1) red tomato
红果番茄
1.
The culture technique of the four red tomatoes was expounded which adapt to the climate of Heilongjiang province in summer.
论述了适合黑龙江省夏季气候特点的四种红果番茄的栽培技术。
3) Tomato fruit
番茄果实
1.
Release of cytochrome C in tomato fruit induced by heat shock
热激诱导番茄果实细胞色素C的释放
2.
The contents of sucrose,fructose and glucose in the different tissues of tomato fruits were determined under the differ-ent concentrations of acetylic salicylic acid(ASA).
采用不同浓度乙酰水杨酸处理番茄果实,对在不同发育阶段果实各部位组织中的糖分含量变化进行了测定,结果表明:在番茄果实不同发育期,果实果皮、胶质胎座和心室隔壁中果糖、葡萄糖和蔗糖含量均表现不同程度的增加,但对果实维管束中糖分含量影响不大,说明乙酰水杨酸具有提高番茄糖分含量的作用。
3.
Endogenous abscisic acid(ABA) content,ethylene production,ACC content,activities of ACC oxidase were measured during ripening process of tomato fruit(Lycopersicon esculentum Mill.
结果表明:采后番茄果实成熟过程中,种子的乙烯释放量、1-氨基环丙烷-1-羧酸(ACC)含量和ABA含量均高于同时期果皮;种子和果皮中ABA和ACC含量的峰值都出现在乙烯跃变之前;ACC氧化酶(ACO)活性变化趋势与ABA含量及乙烯释放量的变化趋势相一致;外源ABA处理使果皮和种子中ABA含量显著增加,促进了果实乙烯的生成;fluridone处理则相反。
4) tomato vinegar
番茄果醋
1.
Study on the fermentation technology of tomato vinegar;
番茄果醋的发酵工艺研究
5) tomato milk
番茄果奶
1.
Research on optimization of tomato milk manufacturing process based on artificial neural network
神经网络对番茄果奶制作参数优化的研究
2.
The processing technology and stability of tomato milk were researched with single factor test and orthogonal test.
采用单因素试验和正交试验,对番茄果奶生产工艺及其稳定性进行了研究。
6) lycopene
['laikə,pi:n]
番茄红素
1.
Enhancement of lycopene production by blakeslea trispora using carotenoid biosynthetic enzyme promoter;
代谢途径酶活促进剂对番茄红素发酵的影响
2.
Extraction of lycopene by supercritical carbon dioxide fluid;
超临界CO_2流体萃取番茄红素
3.
Study on extraction of lycopene with ultrasonic radiation from tomato skin;
超声波辅助提取番茄皮渣中番茄红素工艺的研究
补充资料：河曲红果
晋西北的河曲一带盛产形似山楂的小果，名叫海红果，亦叫醉果，当地群众称之为海红和海棠。清朝的黄宅中特为河曲醉果写了一首诗：“秋林小摘采盈筐，酒浸瓶罂味更芳。自耐寒酸经酝酿，记从园圃饱风霜。堆盘磊落鸡心赤，出瓮圆匀马乳香。乡里小儿红上颊，啖来浑似醉槟榔．”这首诗具体描写了醉果生长和加工的过程、红果形状和味道，富有生活气息。红果是一种小果树，已有三百年左右历史。红果树开白花，果实呈粉红状或呈微黄，果实如鸡心石，鲜红美艳，甜酸可口，既可鲜食，又可加工成干果干，醉果、果丹皮、糖葫芦及酱、酒、醋、罐头、饮料等。最著名的要数“海红蜜”饮料，以海红果为主要原料，其味酸中有甜，回味无穷。并在国际上获得一项金奖。
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