Question

求大神帮忙翻译成英文，急用啊！！！！！！！

为获得楠竹笋最适宜的贮藏温度，本文以楠竹笋为研究对象，研究在5±1℃、10±1℃、常温贮藏条件下， 随贮藏时间的增加楠竹笋各项品质指标的变化。结果表明：楠竹笋在10℃、5℃低温下贮藏能够有效降低的失重率，有效地缓解总糖含量以及含酸量的降低速率，减轻褐变，降低南竹笋木质化的速率，在贮藏10天以后仍具有良好的感官品质，其中在5℃条件下，竹笋的保藏效果最好。

Answer 1

In order to know the most suitable store temperature for Nan bamboo sprout , this artilce is to describe all kinds of quality index variation of Nan bamboo sprout along with increase of store time in normal store temperature and 5±1℃,10±1℃ . The results shows that Nan bamboo sprout's weight loss ratio can be effectively decreased when is store under low temperature of 10℃ and 5℃ , reduction speed of total sugar content and acid content can be released effectively , and that reduce speed of browing and lingnification while it still tastes good after 10 days in store of above temperature . The best result shows in temperatre of 5℃.

Answer 2

To obtain nan bamboo shootsoptimum storage temperature,based on the site of the bambooshoots as the research object,research in 5 ± 1 ℃, 10 ± 1 ℃,cold storage conditions, with thestorage time increased nanbamboo shoots the qualityindexes of change. The resultsshow that the bamboo shoots nanin 10 ℃, 5 ℃ low temperaturestorage can effectively reduce theweight loss rate, effectivelyalleviate the total sugar contentand acid amount of lower rate,reduce Browning, reduce southbamboo shoots lignified rate, instorage after ten days still hasgood sensory quality, which in a 5℃ condition, bamboo shootspreservation of the best effect.