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eating and cooking quality     
相关语句
  食用与蒸煮品质
     The changes of eating and cooking quality of indica early rice in different cropping seasons
     早稻异季育种中稻米食用与蒸煮品质变化特征的研究
短句来源
  蒸煮食味品质
     Effects of nitrogen fertilizer on the enzyme activities involved in the starch synthesis and eating and cooking quality in rice grain
     氮肥对水稻籽粒淀粉合成关键酶活性及蒸煮食味品质的影响
短句来源
     5 japonica (Oriza sativa L.) vareties were investigated to reveal the relationship between eating and cooking quality and changes of the enzyme activities involved in carbohydrate metabolism during grain filling under different nitrogen nutrition.
     选用5个不同品质类型的粳稻品种,在不同氮素营养条件下研究了灌浆成熟期子粒碳代谢关键酶活性变化与稻米蒸煮食味品质的关系。
短句来源
     Three japonica rice varieties with different eating and cooking quality were investigated under high temperature conditions in greenhouse and natural conditions to reveal the effects of temperature during the grain filling on the activities of the key enzymes for starch synthesis and quality of eating and cooking of rice.
     选用蒸煮食味品质不同的3个粳稻品种,利用温室高温和自然常温,研究了灌浆成熟期温度对水稻籽粒淀粉合成关键酶活性及蒸煮食味品质的影响。
短句来源
     Four rice varieties different in eating and cooking quality were investigated to reveal the effect of nitrogen fertilizer on enzyme activities involved in starch synthesis during grain filling.
     选用稻米蒸煮食味品质有显著差异的4个粳稻品种,研究了氮肥对水稻灌浆成熟期籽粒淀粉合成关键酶活性及蒸煮食味品质的影响。
短句来源
  蒸煮食用品质
     The main reason of its poor eating and cooking quality was that the amylose content (AC) of 057, the male parent of Xieyou 57, was too high.
     其蒸煮食用品质较差的主要原因是其父本 057 的直链淀粉含量(Amylose content,AC)太高,因此有效降低 057 的 AC 是改良协优 57 蒸煮食用品质的关键。
短句来源
     But it had poor eating and cooking quality, which restricted the most-widely planting.
     但由于它的蒸煮食用品质较差,因此在生产应用中受到一定的限制,未能更大面积推广应用。
短句来源
     WT5”BZ]The main genetic effects and genotype ×environment interaction effects of endosperm, cytoplasm and maternal plants on eating and cooking quality of indica rice were analyzed in this paper.
     研究了胚乳、细胞质和母体植株遗传效应以及与环境互作效应对籼稻蒸煮食用品质的影响 .
短句来源
  “eating and cooking quality”译为未确定词的双语例句
     Effects of genotype × environment interaction on eating and cooking quality of indica rice
     基因型×环境互作效应对籼稻蒸煮食用品质的影响
短句来源
     Analysis of genetic covariances between rice eating and cooking quality and plant height at different stages:
     稻米食用和蒸煮品质与不同发育阶段株高的遗传相关分析
短句来源
     Probe on influencing noodle eating and cooking quality related to factors
     关于影响面条食用品质相关因素的探讨
短句来源
     Study on Wheat Flour Quality Requirements for Chinese Noodle Manufacture and Improving Noodle Eating and Cooking Quality
     原料小麦粉的制面适应性以及改善面条品质的研究
短句来源
     Amylose content in rice endosperm is one of the key determinants of rice eating and cooking quality, and the poor quality is closely related to the high amylose level in rice grains.
     直链淀粉含量高低是影响稻米食用品质的一个重要因素,利用基因工程技术将反义waxy基因导入水稻后可降低胚乳中直链淀粉的含量。
短句来源
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  eating and cooking quality
Amylose content in rice endosperm is a key determinant of eating and cooking quality.
      
In rice, starch properties determine the eating and cooking quality.
      
The amylase content of starch is a determining factor in the eating and cooking quality while the amount and essential amino acids balance of storage proteins affect the nutritional quality of rice.
      
The fine molecular mechanisms underlying these traits await further elucidation for the improvement of eating and cooking quality of rice.
      
Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain
      
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Based on our early rice breeding practices in Hangzhou and in South China region, 14 varieties (or pure lines) with different apparent amylose content (AAC) were planted in early and late season in Hangzhou (30° N, HZE, HZL), Zhejiang province, East China, and winter season in Hainan province, South China (18°N, HN), respectively. The changes in eating and cooking quality of each variety, including AAC, gelatination temperature (GT, akaline spreading value), gel consistency (GC) and RVA profiles were observed...

Based on our early rice breeding practices in Hangzhou and in South China region, 14 varieties (or pure lines) with different apparent amylose content (AAC) were planted in early and late season in Hangzhou (30° N, HZE, HZL), Zhejiang province, East China, and winter season in Hainan province, South China (18°N, HN), respectively. The changes in eating and cooking quality of each variety, including AAC, gelatination temperature (GT, akaline spreading value), gel consistency (GC) and RVA profiles were observed and scored. The results indicated that the values of AAC and GT were higher in HZL than in HZE, and those of HN were in between. Non significant changes of GC and RVA profiles were observed among the three agroecological environments. It was suggested that GC and RVA profiles could be served as reference indicators for selecting the early rice with good quality. It seemed unnecessary to exert strict selection pressure upon the AAC and GT during the plant grown in different seasons.

