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水蜜桃
    Effect of PVP on the Quality and Storage of "Xiahui 5" and "Baihua" Honey Peach Fruits
    PVP对“霞晖5号”和“白花”水蜜桃品质及保鲜效果的研究
    The honey peach fruits of ″Xiahui 5″ treated with 0.05%, 0.1%,0.3%PVP, and 1.0%CTS respectively were stored at 1.0±0.5℃ to investigate the effect of PVP on the physiological changes, nutritional loss, and enzyme activities.
    以清水、0.05%、0.1%和0.3%浓度聚乙烯吡咯烷酮(PVP)及1.0%壳聚糖(CTS)涂膜后的“霞晖5号”水蜜桃于1.0±0.5℃下贮藏,研究PVP对“霞晖5号”水蜜桃品质及保鲜效果的影响。 冷藏期间测定桃果实的生理特性、物质成分和酶活性等的变化。
    The honey peach(Prunus persica cv.Baihua)fruits treated with water,1 mg·mL~-1 polyvinylpyrrolidone(PVP),3 mg·mL~-1 PVP and 1 mg·mL~-1 PVP+10 mg·mL~-1 chitosan(CTS)for 7 min respectively were stored at(1.0±0.5)℃ to investigate the influence of PVP on the physiological changes,quality and enzyme activities of the fruits.
    以水(对照)、1mg·mL-1聚乙烯吡咯烷酮(PVP)、1mg·mL-1PVP+10mg·mL-1壳聚糖(CTS)和3mg·mL-1PVP分别处理白花水蜜桃7min,置于(1.0±0.5)℃下贮藏。 冷藏期间测定桃果实的生理特性、品质和酶活性。
    Three-stage hypobaric storage test of WuXi honey peach was carried out after vacuum precooling under different process. Two controls,i. e.
    对无锡水蜜桃进行了不同过程的真空预冷后,进行三阶段减压贮藏保鲜试验,同时以不预冷直接进行三阶段减压贮藏和常压冷藏为对照试验.
    This paper studied the physiological and boichemical changes of Honey Peach during its atmosphere pressure cold storage,after subject to vacuum pressure treatment with 10~20 kPa and 20~30 kPa for various thime.
    对水蜜桃在10~20 kPa和20~30 kPa不同时间的真空处理后进行常压冷藏试验,研究了水蜜桃贮藏过程中的生理生化变化。
    Cell wall materials(CWM) were prepared from honey peach(Yuhua 3) fruit at different maturity and extracted sequentially into four pectic polysaccharide fractions(CDTA-1,CDTA-2,Na_2CO_3-1 and Na_2CO_3-2),three hemicellulosic fractions(KOH-1,KOH-2 and KOH-3) and cellulose rich fraction(CWM-residue).
    以雨花3号水蜜桃果实为试验材料,分步提取不同成熟度桃果实细胞壁物质(CWM)、4种果胶多糖(CDTA-1、CDTA-2、N a2CO3-1、N a2CO3-2)、3种半纤维素多糖(KOH-1、KOH-2、KOH-3)和纤维素多糖(CWM-残渣)。
    A Study on Influence of Paclobutrazol on Growth and Development of Tianjin Honey Peach
    多效唑对天津水蜜桃生长发育影响的研究
    A Prilimary Study on Keeping Honey Peach Fresh at Room Temperature
    无锡水蜜桃常温保鲜初步研究
    Preservation of Honey Peach with AF-type Atmosphere Wrapping Paper at Room Temperature
    AF型气氛保鲜纸常温保鲜无锡水蜜桃的研究
    DETERMINATION OF SUGAR CONTENT AND VALID ACIDITY IN HONEY PEACH BY INFRARED REFLECTANCE
    水蜜桃糖度和有效酸度的近红外光谱测定法
    Analysis of honey peach germplasm based on RAPD markers
    水蜜桃种质资源的RAPD分析
    Effect of polyvinylpyrrolidone on the quality and storage of Baihua honey peach fruits
    PVP对白花水蜜桃品质及贮藏效果的影响
    Study of Vacuum Precooling Combined with Hypobaric Storage on Keeping Fresh of Honey Peach
    真空预冷结合减压贮藏保鲜水蜜桃
    Think of Issue from Feminine Napkin in Honey Peach Box
    水蜜桃盒内有卫生巾引起纠纷的思考
    Effect of Different Vacuum Treatment on The Storage of Honey Peach
    不同真空处理对水蜜桃贮藏效果的研究
    In each ecotype,by the character of fruit,peach species may be taxonomied into stone pulp peach,sweet peach(honey peach),flat peach,bare peach,yellow peach,and so on.
    每个生态品种群以下可以按果实性状分为硬肉桃,蜜桃(或水蜜桃),蟠桃,油桃,黄肉桃等类型。
    It is proposed that the evolution of peach varieties follows the order wild peach ( Prunus persica ) →crisp peach ( Ying-Rou-Tao ) →honey peach ( Mi-Tao ) →juicy peach ( Shui-Mi-Tao).
    推测桃的演化途径为毛桃→硬肉桃→蜜桃→水蜜桃;
    Based on fruit characteristics, the peach varieties may be classified into six groups,i. e. the crisp peach group, the honey peach group, the juicy peach group, the flat peach group, the nectarine group and the yellow peach group.
    设想以果实特征为标准将桃分成六个品种群:硬肉桃品种群、蜜桃品种群、水蜜桃品种群、蟠桃品种群、油桃品种群及黄桃品种群。
    Paclobutrazol (PP333) was sprayed on the leaves of Tianjin Honey Peach which grew strongly but yielded poorly.
    对长势旺产量较低的天津水蜜桃进行了叶面喷洒多效唑(PP_(333))营养生长抑制剂的研究.
    A method of keeping honey peach fresh at room temperature by ‘A+B’ keeping fresh agent is introduced and compared with others.
    提出了用“A+B”保鲜剂在常温下保鲜无锡水蜜桃的方法,并与其他保鲜剂作了比较。
 

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