贮藏根

The content of reducing sugar and non-reducing sugar in the top of chicory root was low relatively, the content of protein was high.

将菊苣根用0.04mm厚的PE袋包装，在0℃、-2℃条件下可以很好地贮藏150天，且两个温度下的贮藏效果差异较小。

The chicon quality after forcing was low and the yield, size, weight and density of chicon was small. In this paper, the changes of main chemical composition of chicory root during vernalization and storage at different temperature, the storage quality of chicory root at different temperature and the factors of affecting forcing were studied.

本试验以北京市农林科学院蔬菜研究中心提供的菊苣为试材，分别研究了菊苣根中主要化学成分在春化期间和不同贮藏温度下的变化情况，不同低温条件下菊苣根的贮藏品质以及影响菊苣软化的一些因素等进行了探讨，以期为今后菊苣根的贮藏和软化技术研究提供一些参考。

Efficient usage of the main storage material in megagametophyte before it falls off from seedling is important for seed germination of Pinus edulis Engelm.. We examined and compared lipid usage in both megagametophyte and cotyledon with electromicroscopic technique, the length, dry weight, starch content and FBPase activities of each part of the seedling were measured and compared.

采用电镜技术观察了黑暗中萌发中食松子叶和提供营养的雌配子体中脂肪体和与脂肪利用有关的乙醛酸循环体的变化，测量比较了子叶、下胚轴、根的长度、干重、淀粉含量，以及果糖1，6二磷酸酶的活性变化，对贮藏物质脂类、淀粉的利用及与生长的关系进行了分析。

At the temperature of 25℃, when thiocyanate added at 13.5mg/L and hydrogen dioxide added at 1.1 times of thiocyanate molarity the milk samples have a longer shelf life.

在25℃贮藏温度下激活乳过氧化物酶体系可以对羊乳起到保鲜效果，硫氰根添加13.5 mg/L，过氧化氢添加1.1倍硫氰根摩尔浓度时，可以较低的保鲜剂添加量，获得较好的保鲜效果，平均酸度为25.6°T。

The secondary phloem is larger than the secondary xylem in the Heracleum , which is the typical storing root .

根据独活属植物根的次生韧皮部远比次生木质部发达的特点，确定独活属植物的根是典型的贮藏型根。

That may be correlated with that the tuberous root is a storage organ.

无论初生根、收缩不定根或根状茎的细胞中均未发现淀粉积累，这可能与贮藏器官块根的发达有关。

As for wampee seed, the dormancy was kept for 12 months with germination percentage above 90% but no growth of plumule, though the rabicle elongated.

黄皮再进入休眠，12个月后种子发芽率能达90％以上，但胚芽不伸长，胚根伸长；24个月后休眠解除，幼苗正常生长。荔枝能贮藏6个月。

Extracts with higher antioxidant abilities, including hot water and ethanol extracts of Boehmeria nivea leaves and roots, were screened and then added into soy bean oil to study effects on oil stabilities of oxidation during storage and also to develop new XO paste products containing Boehmeria nivea leaves and roots. The extents of oil oxidation in XO paste were evaluated by measuring POV and TBA values. Results indicated that after 8 day storage at 70℃, the POV values of soy bean oil with addition of 0.1% of ethanol extracts of leaf and root were 56.27± 0.12 meq/kg and 57.13± 0.50 meq/kg respectively, which were both greater than that of control samples(53.33 ±0.31 meq/kg), showing that extracts of leaf and root do not have the abilities to inhibit oxidation of soy bean oil.

第二部分将抗氧化能力较高的萃取物，包括苎麻叶与根的热水及乙醇萃取物添加於大豆油中，探讨其对油脂贮藏安定性之影响及开发加入苎麻叶或根的XO酱产品，并藉由测定油脂中过氧化价(peroxide value，POV)和硫巴比妥酸值(thiobar-bituric acid value，TBA)值评估其油脂氧化程度，结果贮存在70℃下第8天时，添加0.1 %苎麻叶与根乙醇萃取物，其POV值分别为56.27±0.12 meq/kg与57.13±0.50 meq/kg，皆较对照组(53.33 ±0.31 meq/kg)高，显示以0.1 %的苎麻叶和根萃取物添加大豆油中并不具抑制油脂氧化作用。

Back in the days of the by-gone summer, the little soldanelle plant spread its leaves wide and flat on the ground, to drink in the sun-rays, and it kept them stored in the root through the winter.

这种花草属樱草科，只长在高山之上，在夏季里，它舒展叶子，平躺在地，畅饮阳光，吸收了大自然阳光的热量，能贮藏在根里过冬。

During storage, the reducing sugar content of chicory root increased rapidly then decreased guadually, non-reducing sugar content and protein content decreased gradually.

-2℃条件下贮藏的菊苣根中还原糖的含量在整个贮藏期间高于0℃条件下贮藏的菊苣根，而非还原糖的含量则低于0℃条件下贮藏的菊苣根，总糖在菊苣根的鲜重中的含量是0℃条件下贮藏的菊苣根高于-2℃条件下贮藏的菊苣根，总糖在两个贮藏温度下菊苣根的干重中的含量则是几乎相等。

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。