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Pollen Preservation Method for Japanese Pepper(Zanthoxylum piperitum (L.) DC.)
cold preservation freezing preservation pollen germination percentage pollen tube length
2009/7/7
In the present study, we investigated a simple pollen preservation method that could be used by growers with the objective of achieving a steady supply of pollen for hand pollination of Japanese peppe...
Effect of Plant Growth Regulator on Suppression of Fall Sprouting in Japanese Pepper (Zanthoxylum piperitum (L.)DC.f.inerme Makino)
days to bud sprouting ethychlozate maleic hydrazide (MH) naphthaleneacetic acid (NAA) sprouting percentage
2009/7/7
A method of suppressing sprouting in Budousanshou (Zanthoxylum piperitum (L.) DC. f. inerme Makino) due to early defoliation in the fall by diseases and pests was investigated. We used three plant gro...
Effect of the Ripening Period of Fruit Harvested at Different Degrees of Maturity on the Quality of Fruit and Processed Ume Liqueur Made from ‘Nanko’ Japanese Apricot (Prunus mume)
antioxidant activity ethylene organic acid softening yellowing
2009/7/7
Effect of the duration of ripening on quality of harvested fruit and processed Japanese apricot liqueur (ume liqueur) were investigated in ‘Nanko’ Japanese apricot (Prunus mume Sieb. et Zucc.). Rapid ...