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ripening     
相关语句
  成熟
     After ripening for 24h, the acetaldehyde and diacetyl content were 39.74ppm and 14.52ppm respectively.
     成熟后24h的酸奶其主要风味成分,乙醛含量为39.74ppm,双乙酰含量14.52ppm。
短句来源
     7.The population of Lactic acid bacteris in A2, A4, A5, A7 ,A8 always increased during 10 days, but in A1, A3, A6 decreased at the late ripening.
     7.A2、A4、A5、A7、A8在10天内乳酸菌菌数一直上升,A1、A3、A6在成熟后期菌数有所下降。
短句来源
     first ripening at 16±1oC/80-85% RH for 7days andfinal drying at 12±1oC/ 70-75%RH for 14 days.
     16±℃/ 80-85%湿度下成熟7天,最后在12±℃/ 70-75%的湿度下干燥14天。
短句来源
     One early ripening veriety Dongnong 44 was plant in five places(50.22°N,49.22°N,48.22°N,46.68°N,45.75°N) from north to south in Heilongjiang Province. The soil fertilities of five place was same.
     将一个在黑龙江南北各地都能够正常成熟的超早熟大豆品种东农44号,在黑龙江省不同纬度(50.22°N,49.22°N,48.22°N,46.68°N,45.75°N)选取土壤条件差异不大的5个地点种植。
短句来源
     The expression of banana Lectin gene and Pectate Lyase gene in different tissues and on different ripening stages of fruit was studied.
     本研究还用RT-PCR的方法对香蕉凝集素(Lectin)基因和香蕉果胶裂解酶(Pectate Lyase)基因在香蕉不同组织和果实采后不同成熟阶段的表达情况进行了研究。
短句来源
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  后熟
     Effect 0f GA_3 0n Delaying Ripening of Apricot Fruits in Different Maturity after Harvest
     GA_3延缓不同成熟度杏果实后熟的生理效应
短句来源
     1 - MCP gas concentrations used were 250nL·L-1, 500nL·L-1 and 1000nL·L-1 generated from measured amount of EthylBloc (tm) (0.14%) powder. The results indicated that 1 - MCP dramatically delayed fruit ripening and senescence by reducing respiration rate, decreased the loss of fruit firmness and maintained higher fruit acidity.
     用浓度为250nL·L-1、500nL·L-1和 1000n L·L-1的1-MCP处理金冠果实,结果表明,通过降低果实的呼吸强度、减少果实硬度和可滴定酸的损失,1-MCP处理能明显延迟果实的后熟与衰老。
     Effects of Ca~(2+) on Ripening of Mango Fruit
     Ca~(2+)对芒果果实后熟效应的研究
短句来源
     Studies on the Delay of Avocado(Persea Americana)Fruit Ripening Using 1-MCP and Chitosan Coating Treatment
     1-MCP结合壳聚糖涂膜延迟油梨果实后熟的研究
短句来源
     2. Mature-green tomato were treated in water at 38 C for Ihour, and then stored at 1+1C for 37 days before ripening at 20 C.
     2.用38℃的热水处理1h,晾干,1±1℃(RH80%-95%)冷藏37天后,置于20℃后熟
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  熟化
     The results showed that,under the conditions of 2.5% sodium silicate,pH5.3,activating time 15 min,hydrolytic degree 0.8 and ripening time 6 days,phosphorus removal rate was as high as 95%.
     实验结果表明,在2.5%的硅酸钠,pH为5.3时,活化15min,水解度为0.8,以及6d熟化的条件下,磷去除率可达95%。
短句来源
     The temperature of the ripening reaction are determined, at70~80℃, the time of extraction is 6~8 hours in solution of sulfuric acid.
     确定了熟化反应温度为70~80℃,硫酸溶液浸出时间为6~8小时。
短句来源
     Theoretical Analysis on Controlled Element of Ostwald Ripening Process of Manganese Sulfide in Steels
     硫化锰在钢中的Ostwald熟化过程的控制性元素的理论分析
短句来源
     (6)the ripening time is between54hours and72hours when the ripening temperˉature is30℃.
     (6)在熟化温度为30℃时 ,最佳熟化时间为54~72h。
短句来源
     According to Ostwald ripening theory of second phases in dilute solution, the effect of relative content of sulfur and manganese in steel on controlled element of the Ostwald ripening process of manganese sulfide has been theoretically analyzed and calculated.
     根据稀溶体中第二相的Ostwald熟化的理论 ,分析计算了钢中硫、锰元素的相对含量对硫化锰在钢中的Ostwald熟化过程控制性元素的影响。
短句来源
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  催熟
     Effects of ethephon applied at different times of late growth stage on ripening of sugarcane
     甘蔗生长后期不同时间乙烯利催熟增糖的效应
短句来源
     The Effect on Accelerating the Ripening of Cotton by the Mxiture of Paraquat and Ethephon
     百草枯和乙烯利混配对棉花催熟效果好
短句来源
     A 5 to 7 days ripening cycle was found to be the best. The temperature from 17 to 21 ℃ and the ethephon concentrations from 500 ppm to 1 000 ppm were demonstrated to be optimum for the ripening treatment of banana.
     建议香蕉催熟周期为5~7天,催熟温度17~21℃,乙烯利浓度500~1000ppm。
短句来源
     A new synthesis technique of zeolite A using ripening agent was proposed.
     本文提出了采用催熟技术合成A型沸石的新工艺。
短句来源
     The correlation between the breeding frequency of managuense Cichlasoma managuense and water temperature and hormone ripening was studied.
     对淡水石斑鱼的繁殖频率与水温、激素催熟的相关关系进行了研究 ,结果显示 :淡水石斑鱼的繁殖频率随水温的升高而加快 ;
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      ripening
    The evolution process can be explained by the Ostwald Ripening mechanism.
          
