1) green mume fruit
梅果
1.
Changes in flesh firmness and in ethylene evolution and anti-oxidase activities of green mume fruit(Prunus mume Sieb.et Zucc.) in postharvest;
梅果采后软化与乙烯释放及抗氧化酶活性的变化
2.
The flesh color and some physiological changes of green mume fruit after harvested were investigated during storage at various temperatures.
研究了青梅果实(简称梅果)置于不同温度贮藏下果肉色泽及有关的主要生理指标的变化。
2) plum
[英][plʌm] [美][plʌm]
果梅
1.
Effects of calx and borax on growth and bearing of plum;
石灰和硼砂对果梅生长结果影响初报
2.
Study of Aroma Components and Their Change in Plum (Prunus Mume Sieb. et Zucc) Fruits and Fermentative Plum Wine;
果梅（Prunus mume）果实、发酵梅酒香气成分及变化规律研究
3.
The main nutritional ingredient in five kind of plums (dabaimei, dahuangmei, yingsu, nangao, baijiahe) in dayi county, Sichuan province were determined.
测定了四川大邑5种主产果梅(大白梅、大黄梅、莺宿、南高、白加贺)的主要营养成分。
3) prunus mume
果梅
1.
Study on characteristics of in situ pollen germination and tube growth at different floral stage in Prunus mume;
果梅花不同发育阶段花粉原位萌发及花粉管生长特性
2.
Characteristics of Pollen Germination and Pollen Tube Growth of Prunus mume in Vitro;
果梅花粉离体萌发及花粉管生长特性研究
3.
Study on Characteristics of in situ Pollen Germination and Tube Growth of Prunus mume;
果梅花粉原位萌发及花粉管生长特性的研究
4) fruiting Mei
果梅
1.
This paper included achievements in genetic resources, breeding, technique and physiology in propagation and cultivation, molecular biology, culture and application of Mei as well as processing of fruiting Mei and so on.
该文重点对 2 0 0 3— 2 0 0 4年的梅研究从种质资源、育种、繁殖栽培技术与生理、分子生物学、梅文化、梅花应用、果梅及其加工等 7个方面进行了综述 ,并对以后的发展方向进行了展望。
2.
The regional division of fruiting Mei cultivation is mainly based on ecogeography climate condition of fruiting Mei, as well as the social, economical situation and development potential of that region.
区划的主要依据是果梅的生态地理－－气候条件，并参考社会经济和地域开发潜力状况。
3.
According to the practical experiences of the writers of this paper and the editorial committee of China Fruit Records:Mei Volume, and considering the situation of abundance and broad distribution of fruiting Mei germplasm in China, this paper first and thoroughly introduces the recording characteristics and their criteria.
该文是在作者及《中国果树志：梅卷》编委们实践经验的基础上，针对我国果梅种质资源丰富且分布广等实际情况，以文字与绘图的描述方式，首次对果梅种质资源性状的记载项目及描述标准作了全面介绍，主要包括概况、果实性状、生物学特性、植物学特征４个方面的内容。
5) Japanese apricot
果梅
1.
Identification of freezing resistance in Japanese apricot germplasm;
果梅种质枝条抗寒性鉴定
2.
Effects of water stress on photosynthetic pigment and photosynthesis in leaves of Japanese apricot;
水分胁迫对果梅光合色素和光合作用的影响
3.
Cluster analysis was used to study the relationship of Japanese apricot originated from China.
对原产于中国的果梅种质资源首先根据传统的分类方法分为白梅类、青梅类和红梅类3组,然后每组分别根据种质的形态特征及农艺性状等27个基本数据和特征数据进行聚类分析和排序,并参考同工酶、RAPD和SSR分子检测结果,从197个果梅品种和优株中筛选出核心种质20份,并对核心种质的代表性进行了检验。
6) Mei Flower and Mei Fruits
梅花与果梅
补充资料：发酵醋蜂蜜梅果饮料
原料配方 米醋10克 蜂蜜5克 梅果(青梅)12克 砂糖3克 维生素c0.5克 碱离子水96毫升
制作方法
1.先把米醋、蜂蜜和砂糖加到容器里，搅拌均匀后，加入梅果浸泡3个月，浸泡过程中梅果的有效成分便溶在浸泡液里。
2.然后加入碱离子水，混合均匀后进行加热灭菌，冷却到适当温度时加入维生素c，即制成发酵醋的蜂蜜梅果保健饮料。生产中还可用维生素e代替维生素c，也可以加入人参浸出液。
产品特点 1.人体不仅摄取了饮料的各种有效成分，还可吃到梅果，更加提高了饮料的营养价值。饮料为碱性，进入酸性人体后，可以改善人的体质，保持人体健康。
2.由于饮料含有发酵醋和蜂蜜，是一种碱性饮料，故有利于保健和美容。醋的有机酸有益于恢复体力和消化，而且蜂蜜作为热量来源对人体十分有利。
3.发酵醋、蜂蜜和梅果混为一体，酸甜适度，味道可口。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条