1)strawberry fruit草莓果实
1.Effects of prestorage temperature treatments on the storage properties of postharvest strawberry fruit;贮前温度处理对草莓果实贮藏特性的影响
2.Improvement of extraction method of total RNA from strawberry fruit with abundant polymeric carbohydrates;富含多糖草莓果实总RNA提取方法的改进
3.Analyse the quality and postharvest physiology change of different forcing culture of strawberry fruits under the temperature(5±1)℃ , relative humidity(80±1.以不同促成栽培草莓果实为试材,在温度为(5±1)℃以及相对湿度(80±1。
英文短句/例句
1.Progress in Studying Genes Related to Strawberry (Fragaria ananassa Duch.) Fruit Ripening and Softening草莓果实成熟软化相关基因研究进展
2.Effects of High Oxygen Atmospheres on Quality Maintenance and Its Mechanisms in Strawberry Fruit;高氧对草莓果实保鲜的效果及其机理研究
3.Effect of 1-Hexanol Treatment on Postharvest Pathogenic Fungi Control and Quality Maintenance of Strawberry Fruits during Storage Period正己醇对草莓果实采后抑菌及保鲜效果的研究
4.A Study on Responses and the Possible Mechanisms Involved of Strawberry Fruit to Methyl Jasmonate and 1-Methylcyclopropene;草莓果实对MeJA和1-MCP的响应及其机理研究
5.Studies on the Effect of Ca～(2+), CaM on the Quality and Storability of Strawberry Fruit;Ca～（2+）、CaM对草莓果实品质与耐贮性的影响研究
6.Effect of Nitric Oxide (NO) on Storage Ability and Active Oxygen Metabolism of Postharvest Strawberry;NO处理对草莓果实贮藏性及活性氧代谢的影响
7.Clone and Function Analysis of Strawberry Fruit-Specific Promoter;草莓果实特异性启动子的克隆与功能分析
8.Study on the Regulation of Sugar Metabolism and Sugar Metabolism Respond to Auxin Signaling in Developing Fruits of Strawberry草莓果实糖代谢规律及其对生长素信号的响应
9.Inheritance Analysis Research of Several Quantitive Characters of Strawberry Fruit草莓果实若干数量性状的遗传分析研究
10.Effect of heat-steam treatment on preservation of strawberry fruits in storage贮前热蒸汽处理对草莓果实保鲜效应的研究
11.Analysis of Strawberry Volatiles Using GC-MS with MAE-SPMEMAE-SPME联合提取GC-MS检测草莓果实中的香气成分
12.Transformation of Cells in Strawberry Fruit with Injection of Agrobacterium农杆菌注射法转化草莓果实细胞的研究
13.Effect of 1-Hexanol Treatment on Postharvest Physiology and Quality of Strawberry Fruit正己醇处理对草莓果实采后生理和品质的影响
14.Progress of Influencing Factors and Control Measures on Strawberry Fruit Firmness草莓果实硬度影响因素及其调控措施研究进展
15.Molecular Cloning and Analysis of Potassium Transporter Gene in Strawberry草莓果实钾载体蛋白基因的克隆与序列分析
16.Study on the effect of controlled atmosphere on extending storage of strawberry fruits气调处理延长草莓果实保鲜效应的研究
