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ripening period
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  成熟期
     Total FAA content was increased with ripening period prolonged,mainly composed of Ser,Glu,Pro,Ala,Val,Met,Leu and Lys.
     总游离氨基酸随成熟期延长逐渐增加 ,主要是 Ser,Glu,Pro,Ala,Val,Met,L eu和 L ys。
短句来源
     The PAL, PPO and POD activities and soluble protein contents in bagging fruits of Jiefangzhong loquat were investigated during the fruit rust occurring to ripening period.
     以解放钟枇杷套袋后的果实为试材 ,在果锈发生严重期至成熟期 ,每隔 10 d定期测定套袋果与不套袋果果实中 PAL、PPO、POD活性及可溶性蛋白质含量。
短句来源
     POD activity was higher 1.81 and 2.08 times than the control after 4 times spraying with BTH or Harpin at fruit ripening period. CHT activity was higher 1.96 and 2.93 times.
     成熟期经BTH 或Harpin4 次处理的POD 活性分别高于对照的2.81 和3.08 倍,CHT 活性分别高于对照的2.96 和3.93 倍。
短句来源
     The results showed that elevated CO 2 concentration (550, 700μmol·mol -1 ) could lengthen heading ripening period, but high temperature (average diurnal temperature increase 4.8℃), which made heading ripening period shorten and speeded the seedling under treatment of both high CO 2 concentration and high temperature, affected growing period more than high CO 2 concentration.
     结果表明 ,大气CO2 浓度升高 (5 5 0、70 0 μmol·mol-1)虽可延长抽穗 成熟期 ,但高温 (日平均温度高于正常日平均温度约 4 .8℃ )对生育期的影响远大于高CO2 影响 ,使得高CO2 、高温下抽穗 成熟期缩短 ,且种子提前萌发 ;
短句来源
     The Mozzarella cheese stored at 7 ℃ after 30 days obtain the same ripeness with at 4 ℃ after 50 days. We can reach the conclusion that the ripening period can be reduced about 20 days by elevating ripening temperature from 4 ℃ to 7 ℃.
     在7℃下贮藏的Mozzarella干酪成熟30d可达到4℃下贮存50d的成熟度,即将成熟温度从4℃提高到7℃,可将成熟期缩短20d左右。
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  成熟期间
     Cheese A and B were made and ripened at 4 ℃ and 7 ℃ respectively, changes of these two cheeses and the content of Soluble N during ripening period were observed. The result is there are not significent diffierences in proteolysis and functional properties between the cheese stored at 7 ℃ after 30 days which is different from it stored at the same temperature after 50 days and it stored at 4 ℃ after 50 days.
     制作2批Mozzarella干酪A和B,分别在4℃(A)和7℃(B)下成熟,观察其在成熟期间的变化及测定可溶性N的含量等指标,可知在7℃下成熟的干酪在制作后30d的蛋白水解性、功能特性等和4℃下成熟50d的干酪无显著差异,而和7℃下成熟50d的干酪有显著差异。
短句来源
     Studies on the Physicochemical and Biochemical Characteristics of Goatmilk Cheese during Ripening Period
     羊奶干酪成熟期间理化和生化特性研究
短句来源
     The early-flowering tobacco was treated with branching-after-topping. The results showed that the chlorophyll(Chl)content and nitrate reductase(NR)activity in upper and middle leaves decreased,amylase(AM)activity at later ripening period increased;
     对早花烟草驳枝后,其成熟期间中部和上部叶中叶绿素(Chl)含量和硝酸还原酶(NR)活性下降,下部叶则增高,成熟后期的上部叶中淀粉酶(AM)活性明显增强。
短句来源
     The changes in contents of Vitamin C, Vpp, V_E in fruits of seabuckthon (Hippophae rhmnoides L. subsp, sinensis Rousi and H. thibetana Schlechted) which are naturally distributed in Wushaoling area have been investigated and analyzed systematically during fruit growing and ripening period.
     本文对乌鞘岭地区天然分布的中国沙棘和西藏沙棘果实生长与成熟期间维生素C,PP,E等含量的动态变化进行了系统的调查和分析测定。 结果表明:V_C主要存在于果肉中,且随果实发育而增加,果实变色期(花后107—110天)达到最高值,随后急速下降。
短句来源
