-
Results: High clarified prunus mume juice behaves as a Newdonian fluid.
结果：高透光率青梅汁为牛顿流体。
-
The main factors effecting browning were PPO and POD in the Prunus mume juice during processing.
PPO和POD是青梅果汁加工中褐变的主要影响因素；
-
There were much high esterified pectin in the fruit, which caused cloudy and sediment of Prunus mume juice.
青梅中含有大量的高度酯化果胶，是造成青梅汁浑浊的主要原因。
-
Changes of firmness and cell wall components and their degrading enzymes of green mume (Prunus mume Sieb. et Zucc.)
研究了青梅果实硬度和细胞壁组分及其降解酶活性变化。
-
The effects of pollen mentor, growth regulator and embryo culture on interspecific hybridization of Prunus mume are studied.
该文研究了花粉蒙导、植物激素和胚培养对梅花种间杂交的作用。
1. 红梅（学名：Prunus mume Siebold & Zucc.）别名春梅 、干枝梅 、酸梅 ，蔷薇科李属植物。 红梅为落叶小乔木，树干灰褐色，小枝细长绿色无毛，叶片广卵形至卵形，边缘具细锯齿；花呈淡粉红或红色，栽培品种则有紫、红等花色；核果近球形，黄色或绿色，味酸，果肉与核粘附不易分离，6-7月果实成熟。其喜温暖气候，有一定的耐寒力，喜欢空气湿度较大，但花期时忌暴雨。该类植物原产于中国。分布于云南省,四川省。 相关作品：《歌曲红梅花儿开》。