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black berry     
相关语句
  黑莓
     The scaveng ing effects became strong er with the increasing of the concentration of blackberry red color in a certain rang e.In the test concentration rang e from0.1to2.5mg /mL,the maximum scaveng ing rate for O 2- ·,·OH and NO 2- were96.27%,93.58%and98.94%respectively.
     在 试 验 浓 度 范 围 (0.1~2.5m g/ m L)内 ,黑 莓 红 色 素 对 O ·、·O H 及 N O 的 最 大 清 除 率22分 别 可 达 到 96.27%、93.58%和 98.94%。
短句来源
     The optimum conditions for extracting total phenols were as below: the blackberry pomace powder with 80 mesh in size was extracted twice by 50% ethanol containing 1% citric acid at 55℃ at the solid-to-solvent ratio of 1∶10 for 15 min. Under these conditions, the yield of total phenols was 93.72%.
     总酚的最佳提取工艺条件是:以80目的黑莓渣粉为原料,用含有1%柠檬酸的50%乙醇溶液为提取剂,在55℃提取2次,每次15min、料液比为1∶10,在此条件下总酚的提取率为93.72%。
短句来源
     When blackberry pulp treated with 0.2% low temperature pectinase, at 30℃, pH 3.5 for 1.5 h, the juice yield from blackberry was up to the highest.
     结果表明,pH为3.5、低温果浆酶用量为0.2%,反应温度为30℃,作用时间为1.5h时,黑莓的出汁率最高。
短句来源
     Blackberry introduction and cultivation
     新经济植物黑莓的引种
短句来源
     Research on the Processing Technology of the Blackberry Beverage
     黑莓饮料加工技术研究
短句来源
更多       
  黑莓
     The scaveng ing effects became strong er with the increasing of the concentration of blackberry red color in a certain rang e.In the test concentration rang e from0.1to2.5mg /mL,the maximum scaveng ing rate for O 2- ·,·OH and NO 2- were96.27%,93.58%and98.94%respectively.
     在 试 验 浓 度 范 围 (0.1~2.5m g/ m L)内 ,黑 莓 红 色 素 对 O ·、·O H 及 N O 的 最 大 清 除 率22分 别 可 达 到 96.27%、93.58%和 98.94%。
短句来源
     The optimum conditions for extracting total phenols were as below: the blackberry pomace powder with 80 mesh in size was extracted twice by 50% ethanol containing 1% citric acid at 55℃ at the solid-to-solvent ratio of 1∶10 for 15 min. Under these conditions, the yield of total phenols was 93.72%.
     总酚的最佳提取工艺条件是:以80目的黑莓渣粉为原料,用含有1%柠檬酸的50%乙醇溶液为提取剂,在55℃提取2次,每次15min、料液比为1∶10,在此条件下总酚的提取率为93.72%。
短句来源
     When blackberry pulp treated with 0.2% low temperature pectinase, at 30℃, pH 3.5 for 1.5 h, the juice yield from blackberry was up to the highest.
     结果表明,pH为3.5、低温果浆酶用量为0.2%,反应温度为30℃,作用时间为1.5h时,黑莓的出汁率最高。
短句来源
     Blackberry introduction and cultivation
     新经济植物黑莓的引种
短句来源
     Research on the Processing Technology of the Blackberry Beverage
     黑莓饮料加工技术研究
短句来源
更多       
  欧洲黑莓
     Tissue culture of European blackberry(Rubus fruticosus cv. Thornfree)
     欧洲黑莓的组织培养研究
短句来源
  “black berry”译为未确定词的双语例句
     2 L blackberry beverage ingredients were 320 mL raspberry juice, 180 mL amylomaltose, 90 g sucrose,0.5 g NaCl, 2 g Na3P04, 0.3 g CMCNa,some citric acid and flavour material.
     2L成品饮料配方按原果汁320mL、白糖90g、NaCl0.5g、Na3PO42g、麦芽糖180mL、CMCNa0.3g、柠檬酸三钠15g进行配比,产品口味良好。
短句来源
     The macroporous resin AB-8 was optimum for separating anthocyanin from draff of Blackberry, its adsorption capacity was 2.49mg/cm3, 50% ethanol used as eluant was effective, the purity of anthocyanin was 25%.
     AB-8型吸附树脂对黒莓花色素有较好的吸附和解吸性能,吸附容量约为2.49mg/cm3,乙醇洗脱浓度在50%左右效果较好,纯度可达25%;
短句来源
     The leaves of the blackberry as the explant,and MS contained different concentration of 6-BA,NAA or IAA as the media,the callus induction and the plant regeneration of the blackberry were studied.
     以美国黑树莓叶片作为外植体,以MS为基本培养基,添加不同浓度的6-BA、NAA或IAA进行愈伤组织诱导及植株再生试验。
短句来源
     VC and VE contents were higher with a range of 0.064-0.566 and 0.013-0.049 mg·g-1 respectively,and VE content had obviously difference among different cultivars of blackberry,among which,VE content in fresh fruit of 'Triple Crown' was the highest.
     VE含量为0.013~0.049 mg. g-1,品种间差异较大,以品种‘Triple Crown’的VE含量最高。
短句来源
     (12)The tissue culture propagation technology of Raspberry and Blackberry had got the patent. No. 2000KG-B08
     (12)该组培快繁技术已获国家发明专利授权,专利号2000KG-B08。
短句来源
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This paper summarized the inheritance of the berry color in interspecific crosses between vitis amurensis Rupr, V. vificifolia Burge. V. thunbergii sieb et zucc and Vo vinifera L. The interspecific progenies comprised 1988 seedlings of F_1 and F_2 hybrids from 57 parental combinations, The results showed that all F_1 hybrids has berries of black color, and marked segregation of berry color was observed in F_2 hybrids. In case of recrosses between F_1 hybrids with black berries and...

