1) Aerospace Cantaloupe
太空诱变哈密瓜
1.
This study was carried out using two Godetia inbred lines of Aerospace Cantaloupe (Huanghou and 93-1) and one F1 Hybrid (Zao Huanghou).
太空诱变哈密瓜SP2代H1中发现一变异株叶色变为淡绿色,叶缘的锯齿增多,后期生理不协调,未结实,通过组织培养保留种质资源。
2) space flight
太空诱变
1.
SSR Marker Loading and RAPD Analysis Related to the Maize Male Sterility Gene Obtained by Space Flight;
太空诱变玉米核不育材料的SSR标记定位和RAPD分析
2.
The differential expression of male sterility induced by space flight with male fertility was studied using cDNA-AFLP technology.
利用cDNA-AFLP技术对太空诱变玉米核雄性不育材料的花药进行差异表达分析,并对差异片段进行回收、克隆和测序,结合半定量RT-PCR方法,分析差异片段在可育株和不育株中的表达情况。
3) space mutagenesis
太空诱变
1.
Genetic study on two maize male sterile mutants obtained by space mutagenesis;
两份太空诱变玉米雄性不育突变体的遗传研究
4) space mutation
太空诱变
1.
Breeding of new hot pepper F1 hybrid Hangjiao No.3 using space mutation,AFLP technique and additive selection in sunlight greenhouse;
利用太空诱变、AFLP技术及日光温室加代选育航椒3号辣椒一代杂种
2.
The space mutation is a very effective method to develop new peanut germplasms and useful genes.
太空诱变为开发新的花生种质和有用的基因提供了有效的方法。
3.
In the present study,Hami melon \'Zaohuanghou\',hermaphrodite mutant after space mutation and its offspring group were investigated.
以哈密瓜品种‘早皇后’、太空诱变后两性花株突变体及其后代分离群体为试材,采用BSA方法对哈密瓜两性花性状进行了RAPD分析。
5) Space-induced
太空诱变
1.
To explore the possibility of applying AFLP technology in analyzing genetic diversity of irradiated indivi-duals,the AFLP fingerprinting of space-induced and control Artemia sinica were compared using 4 sets of selective primers for amplification.
本文比较研究了经过太空诱变的卤虫(Artemia sinica)同地面对照组卤虫4对选择性扩增引物的AFLP指纹图谱,旨在探讨用AFLP技术进行诱变个体遗传差异检测的可行性。
6) Hami-melon
哈密瓜
1.
Review on explosion puffing drying by modified temperature and pressure for Hami-melon;
哈密瓜变温压差膨化干燥技术研究进展
2.
Explosion Puffing Drying of Hami-melon at Modified Temperature and Pressure;
哈密瓜变温压差膨化干燥工艺研究
3.
Occurrence and control of bacterial wilt of Hami-melon in Hainan;
海南哈密瓜细菌性枯萎病的发生及防治
补充资料：哈密瓜布丁
哈密瓜布丁
哈密瓜果肉300克、吉利丁片8片、蛋白2个、蛋黄2个、细砂糖50克、柠檬汁30克
制作：
1．哈密瓜果肉留100克，用挖球器挖成小球，其余榨成果汁约200克备用
2．吉利丁片用冰开水泡软、沥干，隔水加热融化备用
3．蛋白与细砂糖20克，用搅拌器打至湿性发泡备用
4．蛋黄加细砂糖30克打发至呈浓稠状，加入融化的吉利丁与柠檬汁拌合，再加入哈密瓜汁搅拌均匀
5．以隔冰水的方式，将做法4的布丁液降温至呈浓稠状，再迅速将做法3打发的蛋白加入拌匀，即可倒入模型中，冷藏2小时凝固定型，食用时表面再挤些鲜奶油或加哈密瓜果肉一起食用
说明：补充资料仅用于学习参考，请勿用于其它任何用途。