The consumer squeezes melons and bread as a measure of texture which indicates the degree of ripeness and freshness.
消费者通过挤捏甜瓜和面包来判断质构，因为它反映了产品的成熟度或新鲜程度。
The ingredient for color stabilization and tissue satiation, the osmosis way for sugar, the vacuum osmosis technology parameter, and the ripeness degree of raw materials were investgated.
以新鲜芒果为原料研究低糖芒果脯加工工艺，对护色剂和胶体填充剂的选择、渗糖方式的比较、真空渗糖工艺参数的优化和原料成熟度的选择分别进行了研究。
The occurrence of core browning was remarkably influenced by the degree of ripeness in the fruit at harvest(P<0.05).
采收时果实发育程度对冷藏鸭梨果心褐变的发生有显著影响（P<0.05）。
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