     Effects of Branching-after-topping on Chlorophyll Content and Nitrate Reduc-tase and Amylase Activities of Early-flowering Tobacco Leaves during Ripening Period
     驳枝对早花烟草成熟期间叶中叶绿素含量、硝酸还原酶和淀粉酶活性的影响
短句来源
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  结实期
     Using difference varieites with varied quality as materials, effects of fertilization and temperature in ripening period on rice quality and the enzyme dynamic status were studied.
     以不同品质的水稻品种为材料,研究了施肥及结实期温度对稻米品质的影响及不同品质的品种灌浆过程中与淀粉合成有关的酶活性的动态。
短句来源
     (4) It could increase SOD activities in spike neck and grain of xiangzaoxian31 and baliangyou96 to spray plant growth regulators during milking ripening period.
     (4) 抽穗结实期施用植物生长调节剂,能提高湘早籼31号和八两优九六在齐穗期后20天的穗颈和籽粒的超氧化物歧化酶(SOD)活性,且湘早籼31号的籽粒SOD活性在后期高于八两优九六。
短句来源
     The main results were as follows:(1) It could reduce the chalkiness degree of Xiangzaoxian31 and baliangyou96 to spray plant growth regulators during milking ripening period , especially to spray PP333 and 6-BA at seven days after full heading stage.
     (1) 抽穗结实期施用植物生长调节剂,尤其是齐穗后7天施用多效唑和6-BA,能降低湘早籼31号和八两优九六的垩白度。
短句来源
     (2) Effects of spraying plant growth regulators during milking ripening period on milling qualities of early indica rice were different.
     (2) 抽穗结实期施用植物生长调节剂,对早籼稻碾米品质影响不一致。
短句来源
     Grain SOD activities of xiangzaoxian31 were higher than that of baliangyou96.(5) It could increase the amount of grain endosperm starch cells of xiangzaoxian31 and baliangyou96 to spray plant growth regulators during milking ripening period.
     (5) 抽穗结实期施用植物生长调节剂能增加湘早籼31号和八两优九六籽粒胚乳淀粉细胞数。
短句来源
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  “ripening period”译为未确定词的双语例句
     The ripening period was about 90~100 days for summer fruit, and about 70~80 days for autumn fruit.
     夏果成熟需90~100d,秋果需70~80d。
短句来源
     So, the ripening period of Mozzarella cheese can be reduced about 20 days by improving the ripening temperature from 4℃ to 7℃.
     即将Mozzarella干酪的成熟温度从4℃提高到7℃,可以将成熟时间缩短20d左右。
短句来源
     The light energy during the fruit ripening period is abundant,the light energy coefficient is between 5.1 and 5.4,the daily variation range of temperature is between 12.6℃ and 14.5℃,the precipitation is short and the air is dry,and the temperature before ripeness is reduced fast,being favorable to the sugar accumulation and flavor keeping in fruits.
     果实成熟期光能资源丰富,日光能系数在5.1~5.4之间,日较差大(12.6~14.5℃),加之降水少、空气干燥,成熟前降温快,利于糖份积累和风味保持,果实品质好。
短句来源
     About 86% peach fruit (Prunus persica , cv. Baifeng) became woolly during a ripening period of 4 d at 20℃ following 29 d of cold storage at 0℃.
     “白凤”桃果实在0℃下贮藏29 d再在20℃下完熟4 d后,近86%的果实会出现不同程度的絮败。
     The study on the physicochemical and biochemical characteristics of goat cheese within a ripening period of 90 days showed that the total solid of cheese increased fast during the primary ripening and then slowed down.
     对羊奶干酪成熟90d内理化和生化特性的研究表明:成熟前期总固体增加速度较快,后期缓慢;
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  ripening period
The lengthening of the ripening period for titanium dioxide hydrogels in the mother liquor reduces the porosity of the specimens due to the realization of denser packing of the particles in the sorbents.
      
