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一北向路金虫 (小有名气)
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[求助]
食品小人物前来求助翻译！
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The total sugar content of fresh-cut celery increased with longer storage time. But the total sugar content of fresh-cut celery was increased by irradiation, com-pared with nonirradiated celery. It, however, reached the same level on day 9 of storage (Fig. 5). Beside microbial population, nutritional value of fresh-cut celery, the sensory quality showed the storage effect. The sensory quality of irradiated fresh-cut celery was evaluated. The sensory of nonirradiated celery decreased with longer storage time, and it appeared to be the worst at storage of day 9. However, the sensory quality of irradiated celery was better than that of the nonirradiated celery, and the celery irradiated with 1.0 kGy was the best among irradiated celery. The results indicated that the irradiation had good effect for preservation of fresh-cut celery. In the case of 0.5 and 1.5 kGy, the sensory quality of irradiated celery was lowered after 9 days of storage (Table 2). The result could be explained that larger irradiation dose could damage, even kill part of cells, and low-dose irradiation dose could not effectively control the microbial population. Therefore, the preservation effect of irradiation with 0.5 kGy and 1.5 kGy was worse than irradiated one with 1.0 kGy. From above research results, it came to the conclusion that the shelf-life of fresh-cut celery was extended by 3–6 days through c-rays irradiation. The best preservation effect appeared to 1.0 kGy of irradiation, with which the microbial population was able to lower by the order of 102, to maintain the good sensory and nutritional quality after 9 days of storage. |
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懒蛋
铁杆木虫 (著名写手)
- 翻译EPI: 8
- 应助: 28 (小学生)
- 金币: 7107.7
- 散金: 318
- 红花: 9
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- 虫号: 1231871
- 注册: 2011-03-13
- 性别: GG
- 专业: 环境微生物学
2楼2012-04-19 09:09:33
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额。。。 |
3楼2012-04-19 11:11:45
workhorses
木虫 (正式写手)
- 翻译EPI: 1
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- 专业: 食品加工技术
【答案】应助回帖
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一北向路: 金币+40, 翻译EPI+1, ★★★★★最佳答案, 谢谢 2012-04-19 13:53:11
一北向路: 金币+40, 翻译EPI+1, ★★★★★最佳答案, 谢谢 2012-04-19 13:53:11
以下为我自己的翻译，水平不行，请指导。 新鲜芹菜的总糖含量随着储藏时间的延长而增加。但是与非辐照芹菜相比，新鲜芹菜的总糖通过辐照是增加的。然而，同样的芹菜在储藏9天后达到同样的水平。（图5） 除新鲜芹菜的微生物群、营养价值以外，储藏后芹菜的感官质量受到了影响。辐照的新鲜芹菜的感官质量被评估。非辐照芹菜的感官质量随着储藏时间的延长而下降，并且在储藏9天后其感官质量可能最差。然而辐照芹菜的感官质量比非辐照芹菜的感官质量好，并且芹菜用1戈瑞的剂量辐照在所有辐照芹菜中效果是最好的。结果表明，辐照对新鲜芹菜的保存有积极的影响。在0.5和1.5戈瑞剂量案例中，辐照芹菜的感官质量在储存9天后下降（表2）。结果可以解释为大剂量辐照可以破坏，甚至杀死部分细胞，而低剂量辐照可能不能有效控制微生物种群。因此，用0.5戈瑞和1.5戈瑞剂量辐照保存效果 比用1.0戈瑞剂量辐照的坏。 以上研究结果表明，可以得出结论为，新鲜芹菜的保持期通过C射线辐照延长为3-6天。最好的保存效果出现在1.0戈瑞剂量的辐照，在此剂量下通过规则102微生物种群可以降到更低，在9天储藏后以维持好的感官质量和营养水平。 |
4楼2012-04-19 13:24:37
