1) cultivation site of fresh cut flower
鲜切花种植地
2) keep cut flower fresh
鲜切花保鲜
3) cutting flower
鲜切花
1.
The article argues about the significance and advantages of field cutting flower production and explains the relating techniques of production and problems that need to be solved.
本文分析鲜切花露地生产的意义、优势 ,并阐明鲜切花露地生产所要解决的配套技术性问题 ,期望对我国花卉业的发展有所裨
4) cut flower
鲜切花
1.
Selection of preservative formulas of 4 species of cut flowers;
四种鲜切花保鲜剂的筛选
2.
The bacteriostasis effect and the fresh-keeping effect of S3307 on fresh cut flower of tulip in the vase stage were studied with the purpose of bringing out the physiological foundation for fresh-keeping effect of tulip cut flower by using S3307.
为探讨S3307在郁金香鲜切花瓶插期间的抑菌作用和保鲜效果,以郁金香品种阿波罗为试材,以清水为对照,设计4种不同保鲜剂处理:T1(5mg·L-1S3307)、T2(150mg·L-1柠檬酸+3×104 mg·L-13%蔗糖)、T3(150mg·L-1柠檬酸+3×104mg·L-1蔗糖+300mg·L-18-HQC)、T4(150mg·L-1柠檬酸+3×104mg·L-1蔗糖+300mg·L-18-HQC+5mg·L-1S3307)。
5) fresh cut flower
鲜切花
1.
Experiment in methyl bromide fumigation of fresh cut flowers and their pest insects.;
溴甲烷熏蒸处理鲜切花及其害虫的试验
2.
Some investigations suggested that, in Wuhan city, there were totally over 190 flower s shops,gift s shops and companies which act fresh cut flower management as their major management business, therewere over 30 managing variety of fresh cut flower up to now, the turnover of the whole city had reched about10 million bundles in 1994, and the market of fresh cut flower had formed basically.
据调查：武汉市以鲜切花为主要经营业务的公司、花店、礼品店有１９０余家，鲜切花经营品种达３０余个，１９９４年鲜切花销售量约２０００万支，鲜切花市场基本形成。
6) fresh cutting flower
鲜切花
1.
The material flow of fresh cutting flower refers to the process of flower transferring from the supply place to receive place.
鲜切花物流是指鲜切花从供应地向接受地的实体流动过程。
2.
Meanwhile, it gives suggestions to solve the problems on present market of fresh cutting flower in Xi an city and also forecast the prospective.
以西安市的花卉批发市场及花店为调查对象 ,着重对市场上现有的切花品种、应用方式、来源、运输方式、销售情况进行了调查分析 ,并就目前西安市鲜切花市场上存在的问题 ,提出了几点建
补充资料：地四鲜
地四鲜
主料：猪肉馅
辅料：茄子、土豆、胡萝卜、柿子椒
调料：盐、鸡精、酱油、白糖、料酒、醋、香油、淀粉、葱、姜
烹制方法：
1、将茄子、土豆、柿子椒改刀切成块，坐锅点火倒入适量油，下土豆炸至金黄色后，再放入茄子稍炸，最后放入胡萝卜和柿子椒炸好出锅沥干油；
2、取一小碗，放入酱油、醋、料酒、盐、鸡精、白糖、清水、葱、姜、水淀粉调成汁备用，坐锅点火下葱姜末、猪肉馅煸炒，放入炸好的蔬菜块，浇入调成的汁炒至汁浓入味即可。
特点：色泽鲜艳，营养丰富。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。