查询词典 tomato catchup

The results showed that the PCR fragment length of root-knot samples was 768bp in cowpea(RKN-1), tomato(RKN-2), balsam pear(RKN-3), Astragalus adsurgens (RKN-19)and rose(RKN-4) from Beijing, peanut fromWeifang (RKN-7) Yantai(RKN-6) and Jiaozhou(RKN-5) in Shandong, tomato from Hexian(RKN-9), cucumber from Suzhou (RKN-8) and Platycodon grandiflorum from Taihe(RKN-11) in Anhui and two kinds of tomato species(RKN-22,23) from China Central Agricultural University; the PCR fragment length of root-knot samples was 769bp in balsam pear from Ganyu(RKN-10) in Jiangsu, tomato from Kunming(RKN-12) in Yunnan, Langfang (RKN-17)in Hebei, Chengdu(RKN-18) in Sichuan and Suzhou(RKN-21) in Anhui and cucumber from Sixian(RKN-20) in Anhui; the PCR fragment length of root-knot samples was 772bp in guava(RKN-13) and pawpaw (RKN-15) from Hainan; the PCR fragment length of the other two samples was both 766bp in tomato(RKN-24,25) from China Central Agricultural University, and the PCR fragment length of root-knot nematodes in cucumber from Hangzhou in Zhejiang(RKN-16) and pepper from Anding (RKN-14)in Hainan was 767bp and 869bp, respectively.

结果表明，北京密云的豇豆、番茄、苦瓜，北京植保站月季，山东胶州，烟台和潍坊的花生，安徽和县的番茄，宿州的黄瓜和太和的桔梗，北京畜牧所沙打旺以及中国农业大学两个番茄品种(RKN-23和RKN-25)上的根结线虫种群的PCR扩增片段长度为768bp；江苏赣榆苦瓜，云南昆明，河北廊坊，安徽宿州和四川成都番茄以及安徽泅县黄瓜上根结线虫种群的PCR扩增片段长度为769bp；海南安定木瓜和石榴上根结线虫种群的PCR扩增长片段度为772bp；中国农业大学另外两个番茄(RKN22和RKN-24)品种上的根结线虫种群的PCR扩增片段长度为766bp；而浙江杭州黄瓜和海南安定胡椒上的根结线虫种群的PCR扩增长度分别为767bp和869bp。

The tomato yield of Shihezi is around 300 thousand tons, and the tomato is big, thin-skinned, thick-meat, little-juice, little-seed, high-quality, with the characters of thick meat, good hardness, no slip, store and transport resistance, the produced tomato juice is sweet and sour to eat, the taste is pure, and delicious, and the haematochrome contents are higher, while mucedine contents are lower, consistency is good, which is the reason it wins its honor; the Shihezi-origin tomato juice is listed in the leading group in the national quality evaluation of tomato juice in recent years, reflected in the good exports and sales.

石河子产番茄30万吨左右，所产番茄个大、皮薄、肉厚、汁少、籽少，品质优良，具有果肉厚、硬度好、不裂果、耐贮运等特点，加工成番茄酱酸甜可口，味道纯正鲜美，且以其红色素含量高、霉菌含量低、粘稠度好而闻名，近几年全国番茄酱质量评比中石河子产的番茄酱名列前茅，出口外销反映很好。

The temporal and spatial distribution of SMP in tomato root zone and the correlation between tomato evaportranspiration and SMP variations were analyzed. The results showed that the variation of SMP among the soil profiles of 0, 15 and 30 cm from drip tape was insignificant, and the horizontal distance of tensiometers to drip tape had little effect on the correlation between tomato ETa and SMP variations. Lateral depths significantly influenced SMP from 20 to 70 cm soil layer and there were obvious effects of tensiometer depth on the correlation between tomato ETa and SMP variations.

对番茄根区土壤基质势时空分布和番茄耗水量与土壤基质势变化的相关性分析表明，水平距毛管0、15和30 cm 3个剖面间土壤基质势差异较小，负压计距毛管的水平距离对耗水量与土壤基质势变化的相关程度影响不大；毛管埋深对20～70 cm土层土壤基质势影响显著，负压计埋置深度对耗水量与土壤基质势变化的相关性影响显著，应依据毛管埋深确定负压计适宜埋置深度。

The surface of tomato is shining and bright red. The tomato taste tender, acid, sweet, flavorous and fresh. Because strong hardness and thick skin, the tomato is able to bear transportation. Especially, the tomato can be gathered and sold in bunchiness.

