樱桃李

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 remedy for this comes from the Cherry Plum which grows in the hedge-rows of the country-side.

对应这个情况的疗方是樱桃李，它生长在乡间的灌木树篱间。

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。