At the beginning of the ripening period, cheeses manufactured from heated milk with starter exhibited significantly higher counts of lactococci and proteolytic organisms and lower counts of lactobacilli than the other cheeses.
      
After the ripening period, fruits from the trees sprayed with B before full bloom or after harvest had lower membrane permeability and were less sensitive to internal browning than the control fruits.
      
After storage, and also after the ripening period, fruits from the trees sprayed with B before full bloom or after harvest had higher firmness and titratable acidity than those from the control trees.
      
Its preparation avoids the time-consuming 'ripening period', associated with Gomori's aldehyde-fuchsin.
      
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Experiments were conducted to determine the effects of mineral elements on sugar accumulation of Bailan melons during the fruit growing Period. The results showed that application of N P K to the soil increased the reducing sugar content significantly during the growing Periodof thee fruity but had no appreciable effect on sucrose content. During the ripening Period of the fruit, however, the same treatment caused a remarkable increase in sucrose content, but thee concentration of reducing sugars...

Experiments were conducted to determine the effects of mineral elements on sugar accumulation of Bailan melons during the fruit growing Period. The results showed that application of N P K to the soil increased the reducing sugar content significantly during the growing Periodof thee fruity but had no appreciable effect on sucrose content. During the ripening Period of the fruit, however, the same treatment caused a remarkable increase in sucrose content, but thee concentration of reducing sugars was slightly reduced. The above effects of N P K were greatly enhanced when suPPlied in combination with a foliar spray of mixed Zn, B, Mo, Cu and Mg salt solutions. The application of N P K to Bailan melon plants aIso showed contradictory effects on the Process of sucrose conversion at different stages of fruit develoPment.During the growing Period of the fruit, the hydrolysis of sucrose Was increased but the synthetic Process was decrased bY the above treatment. With mature fruits, however, the effects of the above Treatment Were reversed, i, e., the synthesis of sucrose was enhanced and the hytrolytic Process inhibited, At both stages of fruit deveiopment, the effects of N P K aPPlication were also markedly augmented by supplying with microelements.

在白兰瓜生长期間,追施氮磷鉀肥料及铜鋅硼钼鎂等元素可以提高果实的糖分含量特別是蔗糖的含量。这些元素对于幼龄果实的蔗糖含量并无增加影响在成熟时期方显出強烈的促进作用,对于单糖含量在果实生长22天时即已表現出促进作用。与糖分的变化情况相符合的是蔗糖的水解与合成活动的变化。施入上述追肥后,对于幼果內蔗糖的水解活动有促进作用,但对合成过程则有抑制影响。在果实成熟期,情况却恰恰相反,追肥大大促进了蔗糖的合成过程,对水解过程則产生抑制影响。追施矿貭元素对糖分代謝影响的大小,一般地与施入元素种类的多少有关,以施入大粪作基肥再追施氮磷鉀与微量元素肥料者其影响最大,以普通土粪作基肥再追施上述元素者,其影响次之,在普通基肥之上只追施氮磷钾者,其影响最小,但上述三种处理都使果实含糖量大大超过对照者。我們认为以矿貭元素作为追肥在目前白兰瓜栽培中应加以推廣施行。

The PhYSiological effects of Pre-sowing treatment of Bailan melon Seeds with γ-rays at dosages 1, 5, 25, 75, 100, 200 and 300γ were determined. The rate of Plant growth and development was accelerated and the yield of the fruit Per unit area of land was increased bY the treatment with γ-rays at all dosages used in this exPeriment, The rate of photosyathesis was raised to as high as four times that of the control when treated with 25T. The chloroPhyll content of the leaf and the total soluble solid content of...

