Mature Litchi fruits (cv. Guiwei) w

Mature Litchi fruits (cv. Guiwei) were obtained from a commercial
orchard in Chaozhou, PR China. The fruits were pruned,
cleaned, and selected for uniformity of shape, color and size
(weight 25 g, diameter 3 cm). Selected fruits were pre-cooled to a
fruit temperature of 10 C in an ice water mixture and then
transported to the laboratory in a foam box on ice, and stored at
4 C for no more than 6 h, prior to use in the following colorprotecting
treatments. Fruit samples, except for controls (fresh
litchi fruit), were dipped in boiling water for 7 s (Olesen et al.,
2004), followed immediately by cold water dipping treatment for
1 min, and immersion in 50 g/L citric acid and 20 g/L sodium
chloride for 2 min (Ducamp-Collin et al., 2008). Subsequently, 100 g
batches of treated fruits were packed into nylon composite polyethylene
bags (1 sample/bag), vacuum-packed (0.09 MPa) andpre-cooled at a refrigerating chamber until the interior temperature
of the fruits reached 0 C (±1 C) prior to the freezing process.

ผลลัพธ์ (อังกฤษ) 2:

Mature Litchi Fruits (CV. Guiwei) were obtained from a Commercial
Orchard in Chaozhou, PR China. The Fruits were pruned,
cleaned, and Selected for uniformity of shape, Color and Size
(weight 25 G, Diameter 3 cm). Selected Fruits were pre-cooled to a
fruit Temperature of 10? C in an Ice Water mixture and then
transported to the Laboratory in a foam box on Ice, and stored at
4? C for no More than 6 H, prior to use in the. Colorprotecting following
treatments. Fruit samples, except for Controls (Fresh
litchi fruit), were dipped in Boiling Water for 7 s (Olesen et Al.,
2,004th), followed immediately by cold Water dipping Treatment for
1 min, and immersion in 50 G / L citric acid and. 20 G / L sodium
chloride for 2 min (Ducamp-Collin et Al., 2008). Subsequently, 100 G
batches of treated Fruits were Packed into nylon composite polyethylene
bags (1 sample / Bag), Vacuum-Packed (? twelve nine a.m. MPa) Andpre-cooled at a refrigerating Chamber until the Interior Temperature
of the Fruits reached 0? C (±. 1? C) prior to the freezing process.

ผลลัพธ์ (อังกฤษ) 3:

Mature Litchi fruits (CV. Guiwei) were obtained from a commercial
orchard, in Chaozhou PR China. The fruits were pruned
cleaned,,, And selected for uniformity, of shape color and size
(weight 25 g diameter 3, CM). Selected fruits were pre-cooled to a
fruit. Temperature of 10  C in an ice water mixture and then
transported to the laboratory in a foam box, on ice and stored at
.4  C for no more than, 6 h prior to use in the following colorprotecting
treatments. Fruit samples except for, controls. (fresh
litchi fruit), were dipped in boiling water for 7 s (Olesen et al,
2004), followed immediately by cold water dipping. Treatment for
1 min and immersion, in 50 g / L citric acid and 20 g / L sodium
chloride for 2 min (Ducamp-Collin et al, 2008).? Subsequently 100, G
.Batches of treated fruits were packed into nylon composite polyethylene
bags (1 sample / bag), vacuum-packed ( 0.09 MPa). Andpre-cooled at a refrigerating chamber until the interior temperature
of the fruits reached 0  C (2005-2006 1  C) prior to the. Freezing process.
.