leatheriness

与leatheriness相关的网络例句 [注：此内容来源于网络，仅供参考]

These data indicate that hypobaric storage effectively prevents development of flesh leatheriness of cold-stored loquat fruit.

另外，减压贮藏减轻冷藏枇杷果实的木质化败坏，可能与抑制POD和PAL酶活性有关。

In addition, the inhibition of flesh leatheriness development of loquat fruit by hypobaric pressure storage was correlated to the reduced POD and PAL activities.

结果表明，减压处理可明显抑制冷藏枇杷果实的呼吸强度、乙烯产生和果实褐变，并保持较高的果实可溶性固形物、可滴定酸度和维生素C含量，抑制贮藏21 d后果实硬度的增加，减轻出汁率的下降，降低POD和PAL酶活性的上升趋势，抑制木质素含量的增加。

The results indicated that heat treatment significantly delayed the increase of fruits firmness and the decrease of extractable juice rate, inhibited the increase of PAL, POD and PPO activities and the decrease of PG activity. Meanwhile, heat treatment reduced the accumulation of lignin and protopectin and maintained higher content of water soluble pectin, thereby prevented the development of flesh leatheriness and maintained the quality of cold-stored loquat fruits.

结果表明，热处理可以有效控制果实硬度的上升和出汁率的下降，抑制PAL、POD和PPO活性的上升及PG活性的下降，减少原果胶和木质素的积累，保持较高的水溶性果胶含量，从而减轻冷藏枇杷果实的木质化症状，保持较好的食用品质。

The study was conducted to investigate the effects of heat treatment on flesh leatheriness of cold-stored loquat fruits and the possible mechanisms. Freshly harvested loquat fruits were pre-treated with hot air at 38℃ for five hours and then stored at (1±1)℃ for 35 days. Fruits firmness, extractable juice rate, the activities of phenylalanine ammonium-lyase, peroxidase, polyphenol oxidase and polygalacturonase that were related to flesh leatheriness, and contents of lignin and pectin were analyzed at seven-day intervals during storage.

为阐明热处理对冷藏枇杷果实木质化败坏的影响及其机理，该研究先将枇杷果实用38℃热空气处理5 h，然后在(1±1)℃下贮藏35 d，并每隔7 d测定果实硬度、出汁率、苯丙氨酸解氨酶、过氧化物酶、多酚氧化酶和多聚半乳糖醛酸酶等木质化相关酶活性及果胶和木质素含量的变化。

与leatheriness相关的网络解释 [注：此内容来源于网络，仅供参考]

leatheriness：皮似

leatherhead 呆头 | leatheriness 皮似 | leatherinessskinniness 皮质

leatheriness：皮似/皮质

leatherhead /呆头/秃头鸟/ | leatheriness /皮似/皮质/ | leathering /皮革面/