果肉

本文对引进的优良高抗逆性灌木树种银莓的叶、枝、果肉和果核进行了化学成分的定性分析。

This paper analyses the silverberry ′ chemic components in leaf , branch , sarcocarp and stone .

把橄榄的果肉切下来，然后去除果核。

Cut the flesh from the olives and discard the stones .

过多的果肉会让酒变酸。

Too much pulp produces a sour wine .

把籽和果核弄掉，将果肉切成小方块。

Remove the seeds and stones and cube the flesh

将菠萝对半切开，挖出里面的果肉。

Halve the pineapple and scoop out the inside .

水果的各个部分都要最大限度地利用，包括富含纤维的果肉。

Make maximum use of the whole fruit , including the pulp which is high in fibre .

可以把猕猴桃的顶部切掉，用茶匙把里面的果肉挖出来吃。

Kiwi fruit can be eaten by cutting off the tops and scooping out the insides with a teaspoon .

桃子的果肉甜而多汁。

The flesh of the peach was sweet and juicy .

用于转基因检测的水果果肉总DNA提取法

Study on DNA Extraction from Fresh Fruit for Detection of Genetically Modified Organism

一种适用于提取香蕉果肉RNA的方法

A suitable method for isolating total RNA from banana pulp

富含多糖多酚芒果果肉组织总RNA的提取

Isolation of total RNA from mango pulp tissue rich in polysaccharides and polyphenols

60%～100%高氧处理还可显著抑制果实失重，保持较高的果肉硬度和维生素C含量。

Fruits treated with O_2 concentrations of 60 % or higher also exhibited significantly higher fruit firmness value , vitamin C content and less weight loss .

GC-MS法分析荔枝果肉脂肪酸组成

GC-MS Analysis of Fatty Acid Composition of Litchi Pulp

以番荔枝果肉为材料，研究了番荔枝多酚氧化酶（PPO）特性；

The processed sweetsop pulp was used to study its PPO property .

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 .

研究结果如下：1.与没接菌的对照龙眼果实相比，接入焦腐病菌的龙眼果实采后果肉自溶速率明显加快，症状严重，果肉自溶指数极显著（P＜0.01）高于对照龙眼果实。

Was extremely serious compared with the controlled longan . Aril breakdown rate accelerated obviously and aril breakdown index was remarkable higher ( P0.01 ) than the controlled longan . 2 .

精甲霜灵与其荔枝果肉添加样品中的杂质峰最小分离度R为1.668，与相邻组分能完全分离。

With the new method , the minimal resolution ( R ) of impurity peak was 1.668 , and the adjacent components could be separated completely .

果肉中重金属的浓度相当低，只有Ni的含量超过食品卫生标准。

The concentration of heavy metals in pulp is quite low , with only the content of Ni beyond National Food Sanitation Standard .

果肉中PG酶活性、可溶性果胶与西瓜果实硬度呈负相关性。

The activity of PG and soluble pectin content had negative relativity to the firmness .

8134总糖含量为6.3%，总酸为0.68%，Vc为76mg/100g鲜果肉。

' 8134'have 6.3 % of total sugar content , total acid of 0.68 % and Vc for 76mg / 100g pulp .

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 .

但降低了果肉可溶性固形物、可滴定酸、维生素C和总糖等营养物质含量，导致龙眼果实甜度下降、风味变淡。

Whereas , fruit pre-harvest bagging decrease the contents of total soluble solids , titratable acidity , vitamin C and total sugars which result in lower sweetness and less flavor in longan pulp .

酶活性测定表明，除了果肉外的其它器官中都有芥子酶活性，这与RT-PCR的结果是一致的。

Myrosinase activity was detected in all the tested organs except for pulp , which is consistent with the result of RT-PCR .

花后50-100d时俊枣果肉中的POD活性显著高于圆铃枣。

The POD activity in the pulp of ' Jun ' was significantly higher than ' Yuanling ' during50to100days after full bloom .

不适宜的气体成分，尤其是高浓度的CO2使富士苹果发生果肉褐变，低浓度O2加剧富士苹果CO2伤害程度；

Unsuitable gas composition . especially higher CO_2 concentration , caused the flesh browning of Fuji apples during storage , low O_2 concentration aggravated the severity of flesh browing .

臭氧处理抑制了红富士果肉硬度的下降，延缓了可溶性固形物的消耗，降低了水分损失，对有机酸无明显影响，但有加快维生素C损失的趋势。

Ozone retained decreasing of fruit firmness , delayed the loss of soluble solid contents and water , accelerated the loss of Vc , but no significant differences were found in contents of organic acid .

刺五加果肉中脂溶性成分的GC-MS分析

Analysis of Liposoluble Components from the Pulp of Acanthopanax senticosus ( Rupr . et Maxim ) Harms by GC - MS

冬瓜果肉累积DEHP浓度与皮中DEHP浓度呈高度正相关。

The concentration of DEHP accumulation in the pulp correlated positively to DEHP concentration in the peel .

任何尽可能的时候都保留土豆皮这一点很重要，因为大部分纤维还有钾都位于土豆皮上；大部分维生素C紧挨着表皮的果肉上。

It 's important to keep the skins on whenever possible because most of the fiber and potassium is located in the skin of the potato , and most of the vitamin C is in the flesh closest to the skin .

种子中活性氧的产生能力高于果肉，种子中高浓度的活性氧含量可能与果实的成熟衰老过程有关，H2O2可能是启动果实衰老的一个重要因子。

High concentration of reactive oxygen in seed might be closely related with fruit ripening , and H_2O_2 might be an important factor in triggering the senescence .