柑橘類的果實 的英文怎麼說

中文拼音 [gānjúlèideguǒshí]
柑橘類的果實 英文
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
  • 類 : Ⅰ名1 （許多相似或相同的事物的綜合; 種類） class; category; kind; type 2 （姓氏） a surname Ⅱ動詞...
  • 的 : 4次方是 The fourth power of 2 is direction
  • 果 : Ⅰ名詞1 （果子） fruit 2 （事情的結局; 結果） result ; consequence 3 （姓氏） a surname Ⅱ動詞（吃...
  • 實 : Ⅰ形容詞1 （內部完全填滿 沒有空隙） solid 2 （真實; 實在） true; real; honest Ⅱ名詞1 （實際; 事實...
  • 柑橘類 : citrus fruits
  • 柑橘 : 1. （橙; 紅橘） oranges and tangerines2. （柑橘） citrus
  • 果實 : 1. （果子; 被子植物的具有果皮及種子的器官） fruit; fructification 2. （通過勞動或斗爭所取得的成果） gains; fruits
  1. Ferruzzi is currently conducting a study examining whether citrus juices and vitamin c increase catechin absorption in lab animals

    費魯齊目前正在從事一項研究，在實驗室動物身上研究柑橘類果汁和維生素c是否能增加兒茶素的吸收水平。
  2. 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。
  3. 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
  4. Advances in research on pummelo fruit granulation mechanism and its control measure

    柑橘類果實枯水機理及探制措施的研究進展
  5. 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。
  6. 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。
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