Pigments are important contributors to the appearance and healthful properties of both avocado fruits
and the oils extracted from these fruits.
色素对于鳄梨水果和从这类水果中提取出来的油类的外观和健康性质来说是很重要的一个因素（contributors 是贡献者，这里翻译成因素，意思差不多）。
This study determined carotenoid and chlorophyll pigment
concentrations in the skin and three
sections of the flesh (outer dark green, middle pale green, and
inner yellow fleshsnearest the seed) and anthocyanin concentrations in the skin of Hass avocado
during ripening at 20 °C.
本工作测定了在果皮和果肉中的三个部位（外部深绿色、中间浅绿色和内部与种子位置最近的黄色部分）的类胡萝卜素、叶绿素和果皮中花青素在20℃下成熟的哈斯鳄梨中的含量。
Pigments were extracted from frozen tissue with acetone and measured
using high-performance liquid chromatography.
色素从冰冻的组织中用丙酮提取出来，用高效液相色谱法测量。
Pigments were also measured in the oil extracted
from freeze-dried tissue sections by an accelerated solvent extraction system using hexane.

色素也可以从冻干组织碎片（sections）用己烷加速溶剂萃取法提取出来的油里面检测。
Carotenoids and chlorophylls identified in the skin, flesh, and oil were lutein, R-carotene, â-carotene,
neoxanthin, violaxanthin, zeaxanthin, antheraxanthin, chlorophylls a and b, and pheophytins a and
b with the highest concentrations of all pigments in the skin.
在果皮果肉和油中的类胡萝卜素、叶绿素测定出来包括：lutein, R-carotene, â-carotene,
neoxanthin, violaxanthin, zeaxanthin, antheraxanthin, chlorophylls a and b, and pheophytins a and
b （都是色素的专有名词，可能是叶黄质、玉米黄质、β-隐黄质、β-胡萝卜素、α-胡萝卜素和辣椒红素 之类的，求问者可以自己查阅），其中pheophytins a 、b 在果皮中含量最高。
Chlorophyllides a and b were identified
in the skin and flesh tissues only.
Chlorophyllides a and b仅在果皮和果肉组织中被找到。
As the fruit ripened and softened, the skin changed from green to
purple/black, corresponding to changes in skin hue angle, and a concomitant increase in cyanidin
3-O-glucoside and the loss of chlorophyllide a.
当水果成熟、软化后，果皮从绿色变为紫黑色，与果皮的色相角度变化对应，伴随着矢车菊色素3-o-糖苷的增加和叶绿素酸酯 a 的流失。
In flesh tissue, chroma and lightness values decreased
with ripening, with no changes in hue angle.
果肉组织则在成熟时色相角度不变，而色度和亮度下降。
The levels of carotenoids and chlorophylls did not change
significantly during ripening.
类胡萝卜素和叶绿素在成熟过程中没有显著变化。
As fruit ripened, the total chlorophyll level in the oil from the flesh sections
remained constant but declined in the oil extracted from the skin.
当水果成熟时，在油里的从果肉中提取出来的总叶绿素含量水平保持不变，而从果皮中提取出来的则下降了。
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总评，该文献属于专业文献，需要有相关专业背景，外行人不太能翻译的准确。如果遇到科技词汇，可以上知网的工具书gongjushu.cnki.net/refbook/default.aspx 里去查询。有些不是很关键的内容则不必一一查询出来意思。专业文霞，刚开始看很慢，看过几篇，认识一些基础科技词汇后就会很快了。