贮藏物

Different additives for controlling acid value and oxidation in Chinese Cantonese Sausage were studied in this paper.

通过对不同处理的广式腊肠在37℃贮藏条件下酸价、过氧化值、TBA值变化趋势的分析，研究了不同添加物对广武腊肠酸价抑制和抗氧化效果。

With 8 kinds of polyphenols as the substrate, the change of polyphenol oxidase activity in different carambola cultivars and during their storage was determined by spectrophotometer method.

方法］以8种酚类物质作底物，采用分光光度计法测定不同杨桃品种果实及其贮藏过程中多酚氧化酶活性的变化情况。

Polyphenol oxidase activities were determined spectrophotometrically at 410 nm with pyrocatechol as substrate at different levels.

为探明乌龙岭龙眼贮藏保鲜过程中的褐变问题，以C6H6O2为底物，采用分光光度法研究了底物浓度对龙眼果皮PPO活性的影响规律。

The results were as follows: the activity of prawns was highest under the condition of pH 7.0, 35 ℃ using pyrocatechol as substrate; four inhibitors i.e ascorbic acid1 mg·mL~(-1, sodium sulphite2 mg·mL~(-1, phytic acid1 mL·L~(-1 and EDTA0.1 mg·mL~(-1 had some inhibiting effects on the PPO of prawns, in which the effect of phytic acid1 mL·L~(-1 was the best; the PPO activity of prawns increased gradurally during the storage period; the PPO activity of prawns was inhibited in vacuum environment, the lower the storing temperature was, the stronger the PPO activity was.

结果表明：以邻苯二酚为底物，虾PPO活性的最适pH为7。 0，最适温度为35 ℃；4种抑制剂(1 mg·mL-1抗坏血酸、2 mg·mL-1亚硫酸钠、1 mL·L-1植酸及0。 1 mg·mL-1EDTA)对南美白对虾PPO都表现出一定的抑制作用，以1 mL·L-1植酸抑制作用最强；南美白对虾在贮藏过程中PPO活性逐渐上升，真空环境中PPO活性受到抑制，贮藏温度越低，抑制作用越强。

Extracts with higher antioxidant abilities, including hot water and ethanol extracts of Boehmeria nivea leaves and roots, were screened and then added into soy bean oil to study effects on oil stabilities of oxidation during storage and also to develop new XO paste products containing Boehmeria nivea leaves and roots. The extents of oil oxidation in XO paste were evaluated by measuring POV and TBA values. Results indicated that after 8 day storage at 70℃, the POV values of soy bean oil with addition of 0.1% of ethanol extracts of leaf and root were 56.27± 0.12 meq/kg and 57.13± 0.50 meq/kg respectively, which were both greater than that of control samples(53.33 ±0.31 meq/kg), showing that extracts of leaf and root do not have the abilities to inhibit oxidation of soy bean oil.

第二部分将抗氧化能力较高的萃取物，包括苎麻叶与根的热水及乙醇萃取物添加於大豆油中，探讨其对油脂贮藏安定性之影响及开发加入苎麻叶或根的XO酱产品，并藉由测定油脂中过氧化价(peroxide value，POV)和硫巴比妥酸值(thiobar-bituric acid value，TBA)值评估其油脂氧化程度，结果贮存在70℃下第8天时，添加0.1 %苎麻叶与根乙醇萃取物，其POV值分别为56.27±0.12 meq/kg与57.13±0.50 meq/kg，皆较对照组(53.33 ±0.31 meq/kg)高，显示以0.1 %的苎麻叶和根萃取物添加大豆油中并不具抑制油脂氧化作用。

The white loquat (Eriobotrya japonica Lind1. cv. Guanyu) fruit was treated with hot air of 38℃ for 24 h and 48 h, and then stored at a low temperature. The changes of fruit quality were studied by analyzing the total soluble solids, titratable acidity, loss weight, and wrinkled skin during storage.

方法］在枇杷贮藏前，进行了24和48 h 38℃热空气处理，并检测在低温贮藏下的可溶性固形物含量、可滴定酸含量、失重以及皱缩等的变化。

During postharvest storage of Syzygium samarangense fruits, the fruits lost the water seriously, the degree of hardness decreased quickly, and the breathing decreased first and then rose, and the cell membrane permeability had risen abruptly at first.

采后莲雾在贮藏期间失水严重，硬度迅速下降；呼吸速率先降后升；果肉细胞膜透性在采后初期急剧上升；果实的可溶性固形物、蛋白质和VC的含量一直呈下降趋势，室温贮藏4d后莲雾的商业品质迅速下降。

The results showed that 50℃ 20 min heat treatment had obviously decreased the rotten of fruits, and maintained higher soluble solid content, titratable acid and Vc contents of fruits after 60 days, and then improved the storage quality of fruits and prolonged the storage period of fruits.

结果表明：贮藏60 d后，50℃20 min热水处理明显降低了果实的腐烂率，维持了较高的可溶性固形物、可滴定酸含量和维生素C含量，从而改善了果实贮藏品质，有利于果实的贮藏保鲜。

There's no difference in weight loss rate, the peel color, fruit pulp degree of hardness and the fruit juice percentage when stores in 15 ℃ no matter what treatment have been done.

但经过5和15℃贮藏的果实，可溶性固形物含量会随著贮藏时间增加而升高，可滴定酸则是降低的，糖酸比随贮藏时间而增加，各处理都有相同的情形。

In Fuji apple, Starking apple and Feicheng peach, 1-MCP slowed the conversion of TA content and SSC, maintained the ratio of sugar to acid and reduced the flavors loss in later storage time. 1-MCP also reduced the chilling rate and fruit weight loss of Feicheng peach stored at 0℃, but accelerated the decay of Feicheng peach and the detachment of grape berry from peduncle stored at 20℃. The effect of 1-MCP on the decay of strawberry was related to temperature: alleviated at 20℃ and enhanced at 0℃.

在富士、红星和肥城桃果实中，1-MCP处理都延缓了果实可滴定酸和可溶性固形物含量的转化，维持了果实贮藏后期糖酸比，抑制了果实贮藏后期风味的损失。1-MCP处理还减轻了O℃贮藏的肥城桃果实冷害的发生和果实失重，但促进了20℃下肥城桃果实的腐烂和巨峰葡萄的脱粒现象。1-MCP对草莓果实腐烂发生率的影响则与温度有关：20℃下减轻，0℃下加重。

With Death guitarist Schuldiner adopting vocal duties, the band made a major impact on the scene.

随着死亡的吉他手Schuldiner接受主唱的职务，乐队在现实中树立了重要的影响。

But he could still end up breakfasting on Swiss-government issue muesli because all six are accused of nicking around 45 million pounds they should have paid to FIFA.

不过他最后仍有可能沦为瑞士政府&议事餐桌&上的一道早餐，因为这所有六个人都被指控把本应支付给国际足联的大约4500万英镑骗了个精光。