英文第一章.pptVIP

citric acid 柠檬酸、 malic acid苹果酸、 tartaric acid酒石酸、 oxalic acid草酸 1.8 Quality measurements质量检测（方法、色泽） Many quality measurements can be made before a fruit crop is picked in order to determine if proper maturity or degree of ripeness has developed. 许多高质量的测量工作可以再一个果蔬作物采摘前，为了确定适当的成熟或熟透程度的发展 Colour 色泽 Colour may be measured with instruments or by comparing the colour of fruit on the tree with standard picture charts. 色泽可以计量通过仪器或通过标准图片图表比较在树上的水果 Texture质地 Texture may be measured by compression by hand or by simple type of plungers. 质地可以通过手或简单活塞类型来测量 Soluble solids 可溶性固体（名词解释） As fruit mature on the tree its concentration of juice solids, which are mostly sugars, changes. The concentration of soluble solids in the juice can be estimated with a refractometer or a hydrometer液体比重计. 作为树上的成熟果蔬，它的固体浓缩汁，主要是糖类变化，在果汁中的可溶性固形物能够通过这涉及或液体比重计来估计 The refractometer measures the ability of a solution to bend or refract a light beam which is proportional to the solutions concentration. A hydrometer is a weighted spindle with a graduated量筒neck which floats in the juice at a height related to the juice density. 折射计测量具有解决弯曲或折射光束的能力，它是与溶液浓度成正比的。一个液体比重计是一个重力主轴有一个量筒颈部窄的漂浮在果汁中，在一个高度，它与汁的浓度相关 Acid content 含酸量 The acid content of fruit changes with maturity and affects flavour. Acid concentration can be measured by a simple chemical titration on the fruit juice. But for many fruits the tartness and flavour are really affected by the ratio of sugar to acid. 果蔬中含酸量随成熟度改变而改变并影响风味果蔬汁中的酸浓度，可以通过一个简单的化学滴定法来测量，但是许多果蔬的酸度和风味受糖酸比的影响 Sugar to acid ratio 糖酸比 In describing the taste of tartness of several fruits and fruit juices, the term sugar to acid ratio or Brix to acid ratio are commonly used. The higher the Brix the greater the sugar concentration in the juice; the higher the Brix to acid ratio the sweeter and lees tart is the juice. 描述几种果蔬和果汁的酸的口味，术语“糖酸比”或“甜度酸率”是常用的，白利糖度数值越高，果汁比的糖浓度越大，“甜度酸比”越高，果汁中的酸沉淀，果汁越甜 1.9 preprocessing预处理 1.9.1 Harvesting收割 The above and other measurements, plus experience, in