果皮

用一把锋利的刀削去两种水果的外皮和中果皮。

Using a sharp knife , cut away the pith and peel from both fruits

ApeelSciences称，他们的天然喷雾就像一种额外的果皮，可以减缓水分的流失和氧化。

Apeel Sciences says their natural spray acts like an extra peel and slows down water loss and oxidation .

不要随地乱扔果皮纸屑。

Don 't scatter garbage all over the place .

与瘦果相似，不同点在于颖果的果皮和种皮紧密愈合不易分离。

It is similar to an achene except that the ovary wall is fused with the seed coat .

小麦果皮绿色层中~（14）C标记同化物在胚珠内的分配与定位

Distribution and Localization of ~ ( 14 ) C-labelled Assimilates of Pericarp Green Layer Within the Ovule of Wheat Caryopsis

单果内维生素C总量的累积头棚果、二棚果均随果重的增加而增加，到果实完全成熟，果皮皱缩，果重减轻时总含量缓慢下降。

The accumulation of vitamin C in the fruit increased with the fruit weight increasing and decreased at late stage of fruit full maturity ;

柠檬果皮精油挥发性成分的GC-MS分析

Analysis of volatile constituents in peel oil of lemon by GC-MS

转色前用ABA处理后加速果皮叶绿素的降解，但抑制果皮类胡萝卜素的积累；

ABA treatment accelerated chlorophyll degradation and inhibited carotenoid accumulation ;

与茄子果皮颜色相关联的AFLP及SCAR标记

AFLP and SCAR Markers Associated with Peel Color in Eggplant

套袋对莱阳茌梨果皮结构和PPO、POD活性的影响

Effect of Bagging on the Peel Structure and PPO , POD activity of

果皮、果肉的组织含水量、束缚水含量变化与MDA相似。

The change of content of free water and band water in rind and pulp were similar as MDA .

荔枝果皮提取物化学成分的GC-MS分析

GC MS Analysis of Components in Litchi Pericarp

RP-HPLC法测定闽产柑桔果皮中橙皮甙的含量

RP HPLC Method for Determining Content of Hesperidin in Peels of Fujian Produced Citrus

玉米子粒的果皮是全部继承母本遗传信息的F1代组织1。

Containing the ability of maternally inherited F1 tissue is the pericarp of maize .

说明果皮POD、PPO和PAL的高活性是果皮油胞病变的重要生理因素。

POD and PAL in the fruit peel were important physiological factors in oil spotting infection .

此外，还对影响龙眼果皮PPO活性的因素进行优化。

Tests were also designed to optimize the factors that affect longan pericarp PPO activity .

两品种果实不同部位ca含量差异显著，均以种子、果心含量较高，而以果肉、果皮次之。

Different Ca content were found in different parts of the two cultivars fruit , being higher seed and core and lower flesh and peel .

与未套袋果实相比，套袋3个月的富士苹果果皮UV吸收物、芦丁、花青苷、槲皮素葡萄糖苷含量降低。

The contents of UV absorbing compounds , rutin , anthocyanins and quercetin glucoside were decreased in the fruits after bagged for three months .

改良CTAB法从采后荔枝（LitchiChinensisSonn.）果皮中提取总RNA

Extracting Total RNA from Pericarp of Postharvest Litchi ( Litchi chinensis Sonn . ) Fruit by Improved CTAB Method

MJ可显著提高苹果果皮中LOX活性。

MJ significantly increased LOX activity in apple pericarp .

转色前用GA3处理后延缓果皮叶绿素的降解，并同样抑制果皮类胡萝卜素的积累，严重阻碍了果皮类胡萝卜素的合成。

GA3 treatment delayed chlorophyll degradation and inhibited carotenoid accumulation and biosynthesis seriously .

AU涂被处理对红星苹果果皮α-法尼烯和共轭三烯含量的影响

Study on the Effect of AU Edible Coating on the Contents of α - farnesene and Conjugated Trienes in Red Delicious Apple

果实商品成熟期果皮pH值的增加不利于花色苷红色的表现，pH值对花色苷合成的影响比较复杂，还有待进一步的研究妃子笑荔枝果皮花色苷合成的相关因素分析

The effect of pH on anthocyanin synthesis was complex and further study is required . A Study on Factors Related to Synthesis of Anthocyanin in Pericarp of ' Feizixiao ' Litchi

Northern杂交结果表明，转反义PG基因加工番茄果实外果皮PG基因表达水平比对照低。

However , the Northern blot hybridization showed that the PG gene expression level of transgenic tomato is less than that of control .

3，脐橙果实整个发育过程中，可食部分的PG和Cx活性均比果皮的活性高。

Cx and PG activation of pulp is higher than peel during navel orange fruit growth .

果实发育过程中，2个品种果皮的可滴定酸、可溶性糖、还原性糖、葡萄糖含量总体呈下降趋势，而pH、果糖含量呈上升趋势。

The titratable acid , reducing sugar and glucose showed a decreasing tendency while the pH value and fructose tended to increase in pericarp of both of the two cultivars during fruit development .

通过DEAESepharose和PhenylSepharose柱层析后，番木瓜果皮ACC氧化酶被纯化了19.5倍。

ACC oxidase has been purified 19.5 fold by using DEAE Sepharose and Phenyl Sepharose columns .

果皮褐变与籽粒中的TA和SSC含量则表现出相对独立的变化过程。

However , peel browning show little connection with the contents of titrable acid and soluble solids of in the seed .

福桔（Citrustangerina）贮藏过程中二次生长与果皮细胞无丝分裂

Amitosis on the Pericarp Cell and the Secondary Growth on the Storage of Citrus tangerina

结果表明：维生素C、可溶性蛋白、果皮叶绿素和类胡萝卜素含量随着果实的发育呈下降趋势，总糖、可溶性固形物含量及糖酸比不断增加。

Results showed that vitamin C , soluble protein , chlorophyll and carotenoids contents in the fruit skin decreased during fruit development , whereas contents of total sugars , total soluble solids and the ratio of sugar / acid increased .