按照目前杭州及以南地区早稻育种一年三季 (当地早、晚 2季 ,海南冬繁 1季 )的实践 ,选择了14个不同表观直链淀粉含量 ( AAC)的早稻品种分别在杭州作早稻、翻秋和在海南冬季种植 ,对同一品种的 AAC、胶稠度 ( GC)、糊化温度 (碱消值 ,GT)以及淀粉粘滞特性 ( RVA谱 )的变化特征进行了研究 .结果表明 AAC和 GT经翻秋后较早季升高 ,海南介于两地之间 ;GC和淀粉粘滞性谱形状变化相对较小 .认为异季选择时对 AAC和 GT不宜施加过大的选择压 ,而 GC和 RVA谱则可作为决选的参考指标 ;早世代选择结合异地异季选择可能是改良早稻食用品质与蒸煮品质的有效途径

WT5”BZ]The main genetic effects and genotype ×environment interaction effects of endosperm, cytoplasm and maternal plants on eating and cooking quality of indica rice were analyzed in this paper. The results indicated that the amylose content and gelatinization temperature were controlled by the main genetic effects as well as by genotype ×environment interaction effects, while gel consistency was mainly controlled by genotype ×environment interaction effects. The heritabilities for three traits were...

WT5”BZ]The main genetic effects and genotype ×environment interaction effects of endosperm, cytoplasm and maternal plants on eating and cooking quality of indica rice were analyzed in this paper. The results indicated that the amylose content and gelatinization temperature were controlled by the main genetic effects as well as by genotype ×environment interaction effects, while gel consistency was mainly controlled by genotype ×environment interaction effects. The heritabilities for three traits were high so selections for eating and cooking quality at the early generations could be effective. To predict genetic effects of parents and contrast their genetic effects showed that the parents with high amylose content were unfavorable for eating and cooking quality improvement. Prediction of heterosis for the F 2 seeds revealed that seed direct dominance effects might make the eating and cooking quality of the F 2 seeds much poorer. [WT5”HZ]

研究了胚乳、细胞质和母体植株遗传效应以及与环境互作效应对籼稻蒸煮食用品质的影响 .结果表明 :直链淀粉含量、糊化温度主要受遗传主效应控制 ,同时还受到基因型×环境互作效应的影响 ,胶稠度则主要受基因型×环境互作效应的影响 . 3个性状的遗传率均较高 ,早世代选择有效 ,但胶稠度以互作遗传率较大 .对亲本的遗传效应预测及不同亲本间遗传效应的线性对比结果表明高直链淀粉含量品种对直链淀粉含量和胶稠度的改良不利 .对 F2 稻米杂种优势的预测表明种子直接显性作用对 F2 稻米蒸煮品质的提高不利 .

Analysis of genetic covariances was made between plant height at different growing stages and eating and cooking qualitative traits of rice.The eating and cooking quality parameters were composed of apparent amylose content (AAC),gelatinization temperature (GT),gel consistency (GC) and RVA profile.Significant genotype covariances were detected between eating and cooking quality parameters and the plant heihgt at 20,50,80,110 days after germination and the plant height from the ground to the tip of...

Analysis of genetic covariances was made between plant height at different growing stages and eating and cooking qualitative traits of rice.The eating and cooking quality parameters were composed of apparent amylose content (AAC),gelatinization temperature (GT),gel consistency (GC) and RVA profile.Significant genotype covariances were detected between eating and cooking quality parameters and the plant heihgt at 20,50,80,110 days after germination and the plant height from the ground to the tip of the panicle.However,the relationship differed positively or netatively at different stages,which suggested that different selection standard should be made at different stages.Further dissection of the covariance compositions revealed that stronger additive and cytoplasmic relationships existed between AAC,GC,RVA profile and the plant height at different stages.In order to improve the AAC,GT and GC together,the higher plant at early stage and lower plant at later stage should be selected,and higher plant at both early and later stages should be selected for the improvement of the RVA profile together

本文研究了稻米食用和蒸煮品质与不同发育阶段株高的遗传相关关系,结果表明各时期都存在极显著的基因型协方差( CG/Gm) ,但除热浆粘度外,不同时期这种相关性的方向是不同的,说明不同时期选择的标准也应有所不同。进一步分解各项遗传协方差分量发现,不同性质遗传相关分量差异也较大,表观直链淀粉含量(AAC) ,胶稠度(GC) ,粘度速测仪(RVA) 谱与株高的相关性主要以加性相关( CA/Am 和CA/Am) 和细胞质相关( CC/C) 为主。同时对AAC,糊化温度(GT) 和GC 的改良应选择植株在前期生长较快,后期生长慢的植株,而对稻米淀粉粘滞性的改良则应选择前期和后期都生长快的植株,以达到进一步改良稻米食用和蒸煮品质的目的。

 
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