17.Establishment of transient expression system of foreign gene with strawberry fruit草莓果实外源基因瞬时表达系统的建立
18.the strawberry, apple, etc season草莓、 苹果等当令
相关短句/例句
strawberry[英]['str?:b?ri][美]['str?'b?r?]草莓果实
1.The paper focuses on the effect of temperature treatment on the protein components of strawberry in storage.采用SDS-PAGE分析采后预温处理对草莓果实贮藏期间蛋白质组分影响的结果表明,在预热和预冷处理可以降低果实腐烂率的同时,可能还通过抑制与果实成熟、衰老相关蛋白质(58。
2.The ultra-microstructure of the thin wall cell in the strawberry has been reported In the paper, the results of TEM observations in the different growing perion of Strawberry provide a strong evidence for maintaining its freshness and determine the suitable maintenance days.本文介绍利用透射电子显微镜通过对草莓果实不同发育时期薄壁细胞超微结构变化的观察,以探求果实保鲜的适宜时期,为果实保鲜技术的发展提供依据。
3)strawberry[英]['str?:b?ri][美]['str?'b?r?]果莓;草莓
4)strawberry wine草莓果酒
1.The fermentation technology of strawberry wine by fruit wine yeast XEC.19为菌种,新鲜草莓全汁为原料,对草莓果酒发酵工艺进行研究,结果表明,草莓不进行漂烫处理;按照0。
5)strawberry fruit juice草莓果汁
1.Clarification effects of pectinase on strawberry fruit juice;果胶酶对草莓果汁澄清效果的研究
6)strawberry[英]['str?:b?ri][美]['str?'b?r?]草莓果
1.The results indicated that after treating strawberry with ozone for 3 minutes the respiration and the speed of decay, soluble solid, organic acid and vitamin C were decreased during 4 day's storage while betacyanin content of strawberry increased to a certain extent.以草莓果 (丰香 )为试材 ,经O3 处理 3～ 6min后 ,在 (2 0± 1)℃下贮藏 4d ,探讨O3 处理对草莓果贮藏品质的影响。
延伸阅读
茶树果实茶树果实fruit of tea plant 茶树果实(fruit of tea plant)茶树繁衍的主要器官，包括果壳和种子两部分，分别由茶花雌蕊的子房壁和胚珠发育而成。果壳保护种子发育和带助种子传播。 茶果的形状，随果实内种子数目而异，每果一粒种子的近圆形，两较种子的近长椭圆形，三粒种子的茶树果实与种子近三角形，四粒种子的近四方形，五粒种子的似梅花形。菠果的外壳为深绿色，到茶果成熟时，则完全变为拐色。摘果的外壳由成片的石细胞构成，石细胞之间贯穿着带状的维管束。壳的内质部是由无色有核的细胞组成.也有很多的石细胞，起保护种子作用。朔果的内壁为内表皮内壁木质化呈纤维执菊果成熟时沿背缝线开裂，开裂后中央残留柱状体，有3一4个裂片。果壳开裂后，茶果自行落于地面。 茶树种子大多为棕揭色，少数为黑色或黑揭色。其结构可分为外种皮、内种皮与种胚三部分:外种皮由石细胞、薄壁细胞、维管束及内膜等组成。外缘石细胞的细胞壁一般有7一9层，中央有细胞腔。向内是卷曲的维管束，紧接维管束是5一6层薄壁细胞，横向排列，长方形。最内是一层极薄的内膜。石细胞除中央细胞腔外，并有向细胞壁方向排列、呈放射状的很小纹孔，纹孔随细胞壁的增厚象蜘蛛网经线一样与中央细胞腔相通。石细胞细胞腔纹孔为各种代谢物(主要是果胶与盐类)所充塞，一般外种皮的色泽随填充物的色泽而变化。石细胞之间有粗、细导管纵横交错相接，构成种皮内外曲折的通道，茶籽萌发时成为水分、空气等由外进入种子的通路。 内种皮与外种皮连接，由数层长方形细胞和一些愉导组织组成，表面为赤褐色。种子干操时，内种皮脱离外种皮，紧贴于种胚，随着种胚的缩小而形成许多皱纹。愉导组织又主要是一些级纹导管)在种子成熟过程中有翰导营养物质的作用，在种子发芽时则负担吸收水分的性能。内种皮的下层有一层拟脂质形成的薄膜，种子发芽时拟脂类即分解转化。 种胚又称种仁，由胚根、胚茎、胚芽和子叶四部分构成。两片子叶肥厚、饱满，中间有一隔缝，胚体与子叶通过子叶柄相连接。胚根朝着珠孔，形如较钝的小锥。胚根的尖端为生长点，细胞排列紧密。生长点以上为根冠.细胞壁较薄，体积较大.排列琉松。最外缘是一层排列十分整齐的薄璧周缘细胞，有的没有明显的核。
