1) pointed green pepper
青尖椒
1.
Through orthogonal design,chitosan complex fi lm was prepared for keeping freshly on pointed green pepper.
通过正交试验制备壳聚糖复配液,用于青尖椒保鲜试验。
2) green and red chilli
青红尖椒
3) Pepper
[英]['pepə(r)] [美]['pɛpɚ]
尖椒
1.
Effects of Hot Treatment on the Storage Characteristic and Chilling Injury of Postharvest Pepper;
热处理对尖椒果实贮藏特性及冷害的影响
2.
In this paper, botany properties, commercial character, disease resistance and productivity of 9 kinds of yellow skin pepper are measured and analysed.
对引进 9个黄皮尖椒品种的植物学性状、商品性状、抗病性及丰产性进行了比较试验 。
3.
In this experiment,we investigated the effect of pepper storage with the treatment of the fermentative filteated liquid of B-CHD separated from the pepper surface preliminarily.
本试验利用从尖椒表面分离筛选出的B-CHD(芽孢杆菌)发酵滤液对尖椒贮藏效果的影响进行初步研究,B-CHD发酵滤液处理可明显地降低腐烂指数;提高好果率(60%～70%);延缓果实内还原糖、Vc含量的下降;保持较低的呼吸强度和稳定的过氧化物酶、过氧化氢酶活性;减少了丙二醛含量的积累,获得较好的贮藏效果。
4) 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
5) 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。
6) 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。
补充资料：青尖
1.指山峰。
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