    During the formation and ripening of beans in yellow lupine, their intactness may be increased by treatment of the plants with the microelement molybdenum or the growth factor 24-epibrassinolide.
          
    Role of the Polygalacturonidase Inhibitor Protein in the Ripening of Apples and Their Resistance to Monilia fructigena, a Causat
          
    In the late-ripening Simirenko apples, the response persisted for a longer period.
          
    Our results suggest that treatment with physiologically active preparations affects the ethylene release, ripening, and preservation of apples in storage.
          
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    This preliminary study of the influence of spikelet pruning on the quality and yield of wheat grains was carried out at Fukien Agricultural College in October 1952 through May 1953. The results are summarized as follows: 1. The number of grains increases in each spikelet as a result of pruning. 2. Size, weight, and protein content of the grain increase both with the difference in variety and the dates of planting. 3. Treated wheat plants ripen earlier. 4. The total yield decreases slightly. This is...

    This preliminary study of the influence of spikelet pruning on the quality and yield of wheat grains was carried out at Fukien Agricultural College in October 1952 through May 1953. The results are summarized as follows: 1. The number of grains increases in each spikelet as a result of pruning. 2. Size, weight, and protein content of the grain increase both with the difference in variety and the dates of planting. 3. Treated wheat plants ripen earlier. 4. The total yield decreases slightly. This is probably due to the fact that the gain in weight of grains does not overcome the loss of weight by the removal of some of the spikelets,

    作者等于一九五二年十月至一九五三年五月在本校农场进行小麦花序修整的研究,结果归纳如下: 1.剩佘小穗的结实性,种子肥大性,及蛋白质含量均有提高,但提高的程度因品种和播种期而有所不同。 2.成熟期提早。 3.不同品种不同播种期,对于修整花序有不同的反应,以迟熟种的反应更为显著。 4.产量稍为减低,可能是因为千粒重的增加弥补不了粒数的减少。

    Jujube(Zizyphus vulgaris Lam)is a popular fruit in North China. The fruit is mainly marketed after dehydration. However, there are no less than twenty rarities sold in Peking while fresh during the months of August and October.The ascorbic acid content of 16 varieties of the fresh fruit has been determined. The values found are all above 300 mg per 100 g of edible portion—mostly between 400-600 mg, the highest being above 1,000 mg. It is certainly worth noting that, as a class of ordinary food, Jujube has the...

    Jujube(Zizyphus vulgaris Lam)is a popular fruit in North China. The fruit is mainly marketed after dehydration. However, there are no less than twenty rarities sold in Peking while fresh during the months of August and October.The ascorbic acid content of 16 varieties of the fresh fruit has been determined. The values found are all above 300 mg per 100 g of edible portion—mostly between 400-600 mg, the highest being above 1,000 mg. It is certainly worth noting that, as a class of ordinary food, Jujube has the highest ascorbic acid content.As the fruit ripens, i. e. the colour turns from green to red and the texture changes from hard to soft, its ascorbic acid content decreases. When the sample was stored at 0-4℃ for about one and a half months, the fruits which remained hard lost about 10% of its ascorbic acid; when the fruit had become somewhat soft, the amount of ascorbic acid decreased drastically and the dehydro-form increased correspondingly while the total amount remained practically unchanged.Experiment with human subjects indicated that the utilization of the ascorbie acid of Jujube is 86.3-93.0% of the pure vitamin.

    鲜棗的抗坏血酸含量极高,为一般水果与蔬菜之冠。品种之间的差异很大。在本试验里所分析的16种鲜棗,一般含量都在每百克300毫克以上,多数在400—600毫克之间,最高者则超过1,000毫克。含量随成熟程度而降低;当棗由硬变软时,还原抗坏血酸之量大减,脱氢抗坏血酸之量相应地增高,而总抗坏血酸之量则无大改变。在冷藏 坏血酸的利用率为纯抗坏血酸的72.6—100.5%,平均为86.3%,这样的差异是不大的。

    In order to study the changes in vitamin C (ascorbic acid) and sugar content both in developing and in mature pods and seeds of garden peas, three varieties were used in this experiment. They are "large-pod of Canton", a variety mainly used for its large edible pods; "white-flower of Hangchow", mainly used for its fresh seeds; and Alaska, an excellent canning variety. Vitamin C, reducing sugar, and total sugar content of pods and seeds of each variety were analyzed throughout the development and ripening...

