1) citrus
[英]['sɪtrəs] [美]['sɪtrəs]
柑橘属
1.
A Comparative Study on Pollen Exine Ultrastructure of Several Citrus;
几种柑橘属植物花粉外壁超微结构比较研究
2.
Study on Some Species of Citrus and Ponirus by 45S rDNA-FISH;
柑橘属（Citrus L.）和枳属（Poncirus）部分植物的45S rDNA-FISH研究
3.
Study on Citrus Identification and Taxonomy by using AFLP markers;
应用AFLP分子标记对柑橘属（Citrus）植物进行鉴别与系统分类研究
2) the Citrus
柑橘属植物
1.
Research Advance in Anti-tumor Active Constituents of the Citrus;
柑橘属植物中抗肿瘤活性成分的研究进展
3) orange
[英]['ɔrɪndʒ] [美]['ɔrɪndʒ]
柑橘
1.
Non-Destructive Testing for Quality Parameters in Orange by NIR;
柑橘品质的近红外光谱无损检测
2.
Electronic nose monitoring the oranges stored for different times;
不同储藏时间柑橘电子鼻检测研究
3.
Rapid of detection prochloraz and its degradation products in orange by gas chromatography;
柑橘上施保克及其降解产物的GC快速检测
4) citrus
[英]['sɪtrəs] [美]['sɪtrəs]
柑橘
1.
The biological characteristics of pectinesterase in citrus;
柑橘皮中果胶酯酶的生物学特性研究
2.
Study on residue dynamics of famoxadone in citrus;
噁唑菌酮在柑橘上的残留动态研究
3.
Researching of characters of citrus accumulation heavy metal to soil in the Three Gorges Reservoir Region;
三峡库区柑橘对土壤重金属吸收富集特征研究
5) citrus fruit
柑橘
1.
Partial least square (PLS) investigation on sugar content, valid acidity and sugar-acid ratio of citrus fruit based on digital image processing;
基于数字图像处理的柑橘糖度、酸度和糖酸比PLS研究
2.
Determination of sugar content of citrus fruit based on computer vision;
基于计算机视觉的柑橘糖度检测
3.
Study on preservation of citrus fruit by coating with fish protein superabsorbing resin
鱼蛋白高吸水树脂对柑橘涂膜保鲜效果的研究
6) oranges
[英]['ɔ:rindʒ] [美]['ɔrɪndʒ]
柑橘
1.
The strategy analysis and development method of Yongzhou oranges industial clusters;
永州柑橘产业集群战略分析与发展路径
2.
Study on the Meteorological Condition Grade Forecast for Oranges Diseases and Pests
柑橘病虫害气象条件等级预报研究
3.
Using the egg protein as a standard protein and WHO/FAO reference model of essential amino acid (EAA) as an appraisal criterion ,the nutritional value of the flesh of fruit proteins in the nine oranges were evaluated by fuzzy pattern recognition and ratio coefficient of amino acid(AA).
应用模糊识别法和氨基酸比值系数法,分别以鸡蛋蛋白质为标准蛋白,以WHO/FAO氨基酸参考模式为评价标准,对9种柑橘果肉(鲜品)蛋白质营养价值进行了全面评价。
补充资料：柑橘属
| 柑橘属 Citrus；oranges 芸香科的一属。常称柑橘。主要特征是浆果具特别结构，故又称柑果，外果皮的油点又称油胞，中果皮最内层为白色线网状结构，称为橘白或橘络，内果皮由多个心皮经发育成熟而称为瓢囊的构成，瓢囊内壁上的细胞发育成纺锤形半透明晶体状的肉条称为汁胞，汁胞常有纤细的柄。常见的野生种有：①宜昌橙，是该属植物中最耐寒的种，翼叶大，果肉甚酸且多少有苦味，不堪食用。②檬，中国仍有野生，但通常栽培用作砧木，其果用作醋料代品或腌制成凉果。③香橼或称枸橼，是本属唯一具单叶的种(但杂交种有单小叶的)，故易辨认。产云南西双版纳的香橼，个最大，一个可达2千克，其变种佛手（图1）由于长期行无性繁殖已成为不结籽的园圃植物，其果皮远比果肉厚。中药用于祛痰镇咳。④柚（图2），长期栽培，品种品系多，以果肉风味可分为酸柚和甜柚二类，以果肉颜色又可分为红柚和白柚2类。⑤葡萄柚、甜橙（图3）、柠檬和来檬是本属植物在世界上栽培数量最大的四大果品。其果可食或用来制果汁、果酱。
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参考词条