fruit firmness

基本解釋

• [辳業(yè)科學(xué)]果實(shí)硬度

英漢例句

雙語(yǔ)例句

• The sharp increase of soluble pectin content of flesh was the main reason of the fast decrease of melon fruit firmness.
  薄皮甜瓜果肉中可溶性果膠含量的急劇增加是果實(shí)硬度快速下降的主要原因。
• During the senescence of 'Xue Hua' Pears, the fruit firmness declined with the flesh developing the squarrose and browning, and lacking structural sense.
  雪梨衰老時(shí)，硬度下降，果肉褐變糠化，失去組織感；
• To elucidate the softening mechanism of banana fruit, β-D-xylosidase activities in peel and flesh, fruit firmness, respiration rate and ethylene release rate were assayed during banana softening.
  爲(wèi)闡明該酶在香蕉果實(shí)成熟軟化中的作用，實(shí)騐對(duì)香蕉貯藏過(guò)程中果皮和果肉中該酶活性以及果實(shí)硬度、呼吸強(qiáng)度和乙烯釋放量的變化進(jìn)行了研究。

權(quán)威例句

• The company has a proprietary ProRipeVIP avocado ripening program, which uses an acoustic firmness sensor to measure the firmness of fruit and deliver evenly-ripened avocados.
  FORBES: Are Guacamole Profits Worth 1.5 Times iPhone Profits?

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詞組短語(yǔ)

短語(yǔ)

• fruit flesh firmness 果肉硬度
• firmness of fruit 果實(shí)硬度

• fruit firmness更多詞組

專業(yè)釋義

辳業(yè)科學(xué)

• 果實(shí)硬度

  Calcium is thought to be the most important mineral element determining fruit quality. Calcium in adequate amounts helps to maintain apple fruit firmness and decreases the incidence of physiological disorders.
  鈣是決定果實(shí)品質(zhì)的最重要的鑛質(zhì)營(yíng)養(yǎng)元素,適宜的鈣含量對(duì)於保持果實(shí)硬度,降低蘋果生理病害有重要作用。