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一北向路金蟲 (小有名氣)
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Effect of irradiation on Vitamin C of fresh-cut celery is shown in Fig. 3. Vitamin C value in fresh-cut celery irradiated and nonirradiated were decreased with increasing the storage time at 4 C, but Vitamin C of nonirradiated celery was lower than that of the irradiated at 3–6 days of storage, decreasing by 15%. At 9 days of storage, however, Vitamin C of all fresh-cut celery reached the same level, indicating that irradiation was able to reduce loss of Vitamin C and irradiated fresh-cut celery had good nutritive value on the 6th day. On the other hand, it was found that Vitamin C was largely lost after cutting, because of increased surface contact with oxygen. SS consists of protein, sugar and soluble acid. So the effect of irradiation on the sugar content in fresh-cut celery was studied. Soluble solids (SS) in fresh-cut celery increased in 3 days of the storage, and then decreased with longer storage time. However, it was obvious that SS in all samples mof the irradiated fresh-cut celery was higher than that of the nonirradiated, and the irradiated one by 1.0 kGy was the highest. All these results demonstrate that the SS in irradiated celery consumed less than the nonirradiated; this is because the respiration rate is decreased with irradiation (Fig. 4). As a result, the total consumption of sugar is decreased and the degradation metabolism of fresh-cut celery is excited by low-dose irradiation. High SS indicates that the fresh-cut irradiated celery has good nutritional value. |
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xzx8066
木蟲 (正式寫手)
- 翻譯EPI: 29
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【答案】應(yīng)助回帖
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一北向路: 金幣+30, 翻譯EPI+1, ★★★★★最佳答案, 謝謝 2012-04-19 08:37:06
一北向路: 金幣+30, 翻譯EPI+1, ★★★★★最佳答案, 謝謝 2012-04-19 08:37:06
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輻射對(duì)新鮮芹菜維生素C的影響如圖3所示。4℃儲(chǔ)存受輻射和未受輻射的鮮切芹菜，其維生素C價(jià)值隨著儲(chǔ)存時(shí)間的延長(zhǎng)均逐漸減少；但是4℃儲(chǔ)存3-6天時(shí)，未照射的鮮切芹菜維生素C比受輻射的鮮切芹菜低15％；盡管如此，儲(chǔ)存第9天，所有芹菜維生素C水平均相同。這表明輻射能夠減少鮮切芹菜維生素C的丟失，輻射作用后第6天時(shí)鮮切芹菜具有很好的營(yíng)養(yǎng)價(jià)值。另一方面，由于與氧氣接觸面積增加，芹菜切開(kāi)后維生素C會(huì)大量流失。 可溶性固形物（SS）由蛋白質(zhì)、糖和可溶性酸組成。因此，我們進(jìn)一步研究了輻射對(duì)鮮切芹菜糖含量的影響。 鮮切芹菜中SS在儲(chǔ)存3天內(nèi)逐漸增加，然后隨存放時(shí)間延長(zhǎng)逐漸下降。然而，受輻射的鮮切芹菜中SS高于未受輻射的鮮切芹菜；而且輻射劑量為1.0 kGy時(shí)，SS含量最高。所有這些結(jié)果表明受輻射的芹菜所消耗的SS比未受輻射的芹菜少。這是因?yàn)檩椛淇梢越档颓鄄撕粑l率（圖4）。結(jié)果，低劑量輻射減少鮮切芹菜糖的總消耗量，激活其降解代謝。SS含量高表明受輻射的鮮切芹菜具有很好的營(yíng)養(yǎng)價(jià)值。 |
2樓2012-04-18 22:44:00
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