1) 100-seed fresh weight
百粒鲜重
1.
100-seed fresh weight is an important quality trait of vegetable soybean.
百粒鲜重是衡量菜用大豆品质的重要指标之一,以NJ(SP)BN(BOGAO×NG94-156)的RIL群体158个家系为研究材料,于2005年和2006年测定该RIL群体的百粒鲜重并构建遗传图谱进行QTL定位。
2) Fresh weight of kernel
豆粒鲜重
3) 100-seed weight
百粒重
1.
Research on 100-seed weight,germination and their relationship of Pinus hybrids by randomized block design showed that germination rate of different combinations of P.
利用随机区组设计研究杂交松的百粒重和成苗率及其相关性,结果表明,不同组合的火加松成苗率之间差异不显著,而百粒重差异极其显著,火加松成苗率和百粒重之间的相关性不显著;湿加松种子百粒重和成苗率差异都极其显著,而且两者之间相关性达到显著水平(R=0。
2.
Seeds(with crust) of pistacia chinensis that were collected from different places were used for comparative analysis in order to study 100-seed weight and oil content of seed from Different Provenances,some places such as Qinling area of Taihang mountains,Henan,Hebei,Shanxi,Anhui,Beijing,Yunnan,Fujian and Sichuan.
为探讨不同种源种子的百粒重和含油量,分别对采自太行山~秦岭地区和河南、河北、陕西、安徽、北京、云南、福建、四川等地不同种源的黄连木种子进行了种子(带壳)的比较分析。
3.
To deeply comprehend the heredity of 100-seed weight and advance breeding efficiency,comparative studies were made on genetic performances of 100-seed weight at F3and BC1F2 generations between crosses and reciprocal crosses of varieties from China and America.
为进一步了解大豆百粒重的遗传规律,提高育种效率,以中、美大豆品种为亲本,对正、反杂交及回交后代群体的百粒重遗传表现进行研究。
4) 100 kernel weight
百粒重
1.
Study on 100 kernel weight and seed vigor of sul type sweet corn seeds after milky rite;
sul型甜玉米种子乳熟后百粒重和活力变化的研究
2.
The difference on 100 kernel weight in 30～60 days after silking in 8 maize hybrids was analysized in Heilongjiang Province by the method of regression heterogeneity analysis There existed significant difference in filling rate among the hydrids tesed according to their regression coefficients during this perio
采用回归异质性测验法分析了黑龙江省８个玉米杂交种抽丝后３０～６０ｄ期间百粒重的变化。
5) average weight of fresh pod
平均粒鲜重
6) weight percentage
颗粒重量百分比
补充资料：鲜芡芋粒鼎
菜 名： 鲜芡芋粒鼎
主 料： 鲜芡实200克，净芋头300克，红萝卜50克，虾米25克，芹菜10克，上汤800克，鸡粉10克，味精5克，精盐7克，胡椒粉0.2克，麻油2克，生油500克（耗油25克），生粉5克。
做 法： 1、先将鲜芡实洗净，沥去水分，净芋头用刀切成豆粒状，红萝卜去皮，用刀雕成小花（花样自选或切成小片都可），虾米用清水浸洗干净，待用。2、把鼎烧热，放入生油。待油温约180摄氏度时将芋粒倒入鼎内用中慢火炸熟（炸芋时要注意火候，才能保持芋粒的白色度），然后把油倒起。鼎内放入清水，候水滚时放进红萝卜片，滚过捞起。3、把鼎洗净，放入上汤，鲜芡实、虾米、红萝卜片煮滚，然后加入已炸过的芋粒、鸡粉、精盐、胡椒粉，再煮滚，约煮5分钟后，用清水开生粉，勾成芡，最后加入麻油，搅匀倒入小不锈钢鼎，散上芹菜粒。上席时用酒精炉加热即成。
特 点： 清鲜醇香。
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