1) green pepper
青椒
1.
Effect of 1-methylcyclopropene on the postharvest physiology of green pepper;
1-MCP处理对青椒贮藏生理的影响
2.
Determination of content of reduction-type vitamin C in green pepper;
青椒中还原型维生素C含量的测定
2) sweet pepper
青椒
1.
Preliminary study on air-forced precooling of eggplant,tomato and sweet pepper;
茄子、番茄、青椒差压预冷方法的研究
2.
The study on the absorption and distribution law of exogenous sugars by sweet pepper;
青椒对外源糖的吸收与分配规律研究
3.
After sweet peppers were stored at 0～2℃for 30 days,control fruits suffered severe chilling injury and weight-loss and higher decay percent,so the fresh fruit percent was only 14.
青椒在0～2℃下贮藏30d,对照组冷害严重,失重、皱缩,丧失新鲜状态,腐烂率较高,商品果率仅14。
3) pepper
[英]['pepə(r)] [美]['pɛpɚ]
青椒
1.
Effect of 1-Methylcycloprppene on the Postharvest Physiology of Pepper;
1-MCP对青椒采后生理特性的影响
2.
Water-consuming patterns of greenhouse pepper in different irrigating modes;
不同灌水方式下温室青椒的耗水规律
3.
Water consumption pattern in early flowering and setting fruit forpepper and its factors under drip irrigation in Greenhouse;
温室青椒开花座果初期耗水规律与影响因素分析
4) green peppers
青椒
1.
In order to preserve green peppers, tomatoes, sausages and salted meat fresh, zein films were used and differentplasticizers were added.
本文旨在将玉米醇溶蛋白用于青椒、西红柿、腊肉、香肠的涂膜保鲜,添加不同的增塑剂。
2.
The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed.
研究了以蔗糖酯及壳聚糖为涂膜剂,并配合防腐剂对羟基苯甲酸丙酯对青椒进行涂膜保鲜处理,观察青椒在贮藏期间亚硝酸盐含量的变化。
5) green chilli
青椒
1.
Green chilli seeds and egg plant seeds were respectively irradiated with 825mw/cm￣2 CO_2 laser for ls,3s,5s and 10s,13s,15s to study the biological.
本试验用８２５ｍｗ／ｃｍ￣２的ＣＯ＿２激光照射青椒种子１秒、３秒、５秒；茄子种子１０秒、１３秒、１５秒，以研究其生物学刺激效应，结果表明：１。
补充资料：青椒
1.辣椒的一种。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条