皮褐变和活性氧代谢的影响
8.Changes of POD Activity and Gene Expression Analysis during Litchi Pericarp Browing;荔枝果皮褐变过程中POD活性变化及其基因表达分析
9.The Effects of Ethylene and 1-Methycyclopropene on Pericarp Browning of Postharvest Lychee Fruit乙烯与1-甲基环丙烯对荔枝采后果皮褐变的影响
10.Molecular Cloning and Expression Pattern of CsCP and CsNAC from Navel Orange Related to Citrus Peel Pitting;脐橙果皮褐变相关基因CsCP和CsNAC的克隆与表达分析
11.Results indicated that the husks, the threads on the pulp and the core of banana were more apt to brown than the pulp.结果表明,香蕉的果皮、果肉上的丝络、果心部位均比果肉易于褐变。
12.Study on A New Type of Anti-browning Agent in Frozen Preservation of Litchi Fruits一种新型的速冻荔枝果皮抗褐变剂的研究
13.2 The browning of Yali pear appear carpel at first, and then appear core and flesh.2 鸭梨果实褐变从心皮组织开始,逐步向果心、果肉扩展。
14.The browning rate of the skin and the core dealt with ethy Dene is higher than that of the control,and browning is earlier and more severe果皮及果心褐变率高于未处理的果实，且发病时间早、程度重。
15.tropical fruit with a rough brownish skin and very sweet brownish pulp.热带水果，有粗糙呈褐色的果皮，非常甜的带褐色果肉。
16.Product Description: The Beurre Bosc pear is bell-shaped with a brownish skin.中文描述：形状好看，果皮为褐色。
17.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
18.A review of recent advances in browning control of fresh-cut fruits and vegetables适度加工果蔬褐变控制研究进展(综述)
相关短句/例句
peel pitting果皮褐变
1.In this study,the pitted peel and non-pitted peel of ‘Fengjie’ navel orange fruits were used as experimental materials to construct and screen thepeel pitting related genes by suppres-sion subtractive hybridization (SSH).以奉节脐橙果实为材料,采用抑制差减杂交技术,分别以褐变与未褐变柑橘果皮作为检测方和驱动方,成功构建了果皮褐变的差减cDNA文库,对部分克隆进行了序列测定并与GenBank进行了同源性比较。
2.Fengjie Navel orange,a leading sweet orange cultivar in Chongqing,is prone to developpeel pitting before and after harvest,which has become a limiting factor for its competitiveness on the domestic and international market.奉节脐橙是重庆柑桔的一个优势品种,但奉节脐橙采前采后均易发生果皮褐变,严重影响其商品性和耐贮性,已成为内外销的最重要的制约因素。
3.Citrus fruit is prone to developepeel pitting during development and storage, which greatly decreases its fresh marketvalue because of the deterioration of the peel.柑橘果皮褐变严重影响果实的商品价值和耐贮性。
3)Husk scald果皮褐变
1.The husk scald is the main factor influeneing the storage pomegranate (Punica granatum L.本文从石榴贮藏的温度、湿度、气体成分及石榴的采收期、果皮ＰＰＯ活性、酚类物质含量等方面，综述了影响石榴果皮褐变的因素，并提出石榴采后果皮褐变的发生似乎有一个临界期。
4)peel browning果皮褐变
1.The susceptibility order from high to low onpeel browning of three cultivars was Dahongtian,Jingpitian and Tianhongdan.以天红蛋、净皮甜、大红甜为样品，对石榴采后果皮褐变进行研究，结果发现：褐变与品种及贮藏温度有显著的相关性；３个品种对果皮褐变的敏感性为大红甜＞净皮甜＞天红蛋；３个水平贮藏温度下果皮褐变指数由大到小的排序为（４±１）℃、（０±１）℃、（８±１）℃；用０。
2.However,peel browning show little connection with the contents of titrable acid and soluble solids of in the seed.石榴采后果皮极易发生褐变，褐变与ＰＰＯ活性和单宁含量，ＳＯＤ活性和ＭＤＡ含量均有明显的相关性；果皮褐变与籽粒中的ＴＡ和ＳＳＣ含量则表现出相对独立的变化过程。
5)flesh browning果肉褐变
1.Study onflesh browning of Fuji apples;富士苹果果肉褐变研究现状
2.Calcium spraying and its effect on the calcium content andflesh browning in fruit of nane;喷Ca对木奈果实含Ca量及果肉褐变的影响
3.The results showed that CO2>40ml/L could induceflesh browning.以0℃冷藏为对照,采用 0℃、CO2>40ml/L和0℃、CO2<40ml/L贮藏条件处理富士苹果,并对贮藏中果肉褐变指数、保护酶活性、膜质过氧化水平进行测定。
6)Core browning果心褐变
1.The effects of storage temperature on fruit postharvest quality, core browning, softening, and senescence of \"Whangkeumbae\" pears at -1.5、5℃贮藏温度对黄金梨采后品质和果心褐变以及软化、衰老等指标的影响。
延伸阅读
酶促褐变氧和酚类物质在多酚氧化酶的催化下发生的反应.
