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yidiniaoren铜虫 (正式写手)
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[求助]
翻译摘要，关于水果保鲜类的~~·
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Respiratory behavior of fresh-cut‘Rocha’pear suggests that optimization of O2 concentration inside modified atmosphere packages(MAP)is of limited benefit.To test this hypothesis,packages were designed to achieve three equilibrium O2 partial pressures.Fresh-cut‘Rocha’pear was treated with 250 mM calcium ascorbate solutions buffered at pH 3.0 and pH 7.0,packaged under the three MAP conditions,and stored at 5?C for 20 d.Actual O2 levels(mean±confidence interval at 95%)during the experiment were 16.7±0.2,1.8±0.2 and 0.25±0.04 kPa with corresponding CO2 levels of 1.3±0.1, 4.3±0.2 and 6.5±0.4 kPa.Changes in quality attributes related to fruit metabolism,namely firmness, titratable acidity,pH,and soluble solids content were not affected by O2 levels.Overall changes in water activity,levels of ascorbate,and microbial growth were also independent of O2 levels.Oxygen partial pressure inside the packages affected browning,which was more intense at 16.7 kPa O2. Sensory analyses performed after 8 d in storage confirmed that panelists perceived the differences in color but did not detect differences in firmness or taste among the samples under different O2 levels.Browning was more intense at pH 3.0 than at pH 7.0 but the kinetics of other quality attributes were not affected by pH.No significant improvements of quality attributes dependent on the physiology of respiration of fresh-cut‘Rocha’pear can be obtained by reducing O2 partial pressure inside the packages. |
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yidiniaoren: 金币+45, 翻译EPI+1, ★★★★★最佳答案, 40 2012-10-13 14:45:47
yidiniaoren: 金币+45, 翻译EPI+1, ★★★★★最佳答案, 40 2012-10-13 14:45:47
| rocha的鲜切梨的呼吸行为表明自发气调包装内部的氧气浓度的最佳状态的益处有限。为了验证这个假设，我们把包装袋设计来达到三种氧气平衡分压的模式。我们把新切的梨子的ph值降到3-7之间，用三种保鲜技术对其打包，并把它放在5摄氏度的环境中贮存20天。并把这种方法作为治疗250毫米抗坏血酸钙的一种办法。实际上，在实验过程中，氧气气压为16.7±0.2,1.8±0.2 和 0.25±0.04 千帕 ，同时二氧化碳的气压为1.3±0.1, 4.3±0.2 and 6.5±0.4千帕。水果质量特性的变化与果实代谢相关，也就是说， 可滴定酸度，PH和可溶性固形物含量不受氧气气压的影响。整体水活性的变化，抗坏血酸的水平，和微生物的生长也与氧气气压无关。包装袋内部的氧气分压对褐变有影响，这种影响在氧气气压为16.7千帕的条件下会更加激烈。在贮存8天后就可以进行感官性的分析。结果，专家们在不同气压氧气下的样品中，发现他们的颜色有差异，但是硬度和味道没有差别。褐变在PH值为3的情况下比PH为7的情况下更加激烈，但动力学的其他质量属性不受PH值影响。 |
2楼2012-10-13 14:04:34
3楼2012-10-13 14:05:31
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