高温下的开花特性、叶解剖结构和光合特性可以作为夏菊耐热性评价的重要指标。
And the blooming traits, leaf anatomic structure and photosynthetic characteristics can be used as heat-tolerance evaluation indexes.
大米的直链淀粉含量是影响大米蒸煮和加工特性的最重要因素之一，常被用作蒸煮米质构特性评价指标。
The apparent amylose content (AAC) is one of the important parameters to affect the cooking and processing characteristics. The chemical measurement of rice AAC is very expensive and time consuming.
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