persimmon

美 [pərˈsɪmən]英 [pəˈsɪmən]
  • n.柿子

复数: persimmons

persimmonpersimmon

persimmon

频次

  • 1
    N-COUNT 柿子
    A persimmon is a soft, orange fruit that looks rather like a large tomato. Persimmons grow on trees in hot countries.

noun

1
orange fruit resembling a plum;edible when fully ripe
2
any of several tropical trees of the genus Diospyros
Synonym: persimmon tree

数据来源:WordNet

  1. The persimmon tastes puckery .

    这柿子涩。

  2. Study on the fermentation techniques and quality control of persimmon wine

    柿子果酒的生产工艺与质量控制

  3. Green persimmons are strongly astringent .

    绿柿子非常涩。

  4. TESTING Research on Process of Persimmon Cake by machine Processing Method

    柿饼机制工艺的试验研究

  5. Primary study on the process of half dry wine with persimmon

    半干型柿子果酒工艺的探讨

  6. Plans to build persimmon series of food processing production line .

    拟建设柿子系列食品深加工生产线项目。

  7. Analysis and Research on the yield component of persimmon

    柿子产量形成的分析研究

  8. Study on Photosynthesis and Light of Different Types of Persimmon Leaf

    甜柿不同类型树体叶片光合、光照的研究

  9. Study on Extraction and isolation of effective components in persimmon leave

    柿叶有效成分提取分离方法研究

  10. Fine Varieties of Persimmon and high quality cultivation Techniques in north

    北方柿优良品种及优质栽培关键技术

  11. Persimmon is a kind of traditional and natural healthy food in China .

    柿子是我国的一种传统的天然保健食品。

  12. The process technology condition of the persimmon preserved fruit was studied .

    研究了天然柿子果脯的加工技术工艺条件。

  13. Studies on the correlation between embryo and fruit development of persimmon

    柿胚与果实发育相关性的研究

  14. Study on measuring methods of persimmon leaf area

    柿树单叶面积测定方法的研究

  15. Persimmon leaves have the upper nutritional value and medical care function .

    柿叶具有较高的营养价值和医疗保健作用。

  16. Effect of Heat Treatment on Physiological Efficacy of Persimmon Fruits

    热处理对柿果生理效应的影响

  17. Advances in Research of Storage Technology for Persimmon

    柿果贮藏保鲜研究进展

  18. Study of the Technological Flow for the Persimmon Vacuum Freeze Drying

    柿子真空冷冻干燥保鲜工艺条件的研究

  19. Effects of rolling and drying technologies on quality of persimmon leaf tea

    揉捻和干燥方法对柿叶茶品质的影响

  20. Study on the Genetic Relationship Among Persimmon Cultivars by RAPD

    应用RAPD技术研究柿品种间的亲缘关系

  21. The extraction technology of soluble polysaccharides from persimmon was studied .

    研究了柿多糖提取技术及组成成分。

  22. Study on Isolation and Selection of Yeast for Persimmon Wine and Its Application

    柿子果酒酵母菌的分离、筛选及其应用研究

  23. Effect of Ultrasound Wave Treatment on the Persimmon Quality and Micro-Structure during Storage

    超声波处理后柿果品质和果肉显微结构的变化

  24. Effects of technological conditions on contents of main organic acids of persimmon vinegar

    工艺条件对柿果醋中主要有机酸含量的影响

  25. Results Persimmon leaf flavonoid could reduce the blood viscosity in the model rats .

    结果柿叶黄酮可降低不完全流产大鼠血液流变学的粘稠度。

  26. Factors affecting powder forming on the surface of dried persimmon

    柿饼出霜的影响因素

  27. Effect of Leaf of Persimmon Oral Solution on Rats with Acute Myocardial Ischemia

    柿叶乙醇提取物抗大鼠心肌缺血作用的研究

  28. Obtained the ratio of persimmon tannin content of the optimum reaction .

    得出柿单宁的含量最佳反应配比。

  29. Chemical constituents of persimmon leaves and antimicrobial activities were studied .

    对柿叶的化学成分进行了定性分析和抗菌活性的研究。

  30. Effects of blanching technology on major components of green persimmon leaves ′ tea

    杀青工艺对柿叶绿茶主成分的影响

水果
  1. pear
  2. peach 桃子
  3. apple 苹果
  4. grape 葡萄
  5. banana 香蕉
  6. cherry 樱桃
  7. mulberry 桑椹
  8. persimmon 柿子
  9. hippophae 沙棘
  10. strawberry 草莓
  11. watermelon 西瓜
  12. pomegranate 石榴