1) Garlic bolt rot
蒜薹腐烂
2) garlic bolt
蒜薹
1.
Grey mold caused by Botrytis cinerea Pers(isolated from garlic bolt)and Botrytis allii Munn was one of the main reasons to the rot of garlic bolts during the storage.
灰葡萄孢和葱腐葡萄孢引起的蒜薹灰霉病是导致蒜薹贮期腐烂的主要病因之一。
3) garlic scape
蒜薹
1.
Analysis of thiabendazole(TBZ) residues in garlic scape was performed using HPLC with stainless-steel column Nova-Pak C18, methanol, water and 0.
用乙酸乙酯超声波振荡提取蒜薹中噻苯咪唑,采用高效液相色谱法测定样品中噻苯咪唑的残留量,色谱柱为Nova-PakC18不锈钢色谱柱,流动相为甲醇∶水∶0。
2.
The morphology of 4 producing zones of garlic scapes had been studied by LM and SEM.
通过石蜡切片、电子显微镜对不同产地的蒜薹结构进行了研究。
4) garlic stem
蒜薹
1.
The relationship among them was also investigated to provide theory proof for garlic stem storage.
以我国八个产区的蒜薹为材料,测定蒜薹整个薹茎及上、中、下三个部位的冰点温度、SSC含量和含水量,并确定其相关性,为确定蒜薹的贮藏保鲜温度条件提供理论依据。
2.
According to storage characteristics of garlic stem and mini cold storage room,the emphasis was put on storage tech-niques,preparing,harvest,antisepsis treatment,bagging,temperature and air controlling.
针对蒜薹贮藏特性和微型节能冷库保鲜技术特点,明确蒜薹贮藏工艺、贮前准备、采收、防霉处理、装袋处理和温度、气体调控管理技术要点,使实生蒜薹微型节能冷库中PVC保鲜袋贮藏330d,腐烂率4。
3.
8% ) is used to improve the qualities of garlic stem after high pressure processing (HPP).
8%的 Ca Cl2 溶液来改善高压加工蒜薹的品质。
5) Garlic sprout
蒜薹
1.
that was isolated from Garlic sprout were studied and the results showed that glucose was the best carbon source for the mycelium growth of this fungus.
对已分离的蒜薹交链孢霉菌的生物学特性进行测定,结果表明:蒜薹交链孢霉菌对碳源的利用以葡萄糖为最佳;生长的适宜温度范围为5℃～40℃,最适为28℃;光暗交替对菌落生长有促进作用;生长的适宜pH值范围为2。
2.
ex that was isolated from Garlic sprout were studied and the results showed that fructose and glucose were the best carbon sources for the mycelium growth of this fungus.
对已分离的蒜薹灰霉菌的生物学特性进行测定,结果表明:蒜薹灰霉菌对碳源的利用以果糖、葡萄糖为最佳;生长的温度范围为5~30℃,最适为25℃;光暗交替对菌落生长有促进作用;生长的适宜pH值为2。
3.
) on garlic sprout was evaluated.
以蒜薹为试材,研究了罗伦隐球酵母(Cryptococcus laurentii)对引起蒜薹采后病害的主要病原菌交链孢霉菌(Alternaria Nee ex Wallr。
6) Garlic bolts
蒜薹
1.
Study on Applied Effects of Four Kinds of MA Stored Bags for Garlic bolts;
蒜薹四种MA贮藏保鲜袋的应用效果研究
补充资料：泡蒜薹
原料 蒜薹5公斤、食盐400克、姜丝100克、鲜红辣椒丝100克、料酒20克、花椒、大料各适量。制作：取鲜蒜薹择洗干净，放入开水锅内焯一下，捞出晾干表面水分。取姜丝、辣椒丝、盐、花椒、大料、料酒放入锅内，再加水适量，烧沸后经过澄清，制成料汤，晾凉后放。入蒜薹拌匀，密封坛口，1个月后即为成品。特点：质地脆嫩，咸酸可口。
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