angeleno

Angeleno(r=0.8925?); between antho-cyan in and glucose in cv.Ooisiwase(r=0.8940?),cv. Longyuanqiuli(r=0. 9022?),cv.

大石早生、龙园秋李、黑宝石果皮葡萄糖与花青苷含量呈显著正相关,相关系数分别为0.8940、0.9022、0.9424。

Objective To investigate the best squeezing technological parameters of Angeleno.

目的研究安哥诺李的最佳榨汁工艺。

No significant differences were observed in the indicators studied among the combinations of Angeleno with the 4 rootstocks.

而安哥诺4种砧木间各指标差异不显著。

I'm a real Angeleno.

我是一个真洛杉矶人。

Four plum cultivars, i.e. Dashi early ripening, Longyuanqiuli, Fraiar, Angeleno, were used to investigate the changes of the dynamitic pattern and contents of main sugar, acid , vitamin C and Ca, Mg, K during fruit development.

本试验分析测定了大石早生、龙园秋李、黑宝石、安哥诺4个李品种果实发育动态及其主要糖、酸、Vc和Ca、Mg、K含量的变化规律。

Fruit of Angeleno plum cultivar were used as material for studying the changes and relationship of the content of anthocyanin, endogenous hormone, PAL and PPO activity in the skin of Angeleno plum fruit.

为了明确李果实花青苷合成的调控因子,以安哥诺李为试材,对果皮花青苷、内源激素和PAL、PPO活性的变化以及内源激素、酶活性与花青苷的相关性进行研究。

There was close negatively relativity between anthocyanin and carotenoids in cv. Longyuanqiuli (r=-0.9295*) and Fraiar (r=-0.8822*) , between anthocyanin and flavonoids in cv. Dashi early ripening (r=-0.9644**) and Angeleno (r=-0.9094*) .

大石早生、龙园秋李、黑宝石果皮葡萄糖与花青苷含量呈显著正相关，相关系数分别为0.8940~*、0.9022~*、0.9424~*。

Standard cultural techniques of plum Angeleno

安格诺李标准化栽培技术

Keywords Angeleno;fruit vinegar;processing technology;

安哥诺李;果醋;加工工艺;

Keywords Angeleno;almond;compound protein beverage;processing technology;

安哥诺李;杏仁;复合蛋白饮料;加工工艺;

Keywords Angeleno Pericarp;Haematochrome;Extraction Technolagy;Stability;

安哥诺李果皮;红色素;提取工艺;稳定性;

Effect of Hypobaric Storage on the Fruit Physiological and Biochemical Properties of Angeleno Plum

减压贮藏对安哥诺李果实生理生化特性的影响

"Angeleno" plum

安哥诺李

Angeleno plum

安哥诺李

Angeleno

洛杉矶人