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fresh eating-quality
相关语句
  鲜食品质
     Approach of Study on Factors Affecting the Fresh Eating-quality in Waxy Corn
     影响糯玉米鲜食品质因素的研究
短句来源
  相似匹配句对
     ANISOTROPIC PROPERTY OF THE FRESH-EATING CORN
     鲜食玉米的各向异性研究
短句来源
     Screening of sweet corn varietes for fresh-eating and processing
     甜玉米鲜食、加工两用品种的筛选
短句来源
     Eating Flowers
     花香花浓谈食花
短句来源
     FRESH GAME
     游戏情报站
短句来源
     Fresh Mexico
     新鲜墨西哥——访墨西哥驻华使馆商务处参赞邵振书先生
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According to the present study situation of waxy corn for fresh food, the essay summarized some factors that had important influence on the fresh eating-quality of waxy-corn, such as cultivated measure, technique of fast-freezing and fresh-keeping, harvesting optimum period. In addition, the essay summarized several factors that caused the difference of flavor and tasting-sense of waxy corn. On the other side, the author put forward some advice and views on the study of waxy corn.

根据国内外目前有关鲜食糯玉米研究的现状,就与糯玉米鲜食品质密切相关的适宜采收期、速冻保鲜技术、栽培技术措施等因素,以及造成口感差异因子的研究作一简要总结,并就目前研究中存在的问题,提出了一些建议和看法。

An evaluation on bamboo shoot quality was made among 10 sympodial bamboo species and 4 hybrids growing in the same condition.By means of integrated evaluation on fresh eating quality,processed property and nutrition content,three types of bamboo species,which are excellent in shoot qualities,were distinguished.The first type has the characteristics of good taste of fresh shoots,high nutrition content,long period of shooting and high yield of shoots,including species of Dendrocalamus hamiltonii,D.brandisii,D.latiflorus...

An evaluation on bamboo shoot quality was made among 10 sympodial bamboo species and 4 hybrids growing in the same condition.By means of integrated evaluation on fresh eating quality,processed property and nutrition content,three types of bamboo species,which are excellent in shoot qualities,were distinguished.The first type has the characteristics of good taste of fresh shoots,high nutrition content,long period of shooting and high yield of shoots,including species of Dendrocalamus hamiltonii,D.brandisii,D.latiflorus ×D.hamiltonii No.1.The second type of bamboo species includes D.latiflorus,Gigantochloa levis × Dendrocalamus latiflorus No 1,Gigantochloa levis,their shoots can be easily processed,are large in volume,have high yield annually and the dried shoots are brightly colored and lustrous,but fresh shoots taste worse and their nutrition content is low.The third type of bamboo species,including Bambusa pervariabilis,Dendrocalamus minor,Dendrocalamus minor × D.latiflorus No.5,Bambusa pervariabilis × D.latiflorus No.7,has delicious fresh shoots and they can be easily processed into dried shoots.These species usually are well adaptive to environment and survive well under chill climate,having great potential to spread to the area of north to North Guangdong as excellent timbers and vegetables.

该文报道对同一栽培条件下的10种优良丛生笋用竹及4种杂种竹竹笋品质评价的研究结果。通过对各种竹笋的鲜食品质、加工性能及营养成份含量的综合评价,评选出三类优良竹种:第一类为优良鲜食型笋用竹种,包括版纳甜竹、云南甜竹、麻版1号竹,其鲜笋鲜食品质最好,营养成分含量较高,笋期长,产量高,但加工成干笋色泽欠佳;第二类为优良加工型笋用竹种,包括麻竹、毛麻1号竹、毛笋竹,其竹笋加工成干笋色泽最佳,笋体大,易加工,产量高,但鲜食品质较差,营养成分含量一般或较差;第三类为鲜食和加工兼用的优良竹种,包括撑篙竹、大头典竹、绿竹、吊丝竹、吊麻5号竹、撑麻7号竹,其竹笋鲜食品质及加工性状均较好,营养成分含量一般或较好,这些竹种的竹材材质较好,生长适应性较强、较抗寒,作为笋材两用竹在粤北以北的地区推广种植潜力大。

 
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