1.
Effects of Preservative Agent and Storage Temperatures on Storage Quality of Pepper Fruit
保鲜剂和贮藏温度对青椒果实贮藏品质的影响
2.
Effects of Preservative Agent and Storage Temperatures on Postharvest Physiology and Quality of Pepper Fruit
保鲜剂和贮藏温度对青椒果实采后生理和贮藏品质的影响
3.
A garden pepper(Capsicum annuum)having a mild, ripe, red fruit.
灯笼椒，甜椒一种园地椒（辣椒辣椒属），具有味淡、成熟的红色果实
4.
any of various pungent capsicum fruits.
所有辛辣的辣椒属果实。
5.
"The pungency of hot peppers, including tabasco, chili, and cayenne peppers, comes from the compound capsaicin in the internal partitions of the fruit."
辣椒,包括朝天椒、辣椒和卡宴辣椒,其辛辣味来自果实内部的辣椒素化合物。
6.
Study on Fertilization Effect and Metabolism of Capsaicin in Pepper Fruit
辣椒果实中辣椒素代谢规律及施肥效应研究
7.
Effects of Nitrogen on Content of Capsaicin and Relevant Enzymes Activity in Pepper Fruit
氮素对辣椒果实中辣椒素及相关酶的影响
8.
The fruit of any of these plants, especially the dried pungent types used as a condiment and in medicine.
辣椒辣椒属植物的果实，尤指辛辣的干辣椒，用作调味品，也可作药用
9.
The Effect of Stabilized Sodium Chlorite Solution on Freshness Preservation of Green Peppers
稳定性亚氯酸钠溶液对青椒的保鲜效果
10.
sweet and hot varieties of fruits of plants of the genus Capsicum.
辣椒属植物的甜的和辣的果实。
11.
Ebb and Flow of Pigment of Colour Sweet Pepper Fruit in Colour-changed Period
彩色甜椒果实转色期色素的消长规律
12.
Studies on Pepper Storage Mechanism of Different Storability
不同耐贮性辣椒果实贮藏机理的研究
13.
Effects of Light Intensity and Nitrogen Fertilizer on Capsaicin Metabolism,Quality and Yield of Hot Pepper;
光照强度及氮肥对辣椒果实辣椒素代谢、品质和产量的影响
14.
Study of ABA and Cadmium on the Regulation of Capsaicin
脱落酸与镉处理对辣椒果实中辣椒素的调控研究
15.
Effects of light or dark on capsaicin content of picked hot pepper fruit
光暗条件对储藏期辣椒果实中辣椒素含量的影响
16.
Effects of Nitrogen on Contents of Capsaicin and Its Same Substrates in Pepper Fruit
氮素对辣椒果实中辣椒素及其竞争物质含量的影响
17.
Glucose and fructose were the main soluble sugars in fruit.
葡萄糖与果糖是甜椒果实主要的可溶性糖类.
18.
Changes of Fruit Colors and Carotenoid Contents During the Development of Pepper Fruit
辣椒果实发育过程中果色与类胡萝卜素的变化