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   fruit cavity 的翻译结果: 查询用时:0.008秒
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fruit cavity
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  “fruit cavity”译为未确定词的双语例句
     Fruit cavity temperature (T) in moving well water could be estimated with pre-cooling time (t) accord to function ()21/tzTTaem-=-.
     预冷期间果实温度(T)与预冷时间(t)的关系可用函数()21/tzTTaem-=-来描述。
短句来源
     The fruit is about 25-30 cm in length and 250-350 g in weight, in white skin or white skin embellished green stripe, with thick flesh and small fruit cavity and has long shelf life.
     植株生长势旺盛,早熟,第1雌花节位平均在第5~6节,雌花节率高,单瓜质量250~350g,瓜皮白色或白色缀绿条纹,长25~30cm,圆柱形,果型整齐,瓜条顺直,腔小肉厚,商品性佳。
短句来源
  相似匹配句对
     Fruit
     水果
短句来源
     ULTRASTRUCTURE OF SECRETORY CAVITY IN THE FRUIT OF ZANTHOXYLUM BUNGEANUM
     花椒果实分泌囊超微结构的研究
短句来源
     ULTRASTRUCTURE OF THE SECRETORY CAVITY DEVELOPMENT IN THE FRUIT OF ZANTHOXYLUM BUNGEANUM
     花椒果实分泌囊发育过程的超微结构研究
短句来源
     Detection of Cavity
     空洞探测
短句来源
     The cavity is V type.
     谐振腔为 V型结构。
短句来源
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  fruit cavity
X-ray radiography of dry fruits allowed a classification based on the space occupied by seeds inside the fruit cavity and further established a correlation between the fruit type (filled, semi-filled, empty), passive deoperculation and germination.
      


Peroxidase and hydrogenase peroxide activity continually increases during the development and the ripening of Hami melon fruit,peroxidase activity is the remarkablest.Its activity is 9 times higher in ripe fruit than in green fruit.Contents of the alcohol and acetaldehyde in its fruit constantly increase with the development and the ripening of fruit.concentration of oxygen in Hami melon fruit cavity gradually lessens during the ripening of fruit.On controry concentration of carbon dioxide in its...

Peroxidase and hydrogenase peroxide activity continually increases during the development and the ripening of Hami melon fruit,peroxidase activity is the remarkablest.Its activity is 9 times higher in ripe fruit than in green fruit.Contents of the alcohol and acetaldehyde in its fruit constantly increase with the development and the ripening of fruit.concentration of oxygen in Hami melon fruit cavity gradually lessens during the ripening of fruit.On controry concentration of carbon dioxide in its fruit cavity increase with the senescence of fruit.with the correspondig increase of the penetrating of cell membrane of the development and the ripening of fruit,the electrical conductivity in ripe fruit has been taken nearly 1 time taller than green fruit.

哈密瓜发育和成熟过程中过氧化物酶和过氧化氢酶活性不断提高,特别是过氧化物酶更为显著。成熟的果实比幼果高9倍多。乙醇和乙醛的含量亦均随着果实的发育成熟不断增加。瓜腔内氧分压在果实成熟过程中逐渐下降,CO_2分压则相反,即随着果实成熟衰老而不断升高。 随着果实发育成熟细胞膜透性相应的提高,成熟果实的电导率比幼果增加近1倍。

This paper deals with the study on morphology and histology of the fruit of Gardenia jasminoides Ellis. var, grandiflora Nakai. Advanced apparatus and methods such as scanning electron microscope (SEM) were applied, The author discovered that the lateral membranes of fruits spread out into the fruit-cavity and formed tangerine, fleshy and dendroid pseudomembrane between earpels, which alternated with seed and wrapped it like a ball, Five planes of the sclereid of seed coat were thickened...

This paper deals with the study on morphology and histology of the fruit of Gardenia jasminoides Ellis. var, grandiflora Nakai. Advanced apparatus and methods such as scanning electron microscope (SEM) were applied, The author discovered that the lateral membranes of fruits spread out into the fruit-cavity and formed tangerine, fleshy and dendroid pseudomembrane between earpels, which alternated with seed and wrapped it like a ball, Five planes of the sclereid of seed coat were thickened and its cell cavity was stuffed by pigment lumps. Parenchyma were full of Gardouin. The above-mentioned characteristics are clear, Those provide some important scientific bases for appraisal of it.

本文应用扫描电镜等较先进的实验研究方法,对水栀子(大花栀子Gardeniajdsminoides Ellis. var. grandiflora Nakai. 的果实)进行了形态学和组织学研究。发现其侧膜向果腔延伸,并产生桔红色的、肉质分枝的假隔膜,其与种子相间排列并将种子包裹而交结成球状体,种皮石细胞五面增厚,细胞腔中填充色素块,薄壁细胞富含栀子索等,特征明显,为水栀子的鉴定提供了重要的科学依据。水栀子所含的色素和药用有效化学成分栀子甙较栀子高,对水栀子进一步的开发利用,向人们显示了可观的前景。

The effects of original temperature, fruit size, maturity and melon to water volume ratio on pre-cooling efficiency of muskmelon in well water have been discussed. The results showed that initial fruit temperature, specific surface area, flesh thickness and melon to water ratio affected temperature decreasing rate of melon fruits in well water. Pre-cooling efficiency was correlated negatively with initial temperature, flesh thickness and melon to water ratio, but was positively with specific...

The effects of original temperature, fruit size, maturity and melon to water volume ratio on pre-cooling efficiency of muskmelon in well water have been discussed. The results showed that initial fruit temperature, specific surface area, flesh thickness and melon to water ratio affected temperature decreasing rate of melon fruits in well water. Pre-cooling efficiency was correlated negatively with initial temperature, flesh thickness and melon to water ratio, but was positively with specific surface area of the fruits. The pre-cooling efficiency of fast moving water was apparently higher than that of slow moving water. Fruit cavity temperature (T) in moving well water could be estimated with pre-cooling time (t) accord to function ()21/tzTTaem-=-.

探讨了不同初始温度、果实大小、成熟度及不同瓜水体积比例对甜瓜预冷速度的影响。结果表明,果实初始温度、比表面积、果肉厚度、瓜水比例均影响降温速度。预冷时间与果实初始温度、果肉厚度和冷却介质比例均呈正相关关系,与果实比表面积呈负相关关系。冷却介质比例相同时,流动水的预冷效率显著高于半流动水。预冷期间果实温度(T)与预冷时间(t)的关系可用函数()21/tzTTaem-=-来描述。

 
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