柑橘色 的英文怎麼說

中文拼音 [gānjúshǎi]
柑橘色 英文
vivid yellow orange
  • 柑 : 名詞[植物學] （蕓香科常綠灌木） citrus reticulata; mandarin orange; tangerine
  • 橘 : 名詞1. （橘子樹; 橘子樹的果實） tangerine2. （姓氏） a surname
  • 色 : 色名詞[口語] （顏色） colour
  • 柑橘 : 1. （橙; 紅橘） oranges and tangerines2. （柑橘） citrus
  1. 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。
  2. 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
  3. A pale straw green color. intense varietal aroma with dominant characters of grapefruit, citrus blooms, and apricots. a concentrated balanced wine with good acidity and a long, lingering aftertaste

    稻草般的青綠色澤，清澈淡雅。葡萄品種特有的柚子、柑橘花及一絲黑醋栗的芬芳十分突出。酒體醇郁，富有力度，精緻的果酸與持久的回味達到完美平衡。
  4. He eats whatever i give him. he likes mandarin oranges, amber - hued muscatel grapes, purple figs tipped with crystalline drops of honey

    我給什麼，它就吃什麼。它喜歡柑橘，顆顆都是琥碧色的麝香葡萄，以及頂端滲出如水晶般蜜珠汁的紫色無花果。
  5. This delicious salad features the tang of citrus and the piquancy of hot pepper sauce

    這盤色拉的特色就是有著很濃的柑橘味和辣椒醬的辛辣味。
  6. There ' s nothing more refreshing on a hot day than a delicious salad. this delicious salad features the tang of citrus and the piquancy of hot pepper sauce

    炎熱的夏天沒有什麼比吃上一盤涼爽美味的色拉更讓人提神了。這盤色拉的特色就是有著很濃的柑橘味和辣椒醬的辛辣味。
  7. There exist a number of paradise - like places on earth, but varna and its surroundings boast a warm and sunny climate, lush gardens and vineyards, and deciduous groves reaching down to the golden sands of pristine beaches, thus making it a destination unlike any other

    世界上有許多地方如同天堂一樣迷人，而凡爾納和它的周邊地區卻以它的獨特而著稱：溫暖晴朗的天氣，芳草鮮美的花園和葡萄園，落葉柑橘和純凈沙灘上的金色沙子相映生輝。
  8. 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。
  9. Sparkling wine with pale yellow color. it has zesty and fresh fruits of pineapple, grapefruit, pear and lemon characters. it ' s the wine better to enjoy its youth

    採用霞多麗白葡萄釀造，呈淡黃色，氣泡持久細膩，有花香以及青蘋果和柑橘的香氣。口感簡單，柔和。
  10. 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。
  11. The main fruit producing regions in hangzhou were jiande, chunan and tonglu, with leading region of orange in jiande and chunan, and of peach in tonglu and fuyang, while relatively extensive regions for pear in tonglu. other fruit lets had their own local features too

    在分佈上，柑橘集中分佈在建德和淳安兩地；梨產區分佈較廣，但主要在桐廬；桃主要產區在桐廬和富陽；其它特色小水果頗具地方特色。
  12. 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。
  13. The distribution, development, ecology, and quality behave of main growing and spreading varieties. the present situation and foresee of citrus consume need

    世界柑橘平均單產最高的為美國和以色列，中國的單產約為美國的l / 5 ，世界平均水平的60 % 。
  14. Boost your beta carotene1 ） intake. eat lots of oranges and yellow fruits and vegetables such as spinach

    增加-胡蘿卜素的攝入量。食用大量的柑橘、黃色水果和蔬菜，如菠菜。
  15. Bring fully in the skin cleansing and moisture at the same time, large quantities of vitamin c and citrus skin polyphenol infiltrated the bottom, adjusting skin circulatory system, and melanoma skin toxin accelerate the metabolism, so that green, yellowed, red, pan - black skin condition improved

    在帶給肌膚充分的潔凈和滋潤的同時，大量的維他命c和柑橘多酚滲透入肌膚底層，調節肌膚循環系統，加速黑色素及肌膚毒素的代謝，使泛青、泛黃、泛紅、泛黑的肌膚狀態得到改善。
分享友人
分享到 Line

分享到臉書