查询词典 garlic tree

This paper has studied the physiological and biochemical changes during the period of forming strong buds of tree peony, and expect to provide academic basis for extending its view value and economic benefit . The main results are as the following:1 Under the field condition, Characteristics of photosynthesis of tree peony are very regular. From before blooming to the prophase of abducting buds that after blooming ,that is April,May and June,the net photosynthetic rate of tree peony is higher than the other period .It indicates that this period is very important for accumulating photosynthetic products of tree peony . So, if we want to get quality flower of tree peony ,it is very important to strengthen the management of tree peony cultivation and to ensure provide the fertilizer and water.2 From the middle ten days of June, with the time elapsing and with the environment conditions worsening, the characteristics of photosynthesis of tree peony decline deeply. But it is different among different tree peony breeds. For example , cv. Wu Long Peng Sheng can also has higher net photosynthetic rate, it indicates that cv. Wu Long Peng Sheng is super than the other two tree peony breeds when adapting the environment conditions and cv. Wu Long Peng Sheng has wide prospect to extend .3 The main factors of effecting the characteristics of photosynthesis are stomatal factor and non-stomatal factor ,that is the ability of photosynthesis of leaf cells. Under the environment of high light intensity in midsummer, if overshadow tree peony properly, then it can slow the declining of chlorophyll content, and increase the net photosynthetic rate and benefit for the accumulating of photosynthetic products.4 The content of soluble sugar in the root of tree peony is the highest among different organs during the period of forming strong buds . According to analyse ,we believe that the soluble sugar will compose starch then, and provide the solid base of material for the growth and development next year. It provide us strong academic basis of adopting the method of cultivating root and protecting root under thefield environment conditions .In other words ,it will help to increase the health level of the whole plant of tree peony and will be beneficial to forming quality tree peony flower if we strengthen the management of root. 5 To tree peony, the endogenesis hormone is important for its growth and development .In the prophase ,that is about the blooming of tree peony and the mid-summer ,IAA and ZR contents are higher and GA content is lower and its changes are very little, and the content of ABA is decreasing . This indicates that IAA and ZR act the important promote function for growth and development of tree peony in this period, and the function of GA is not important. Bur in the period of anniversary senescence of tree peony , the content of IAA and ZR begin to decrease ,while the ABA content has a certain rebound .T

本研究对几个牡丹品种壮芽形成过程中的某些生理生化变化做了研究，以期了解牡丹生长发育过程中生理生化的变化规律，探讨大田栽培条件下提高牡丹花质量的栽培措施和管理技术，为提高牡丹的观赏价值和经济效益提供理论依据，结果如下：1 大田栽培条件下，牡丹光合特性在生长发育过程中表现出极强的规律性，牡丹各品种的光合速率从牡丹开花前，到牡丹花谢后的花芽诱导期前期（6月10日之前），也就是在4、5、6月份，各牡丹品种的净光合速率相对与其他时间都维持在比较高的水平，这说明，在这段时间，是牡丹光合产物积累的重要时期，因此，要保证得到高质量的牡丹花，在这段时间加强对牡丹的栽培管理，保证这个时期的肥水供应十分重要。2 从6月中旬后，随时间的推移，环境条件的恶化，牡丹的光合性能剧烈下降，但是不同牡丹品种间仍有差异，比如，乌龙捧盛仍可维持较高的光合水平，这说明了乌龙捧盛这个牡丹品种对于环境的适应性较之其他牡丹品种高，有着广泛的推广前景。3 影响牡丹光合性能的主要因子是气孔因素和非气孔因素即叶肉细胞的光合能力，在盛夏高温高光强的环境条件下，对牡丹进行适当遮荫，能缓解牡丹叶绿素水平的下降，适当提高Pn，有利于光合产物的积累。4 可溶性糖在牡丹各品种的壮芽形成过程中，根中可溶性糖的含量在牡丹各部位中始终维持最高水平，分析认为这些可溶性糖在根系中进一步合成淀粉等储藏性物质，为来年牡丹的生长提供雄厚的物质基础，这为我们在大田栽培条件下对牡丹采取养根护根的栽培措施提供了有力的理论依据，即在大田栽培条件下，加强对牡丹根系的管理，有助于提高牡丹整株的健壮程度，有益于形成高质量的牡丹花。5内源激素对牡丹的生长发育调节作用是十分明显的，在前期，即开花前后和盛夏，IAA和ZR含量维持在比较高的水平，GA含量低且变化不明显，ABA含量逐渐降低，说明了IAA和ZR对牡丹在这段时间内的生长发育起到重要的促进作用，GA的作用不是很明显，ABA可能在高温高光强下有明显的升高，也说明了ABA的确有一些促进作用，但是到了牡丹周年衰老期，IAA和ZR的含量开始下降，ABA含量却有了一定程度的反弹，说明了IAA和ZR的作用开始降低，ABA起到了促进衰老的作用

