除丁酸- 2 -己烯酯和己酸- 2 -己烯酯外，其它酯类的含量随着果实成熟而逐渐增多。
Except 2-hexenyl butanoate and 2-hexenyl hexanoate, the levels of others increased during fruit maturation.
苯丙氨酸解氨酶（PAL）主要分布在果皮中，并随着果实成熟度的提高，其活性呈极显著下降趋势。感病果实的果皮中三种酶活性均比健康果皮高。
Phenylalanine ammonia-lyase (PAL) is distributed mainly in the peels, and activity of the enzymes decreased very obviously with the increase of fruit ripeness.
对照果实SPS和ss活性波动幅度大，SPS活性随着果实成熟呈上升的趋势，ss活性上升不大，而套袋果实SPS和ss活性在发育期间变化比较缓和。
There was bigger wave range in activity of SPS and SS in control and the raising trend along with the fruit ripen, but the change wave in bagging fruit is not big during the whole growth period.
测试结果表明，随着果实的成熟度增加，它的蜡含量和脂肪酸中的二元酸含量都有所递增。
The result showed that content of wax and quantity of diacid in fatty acid increased as the fruit, s maturation.
这款美乐带有深紫色的色泽，包含紫罗兰，李子和烟熏草橡木的香味。口感突出了成熟的莓果果实的味道并伴随着柔软的单宁，随以天鹅绒般顺滑的口感结束。
Deep purple in colour, this Merlot has aromas of violet, plum, and smoky vanillin oak, on the palate, it boasts ripe berry fruit with supportive but supple tannins, and a smooth, velvety finish.
这如画般的景色经常伴随着雌树上落下的成熟果实的味道，而这味道可不能称作浪漫的幽香。
This picturesque scene is often accompanied by a far less romantic odor as the ripened berries from the female trees also fall to the ground.
研究结果表明：随着果实的成熟衰老，过氧化氢（H2O2）含量呈上升趋势。
The results indicate:while nectarine fruit senescencing, H2O2 content was increasing.
这款墨尔乐带有深紫的色泽，包含紫罗兰、李子和烟熏香草橡木的香味。口感突出了成熟的莓果果实的味道并伴随着柔软的单宁，随以天鹅绒般顺滑的口感结束。
Deep purple in colour, this Merlot has aromas of violet, plum, and smoky vanillin oak. on the palate, it boasts ripe berry fruit with supportive but supple tannins, and a smooth, velvety finish.
酒体饱满，单宁柔和，成熟果实的香气，伴随着适宜的酸度，回味良久。
Full body, soft tannins, ripe fruit flavors on the middle palate with good acidity and persistence.
结果表明，蔗糖、葡萄糖和果糖含量随着果实发育都呈逐渐增加的趋势，尤其蔗糖积累与果实成熟的关系较密切。
The main results showed that sucrose, glucose and fructose contents increased continually during fruit development, in particular sucrose accumulation was closely related to fruit ripening.
结果表明，蔗糖、葡萄糖和果糖含量随着果实发育都呈逐渐增加的趋势，尤其蔗糖积累与果实成熟的关系较密切。
The main results showed that sucrose, glucose and fructose contents increased continually during fruit development, in particular sucrose accumulation was closely related to fruit ripening.
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