脆度 meaning in Chinese

brittleness; frangibility

The re suits showed that during storage , the wi value of lotus epidermis were decreased , but not much change in inner lotus root ; polyphenol oxidase activity and phenols content were both showed increased and then de creased ; the fiber content of lotus root can affect the change of tender ; taken the factor of wi value , tender and decomposed rate into account , the quality of jn dawolong was the best
结果表明：贮藏过程中表皮白度逐渐下降，但藕肉白度变化不大；多酚氧化酶活性和多酚含量变化均呈现出先上升后下降的趋势；纤维素含量对藕的脆度变化有一定的影响；综合白度变化、脆度和腐烂率等因素来考察， 3个品种中以济南大卧龙品质最优。