Scanning electron micrograph results showed no surface rupture either on garlic skin or garlic kernel by sodium alginate solutions. It also indicated tubular texture for the surface of garlic skin, and sponge-like structure for the surface of garlic kernel, respectively. Average surface roughness by magnetic force microscopy were under 57 for garlic skin, and under 13 for garlic kernel, respectively.

扫描式电子显微镜影像观察可知海藻酸钠薄膜溶液涂布后皆不会对蒜皮或蒜仁表面造成破坏，并且发现蒜皮表面较为粗糙之维管组织，相对於蒜仁表面较平滑之海绵薄壁组织。

The garlic Institute of Mechanical Technology, is part of the subordinate units, concentrated in the more than Xuhuai agricultural machinery, electrical and mechanical experts, and the many universities and research institutions, some 10 state-level annual returns for utility model patents and inventions, the Years of research developed a series of mechanical garlic, garlic peeling machine dry, garlic-valve machine, garlic field harvesting machines, the state invention patents, dry garlic is offline researchers with the Chinese company Nanjing Agricultural Machinery Institute of the Ministry of Agriculture research, The two of the latest patented technology products, the processing volume, from a net rate of injury rate on the three indicators have more breakthroughs in the dry and peeling machine output per hour breakthrough 500 kg, up to 800 kg / hour (the current market airflow Peeling machine 3 - 5 times).

本大蒜机械研究所是隶属于科技局的下属单位，集中了徐淮地区多名农机、机电专家，与全国多所大学和科研机构合作，每年申报十几项国家级发明和实用新型专利，经多年攻关研制出系列大蒜机械，其中大蒜干式脱皮机，大蒜分瓣机、大蒜田间收获机，获国家发明专利，干式大蒜脱机是公司科研人员与中国农业部南京农机研究所合作攻关，联合两项专利技术的最新产品，在加工量、脱净率，损伤率三项指标上有较大突破，使干式脱皮机每小时产量突破500kg，最高达800 千克/小时（是当前市场气流脱皮机的 3 — 5 倍）。

In this paper, the whole production of garlic to improve their蒜农reduces labor intensity, reduced the production costs of garlic, garlic to enhance the production efficiency and improved types of garlic are garlic productor enthusiasm.

总体来说本文对大蒜生产的改善降低了蒜农们的劳动强度、降低了大蒜生产成本、提高了大蒜生产的效率和提高了蒜农们种蒜的积极性。

Sclerophyllous garlic (up to 1000 kilograms per mu, garlic seed yield 400-500 kg) 2000-3000 mu yuan annual income; soft garlic leaves only the middle class did not produce seed garliccan be harvested, garlic seed, acres 900-1000 kg of seed garlic production,6000 kilograms per mu.

