sugar content of fruit 中文意思是什麼
sugar content of fruit
解釋
果實含糖量-
Degenerate oligonucleotides to highly conserved regions of cucumis melo 1 - aminocyclopropane - 1 - carboxylic acid ( acc ) oxidase gene were used to prime the amplification of fragment of 128bp by ploymerase chain reaction ( pcr ) in samples of genomic dna from fruit of cucumis melo l. cv hetao flesh, which was cloned into plasmid vector pmd - 18 - t. the clon of antisense orientation were selected, and it was inserted downstream of camv35s promoter and enhancer " " of tmv into the plant expression vector pbinyxw, antisence expression vector pbinya was constructed. at the base that pollination and fertilization of cucumis melo l. cv hetao was studied, using pollen tube pathway transformate cucumis melo l. cv hetao, 76 fruit had been obtained, moreover, hardness and content of sugar were analysed
本實驗以河套蜜瓜果肉基因組dna為模板，用甜瓜acc氧化酶基因特異寡核苷酸鏈為引物進行pcr擴增，得到128bp的擴增產物。將得到的擴增產物克隆到質粒載體pmd - 18 - t上，篩選反向克隆，然後將其反向構建到植物表達載體pbinyxw的camv35s啟動子和tmv增強子「 」的下游，構建成反義表達載體pbinya 。並在對河套蜜瓜授粉受精生物學研究的基礎上，通過花粉管通道法轉化河套蜜瓜，共獲76顆瓜，並進行了硬度和含糖量的分析。 -
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。 -
Quantitative tests for sugar content and total acidity of pears were carried out by this system and the relationship between the fruit reflectance and internal quality indices were obtained by using partial least squares calibration techniques
利用該系統對不同採收期雪青梨糖度和總酸度進行了自動檢測試驗並結合多元校正演算法偏最小二乘法，建立了雪青梨漫反射光譜與其內部糖度、酸度的相關關系。 -
By the way of orthogonal experiment, we studied the effects of the different sugar - acid proportions, solidification ' s types and concentrations and the content of apple on the flavor, texture and color of the fruit of chinese wolfberry cake, and affirmed the best prescription
通過正交實驗，研究了不同糖酸比、增稠劑種類和濃度以及蘋果含量對枸杞糕的風味、質地、顏色的影響，從而確定其最佳配方。 -
Sweetened fruit juices cannot be included in the daily intake of fruits due to the high sugar content while fresh fruit juices without added sugar can be counted only towards the " 2 servings daily consumption " of fruits
加糖果汁因為糖份高，不宜被包括在每日的水果進食量中。沒有添加糖的鮮果汁則最多可算為每日兩份水果中的其中一份。 -
Sweetened fruit juices cannot be included in the daily intake of fruits due to the high sugar content while fresh fruit juices without added sugar can be counted only once towards the " 2 servings daily consumption " of fruits
加糖果汁因為糖份高，不宜被包括在每日的水果進食量中。沒有添加糖的鮮果汁則最多可算為每日兩份水果中的其中一份。 -
The brewing techniques of loquat fruit wine were studied and the effects of different fermentation temperature and sugar content on wine quality were also analyzed
摘要以龍泉枇杷為原料研究批把果酒生產工藝，考察不同發酵溫度、糖濃度對果酒質量的影響。
分享友人