果肉

As investigated, the shape of the fruit was mainly rotundity, and the color of the fruit were red, black, yellow, mauve. Variation coefficient of mineral elements, which revealed wider variation range and rich genetic diversity. Among them, Fe, the content and the variation coefficient of which was the highest(2.12 mg·100g-1 and 26.99％), it has large potential for futher selection. Ripe fruit of 12 wild myrobalan plum seedlings were analyzed using head space-solid phase microextraction and gas chromatography-mass spectrometry. The results showed considerable genetic variations in these aspects: The total content of volatile components, the classes and contents of each compounds classes, the segregation ratio, and content of main components. There were 83 compounds in total belonging to 6 classes detected in 12 wild myrobalan plum seedlings, including esters, alcohols, ketones, aldehydes, heterocycle and Hydrocarbons. Among them, Formic acid, hexyl ester, the content of which was the highest(4.33 μg·g-1),was important character impact odors.

结果表明，①新疆野生樱桃李实生株系的果实形状主要为圆形，少数为椭圆形、卵圆形、卵形和宽卵形，果实颜色有黄色、红色、紫红色和黑色等4种类型，野生樱桃李果实纵径、横径、单果重、果形指数以及可溶性固形物含量均存在一定程度的变异，遗传多样性较为丰富，其中以单果重的变异系数最大(9.13 %)；②新疆野生樱桃李实生株系果肉组织的Zn、Ca、Mg、Mn、Fe及Cu等6种矿质元素含量变异丰富，其中以Fe元素的含量（平均值为2.12 mg·100g-1）和变异系数（26.99％）最高，进一步筛选高铁性状单株的潜力很大；③从新疆野生樱桃李12个实生株系中共鉴定出醇类、醛类、酯类、酮类、烃类及杂环类等6类83种挥发性化合物，各实生株系挥发性化合物总含量、挥发性化合物种类及其含量以及主要挥发性化合物分离比率与含量等存在广泛的遗传变异，遗传多样性较为丰富，其中以甲酸己酯含量最高（平均值为4.33 μg·g-1），是野生樱桃李果实香气形成的重要特征性化合物。

The aim was to study effects of calcium spraying on calcium absorption of nectarine fruit under protected cultivation and provide theoretical basis for the improvement of nectarine fruit quality.

［目的］研究喷钙对设施油桃果实果肉钙素吸收的影响，为设施油桃果实品质的改善提供理论依据。

The Nei's association coefficient and genetic distance between them were 0 7619 and 0 1429 respectively.

两样品间相似系数为0.7619，遗传距离为0.1429，表明86-3果肉颜色的变化与遗传物质的改变密切相关。

Results show that 1% O2 is harmful to peach fruit which surface colour changes unnormally, and off-flavor is lost. As compared with cold-stored fruits, peach fruits stored in (5～10)% O2+(5～10)% CO2, especially in 10%O2+10%CO2, remain preferable quality including flavor, texture and colour, slower softening speed as well as lower pH value and juice extraction rate after 60 days, which means chilling injury is reduced greatly, but the soluble solid content of the fruit has not been affected obviously.

结果表明，1%的O2对桃果实产生伤害，表现为表面色泽非正常变化、桃固有风味丧失并产生严重异味；(5～10)%O2、(5～10)%CO2气体成分能够在60 d的贮藏期内保持桃果实的品质，尤其是10%O2＋10%CO2处理较好地保持了果实的风味、质地和色泽，出库后果肉不褐变。

The off-white flesh has a very pale green cast and the flavor is light and delicate.

它的果肉发白，并有一丝淡淡的绿色，味道淡而甜。

Choice responses of Dacus dorsalis adults at different time(5,10,15,20,30,40,50,60 min) to the volatiles from banana pulp at different doses0.01,(0.1, 1.0,10 g were conducted by using Y-Tube olfactometer in laboratory,respectively.

利用Y-型嗅觉仪测试了桔小实蝇不同生理状态下两性成虫在不同时间内对不同剂量香蕉果肉挥发物的行为反应。

By utilizing kiwi fruit pulp powder, flour specially used for biscuit s, fruit sugar, plant palm oil, sweet agent and raising agent as raw materials, the compound formulation of kiwi fruit raw fiber low-sugar biscuit s is carried out through the single factor test and orthogonal experiment.

以猕猴桃果肉粉末、饼干专用粉、果糖、植物棕榈油、甜味剂和膨松剂为主要原料，通过单因素试验和正交试验对低糖型猕猴桃粗纤维饼干进行配方设计。

Small genus of deciduous trees of China and United States having paniculate flowers and thick pulpy pods.

在中国和美国长有圆锥花序的花和稠密的果肉状的扁豆层的每年落叶的乔木的小属。

The research of relative products of Chaenomeles Sinensis , such as wine, vinegar, low- sugarpreserved fruit, jam, low- sugar can, pulp drink and health- care panocha are also summarized.

介绍了木瓜的营养价值与保健功能，对木瓜果酒、木瓜保健果醋、低糖木瓜果脯、木瓜果酱、低糖木瓜罐头、木瓜果肉饮料、木瓜保健软糖等产品的开发研究进行了概述。

Stone cells were developed from parenchyma cells of fruit flesh from interior to exterior.

石细胞是由薄壁细胞转化而来的，转化的顺序是从果肉内部逐渐向外。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。