1) root mustard
根用芥菜
1.
The growth trend of fresh and dry weight of the root mustard was studied and so was the uptaking rule of N,P,K and S at the succulent taproot yield of 44 586.
研究了根用芥菜肉质根产量在４４５８６。
2) leaf mustard
叶用芥菜
1.
The effects of pickling on the contents of antioxidant compounds and antioxidant activity in different cultivars of leaf mustard were investigated.
本试验以4个不同品种叶用芥菜为材料,研究了腌制加工对叶用芥菜抗氧化物质含量(维生素C、总酚、总黄酮)和抗氧化活性(TEAC值和FRAP值)的影响。
2.
The cytoplasmic male sterility (CMS) was transferred into leaf mustard by inter varietal hybridization and subsequent backcrosses cms donor as using tuber mustard.
采用榨菜细胞质雄性系为不育源,通过变种间杂交和回交的方法,转育叶用芥菜细胞质雄性不育种质。
3.
Effects of nitrogen and sulphur application on nutritional quality of pickled leaf mustard(Brassica juncea,cv.
通过对不同氮硫处理的两个品种叶用芥菜(雪里蕻和包包青菜)进行腌制加工,研究氮硫对其营养品质的影响。
3) tuber mustard
茎用芥菜
1.
Rapid detection of specific proteins expressed in cytoplasmic male-sterile line of tuber mustard using SDS-PAGE;
利用SDS-PAGE电泳快速检测茎用芥菜细胞质雄性不育系特异表达蛋白 (英文 )
2.
Plants of cytoplasmic male sterile (CMS) tuber mustard were regenerated from cotyledon derived protoplasts.
利用茎用芥菜细胞质雄性不育系原生质体培养获得了再生植株 ,并研究了影响原生质体培养的因素。
4) Leaf mustard (Brassica juncea Coss.)
叶用芥菜(Brassica juncea Coss.)
5) Mustard
[英]['mʌstəd] [美]['mʌstɚd]
芥菜
1.
Influence of EDTA Application on the Growth and Lead Accumulation of Mustard Seedlings Planted in Pb-contaminated Soils.;
EDTA对铅污染土壤上芥菜生长及铅积累特性的影响
2.
Changes of some Quality Indexes in the Process of Purple Chili mix-pickled with Cucumber or Mustard;
紫色辣椒与黄瓜、芥菜混合泡制中某些品质指标的变化
3.
Effects of compound fertilizers making of Ni-removal concentrated liquor from spent electroless nickel solution on potted mustard;
除镍化学镀镍废液制成复合肥的芥菜肥效试验研究
6) Leaf Mustard
芥菜
1.
The Extraction Conditions of Glucosinolates from Leaf Mustard;
芥菜中硫代葡萄糖苷提取工艺条件的优化
2.
The effects of natural incubation and artifical incubation on native leaf mustard to produce fermentatedproducts by the same producing technique were compared.
6两株优良乳酸菌种的发酵产酸能力和对杂菌的抑制效果;并以当地种植的芥菜为原料,采用相同的生产工艺,对比了自然接种和人工接种该两株优良菌株这两种接种方法对产品质量的影响。
补充资料：芥菜
| 芥菜 Brassica juncea 十字花科芸薹属一年生或二年生草本。中国著名的特产蔬菜，欧美各国极少栽培。起源于亚洲。芥菜的主侧根分布在约30厘米的土层内，茎为短缩茎。叶片着生短缩茎上，有椭圆、卵圆、倒卵圆、披针等形状。叶色绿、深绿、浅绿 、黄绿、绿色间紫色或紫红。叶面平滑或皱缩。叶缘锯齿或波状，全缘或有深浅不同、大小不等的裂片。花冠十字形，黄色，四强雄蕊，异花传粉，但自交也能结实。种子圆形或椭圆形，色泽红褐或红色。 中国的芥菜主要有芥子菜、叶用芥菜、茎用芥菜、薹用芥菜、芽用芥菜和根用芥菜6个类型。芥菜喜冷凉润湿，忌炎热、干旱，稍耐霜冻。最适于食用器官生长的温度为8～15℃，一般叶用芥菜对温度要求较不严格。孕蕾、抽薹、开花结实需要经过低温春化和长日照条件。中国南北各地均以秋播为主。长江流域及西南、华南各地于冬季或次春收获 ，北方于霜冻前收获。芥菜含有硫代葡萄糖苷，经水解后产生挥发性的异硫氰酸化合物、硫氰酸化合物及其衍生物，具有特殊的风味和辛辣味。都可鲜食或加工。芥子菜的种子可磨研成末，供调味用。 |
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