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单词 acerola
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acerola

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acerola in British English

(ˌæsəˈrəʊlə)
noun
1. 
a small tree or shrub, Malpighia glabra, that grows in the rainforests of N South America, Central America, and Jamaica
2. 
the small, soft, bright red fruit of this tree, which looks like a cherry but has a sharp flavour
Also called: Amazon cherry
Word origin
C21: from Portuguese

acerola in American English

(ˌæsəˈroulə)
noun
1. 
the cherrylike fruit of a small tree, Malpighia glabra, of the West Indies and adjacent areas, having a high concentration of vitamin C
2. 
the tree itself
Also called: Barbados cherry, Puerto Rican cherry
Word origin
[1940–45; ‹ AmerSp; Sp: a species of hawthorn, Crataegus azarolus ‹ Ar al-zu"rūr the acerola]This word is first recorded in the period 1940–45. Other words that entered Englishat around the same time include: Rh factor, black box, silkscreen, snorkel, zap

Examples of 'acerola' in a sentence
acerola

The acerola plants were harvested after 120 days of the experiment.
Elcio Liborio Balota, Oswaldo Machineski, Neusa Maria Colauto Stenzel 2011, 'Mycorrhizal efficiency in acerola seedlings with different levels of phosphorus',Brazilian Archives of Biology and Technologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300005. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Larvae reared on cashew and acerola fruits had regular performances.
Anne M. Costa, Francismare de O. Amorim, Cyntia S. Anjos-Duarte, Iara S. Joachim-Bravo 2011, 'Influence of different tropical fruits on biological and behavioral aspects of theMediterranean fruit fly Ceratitis capitata (Wiedemann) (Diptera, Tephritidae)', Revista Brasileira de Entomologiahttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0085-56262011000300008. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
There was an inversion of the effect of temperature on the isotherms of acerola powders.
Luciana C. Ribeiro, José M. C. da Costa, Marcos R. A. Afonso 2016, 'Hygroscopic behavior of lyophilized acerola pulp powder', Revista Brasileira de Engenharia Agrícola e Ambiental - Agriambihttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000300269&lng=en&tlng=en. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
The comet assay results showed that acerola juice exerted no genotoxic or antigenotoxic activity.
Roberta Nunes Horta, Vivian Francilia Silva Kahl, Merielen da Silva Sarmento, MarisaFernanda Silva Nunes, Carem Rejane Maglione Porto, Vanessa Moraes de Andrade, Alexandrede Barros Falcão Ferraz, Juliana Da Silva 2016, 'Protective effects of acerola juice on genotoxicity induced by iron in vivo', Genetics and Molecular Biologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572016000100122&lng=en&tlng=en. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Jams were prepared with whole acerola juice and pulp.
Priscilla Kárim Caetano, Érica Regina Daiuto, Rogério Lopes Vieites 2012, 'Característica físico-química e sensorial de geleia elaborada com polpa e suco deacerola Physicochemical and sensory characteristics of jam produced with acerola pulpand juice', Brazilian Journal of Food Technologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000300002. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
The aglycons identified (cyanidin and pelargonidin) were found in different proportions in these acerola genotypes.
Vera Lúcia Arroxelas Galvão de Lima, Irapuan Oliveira Pinheiro, Márcia Silva do Nascimento,Patrícia Bezerra Gomes, Nonete Barbosa Guerra 2006, 'Identificação de antocianidinas em acerolas do Banco Ativo de Germoplasma da UniversidadeFederal Rural de Pernambuco Anthocyanidins identification of acerola fruits from ActiveGermoplasm Bank of the Rural Federal University of Pernambuco', Food Science and Technologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000400033. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
The anthocyanins pigments are responsible for the red colour of the acerola fruit.
Vera Lúcia Arroxelas Galvão de Lima, Enayde de Almeida Mélo, Lueci dos Santos Lima,Poliana Pinheiro do Nascimento 2000, 'Flavonóides em seleções de acerola (Malpighia sp l.). 1- Teor de antocianinas e flavonóistotais Flavonoids in acerola (Malpighia sp L.) selections. 1- Anthocyanins and flavonolscontent', Ciência Ruralhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782000000600024. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Mango, sapodilla, cashew tree, acerola, and soursop tree adapted well to the system.
João Rodrigues de Paiva, Francisco José de Seixas Santos, Joquebede Bezerra Cacau,Raimundo Nonato Martins de Souza, Antonia Regia Abreu Sobral 2006, 'Policultivo coom diferentes espécies frutíferas de valor econômico Intercropping systemsof fruit tree species of economic value', Ciência e Agrotecnologiahttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000100011. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Therefore, the antioxidant capacity of acerola anthocyanins varied amongst acerola genotypes and methods used.
Vera Lúcia Arroxelas Galvão De Lima, Enayde Almeida Melo, Irapuan Oliveira Pinheiro,Nonete Barbosa Guerra 2011, 'Antioxidant capacity of anthocyanins from acerola genotypes', Food Science and Technologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100011&lng=en&tlng=en. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Acerola pulp had the highest ascorbic acid concentration.
Rodrigo Scherer, Ana Cecília Poloni Rybka, Helena Teixeira Godoy 2008, 'Determinação simultânea dos ácidos orgânicos tartárico, málico, ascórbico e cítricoem polpas de acerola, açaí e caju e avaliação da estabilidade em sucos de caju Simulataneousdetermination of tartaric, malic, ascorbic and citric acids in acerola, açai and cashewpulps, and stability evaluation in cashew juices', Química Novahttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000500039. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
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更新时间：2025/1/5 6:48:51