The leaf types of sugarcane mainly includes two characteristics:leaf area and leaf angle with main stalk.
甘蔗叶型主要包括两个方面：叶片角度和叶面积大小。
The influence to the main stalk pitch number, the leaf area were also obvious, but not obvious on weight per leaf area.
播期处理对主茎节数、叶面积影响也较大，但对比叶重影响不明显。
The NAA treatment increased adzuki bean's plant high, the leaf area and the branching number, it reduced the main stalk pitch number slightly, its influence to the stem thick was not obvious too.
萘乙酸增加了红小豆的株高、叶面积和分枝数，略微降低了主茎节数，对茎粗的影响效果不明显。
The main factor that affects population's uniformity is invalid plant including inbred lines, barren stalk rate, diseases and pest insects plant in populations of different yield level.
无效株是影响群体整齐度的重要因素，主要包括：自交株、空秆、小穗株及病虫害株等。
The increasement of double ears and the decrease of empty stalk were main reason for obtaining high yield because their agronomical characters did not obviously changed.
增产的主要贡献是双穗率提高，空秆率下降——每公顷有效穗数的增加。
Analyzing the main yield characters such as stalk length, diameter, effective stalks per hectare and cane yield using the correlation and path coefficient of 12 varieties of sugar-fruit cane.
对12个有望作为糖果兼用蔗品种推广的甘蔗品种的产量性状如株高、茎径、公顷有效茎、蔗茎产量等进行了相关及通径分析。
The main variations of offspring in the plant morphologic characters were special seed-color, tall plant height, fat leaves and thick stalk.
导入后代植株形态性状上的变异主要表现为籽粒颜色特殊，部分株系植株较高、叶片肥大、茎杆粗壮；
The cave's initial principal stress is tectonic stress, and the Max main stress's direction is perpendicular to the power house's stalk line.
洞室地应力以构造应力为主，其最大主应力方向与厂房轴线方向近垂直。
A new method for producing the flavouring USES stalk, peel and shell of plant as main material to culture mycelia of edible fungus, which are then made to mould and ferment to prepare the flavouring.
一种生产调味品的新方法，首先在生产调味品的原料中培养食用菌菌丝体，而后令其发霉、发酵制成调味品。
A new method for producing the flavouring USES stalk, peel and shell of plant as main material to culture mycelia of edible fungus, which are then made to mould and ferment to prepare the flavouring.
一种生产调味品的新方法，首先在生产调味品的原料中培养食用菌菌丝体，而后令其发霉、发酵制成调味品。
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