变褐

There are many factors affecting NEB of Apple Juice during storage.

苹果汁贮存过程中影响非酶褐变的因素很多。

It is shown that main reason causing browning and senescence of Nelumbo nucifera gaertn in the storage is that catalytic oxidation of polyphenol oxidasein its tissue make phenols into black pigment.

指出莲藕在贮藏过程中发生褐变和衰老的主要原因是组织内部的多酚氧化酶催化氧化酚类物质产生黑色素。

For example, the reducing sugar content of fruits and vegetables that are to be dehydrated or processed with heat is frequently an indicator of the extent of nonenzymic browing that can expected during processing and storage.

例如，欲待脱水或热处理的水果和蔬菜，其还原糖含量经常时一项预示加工和贮藏过程中非酶褐变程度的指标。

For example, the reducing sugar content of fruits and vegetables that are to be dehydrated or proce ed with heat is frequently an indicator of the extent of nonenzymic browing that can expected during proce ing and storage.

例如，欲待脱水或热处理的水果和蔬菜，其还原糖含量常常时一项预示加工和贮藏过程中非酶褐变程度的指标。

The reducing sugar content of potatoes also increase during the sun drying of grapes and dates, sucrose is converted to d-glucose and d-fructose; accordingly, the color of the dried products is deepened by nonenzymic browning reactions.

马铃薯在冷藏间还原糖含量也会增加。葡萄和海枣在晒干期间，随其内源蔗糖酶活性的不同，会不同程度地使蔗糖转化d-葡萄糖和d-果糖。因此，其干制品的颜色也会因非酶褐变而加深。

The reducing sugar content of potatoes also increase during the sun drying of grapes and dates, sucrose is converted to D-glucose and D-fructose; accordingly, the color of the dried products is deepened by nonenzymic browning reactio .

马铃薯在冷藏间还原糖含量也会增加。葡萄和海枣在晒干期间，随其内源蔗糖酶活性的不同，会不同程度地使蔗糖转化D-葡萄糖和D-果糖。因此，其干制品的颜色也会因非酶褐变而加深。

Results show that 1% O2 is harmful to peach fruit which surface colour changes unnormally, and off-flavor is lost. As compared with cold-stored fruits, peach fruits stored in (5～10)% O2+(5～10)% CO2, especially in 10%O2+10%CO2, remain preferable quality including flavor, texture and colour, slower softening speed as well as lower pH value and juice extraction rate after 60 days, which means chilling injury is reduced greatly, but the soluble solid content of the fruit has not been affected obviously.

结果表明，1%的O2对桃果实产生伤害，表现为表面色泽非正常变化、桃固有风味丧失并产生严重异味；(5～10)%O2、(5～10)%CO2气体成分能够在60 d的贮藏期内保持桃果实的品质，尤其是10%O2＋10%CO2处理较好地保持了果实的风味、质地和色泽，出库后果肉不褐变。

In this paper, the characteristics of Polyphenol Oxidase from sweet potato and its control methods were studied by spectrophotometry.

应用分光光度法，研究了甘薯中多酚氧化酶的特性及褐变的控制方法。

Through the study on passivation condition of polyphenol oxidase of vegetable juice,orthogonal design experiment that dissociative pectase degradates the pectinase of vegetable juice and immobilized pectase dealing,draw the conclusion:(1) Polyphenol oxidase will be passivated by heating at 100℃ for 3 min,which prevents the concentrated juice from browning.

本试验通过对蔬菜汁多酚氧化酶的钝化条件的研究，以及游离果胶酶对蔬菜汁果胶降解的正交设计试验和固定化果胶酶处理，得出结论：(1)在100℃下加热3min可使多酚氧化酶钝化，达到防止褐变的要求。

It was studied that decolorizing method of brown Silkworm separated protein by acetic peracid and modification of the decolorizing product by acid anhydride and zirconium sulfate.

研究了褐变蚕蛹分离蛋白脱色方法及其酸酐、硫酸锆改性。

As she looked at Warrington's manly face, and dark, melancholy eyes, she had settled in her mind that he must have been the victim of an unhappy attachment.

每逢看到沃林顿那刚毅的脸，那乌黑、忧郁的眼睛，她便会相信，他一定作过不幸的爱情的受害者。

Maybe they'll disappear into a pothole.

也许他们将在壶穴里消失