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一北向路金虫 (小有名气)
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[求助]
帮我翻译一段英文啊！！！急用！！！！！
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Effect of irradiation on Vitamin C of fresh-cut celery is shown in Fig. 3. Vitamin C value in fresh-cut celery irradiated and nonirradiated were decreased with increasing the storage time at 4 C, but Vitamin C of nonirradiated celery was lower than that of the irradiated at 3–6 days of storage, decreasing by 15%. At 9 days of storage, however, Vitamin C of all fresh-cut celery reached the same level, indicating that irradiation was able to reduce loss of Vitamin C and irradiated fresh-cut celery had good nutritive value on the 6th day. On the other hand, it was found that Vitamin C was largely lost after cutting, because of increased surface contact with oxygen. SS consists of protein, sugar and soluble acid. So the effect of irradiation on the sugar content in fresh-cut celery was studied. Soluble solids (SS) in fresh-cut celery increased in 3 days of the storage, and then decreased with longer storage time. However, it was obvious that SS in all samples mof the irradiated fresh-cut celery was higher than that of the nonirradiated, and the irradiated one by 1.0 kGy was the highest. All these results demonstrate that the SS in irradiated celery consumed less than the nonirradiated; this is because the respiration rate is decreased with irradiation (Fig. 4). As a result, the total consumption of sugar is decreased and the degradation metabolism of fresh-cut celery is excited by low-dose irradiation. High SS indicates that the fresh-cut irradiated celery has good nutritional value. |
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xzx8066
木虫 (正式写手)
- 翻译EPI: 29
- 应助: 0 (幼儿园)
- 金币: 2623.7
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- 帖子: 434
- 在线: 89.1小时
- 虫号: 1350357
- 注册: 2011-07-19
- 性别: GG
- 专业: 脑、脊髓、周围神经损伤及
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一北向路: 金币+30, 翻译EPI+1, ★★★★★最佳答案, 谢谢 2012-04-19 08:37:06
一北向路: 金币+30, 翻译EPI+1, ★★★★★最佳答案, 谢谢 2012-04-19 08:37:06
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辐射对新鲜芹菜维生素C的影响如图3所示。4℃储存受辐射和未受辐射的鲜切芹菜，其维生素C价值随着储存时间的延长均逐渐减少；但是4℃储存3-6天时，未照射的鲜切芹菜维生素C比受辐射的鲜切芹菜低15％；尽管如此，储存第9天，所有芹菜维生素C水平均相同。这表明辐射能够减少鲜切芹菜维生素C的丢失，辐射作用后第6天时鲜切芹菜具有很好的营养价值。另一方面，由于与氧气接触面积增加，芹菜切开后维生素C会大量流失。 可溶性固形物（SS）由蛋白质、糖和可溶性酸组成。因此，我们进一步研究了辐射对鲜切芹菜糖含量的影响。 鲜切芹菜中SS在储存3天内逐渐增加，然后随存放时间延长逐渐下降。然而，受辐射的鲜切芹菜中SS高于未受辐射的鲜切芹菜；而且辐射剂量为1.0 kGy时，SS含量最高。所有这些结果表明受辐射的芹菜所消耗的SS比未受辐射的芹菜少。这是因为辐射可以降低芹菜呼吸频率（图4）。结果，低剂量辐射减少鲜切芹菜糖的总消耗量，激活其降解代谢。SS含量高表明受辐射的鲜切芹菜具有很好的营养价值。 |
2楼2012-04-18 22:44:00
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