穗醋栗的英文

• currant

• "穗"英文翻译    the ear of grain; spike
• "穗醋栗甜点心" 英文翻译 :    barm brack
• "醋栗" 英文翻译 :    dwarf cape gooseberry; english gooseberry; gooseberry
• "醋栗, 醋栗酒" 英文翻译 :    gooseberry
• "醋栗冻" 英文翻译 :    currant jelly
• "醋栗酒" 英文翻译 :    gooseberry
• "醋栗属" 英文翻译 :    grossulariaceae
• "醋栗树" 英文翻译 :    gooseberry
• "黑醋栗" 英文翻译 :    blackcurrant; currant
• "红醋栗" 英文翻译 :    black currant; garnetberry; northern red currant; red currant
• "香醋栗" 英文翻译 :    buffalo currant
• "尤醋栗" 英文翻译 :    emblic
• "醋栗白粉病" 英文翻译 :    gooseberry mildew
• "醋栗大黄" 英文翻译 :    currant rhubarb
• "醋栗番茄" 英文翻译 :    currant tomato
• "醋栗果酱 (＝ jam)。" 英文翻译 :    gooseberry fool
• "醋栗环斑簿" 英文翻译 :    gooseberry ring spot virus
• "醋栗酿造酒" 英文翻译 :    gooseberry wines
• "醋栗树丛" 英文翻译 :    gooseberry bushes
• "醋栗糖酱" 英文翻译 :    gooseberry fool
• "醋栗叶蜂" 英文翻译 :    gooseberry currant saw-fly
• "丁香醋栗" 英文翻译 :    clove currant
• "多花醋栗" 英文翻译 :    ribes sanguineum
• "黑醋栗果酱" 英文翻译 :    blackcurrant jelly
• "黑醋栗酒" 英文翻译 :    part blackcurrant cordial

• Relationship between soluble sugar and anchocyanin in black and red currant fruit was significantly corrlated
  黑穗醋栗和红穗醋栗果实中可溶性糖与花青苷之间呈显著相关。
• Pal activity could affect anghocyanin accumulation in certain degree , but pal was not key enzyme of anthocyanin biosynthesis in currant fruit
  Pal活性对穗醋栗果实花青苷积累有一定影响，但不是关键酶。
• When the fruits matured anthocyanin content of black currant was highest , that of red currant was subsequence , that of white currant was extrme low . while anthocyanin of black currant fruits rapid accummlating
  果实成熟时，黑穗醋栗花青苷含量最高，红穗醋栗花青苷含量次之，白穗醋栗花青苷含量极低。
• Early stage shading nearly did not significantly affect anthocyanin biosynthesis in black curant fruits . middle stage shading accelerated anthocyanin accumulation in certain degree , but late stage shading inhibited anthocyanin accumulation
  早期遮光对黑穗醋栗果实花青苷合成无明显影响，中期遮光可在一定程度上促进花青苷积累；后期遮光则对花青苷积累有限制作用。
• Chlorophyll and carotenoid content were lowest . anthocyanin accumulaing slower before the fruits were harvested , chlorophyll and carotenoid content increased . as anthocyanin of red currant fruits , chlorophyll and carotenoid content continuous decreased ; chlorophyll and carotenoid content of white currant fruits uninterrupted reduced during the middle and late stage of development , but anthocyanin content was extreme little
  黑穗醋栗果实花青苷迅速积累期，叶绿素和类胡萝卜素含量处于最低水平，采收前花青苷积累缓慢，叶绿素和类胡萝卜素含量增加；红穗醋栗果实花青苷积累，叶绿素和类胡萝卜素含量不断减少；白穗醋栗果实叶绿素和类胡萝卜素含量在中后期持续下降，而花青苷积累极少。
• The characteristic of anthocyanin accumulation and related factors on anthocyanin synthesis of three currant varieties fruits were analysed . the results were as follow : great quantities of anthocyanin were accumulaed in black and red currant fruits during the late stage of development , but white currant fruits synthetized anthocyanin during the early period of development
  以三种穗醋栗为试材，对果实中花青苷积累及其相关因素进行了分析，研究结果如下：黑穗醋栗和红穗醋栗在果实发育后期大量积累花青苷，而白穗醋栗仅在果实发育初期合成花青苷。