The PhYSiological effects of Pre-sowing treatment of Bailan melon Seeds with γ-rays at dosages 1, 5, 25, 75, 100, 200 and 300γ were determined. The rate of Plant growth and development was accelerated and the yield of the fruit Per unit area of land was increased bY the treatment with γ-rays at all dosages used in this exPeriment, The rate of photosyathesis was raised to as high as four times that of the control when treated with 25T. The chloroPhyll content of the leaf and the total soluble solid content of the fruit were also increased significantly by the above treatment. Dosages between 5-75γ were most effective in most cases. The gamma irradiation al so enhanced the Process of sugar accumulation of the fruit. It was found that the amount of reducing sugars was increased during the early stages of fruit growth and the amount of non-reducing sugars was increased during the ripening Period of the fruit by seed treatment. The total sugar content of mature fruit of tho treated Plants was 1.085% higher than that of the control.

利用1,5、25,75,100,200与300侖的鈷~(60)γ-射綫照射白兰瓜种子可以促进白兰瓜植株的生长发育的速度,提高光合作用強度与葉綠素含量,并且提高了果实的糖分含量与单位面积产量。特别是在5——75侖范圍內的剂量,对于白兰瓜的影响尤为显著,它可以使光合強度提高三倍,使果实的可溶性固体含量提高24%,单位面积产量提高了24%以上。

From the results of the present experiment, it was found that ripening of tomato fruits can be hastened significantly with ethreleither by preharvest spray onto the plants or by dipping the fruits after harvest. Concentrations of the ethrel used for dipping ranged from 1,000 to 4,000 ppm. Temperature higher than 25℃ during the ripening period was required in accelera- ting the fruit colour development, but no consistent differences was found between that of 20℃ and that of 30℃ of the dipping solutions...

From the results of the present experiment, it was found that ripening of tomato fruits can be hastened significantly with ethreleither by preharvest spray onto the plants or by dipping the fruits after harvest. Concentrations of the ethrel used for dipping ranged from 1,000 to 4,000 ppm. Temperature higher than 25℃ during the ripening period was required in accelera- ting the fruit colour development, but no consistent differences was found between that of 20℃ and that of 30℃ of the dipping solutions used. Preharvest spraying with ethrel (500-2000 ppm) in the field also accelerated the fruit ripening by 6-8 days. The early yield of red mature fruits of the treated lots was thus increased considerably over that of the untreated lots. But it was not the case in the total yield. Such a pattern of yield increase was mainly due to the in- crease of fruit number per unit area, and not the average weight of fruits. No appreciable change was found in total soluble solids contents in the course of ripening, whereas the titratable acidity decreased rapidly. Maturation of watermelon could also be hastensd by spraying with ethrel in the field from 100 to 500 ppm, and harvest was advanced by 5-7 days. Soluble solids contents were found to be higher in all regions of the treated fruits in comparision with the untreated ones at the same calender age of fruit development.

乙烯利(2-氯乙基磷酸)对番茄果实有明显的催熟作用。不管是在植株上喷洒处理,或采收后浸果处理均属有效。采收后浸果处理的浓度,可以从1000—4000ppm,浸果处理时药液温度(20℃及30℃)对催熟的效果影响不大。但在浸果后,要在较高的温度(22—25℃)下,才能获得预期的催熟效果。采收前植株喷洒乙烯利,浓度从500—2000ppm可以提早红熟6—8天,增加红熟果实的早期产量,但对总产量影响不大。这种对产量的一时的增加,主要是增加红熟果实数而不是单果重。在成熟过程中,可溶性固形物变异不大。而可滴定酸度则迅速降低。乙烯利处理对这两种物质的含量只有少量的增加。西瓜在采收前用乙烯利喷果处理,浓度100—500ppm,可提早成熟5—7天,及增加果汁中可溶性固形物的含量。乙烯利处理对果肉各部位的可溶性固形物含量,都比不处理的有相应的增加。

 
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