研究者希望能进一步找到高压处理是如何促进类胡萝卜素产生的机理，同时这一高压处理方法将会引起食品学家的关注和更深一步的研究。

The researchers next hope to find out exactly how the high pressures are inducing the synthesis of more carotenoids. Pascalization may give food scientists plenty to chew over.

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研究人员尝试用这种高压方法处理牛油果、木瓜和芒果的果肉后，同时测量了一类重要的抗氧化素--类胡萝卜素的含量。

Researchers tried Pascalization on the pulp of avocados, papayas and mangos.They measured the levels of carotenoids, an important group of antioxidants.

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研究人员下一步将尝试解释为什么超高压能够增加类胡萝卜素的合成。

The researchers next hope to find out exactly how the high pressures are inducing the synthesis of more carotenoids.

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