其他各种梨果也可以制成可口的饮料。
我将做你喜欢的那些梨果馅饼。
目的分析刺梨果中多元酸和高级脂肪酸的组成。
Objective To analyze polybasic acids and higher fatty acids of Rosa roxburghii Tratt fruit.
京白梨果实蒸腾速率随着相对湿度增大，明显降低。
The increase in relative humidity resulted in a significant decrease of the fruit transpiration rates.
对不同品种梨果实品质及石细胞含量进行测定研究。
The paper reported the studies on contents and distributions of stone cell and their effects on fruit quality of pear.
茌梨果实的生长与胚和胚孔发育之间存有一定的相关性。
There is a certain interrelation between the fruit growth, the development of the embryo and the endosperm.
研究了油梨果实的贮藏方式与完熟有关生理指标的关系。
An attempt was made on the relationship between different storage methods and physiology index in Avocado fruit.
研究结果将有助于今后对翠冠梨果实袋的正确选择和使用。
This study will be helpful for choosing and applying fruit bags in pear culture.
以南果梨为试材，研究了不同时期套袋对梨果皮色素的影响。
The influence of bagging on the peel pigment is tested with "Nanguoli" pear as material.
以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。
Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.
分析表明，鸭梨果心有较高的底物含量，约为果肉的2.7倍。
Phenols contents in the core was 2.7 times higher than that in the flesh.
研究了阿维菌素在梨果实中的分布及其在梨贮藏中的降解动态。
Distributing and decomposition of the pesticide abamectin in pear were studied during storage.
以红酥脆和红香蜜梨为试材，研究了套袋对红梨果实品质的影响。
In this study, Hongsucui pear and Hongxiangmi pear were taken as experimental material and the effect of the bagging technique on the quality of red pear was studied.
石细胞是梨果实所特有的，它是影响梨果实品质的关键因素之一。
The stone cell, a characteristic construction in fruit of pears, is one of pivotal factors affecting the quality of pear fruit.
本文对不同温度条件下香梨果实的呼吸及乙烯释放速率进行了研究。
The respiration rate and ethylene production of Kuerle Sweet Pear (Pyrusbretschneideri Rehd) was studied under different temperatures during storage.
苹果梨果实中矿质元素含量随季节的推移而呈现出一定的规律性变化。
The mineral elements content in apple pear fruits was regular in a certain degree with the seasonal changes.
综合研究认为双层袋l2 - 1为幸水梨果实套袋处理的最佳选择。
The comprehensive evaluation showed that using the double-layer bag L2-1 was the best of all the bagging treatments.
研究了采后水杨酸处理对幸水梨果实贮藏过程中品质和生理特性的影响。
The effect of salicylic acid on quality and physiological character of postharvest Xingshui pear fruit were studied in this paper.
比较分析了褐皮砂梨和红皮砂梨果实的某些品质性状及抗氧化活性的差异。
Comparative analysis was conducted on the difference of some quality characters and antioxidation of black sand pear and red sand pear fruits.
以莱阳梨、糯米为主要原料，采用二段式液固两相发酵法，酿造莱阳梨果醋。
Laiyang pear and polished glutinous rice were used to produce health-care fruit vinegar with the two-phase liquid-solid state fermentation.
总的多酚类化合物的含量，在梨果实中不同部位的分布与多酚氧化酶活性相似。
The distribution of the total polyphenolic content in tne different parts of the pear fruit is similar to that of polyphenol oxidase activity.
采收时果实发育程度对冷藏鸭梨果心褐变的发生有显著影响（P<0.05）。
The occurrence of core browning was remarkably influenced by the degree of ripeness in the fruit at harvest(P<0.05).
GSH处理对鸭梨果实黑心病的抑制作用可能与其增强了果实的抗氧化能力有关。
These results implicated that the effects of GSH treatment on core browning could be attributed to its ability to enhance antioxidant defense system.
结果表明：刺梨果中含有丰富的SOD，但加工过程中温度对SOD活力影晌很大。
The results indicated the fruit of Rosa roxburghii Tratt contained rich SOD, but the process temperature could have much effect on the SOD activity.
选用7种不同类型的果袋，在西北高原地区栽培条件下对黄金梨果实进行套袋试验。
The comparative experiments of bagging on Whangkeumbae pear cultivar were carried out with 7 types of fruit bags in Northwest Loess Plateau.
以苹果梨为原料，经过酒精发酵、醋酸发酵和调配等工艺，研制出苹果梨果醋饮料。
A fruit vinegar beverage was made from apple-pear by alcoholic fermentation, acetic acid fermentation and formulation.
鸭梨果实生长速度和品质形成与热量条件、水分条件、温度日较差等气象条件关系密切。
The fruit growth rate and quality fo ya pear have close relations with weather conditions such as temperature, water and temperature difference between day and night etc.
以翠冠梨果实为试材，研究冷藏条件下采用苹果保鲜膜和枣保鲜膜对果实贮藏效果的影响。
The fruits of Cuiguan pears were packed with apple or chinese PVC film, the effects of PVC film during storage at low temperature were studied.
选择5种不同类型的果袋对新西兰红梨果实进行套袋处理，研究了套袋对果实品质的影响。
Effects of bagging with 5 different types of bags on New Zealand red pear fruit quality were studied.
不同品种梨果实结构有一定差别，表现在果实表皮和果肉细胞结构及细胞内物质成分的不同。
The structure of pericarp and the cell of fruit flesh, the composition in cell are all different.
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