2) Bartlett pear
巴梨
1.
Bartlett pear quality and time of ripening with 25℃ on different harvesting time were studied.
研究了不同采收期巴梨果实品质和在常温(25℃)下所需的后熟时间。
3) red pear
红梨
1.
The survey on the composition and numerical characteristics of insects pests and their natural enemies had been done in scientific demonstration park of red pear in Songhua Township of Kunming city since September to November of 2006 after the fruit harvest.
2006年9~11月,在昆明市盘龙区松花乡红梨科技示范园中对红梨果实采摘后的主要害虫及天敌的组成与数量特征进行调查,发现害虫16种,天敌19种。
2.
In this study,the red pear was used to study the effect of copper stress on enzyme activity and membrane permeability.
以红酥脆梨为试材,研究了Cu胁迫对红梨膜透性及酶活性的影响。
4) bartlett pear juice
巴氏梨汁
5) bartlett pear
巴氏梨
6) Abbé Fetel pear
阿巴特梨
1.
Effects of ethylene treatment(50,100 μL/L concentration and banana) on physiology of Abbé Fetel pears during ripening process at 20℃ were studied.
以阿巴特梨离体果实为试材,在20℃条件下,以保鲜袋中注入50,100μL/L乙烯气体和加入香蕉3种方式密封熏蒸24 h,测定果实后熟过程中各生理指标变化。
补充资料：红酒蜜梨
红酒蜜梨
材料：红酒两杯半（约700毫升）、梨（水晶梨、洋梨皆可）2个、冰糖半杯（或随意）、桂皮1块梨去皮，剖开两半，用小勺子挖去核
所有材料加入适量水（浸过梨面为准）小火焖煮1.5～2小时，以梨熟软上色为准熄火，放冰箱浸泡5小时即可
说明：补充资料仅用于学习参考，请勿用于其它任何用途。