citrus fruit 中文意思是什麼

citrus fruit 解釋
柑桔類水果
  • citrus : n. 1. 【植物；植物學】柑橘屬。2. 〈c-〉檸檬，柑橘。
  • fruit : n 1 實，果實 〈cf berry capsule drupe legume nut pome〉; 水果。 ★單數也可用作集合名詞；復數指各種...
  1. And lots of the really sweet and tart stuff, too, including citrus fruit, peaches, kiwi, cherries, blueberries, cranberries, strawberries, cantaloupe and other melons

    另外還有很多甜酸辛辣的食材，包括柑橘類水果、桃子、奇異果、櫻桃、藍莓、小紅莓、草莓、羅馬甜瓜及其他甜瓜。
  2. Analysis of major carotenoid composition and its content in citrus fruit

    柑橘果實主要類胡蘿卜素成分及含量分析
  3. Lutein, zeaxanthin and p - cryptoxanthin content in peel was about 2. 5 - 15 times as their respective content in pulp on the basis of fresh weight hence the peel was the principal location for the carotenoid stock in citrus fruit. 2

    與果肉相比，柑橘果皮單位鮮重葉黃質、玉米黃素、 -隱黃質的含量為果肉的2 . 5 15倍，是柑橘主要的類胡蘿卜素庫存部位。
  4. In peel of citrus fruit, red cultivar " mantouhong " accumulated mainly p - citraurin component, whereas orange cultivar " owari satsuma mandarin " accumulated mainly p - cryptoxanthin component. 4. effects of shading fruit with opaque paper bag at the late stage of fruit enlargement on change in chlorophyll, carotenoid, sugar content and peel color in " hongshigan " citrus ( c. suavissima hort. ex tanaka x c. sinensis osbeck ) were examined

    與光照處理相比，遮光前期果皮糖含量下降不大，而後期下降明顯；若在後期去袋照光，果皮糖含量上升，與此相應，類胡蘿卜素，尤其是卜隱黃質的積累增加，顏色加深，這一結果表明光對果皮類胡蘿卜素合成尤其是卜隱黃質的積累有促進作用，其原因可能是光以環境信號的方式影響果皮的類胡蘿卜素形成。
  5. With development and maturation of citrus fruit, chlorophyll content of citrus fruit peel decreased, being acompanied by a gradual decrease in a - carotene and p - carotene which are known to be in the upstream of carotenoid biosynthesis pathway. the decrease continued up to complete vanishment of the carotenes. on the other hand, p - cryptoxanthin, p - citraurin and zeaxanthin that are in the downstream of carotenoid biosynthesis pathway increased steadily and became the principal carotenoid components

    隨著柑橘果實發育和成熟，果皮葉綠素含量下降，與此同時，位於類胡蘿卜素生物合成途徑上游的-胡蘿卜素、 -胡蘿卜素等胡蘿卜素成分逐漸下降直至消失，而在類胡蘿卜素生物合成途徑下游的-隱黃質、 -檸烏素、玉米黃素等葉黃素成分逐漸上升，使得類胡蘿卜素總量先略微下降后迅速上升；果實褪綠並呈現其特徵色澤。
  6. L. in both peel and pulp of citrus fruit, the major carotenoids were lutein, zeaxanthin and p - cryptoxanthin. p - carotene content was lower than lutein, zeaxanthin and p - cryptoxanthin content and a - carotene was less than p - carotene. among the 53 varieties tested, lycopene was detected only in pulp of cara cara navel orange

    柑橘果皮和果肉中均以葉黃質、玉米黃素、 -隱黃質為主， -胡蘿卜素含量較低， -胡蘿卜素極低；參試品種除紅肉臍橙果肉含有番茄紅素外，其餘均未檢測到。
  7. In order to elucidate the physiological mechanism of carotenoid formation in citrus fruit, we determined a - carotene, p - carotene, lycopene, p - cryptoxanthin, zeaxanthin and lutein content in 53 varieties that belong to various citrus types using hplc, analyzed the possible connection between color formation and carotenoid accumulation, and studied the effects of light. ga3 and mpta on carotenoid biosynthesis in peel of citrus fruit. the results are summarized below

