求翻译：1-MCP结合0.6％的CO2 处理能明显抑制莱阳梨果实中可溶性固形物含量的下降，有利于保持莱阳梨的风味，但1-MCP和0％、0.6％、1.4％的CO2结合处理，降低了莱阳梨果实贮藏期间的硬度、维生素C含量和多酚含量是什么意思？

1-mcp combined with the 0.6% co2 processing can significantly inhibit the Pear fruit soluble solids content decreased, and is conducive to maintaining the flavor of Pear, 1-mcp and 0%, 0.6%, 1.4% of the co2 combination treatment, reducing the hardness of the Laiyang pear fruit during storage, the vi

1 - 0.6 % of the combined MCP CO2 processing can clearly inhibit occupies in PEAR fruit Ethrel content helps keep the decline, and occupies the pear flavor, but 1-MCP and 0 per cent, 0.6 per cent, 1.4 per cent of the CO 2 dealt with pear occupies the lower fruits during storage of the hardness, vita

1-MCP unifies 0.6% CO2 processing to be able to suppress in obviously the laiyang pear fruit the soluble solid shape content drop, is advantageous in the maintenance laiyang pear flavor, but 1-MCP and 0%, 0.6%, 1.4% CO2 union processing, reduced the laiyang pear fruit stores the period the degree of

CO2 obviously suppression of 1-MCP combined with 0.6% in laiyang PEAR fruit soluble solids content of fall will help keep laiyang PEAR flavor, but with combination of 1-MCP and 0%, 0.6%, CO2, reducing hardness of laiyang PEAR fruits during storage, content of vitamin c and polyphenols

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