1) Malus spectabilis
冬红果
1.
By means of orthogonal tyrotational combination design, a three-factor (N, P K) substrate cultivation experiment was conducted onNPK content for soilless culture of Malus spectabilis, and the regressive equation was established between the application level of N P K and the effects on morphological and physiological indexes of Malus spectabilis.
本试验采用三元二次回归正交设计方法,研究了无土栽培营养液中氮、磷、钾肥不同施肥水平对冬红果形态及生理指标的影响,建立了相应的回归方程,筛选出了无土栽培时氮、磷、钾的合理配比,为今后的相关果树及其它园艺植物无土栽培技术研究和工厂化生产提供了实践和理论依据。
2.
The variational rules on ornamental characteristics in different periods of Malus spectabilis were revealed and the influence on flower period and flower amount, fruit firmness, content of Chl, situation of fruit and leaf drop were tested with NAA (naphthaleneacetic acid) of different concentration.
本试验揭示盆栽冬红果不同时期几个主要观赏性状的变化规律,研究了不同浓度萘乙酸对花期花量,果实硬度,叶绿素含量,果实和叶片脱落情况的影响。
3.
By means of orthogonal tyrotational combination design, a three-factor (NPK) substrate cultivation experiment was conducted on N P K content for soilless culture of Malus spectabilis, and the regressive equation was established between N P K content and the application level.
采用三元二次回归正交设计方法,研究了冬红果无土栽培营养液中氮磷钾浓度对叶片氮磷钾含量的影响,建立了相应的回归方程。
2) Ilex purpurea
红果冬青
1.
Research on Cutting Seedling Raising Techniques of Ilex purpurea;
红果冬青扦插育苗技术的研究
3) cluster mallow fruit
冬葵,冬葵果
4) Chinese ilex
茶果冬青
1.
The Chinese ilex is chosen as raw material, from which Flavonoid is isolated and purified by 2SI-106A type macroporous resin after microwave fragmentation and back-flow extraction.
以茶果冬青为原料,经微波破壁,水作溶剂回流提取黄酮类化合物,并用2SI—106A型大孔吸附树脂分离纯化,研究了含水量、微波处理时间、处理次数及溶剂种类等因素对提取率的影响。
5) Ilex rotunda Thunb
铁冬青果
1.
Study on extraction and characterization of red pigment from the fruits of Ilex rotunda Thunb;
铁冬青果红色素的提取及性质研究
6) Dongguo pear
冬果梨
1.
Dongguo pear was one of special materials in Lanzhou city.
以甘肃特产的冬果梨为原料,利用共固定化葡萄酒酵母、生香酵母和乳酸菌进行酒精发酵,固定化醋酸菌进行醋酸发酵,制得了冬果梨保健果醋。
2.
The fruit vinegar with healthy function is produced using Dongguo pear as raw material after alcohol fermentation,lactic acid fermentation and acetic fermentation.
以甘肃特产的冬果梨为原料,经过酒精发酵、乳酸发酵和醋酸发酵过程,制得了冬果梨保健果醋。
补充资料:炆红果
【菜名】 炆红果
【所属菜系】 鲁菜
【特点】 色泽红润,甜酸适中,味美可口。
【原料】
红果400克。 白糖20克、桂花酱15克。
【制作过程】
红果洗净,用直径0.5厘米的铁管捅去核,然后放入锅内加清水,用微火煮至五成熟捞出,剥去皮。汤锅内放清水,加入白糖,用中火烧沸,待糖溶化后撇去浮沫,倒入山楂,移至小火上炆至汁浓时,放入桂花酱轻轻搅匀,盛入盘内即成。
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