    In order to study the changes in vitamin C (ascorbic acid) and sugar content both in developing and in mature pods and seeds of garden peas, three varieties were used in this experiment. They are "large-pod of Canton", a variety mainly used for its large edible pods; "white-flower of Hangchow", mainly used for its fresh seeds; and Alaska, an excellent canning variety. Vitamin C, reducing sugar, and total sugar content of pods and seeds of each variety were analyzed throughout the development and ripening of the fruits, once every 4 to 6 days. It was found that the vitamin C content of both the pods and seeds gradually decreased witn increasing maturity. In the early stage of fruit development, either the pods or seeds contained 40-60mg. per 100 grams of fresh material; whereas in the mature pods or seeds, there only 5-15mg. per 100 grams were found. It is interesting that there are likely to be the same tendency on the changes in vitamin C content in the pods and that in the seeds. No matter in what stage of development, the vitamin C content in the pods of the variety "Large pod" was a little higher than that in the seeds, while in that of the variety "white flower", however, the finding was reversed. Both reducing sugar and total sugar contont decreased as the peas advanced in maturity. But the decrease in sugar content in the pods, however, was not so rapid as in the seeds. In the mature seeds, there was only trace or even almost no reducing sugar; while in the pods of the same stage of development, there about 1.5 per cent of reducing sugar were found. Since both the vitamin C and sugar content decreased gradually with increasing maturity, therefore, it is recommended that the garden peas of the varieties herein studied should be harvested within 20 days after flowering under Hangchow condition in order to obtain higher content of these chemicals.

    本文用了三个蔬菜用豌豆品种为研究分析的材料。一个是廣州的大莢豌豆,这是以豆莢为主要食用的的品种;又一个是杭州的白花豌豆,这是以新鮮种子为主要食用的品种;第三个是“阿拉斯加”豌豆,这是有名的罐头制造用品种。这些豌豆在杭州气候环境下,都是在4月下旬,5月上旬先后开花。开花后6—8天,开始分析它們的豆莢及种子的維生素丙(抗坏血酸)还元糖及全糖的含量。每隔4—6天分析一次,直到完全成熟为止。本試驗所用的三个品种,在豆莢及种子的發育及成熟过程中,維生素丙的含量都是愈成熟而愈少。在發育的初期,不論莢果或种子,每100克新鮮物重中都可以含有40—60毫克的維生素丙,但到了完全成熟时,僅有5—15毫克了。种子中和莢果中的維生素丙含量的变化,差不多有平行的趋向。而且大莢豌豆(軟莢种)的莢果中的維生素丙含量比种子中的为多;而杭州白花豌豆(硬莢种),則莢果中的比种子中的少。这是符合于这兩个品种的利用方式的。至于全糖或还元糖,也都是愈到成熟愈少。但豆莢中的全糖及还元糖,在發育及成熟过程中,虽然也稍为降低,但沒有象在种子中減低的迅速,而且比种子中的含量为多。随伴着种子中的糖在成熟过程中的迅速減少,淀粉迅速的增加,硬度也因而增加。种子中...

    本文用了三个蔬菜用豌豆品种为研究分析的材料。一个是廣州的大莢豌豆,这是以豆莢为主要食用的的品种;又一个是杭州的白花豌豆,这是以新鮮种子为主要食用的品种;第三个是“阿拉斯加”豌豆,这是有名的罐头制造用品种。这些豌豆在杭州气候环境下,都是在4月下旬,5月上旬先后开花。开花后6—8天,开始分析它們的豆莢及种子的維生素丙(抗坏血酸)还元糖及全糖的含量。每隔4—6天分析一次,直到完全成熟为止。本試驗所用的三个品种,在豆莢及种子的發育及成熟过程中,維生素丙的含量都是愈成熟而愈少。在發育的初期,不論莢果或种子,每100克新鮮物重中都可以含有40—60毫克的維生素丙,但到了完全成熟时,僅有5—15毫克了。种子中和莢果中的維生素丙含量的变化,差不多有平行的趋向。而且大莢豌豆(軟莢种)的莢果中的維生素丙含量比种子中的为多;而杭州白花豌豆(硬莢种),則莢果中的比种子中的少。这是符合于这兩个品种的利用方式的。至于全糖或还元糖,也都是愈到成熟愈少。但豆莢中的全糖及还元糖,在發育及成熟过程中,虽然也稍为降低,但沒有象在种子中減低的迅速,而且比种子中的含量为多。随伴着种子中的糖在成熟过程中的迅速減少,淀粉迅速的增加,硬度也因而增加。种子中的还元糖含量,在接近成熟时,只有微量的存在,甚至沒有。由于維生素丙及各种糖类在成熟过程中迅速減低,因而在農業技術上不宜在开花后20天才進行采收。采收越迟,作为蔬菜食用的品質就愈低。而如何选擇适当的采收时期,是保証豌豆具有丰富的营养成分的主要条件。

     
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