硬叶蒜（蒜苔亩产最高可达1000公斤，蒜籽亩产400-500公斤）亩年收入2000-3000元；软叶蒜只产蒜籽不产蒜苔，可采收蒜苗、蒜籽，亩产蒜籽900-1000公斤，亩产蒜苗6000公斤。

The results show that garlic, ginger, onion extract on the tested bacteria were inhibited, extract three kinds of mixtures can enhance the inhibitory effect, that is a synergistic to garlic: 2:1 onion and ginger : onions: garlic for 2:1:1 complex inhibitory effect of matching the most obvious;In addition to Ginger: onions: garlic for Rhizopus outside of 1:2:1, ginger + onion + garlic compound of the MIC are 0.21mg/mL, obvious synergy, there are broad prospects for development and utilization.

结果表明，大蒜、生姜、洋葱提取液对供试菌均有一定的抑制作用，3种提取液复配后，可以增强抑菌效果，即具有协同效应，以大蒜：洋葱为2：1及生姜：洋葱：大蒜为2：1：1复配对抑菌效果最为明显；除生姜：洋葱：大蒜为1：2：1对根霉外，生姜+洋葱+大蒜复配的MIC都是0.21mg/mL，协同效应明显，具有广阔的开发利用前景。

Adopting 6 standard liquids surface tension values and their corresponding contact angles on top of garlic skin and garlic kernel, solid surface tension were derived as 46 and 34 for garlic skin and garlic kernel, respectively.

采用6种标准溶液之表面张力值，配合在蒜皮与蒜仁上之接触角测量，可计算推导蒜皮及蒜仁固体表面张力值分别为46 和34 。

Long filamentous and rhabdoviruses were first found in garlic. The leaves were detected by DAS-ELISA,and the result showed that masaic garlic contained LYSV and PVX,etiolation garlic contained OYDV and GCLV,leaf roll garlic contained GCLV、LYSV and OYDV.

发病寄主叶片的DAS-ELISA检测结果：花叶症状的大蒜样品中含有LYSV和PVX，黄化症状的大蒜样品中含有OYDV和GCLV，卷叶症状的大蒜样品中含有GCLV、LYSV和OYDV。

Analysis of the material change, garlic cells bioactive aliphatic thio cysteine sulfoxide and thiosulfate propenyl cysteine sulfoxide sulfur compounds in garlic, such as the role of enzymes, the generation of thiobarbituric acid sub - ester, propylene-based thiosulfinates, allyl thiosulfinates as garlic pigment precursor substances, and further changes occurred in the green garlic.

从物质变化分析，大蒜细胞中的生物活性物质硫代脂肪族半胱氨酸亚砜和硫代丙烯基半胱氨酸亚砜等含硫化合物在蒜酶的作用下，生成硫代亚磺酸酯、丙烯基硫代亚磺酸酯、烯丙基硫代亚磺酸酯，作为大蒜色素物质的前体，进一步发生大蒜绿变。

Its beneficial widespread effect on health is attributed to sulphur compounds and particularly to thiosulfinates. Odorless and stable, alliin is the most abundant sulfur compound in whole, unbruised Garlic. When the clove of garlic is cut or crushed, the enzyme alliinase is released from its compartment and transforms S-allyl-L-cysteine sulfoxide or alliin into diallyl thiosulfinate allicin, the characteristic compound of garlic flavor. This very unstable thiosulfinate is rapidly degraded to related organosulfur compounds. Allicin is often thought of as the "active ingredient" in Garlic, and has been the subject of numerous scientific studies, but its a fairly unstable compound that likes to react with itself.

蒜氨酸(S-烯丙基-L-半胱氨酸亚砜，alliin)是完整、未受损大蒜里面含量最丰富的硫化物，并且非常稳定，它存在于大蒜的细胞质里；当细胞受损时，蒜氨酸酶从细胞液向细胞质释放，蒜氨酸和蒜氨酸酶接触被迅速转化为一系列新的化合物—蒜辣素及其相似物，蒜辣素(双烯丙基硫代亚磺酸酯，allicin)被认为是大蒜中最重要的活性成分，但它相当不稳定，易于自身反应。

Cable dampener cannot be rolled up but must be hung over the cable.

缆帆不能被卷起，必须保证处于展开状态

"This skylark is a present from my master," he says.

"这只云雀是我主人献上的礼物。"他说。