那是因为番茄的味道——由糖、酸和几种被称为挥发物的化学物质构成——自它从藤上被摘下来的那一刻开始，就在逐渐减弱。

That's because a tomato's flavor - made up of sugars, acids and chemicals called volatiles - degrades as soon as it's picked from the vine.

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其中醇-水萃取之后的甘蔗渣，小桐子和南美油藤果壳材料，水解具有较高的产率，其中总还原糖、葡萄糖以及木糖的产率分别为79.8%， 58.3%， 97.2%；

For water-ethanol extracted bagasse, Jatropha and Plukenetia hulls, higher yields of total reducing sugars (TRS), glucose and xylose were 79.8%, 58.3%, 97.2%;

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