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一北向路金虫 (小有名气)
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[求助]
我又来了！求高人帮忙翻译这段文章！谢谢啊！！！
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Enzymatic browning causes color changes in fruits and vegetables, which result from the action of a group of enzymes called polyphenol oxidases. The effect of irradiation on the PPO activity of fresh-cut celery is shown in Fig. 1. The PPO activity of irradiated celery was about 100 U, lower than that of nonirradiated celery in 3 days of storage at 4 C, which indicated that the PPO activity of fresh-cut celery was significantly inhibited by irradiation. The PPO activity of irradiated celery, however, increased solely with further increasing storage time at 4 C, and the PPO activities of fresh-cut celery irradiated with 1.0 and 1.5 kGy were lower than that of nonirradiated and irradiated ones with 0.5 kGy up to 9 days of storage. The results suggest that the quality of fresh-cut celery could be maintained and the shelf-life of the celery would be extended through controlling the enzymatic browning by irradiation. Enzymatic browning may be controlled by using both physical and chemical methods, and in most cases both are employed. Physical methods may include reduction of temperature and/or oxygen, use of modified atmosphere packaging or edible coating, or treatment with gamma irradiation or high pressure (Garcia & Barrett,2002). The respiration rate of irradiated fresh-cut celery was measured (Fig. 2). It was obvious that the respiration rate after 9 days of storage at 4 C was inhibited by irradiation treatment in 0.5, 1.0, and 1.5 kGy and the respiration rate decreased with increasing irradiation dose. Since senescence is highly related to the respiration, high respiration rate would lead to tissue breakdown of freshcut celery. The lowered respiration by 1.0 and 1.5 kGy delayed the senescence of fresh-cut celery and reduced the loss of nutritional substances. Therefore, it concluded that the irradiation was able to increase shelf-life of fresh-cut celery and to decrease the loss of nutritional value in fresh-cut celery by lowering the respiration rate. |
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至尊木虫 (职业作家)
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爱与雨下: 金币+2 2012-04-18 19:22:27
爱与雨下: , 欢迎常来~！ 2012-04-18 19:22:36
一北向路: 金币+26, 翻译EPI+1, ★★★★★最佳答案, 谢谢 2012-04-18 20:45:20
爱与雨下: 金币+2 2012-04-18 19:22:27
爱与雨下: , 欢迎常来~！ 2012-04-18 19:22:36
一北向路: 金币+26, 翻译EPI+1, ★★★★★最佳答案, 谢谢 2012-04-18 20:45:20
| 酶促能使水果和蔬菜发生褐变，这是由于一组称为多酚氧化酶活性酶的作用，从而导致颜色的变化.影响辐照对多酚氧化酶活性的鲜切芹菜如图1所示。芹菜中多酚氧化酶活性的辐照大约是 100 U，低于核辐射芹菜在 4o C 下存储3 天，可以发现多酚氧化酶活性的鲜切芹菜能显著抑制辐射。芹菜多酚氧化酶活性的辐照增加，同时进一步增加在 4o C 下的存储时间，此时多酚氧化酶活性的鲜切芹菜 1.0、 1.5 kGy 辐射低于 0.5 kGy 的核辐射达 9 天的存储芹菜。结果表明，鲜切芹菜的可质素可通过控制酶促褐变辐照延长寿命。通过使用两个可能控制酶促褐变的物理与化学方法，我们发现在大多数情况下都如此。物理方法可能包括减少温度或氧气，使用的包装或食用涂层以及治疗伽玛刀照射或高压力 （2002年）。辐照鲜切芹菜的呼吸速率衡量 如图2所示。在 4o C 下存储9 天后呼吸速率被抑制在 0.5、 1.0，和 1.5 kGy 。当我们减少照射同时增加剂量时，呼吸速率与衰老相关，高呼吸速率会导致芹菜的部分组织失活。降低呼吸为 1.0、 1.5 kGy 将推迟衰老的鲜切芹菜和营养物质的亏损。因此，我们认为照射是能够增加鲜切芹菜在架时间，并降低呼吸速率，从而减少在鲜切芹菜营养价值的损失。 |
2楼2012-04-18 18:30:14