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【求助】英譯漢 能翻譯多少就多少 謝謝
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As mentioned in Section 6.3, 1-MCP treatment of apples, cantaloupes, and other climacteric fruits strongly suppresses biosynthesis of aroma volatiles, particularly esters, at the level of gene transcription and translation (Defilippi et al., 2005b; El-Sharkawy et al., 2005). Kondo et al. (2005) found that production of volatile alcohols and esters remained very low in 1-MCP-treated ‘Delicious’ and ‘Golden Delicious’ apples stored for up to 28 days at 20 °C. A low-dose 1-MCP treatment (0.2 μL L–1) reduced synthesis of acetate esters in ‘Packham’s Triumph’ pears ripened five days at 20 °C after two months of RA storage, but the ester biosynthetic capacity was recovered after four to six months of storage, and a consumer panel preferred 1-MCP-treated over untreated fruit stored for the longer durations (Moya-LeÌn et al., 2006). Similar results were obtained with multiple very low-dose 1-MCP treatments (50 nL L–1) of ‘Conference’ pears (Rizzolo et al., 2005). Most notably, optimal sensory quality was reached after longer storage times and production of butanol and ethyl butanoate were suppressed. Mattheis et al. (2005) evaluated the effects of both 1-MCP and CA, in combination or separately, on the production of various classes of aroma volatiles by ‘Gala’ apples after up to 28 weeks in 1 °C storage plus one week at 20 °C. With or without 1-MCP treatment, ester synthesis declined continuously in CA-stored fruit, whereas apples treated with 1-MCP and stored in air began to produce all types of volatiles after 20–28 weeks. Exposure to ethylene for one week at 20 °C after storage for 12 or 28 weeks stimulated production of mainly esters and alcohols in both CA-stored and 1-MCP treated fruit, but did not increase the levels of aldehydes or acetic acid. Treatment of apples and pears with 1-MCP also inhibited production of the sesquiterpene α-farnesene during cold storage by blocking expression of the α- farnesene synthase gene AFS1 (apple) or PcAFS1 (pear) (Pechous et al., 2005; Gapper et al., 2006). |
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銅蟲(chóng) (職業(yè)作家)
銅蟲(chóng) (職業(yè)作家)
銅蟲(chóng) (職業(yè)作家)
| 如上文第6.3節(jié)所講,1 – MCP處理蘋(píng)果、哈密瓜,以及其他轉(zhuǎn)變期水果,在基因轉(zhuǎn)錄和翻譯水平強(qiáng)烈抑制揮發(fā)性芳香類(lèi)化合物特別是酯類(lèi)的合成(Defilippi等,2005年,EL- Sharkawy等,2005)。kondo等人(2005年)發(fā)現(xiàn),1 - MCP的處理過(guò)的'美味'和 '金冠'蘋(píng)果產(chǎn)生揮發(fā)性醇類(lèi)和酯類(lèi)仍然非常低,在20℃能保存長(zhǎng)達(dá)28天,低劑量(0.2μL的L - 1)1 - MCP處理'帕卡姆的勝利'梨時(shí),醋酸酯合成減少,在20℃經(jīng)過(guò)RA存儲(chǔ)2個(gè)月后五天成熟,但4至6個(gè)月的儲(chǔ)存后酯生物合成能力恢復(fù),一個(gè)消費(fèi)者委員會(huì)首選1 - MCP處理未經(jīng)處理的水果,儲(chǔ)存的時(shí)間越長(zhǎng)(Moya-LeÌn et al., 2006)。非常低劑量(50 nLL - 1)的1 - MCP處理的'會(huì)議'梨得到類(lèi)似的結(jié)果(Rizzolo等,2005年)。最值得注意的是,最佳的感官品質(zhì)是經(jīng)過(guò)長(zhǎng)時(shí)間存放和提供丁醇、乙酸乙酯的基地所產(chǎn)出( Mattheis等 ,2005年)。評(píng)價(jià)1 - MCP和CA對(duì)'嘎拉'蘋(píng)果經(jīng)過(guò)1℃存放長(zhǎng)達(dá)28周加在20℃存放一周生產(chǎn)各類(lèi)芳香揮發(fā)物的影響,兩者相結(jié)合或分開(kāi)。不管有沒(méi)有1 - MCP處理 ,在CA存儲(chǔ)的水果,酯合成持續(xù)下降,而蘋(píng)果用1 – MCP處理并在空氣中存儲(chǔ)20-28周,都開(kāi)始產(chǎn)生各種型號(hào)各種級(jí)別的揮發(fā)物 。 |
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