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ripening of banana fruits
相关语句
  香蕉后熟
     STUDY ON THE RELATIONSHIP BETWEEN THE ACTIVITY OF PHOSPHOLIPASE, MEMBRANE PERMEABILITY AND THE ETHYLENE RELEASE DURING RIPENING OF BANANA FRUITS
     香蕉后熟过程磷脂酶活性、膜透性变化与乙稀释放相关性研究
短句来源
     RELATIONSHIP BETWEEN POLYAMINES AND RIPENING OF BANANA FRUITS
     香蕉后熟与多胺的关系
短句来源
  “ripening of banana fruits”译为未确定词的双语例句
     However,exogenous ethylene cannot accelerate the ripening of banana fruits after 1-MCP treatment.
     即使外源乙烯的加入也不能加快1-M CP处理后香蕉果实的后熟进程。
短句来源
  相似匹配句对
     On the Ripening of Viscose Rayon
     关于粘胶熟成问题的探讨
短句来源
     THE LYCOPENE IN RIPENING TOMATOES
     番茄成熟果实中的番茄红素
短句来源
     Study on Peach Ripening and Softening
     桃果实成熟软化机理的研究
短句来源
     Early-ripening Grape -'Jingxiu'
     早熟优质葡萄新品种‘京秀’
短句来源
     The Role of Lipoxygenase in Ripening and Senescing of Fruits
     脂氧合酶与果实的成熟衰老——文献综述
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  ripening of banana fruits
Expression and activities of ethylene biosynthesis enzymes during ripening of banana fruits and effect of 1-MCP treatment
      


The changes of respiratory rate,active oxygen levele,amylase activity,MDA content and electric conductivity were investigated during the ripening of banana fruit.The result showed that the maximum value of active oxygen(O -· 2,H 2O 2)production,respiratory rate and amylase activity appeared in order,with the content of MDA and membrane permeability increased gradually.It was initially proved that active oxygen(in particular O -· 2)was significantly correlated with the senescence...

The changes of respiratory rate,active oxygen levele,amylase activity,MDA content and electric conductivity were investigated during the ripening of banana fruit.The result showed that the maximum value of active oxygen(O -· 2,H 2O 2)production,respiratory rate and amylase activity appeared in order,with the content of MDA and membrane permeability increased gradually.It was initially proved that active oxygen(in particular O -· 2)was significantly correlated with the senescence of banana fruit.

以巴西香蕉果实为材料 ,研究果实后熟过程中呼吸速率、活性氧、淀粉酶、膜脂过氧化和电导率的变化 ,结果表明 :活性氧、呼吸速率、淀粉酶活性高峰依次出现 ,并伴有膜脂过氧化及膜透性增大 ,初步证实活性氧 (尤其是O- ·2 )与香蕉果实衰老密切相关

Effect of 1-methylcycopropene (1-MCP) on postharvest ripening of banana fruit stored at temperature of 35 ℃ was investigated. The results showed that non-1-MCP-treated banana fruit stored at 35 ℃ expressed the severe green skin, but 1-MCP significantly inhibited the decline in the firmness of the fruit and retarded the increase in cell membrane permeability. Meanwhile, 1-MCP treatment suppressed the rates of increase in amylase activity and delayed the degradation of starch...

Effect of 1-methylcycopropene (1-MCP) on postharvest ripening of banana fruit stored at temperature of 35 ℃ was investigated. The results showed that non-1-MCP-treated banana fruit stored at 35 ℃ expressed the severe green skin, but 1-MCP significantly inhibited the decline in the firmness of the fruit and retarded the increase in cell membrane permeability. Meanwhile, 1-MCP treatment suppressed the rates of increase in amylase activity and delayed the degradation of starch of the pulp, which resulted in a delay in increasing of soluble sugar content and in fruit softening. The degradations of chlorophyll were also suppressed by 1-MCP or high-temperature. All these physiological changes of 1-MCP-treated fruit stored at 35℃ for 9 days were further suppressed by followed storage at 20℃. Therefore, 1-MCP treatment obviously prolonged storage life of banana under high temperature.

以香蕉果实为试材,研究了1-甲基环丙烯(1-MCP)对高温逆境下香蕉果实后熟生理的影响。结果表明:35℃高温下贮藏的香蕉果实出现了明显的青皮熟现象,而0.5μL/L的1-MCP处理24h后可显著抑制高温下贮藏果实硬度的降低,延缓果皮细胞膜透性的升高,同时有效地延迟了果肉中淀粉酶活性升高、淀粉含量下降及可溶性糖含量上升。1-MCP处理果实于35℃下贮藏9d后移入20℃环境,进一步延缓了这些后熟生理变化。1-MCP和高温均抑制了果皮叶绿素含量下降,因此1-MCP处理减轻了香蕉热害的程度,延长了果实在高温下的贮藏寿命。

1-methylcyclopropene(1-MCP) can prolong the shelf life of banana fruits remarkably.But there are seldom research results of 1-MCP impact on the quality indexes of food.Banana fruits(Guangdong Gaozhou'ai) were treated with 200 nL/L 1-MCP for 24 h then held in air at 20℃.Results show that the rate of increasing in the level of soluble sugar and soluble solids content of the fruit pulp is reduced.Meanwhile,the rate of declining in firmness of the fruit is much lower than that of control fruit.The results suggest...

1-methylcyclopropene(1-MCP) can prolong the shelf life of banana fruits remarkably.But there are seldom research results of 1-MCP impact on the quality indexes of food.Banana fruits(Guangdong Gaozhou'ai) were treated with 200 nL/L 1-MCP for 24 h then held in air at 20℃.Results show that the rate of increasing in the level of soluble sugar and soluble solids content of the fruit pulp is reduced.Meanwhile,the rate of declining in firmness of the fruit is much lower than that of control fruit.The results suggest that 1-MCP can be applied to delay the process of postharvest ripening of banana without reducing nutrient values.However,exogenous ethylene cannot accelerate the ripening of banana fruits after 1-MCP treatment.

1-甲基环丙烯(1-M CP)可以显著延迟香蕉果实软化,但1-M CP对综合食用品质变化的影响不甚清楚。该试验以国产品种广东高州矮香蕉为试材,用200 nL/L 1-M CP处理24 h后贮藏于20℃条件下,分析了1-M CP对香蕉综合品质的影响。结果表明:1-M CP处理显著地降低了香蕉果肉中可溶性糖和可溶性固形物含量的上升速率,延缓了果实硬度的下降。1-M CP能延缓香蕉果实的后熟进程,但并不会降低香蕉的综合食用品质。即使外源乙烯的加入也不能加快1-M CP处理后香蕉果实的后熟进程。

 
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