| 查看: 722 | 回复: 2 | |||
| 本帖产生 1 个 翻译EPI ，点击这里进行查看 | |||
xiquan8609银虫 (初入文坛)
|
[求助]
句子语法错误检查
|
||
| Changes in sensory attributes are presented in table. 2. Compared to scores at harvest, sharp or slight reductions in all analyzed attributes were observed on each sampling day (Table 2). Flavor significantly decreased after 15 days of storage in the control. Control fruits showed a flavor intensity of 4.00 at the 45th day of storage, which had reach to the extent of being unacceptable for consumers. By day 60, the highest flavor score was found in chitosan glucose complex treatment. Our data also showed that the CGC-coated samples had higher scores for taste parameters than chitosan/glucose alone during cold storage and shelf life, despite no significant difference was found among them. These results suggest that CGC was more effective in retarding sensory deterioration of grapes. In addition, the data showed that the CGC coating fruits had lower scores in visual apperance and color than the pure chitosan or glucose at the first 45 days. It might be due to the browning colour of chitosan glucose complex coating. The colour of grapes in all samples gradually became browner with time. The browning of grapes was related to the action of polyphenol oxidase (PPO) and pathogen infections. Previous studies have demonstrated that CGC and chitosan coatings could effectively inhibit spoilage organisms and responsible for PPO-mediated oxidation of phenols to form melanin-like pigments, thus preventing the formation of a brown undesirable appearance and improving the visual apperance and color (Jiang et al., 2012; Liu et al., 2007). When asked to show about overall preference, except day 15, all panelists reported the fruit in CGC treatment was the most acceptability at each assessed points, followed by chitosan and glucose. All in all, chitosan glucose complex could significantly maintain sensory attributes of Muscat Hamburg during long-term storage, as manifested by fruit visual appearance, color, flavor, taste and overall preference. |
回复此楼» 猜你喜欢
售SCI一区文章，我:8.O.551.O.5.4,科目全,可伽急
已经有3人回复
-
售SCI文章，我:8O5.5.1.O.54,科目齐全,可+急
已经有3人回复
-
售SCI-T0P文章，我:8O.5.5.1.O.54,科目齐全,可+急
已经有6人回复
-
售一区SCI文章T0P，我:8O.551.O54,科目全,可十急
已经有9人回复
-
售SCI-T0P文章，我:8O.5.5.1.O.54,科目齐全,可+急
已经有3人回复
-
考博求助
已经有3人回复
-
售SCI一区文章，我:8.O.551.O.5.4,科目全,可伽急
已经有5人回复
-
售SCI一区T0P文章，我:8.O.55.1.O.5.4,科目全,可+急
已经有4人回复
-
售SCI一区T0P文章，我:8.O.55.1.O.5.4,科目全,可+急
已经有5人回复
-
售SCI-T0P文章，我:8O.5.5.1.O.54,科目齐全,可+急
已经有9人回复
YH_ChowF
木虫 (正式写手)
- 翻译EPI: 18
- 应助: 0 (幼儿园)
- 金币: 1488.4
- 散金: 1100
- 红花: 1
- 帖子: 338
- 在线: 74.9小时
- 虫号: 1035603
- 注册: 2010-06-04
- 性别: MM
- 专业: 色谱分析
【答案】应助回帖
★ ★
phu_grassman: 金币+2, thanks, but there are still some mistakes in your correction. 2013-02-28 10:23:28
phu_grassman: 金币+2, thanks, but there are still some mistakes in your correction. 2013-02-28 10:23:28
| Changes in sensory attributes were presented in table. 2. Compared with scores at harvest, sharp or slight reductions among all analyzed attributes were observed on each sampling day (Table 2). Flavor significantly was decreased after 15 days of storage in the control. Controlled fruits showed a flavor intensity of 4.00 at the 45th day of storage, which had reached to the extent of being unacceptable for consumers. By the 60th day, the highest flavor score was found in chitosan glucose complex treatment. The data also showed that the CGC-coated samples had higher scores for taste parameters than chitosan/glucose alone during cold storage and shelf life, despite no significant difference was found among them. These results suggested that CGC was more effective in retarding sensory deterioration of grapes. In addition, the data showed that the CGC coating fruits had lower scores in visual appearance and color than pure chitosan or glucose at the first 45 days. It might be due to the browning color of chitosan glucose complex coating. The color of grapes in all samples gradually became brown as time goes. The browning of grapes was related to the action of polyphenol oxidase (PPO) and pathogen infections. Previous studies have demonstrated that CGC and chitosan coatings could effectively inhibit spoilage organisms and is responsible for PPO-mediated oxidation of phenols to form melanin-like pigments, thus preventing the formation of a brown undesirable appearance and improving visual appearance and color (Jiang et al., 2012; Liu et al., 2007). When asked to show about overall preference, except for the 15th day, all panelists reported the fruit in CGC treatment was the most acceptability at each assessed point, followed by chitosan and glucose. All in all, chitosan glucose complex could significantly maintain sensory attributes of Muscat Hamburg during long-term storage, as manifested by fruit visual appearance, color, flavor, taste and overall preference. |
2楼2013-02-23 12:03:53
phu_grassman
荣誉版主 (知名作家)
快乐岛、布吉岛岛主
- 翻译EPI: 265
- 应助: 7 (幼儿园)
- 贵宾: 1.392
- 金币: 7538.7
- 散金: 11599
- 红花: 107
- 沙发: 11
- 帖子: 5611
- 在线: 1480.2小时
- 虫号: 1151372
- 注册: 2010-11-20
- 专业: 电化学
- 管辖: English Cafe
3楼2013-02-28 11:09:47