This paper summarized the inheritance of the berry color in interspecific crosses between vitis amurensis Rupr, V. vificifolia Burge. V. thunbergii sieb et zucc and Vo vinifera L. The interspecific progenies comprised 1988 seedlings of F_1 and F_2 hybrids from 57 parental combinations, The results showed that all F_1 hybrids has berries of black color, and marked segregation of berry color was observed in F_2 hybrids. In case of recrosses between F_1 hybrids with black berries and 'Muller-Thurgau' with green berries, the percentage of green berry genotypes in the progeny reaches 50%. Approximately 20% of green berry seedlings was segregated in the progeny of most combinations when backcross was made between F_1 hybrids and Muscat Hamburg with purple berrics. In recrosses between F_1 hybrids of V. vificifolia and V. vinifera varieties with green berries such as 'Palestine', 'White Burgundy' and 'Elizabeth' ,40%—50% of seedlings with green berries in the progeny were obtained. In crosses between F_2 hybrids with green berries of Vitis vulpina 'Beta' and green berry varieties, all seedlings in the progeny had green berries only. Marked segregation of berry color was bserved in compound crosses between different inlerspeeific combinations.

从山葡萄(Vitis amurensis Rupr)、桑叶葡萄(Vitis vificifolia Burge)即董氏葡萄(Vitis Thunbergii Sieb et Zuce)等野生种与栽培品种杂交第一代、第二代的57个组合,1988株浆果颜色的遗传表现表明:它们的杂交一代均呈黑色,很少分离。第二代分离显著。以杂交一代黑色株系与绿果的米勒·图高重交,它们的绿果后代均达50%;与紫果玫瑰香回交,多分离出约20%的绿果植株。桑叶葡萄组合杂交一代与巴立斯坦、白根地、伊丽莎白等绿果品种重交,有40%—50%的绿果后代。贝特组合二代的绿果株系与绿果品种杂交,后代全为绿果植株。不同种组合之间的复合杂交,后代分离显著。

Black berry

从江苏引种黑莓品种切斯特(Chester)到湖南栽培,对果实生长过程中主要营养成分含量变化和呼吸作用特点进行测定。引种的黑莓生长发育正常;开花后17~42d是果实产量、品质形成的关键时期;果实生长过程中呼吸速率经过先降后升再降的变化;果实成熟时呼吸峰不明显;果实呼吸酶对持续低温(0℃)和高温(45℃)表现较强的抗逆性。

Tree Blackberry is a brush for fruit of ecological and economic type and widely used in medicine, cosmetics, healthy product, natural perfume, edible pigment, food processing and others. There will be significant economic benefit through import good variety of Tree Blackberry for experiment and being example to soil and water conservation industrialization development which will fill in the gaps in the field of small fruit and Tree Black berry production and earn benefit by export. The values of developing...

Tree Blackberry is a brush for fruit of ecological and economic type and widely used in medicine, cosmetics, healthy product, natural perfume, edible pigment, food processing and others. There will be significant economic benefit through import good variety of Tree Blackberry for experiment and being example to soil and water conservation industrialization development which will fill in the gaps in the field of small fruit and Tree Black berry production and earn benefit by export. The values of developing and utilizing Tree Blackberry as well as the cultivation techniques are systematically introduced in the paper, and the prospect of its industrialization development in soil and water conservation field is studied.

树莓是一种生态经济型灌木果树 ,在医药、化妆、保健、天然香料、食品色素、食品加工等方面有着广泛用途。引进树莓良种进行试验示范和水土保持产业化开发 ,可填补我国小果水果和树莓产品空白 ,且可出口创汇 ,经济效益巨大。系统介绍了树莓的开发利用价值和栽培种植技术 ,并对树莓水土保持产业化开发及发展前景进行了探讨

 
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