果皮色 的英文怎麼說
中文拼音 [guǒpíshǎi]
果皮色
英文
skin color-
Test study on extruded beer adjunct for brewing beer
荔枝包裝與其果皮花色素苷的光穩定性研究Influence of ph and temperature on the stability of anthocyanin from li tchi pericarp
值和溫度對荔枝果皮花色素苷穩定性的影響The color of red grapes is in the skin.
紅葡萄的色素存在於果皮中。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。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。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： 1The epicarp and mesocarp may be brightly colored thus attracting animals, which disperse the fruit, as also pericarp. tomato
外果皮和中果皮色澤鮮艷，用來吸引動物傳播果實的如西紅柿。Aggregate long ellipsoid, 13 cm long, 9 cm in diameter ; pericarp with glaucous lenticels
聚合果長橢球形，長達13厘米，直徑約9厘米，外果皮有蒼白色皮孔。The rather dry, edible, ovoid, 2. 5 - 7. 5 cm long fruit is similar to a plum or date
核果橢圓形或長卵圓形，熟時紅色至紫紅色，中果皮肉質，果核兩端尖。Its skin varies from yellow to dark pinkish red and is covered in soft spines
果皮有黃色和桃紅色，覆蓋有柔軟的毛刺。Product description : soft, plump, sweet smelling, sweet flesh, deep red to pinkish brown in color. serve natural as a dessert, or lightly grilled with caster sugar. 5 figs in the punnet
中文描述：柔軟，飽滿，芳香氣味，香甜的果肉，果皮深紅漸紅棕色。可做飯后甜點，或稍做烘烤，加細白沙糖食用。每小籃5個。Red skin color contributes greatly to the attractiveness of the fruit.
果皮紅色在很大程度上能增進果實的引誘力。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。The skins of plums are inclined to be tough, and it may be better too remove them when raw fruit is used such as in fruit salads
李子的果皮通常是比較硬的，所以用它做類似水果色拉等菜肴的時候最好把果皮先去掉，只取其果肉，這樣可以讓口感更好。Study on technologies of extraction of pigments and preparation of pectin from pomegranate skin
石榴皮色素的提取及果膠制取的工藝研究Good appearance, uniform. dark green rind with black veins. single fruit weight is 5. 0kg. red flesh. no " hollow heart " bix 13 %. hard rind, extra long shelf time and good shipping
生育強健，座果整齊，果實橢圓型且飽滿，果皮墨綠色底狹黑條紋，果重約5 . 0公斤。肉紅色，肉質脆爽，不易空心，糖度約13 % 。果皮堅韌，耐貯運。Mrs products of the jujube tree, leaf, fruit shrink, fruit, dates and other physiological diseases of rust have a strong inhibitory effect. may increase their resistance, and significantly reduce the incidence of pests and diseases, improve the resistance of jujube, drought and cold. the ability to resist natural disasters such as high temperature, the use of fertilizer can enhance pollinated fruit to prevent falling, and fruit drop. color, luster beautiful skin without splitting out, sugar, improve quality and significantly increase fruit can increase output 10 - 25 %. sweeter 3 - 5, and significantly reduced pesticide use
本產品對棗樹的黃葉、小葉、縮果、裂果、棗銹等各種生理性病害的發生有極強的抑制效果，可增強其抗逆性，明顯減少病蟲害的發生，提高棗樹的抗病、抗旱、抗寒、抗高溫等抵抗自然災害的能力，使用后可提高肥效，提高授粉座果率，防落花、落果、著色好，表皮光澤艷麗而不列裂，增糖，提高品質，果個明顯增大，可提高產量10 - 25 % ，增加甜度3 - 5度，並可大幅度減少農藥之使用。Mid - early matured variety, cylindrical shape with shiny pink skin, 30 - 40 cm in length, 5 - 8 cm in diameter, excellent fruit - setting, vigorous growth, suitable for growing in protected facilities and open field
中早熟、豐產、抗病長茄一代雜交種。植株生長勢強，果實長棒形、果長30 - 40厘米、果實橫莖5 - 8厘米、果皮亮紫紅色、有光澤，商品性極好。適宜保護地及露地栽培，可在我國南北方種植。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。The apricot ' s white - yellow surface is smooth and its skin is thin, and its flesh tastes very sweet
果皮黃白色，殼薄光滑，果肉黃白細嫩，味道極其甘甜。分享友人