西红柿表皮光亮鲜红，口感细嫩酸甜，风味鲜美，果实硬度大，果皮厚，耐储运，特别突出的特点就是能成串采收，成串出售。

In this paper, orthogonal tests were conducted to study cut-tomato preservation with short-time microwave treatment. It was found that the vacuum packaged cut-tomato only reached low temperature of pasteurization after short-time microwave treatment, but it could be preserved for a long time under normal atmospheric temperature. The optimal treatment parameters were determined. The parameters are solution contains 0.12%vitamin C and microwave treatment time is 54 s; The image processing of samples were carried out to get color histograms and corresponding color mean, and effects of the method were explained with certain value. Effects of package on tomato were analyzed; it was considered that cut-tomato would be packaged with lightproof package.

通过正交试验对切分西红柿进行了微波处理常温保鲜的试验研究，得出了真空包装的切分西红柿在微波短时处理后只达到巴氏杀菌的低温杀菌温度，却得到能长期贮存的品质优良的样品的结果；确定了这种方法的最佳处理参数，其最佳参数为0.12％维生素C处理时间为54 s；对样品进行图像处理，得到色彩直方图和色彩均值，用确切的数值说明保鲜方法的保鲜作用；分析包装对西红柿保鲜的影响作用，认为切分西红柿应采用避光包装保存。

Endophytic Bacillus subtilis strain B47,which was isolated from the stem of tomato, was an efficient biological control agent on tomato bacterial wilt. A strain resistant to streptomycin derivative of wild strain B47 was used to study the colonization ability and fluctuation of populations in soil and tomato organs, and its biological control on tomato bacterial wilt.

从番茄茎分离的内生枯草芽孢杆菌菌株B47对番茄青枯病有较好的防治作用，利用该菌株的抗链霉素突变菌株，研究其在土壤和番茄植株根，茎中的定殖能力及其对番茄青枯病的防治作用。

The tomatoes" image was analyzed, their surface features were extracted, and each tomato was discriminated using the method of particle segmentation by watersheds; a template based profile emendation method is advanced in which three typical profiles of tomato images are adopted; the coordinates of tomato"s central point are obtained; three constraint conditions are advanced and bias ranges are properly selected to match feature points in conjugate images.

对番茄图像进行分析，提取番茄的轮廓特征，采用分水岭变换法实现多果分割；提出三个典型的番茄图像轮廓为模板实现轮廓信息的补全和修复；提取番茄的形心坐标。

Tomatoes Tomato fruit contains is very rich in protein, fattiness, carbohydrate, line acid, carotene, vitamin B1, B2, C, etc, it also contains promoting growth of the teenagers of calcium, phosphorus, iron and other minerals, and inhibiting bacterial growth of tomato, tomato.

番茄 番茄果实含有十分丰富的蛋白质、脂肪、碳水化合物、炯酸、胡萝卜素、维生素B1、B2、C等，它还含有促进青少年生长发育的钙、磷、铁等矿物质，以及抑制细菌生长的番茄素。

The article studied on processing technology of tomato beverage using tomato as material, they did experiment aim to increase juice yield , stability of the beverge and to keep colour. The results indicated juice yield is able to reach 81.5% after preheating, adding pectase , pressure filtering, the processing technology improved the utilization of tomato.

以番茄为原料进行饮料的加工，针对提高番茄出汁率、饮料稳定性、饮料色泽的保持工艺研究实验，结果发现，对番茄预热后，再加果胶酶处理、加压过滤工艺可使番茄的出汁率达到81.5%，提高了番茄的利用率；番茄饮料中添加2‰，质量比5：2：3的羧甲基纤维素钠、黄原胶、琼脂复配增稠剂可使饮料在常温保存三个月仍具有良好的稳定性。

The biological characteristics of the pathogen of the tomato stem rot was studied. The results showed that the mycelia could grow better on PDA, PSA, 2%water agar, Richard,tomato juice,oatmeal and tomato oatmeal culture media, but worse on the 2%water agar culture medium. The temperature for mycelial growth ranged from 2 ℃ to 32 ℃, and 20 ℃ was the optimum. The mycelia could grow from pH3 to pH10, but pH5-7 was better.

对番茄茎基腐病病原菌生物学特性研究结果表明：病菌菌丝在供试PDA、PSA、2%水琼脂、Richard、番茄煎汁、燕麦片和番茄燕麦等7种培养基中均能良好生长，而在2%水琼脂培养基上生长较为缓慢；菌丝在2~32 ℃范围内均能生长，最适20 ℃，致死温度为50 ℃，10 min；菌丝生长的pH范围为3~10，最适为5~7；光照对菌丝生长影响较小。

What was it that made you want to change sider ?

是什么使你临阵倒戈？

I don't know what he wants, but let's play along with him.

我不知道他要干什么，可我