1) tawny cuticle
褐皮
1.
Black and tawny cuticles are the most common colors among nephrite gravels.
黑皮、褐皮是软玉子料的常见皮色。
2) pericarp browning
果皮褐变
1.
Water loss of pericarp,desiccation-induced pericarp browning and changes in cellular ultrastructure of pericarp of "Fuyan" longan(Dimocarpus longan Lour.
015 mm厚的聚乙烯薄膜袋密封包装的"福眼"龙眼果实果皮失水、果皮褐变和细胞超微结构变化。
2.
Since litchi fruit mature in hot season, the fruit deteriorate rapidly after harvest due to pericarp browning (i.
荔枝是我国南方著名的主要亚热带果树 ,但其果实成熟于高温季节 ,采后由于果皮褐变 (即失去红色 )和果实腐烂而使果实迅速劣变 ,常温下的采后寿命少于 3d,这种短的采后寿命严格限制荔枝的长距离贮运、销售和消费。
3.
Although ethylene treatment significantly enhanced the polyphenoloxidase (PPO) and peroxidase (POD) activity of lychee pericarp, and to some extent, enhanced the respiratory rate and ethylene production, it did not affect markedly the pericarp browning index and chemical composition of lychee fruit.
乙烯处理虽然诱导了荔枝果皮多酚氧化酶 (PPO)及过氧化物酶 (POD)活性的提高 ,在一定程度上提高了荔枝果实的乙烯释放量和呼吸速率 ,但对果皮褐变指数和果实营养成分没有显著影响 ;1-甲基环丙烯 (1-MCP)处理对荔枝果实的呼吸、乙烯、PPO、POD及营养成分均无显著影响 ,也不能延缓果皮褐变 ,表明荔枝果皮褐变是一个对乙烯不敏感的生理过程 ,也表明了果皮褐变不能简单地归结为PPO及POD催化的酶促褐
3) Husk scald
果皮褐变
1.
The husk scald is the main factor influeneing the storage pomegranate (Punica granatum L.
本文从石榴贮藏的温度、湿度、气体成分及石榴的采收期、果皮ＰＰＯ活性、酚类物质含量等方面，综述了影响石榴果皮褐变的因素，并提出石榴采后果皮褐变的发生似乎有一个临界期。
4) peel pitting
果皮褐变
1.
In this study,the pitted peel and non-pitted peel of ‘Fengjie’ navel orange fruits were used as experimental materials to construct and screen the peel pitting related genes by suppres-sion subtractive hybridization (SSH).
以奉节脐橙果实为材料,采用抑制差减杂交技术,分别以褐变与未褐变柑橘果皮作为检测方和驱动方,成功构建了果皮褐变的差减cDNA文库,对部分克隆进行了序列测定并与GenBank进行了同源性比较。
2.
Fengjie Navel orange,a leading sweet orange cultivar in Chongqing,is prone to develop peel pitting before and after harvest,which has become a limiting factor for its competitiveness on the domestic and international market.
奉节脐橙是重庆柑桔的一个优势品种,但奉节脐橙采前采后均易发生果皮褐变,严重影响其商品性和耐贮性,已成为内外销的最重要的制约因素。
3.
Citrus fruit is prone to develope peel pitting during development and storage, which greatly decreases its fresh marketvalue because of the deterioration of the peel.
柑橘果皮褐变严重影响果实的商品价值和耐贮性。
5) Brown rind disease
褐皮病
6) peel browning
果皮褐变
1.
The susceptibility order from high to low on peel browning of three cultivars was Dahongtian,Jingpitian and Tianhongdan.
以天红蛋、净皮甜、大红甜为样品，对石榴采后果皮褐变进行研究，结果发现：褐变与品种及贮藏温度有显著的相关性；３个品种对果皮褐变的敏感性为大红甜＞净皮甜＞天红蛋；３个水平贮藏温度下果皮褐变指数由大到小的排序为（４±１）℃、（０±１）℃、（８±１）℃；用０。
2.
However, peel browning show little connection with the contents of titrable acid and soluble solids of in the seed.
石榴采后果皮极易发生褐变，褐变与ＰＰＯ活性和单宁含量，ＳＯＤ活性和ＭＤＡ含量均有明显的相关性；果皮褐变与籽粒中的ＴＡ和ＳＳＣ含量则表现出相对独立的变化过程。
补充资料：酶促褐变
氧和酚类物质在多酚氧化酶的催化下发生的反应.
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条