    為探討柑橘果實類胡蘿卜素形成的生理機制，本論文運用hplc技術測定了我國寬皮柑桔類、橙類、柚類及雜柑類等不同柑橘類型共53個品種（系）的-胡蘿卜素、 -胡蘿卜素、番茄紅素、 -隱黃質、玉米黃素、葉黃質六種類胡蘿卜素的含量，分析了柑橘果實不同色澤的呈現與果皮類胡蘿卜素積累的可能聯系，並探討了光照、 ga _ 3 、 mpta等不同處理對柑橘果皮類胡蘿卜素形成的調控機制，主要結果如下： 1
  8. Study on dynamics of calcium pectate, calcium oxalate and pectin during citrus fruit development

    草酸鈣和果膠動態的研究
  9. Hence, total carotenoid content was slightly reduced at the beginning, and then went up quickly, leading to change of fruit color from green to its color characteristic of mature fruit. 3. correlation between changes in color and carotenoid content in peel of citrus fruit was investigated using mantouhong ( c. erythrosa hort ex tanaka ), owari satsuma mandarin ( c. unshiu marc ), huyou ( citrus hybrid ) as representatives of red, orange and yellow cultivars, respectively

    對紅、橙、黃三種不同色澤的代表品種「滿頭紅」 、 「尾張」 、 「胡柚」的果實外觀色澤變化與果皮類胡蘿卜素變化的關系分析表明，類胡蘿卜素總量及其橙、紅色類胡蘿卜素成分-隱黃質、 -檸烏素積累少是柑橘果實顏色淡呈黃色的主要原因；柑橘果實呈現紅、橙色差異並非由於果皮類胡蘿卜素總量的差異，而主要是由於果皮不同類胡蘿卜素成分組成比例不同造成。
  10. Analysis of naringin in citrus fruit juices

    柑橘類果汁中柚皮苷的分析
  11. Edible fruit and nuts ; peel of citrus fruit or melons

    食用果實及堅果；柑橘屬果實或甜瓜之外皮
  12. Throughout the ages people have considered citrus fruit to symbolized love, happiness, holiness and fruitfulness

    長久以來，人們一直認為柑橘果象徵著愛、幸福、神聖和富足。
  13. Method of inspection for export citrus fruit

    出口柑桔鮮果檢驗方法
  14. Rare earth among them improves orange shan face to face fruit weight, the fruit quality effect are maximal, gush the shi rare earth comparing with to spraying water, citrus 24. 66 improve 14. 44g, fruit strengthens the shape thing improving 1. 15 percentage points, fruit and fruit weight ratio valve re - high 0. 036 ; boron is best to raise citrus fruit, citrus fruit sprayed borax 1. 71 percentage points higher than spraying water

    其中噴施稀土對提高柑桔單果重、果實品質作用最大，與噴施清水比較，柑桔單果重提高14 . 44g ，果實固形物提高1 . 15個百分點，果瓣重與果重的比值高0 . 036 ；噴施硼砂對提高柑桔坐果率效果最好，比噴施清水高1 . 71個百分點。
  15. This chardonnay is characterised by its golden yellow colour with green tones, intense aromas of papayas and citrus fruit

    色澤金黃，間有綠色調，濃郁的番木瓜和柑橘類的味道是這款酒的特色。
  16. Planting herbs under citrus fruit trees in particular would create a nice self fertilizing exchange from the plant kingdoms point of view

    從植物王國的觀點來看，尤其將藥草種植在柑橘類果樹下是自我施肥的極好方式。
  17. The study also found that children born to moms who ate a lot of celery and citrus fruit were at increased risk for sensitization to food allergens

    這項研究還發現，母親吃了大量芹菜和柑橘類的水果的孩子被食物變應原致敏的風險增高。
  18. Studied on the distributing of main bitter components in citrus fruit and the debittering technology of orange juice

    柑桔果實主要苦味成分的分佈及橙汁脫苦技術研究
  19. However, the difference between orange and red color of fruit was due not to difference in total carotenoid content. rather, the composition and proportion of carotenoids in peel of citrus fruit were responsible

    以「紅柿柑」為試材，在柑橘果實膨大末期通過套袋遮光處理以抑制果皮光合作用，研究光照對果皮糖、葉綠素、類胡蘿卜素及果實外觀色澤的影響。
  20. Sensitization to inhaled allergens was also associated with high maternal intakes of deep - frying egetable fat, raw sweet pepper and citrus fruit

    吸入性變應原致敏也與母體攝入油炸植物脂肪、生的甜椒和柑橘類的水果量多有關。
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