1) greenness protection to green pepper
青椒护色
2) green pepper
青椒
1.
Effect of 1-methylcyclopropene on the postharvest physiology of green pepper;
1-MCP处理对青椒贮藏生理的影响
2.
Determination of content of reduction-type vitamin C in green pepper;
青椒中还原型维生素C含量的测定
3) green peppers
青椒
1.
In order to preserve green peppers, tomatoes, sausages and salted meat fresh, zein films were used and differentplasticizers were added.
本文旨在将玉米醇溶蛋白用于青椒、西红柿、腊肉、香肠的涂膜保鲜,添加不同的增塑剂。
2.
The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed.
研究了以蔗糖酯及壳聚糖为涂膜剂,并配合防腐剂对羟基苯甲酸丙酯对青椒进行涂膜保鲜处理,观察青椒在贮藏期间亚硝酸盐含量的变化。
4) sweet pepper
青椒
1.
Preliminary study on air-forced precooling of eggplant,tomato and sweet pepper;
茄子、番茄、青椒差压预冷方法的研究
2.
The study on the absorption and distribution law of exogenous sugars by sweet pepper;
青椒对外源糖的吸收与分配规律研究
3.
After sweet peppers were stored at 0～2℃for 30 days,control fruits suffered severe chilling injury and weight-loss and higher decay percent,so the fresh fruit percent was only 14.
青椒在0～2℃下贮藏30d,对照组冷害严重,失重、皱缩,丧失新鲜状态,腐烂率较高,商品果率仅14。
5) pepper
[英]['pepə(r)] [美]['pɛpɚ]
青椒
1.
Effect of 1-Methylcycloprppene on the Postharvest Physiology of Pepper;
1-MCP对青椒采后生理特性的影响
2.
Water-consuming patterns of greenhouse pepper in different irrigating modes;
不同灌水方式下温室青椒的耗水规律
3.
Water consumption pattern in early flowering and setting fruit forpepper and its factors under drip irrigation in Greenhouse;
温室青椒开花座果初期耗水规律与影响因素分析
6) green chilli
青椒
1.
Green chilli seeds and egg plant seeds were respectively irradiated with 825mw/cm￣2 CO_2 laser for ls,3s,5s and 10s,13s,15s to study the biological.
本试验用８２５ｍｗ／ｃｍ￣２的ＣＯ＿２激光照射青椒种子１秒、３秒、５秒；茄子种子１０秒、１３秒、１５秒，以研究其生物学刺激效应，结果表明：１。
补充资料：三色青椒盅
三色青椒盅
原料：
6只青椒， 你尽可以选择喜欢的颜色200克大米60毫升橄榄油1个切好的葱头3听凤尾鱼片2头大蒜3个西红柿，去皮，切成小块60毫升白酒45克新鲜芹菜115克意大利干酪，切成小块、6汤匙搓碎的脱脂乳意大利干酪盐和番茄酱
做法：
1.切去青椒的蒂部，去掉核和籽，在沸水中煮3～4分钟，取出倒放在架子上晾干，备用。
2.把米在冷水中漂洗3分钟， 煮熟，以较干为佳。
3.把30毫升油倒入煎锅， 放入葱头，炒出香味，倒入凤尾鱼片和大蒜，搅碎，再加入西红柿和白酒，翻炒5分钟。
4.预热烤箱， 使温度达到190℃。把煎锅从火上移开，加入米饭、蒜泥、意大利干酪、4汤匙脱脂乳意大利干酪、盐和胡椒粉，搅拌均匀。
5.在青椒里撒上盐和胡椒粉， 用刚才制作好的馅料填入，再浇上些许脱脂乳意大利干酪和油。
6.把做好的青椒盅放入盘子， 倒入水，以淹过青椒的一半为佳，烘烤25分钟。出炉后，可依个人喜好加入番茄酱。
厨艺提示：选择青椒，一定要挑新鲜结实的，否则青椒盅就不能“站”在盘子里了。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。