巨峰葡萄

桂南巨峰葡萄一年两熟栽培技术可增加一造产量。

Kyoho grape in south Guangxi can increase one season 's yield by two-harvest-a-year cultivation technique .

以南方巨峰葡萄为原料，研究葡萄罐头加工的化学去皮技术。

Southern Jufeng grape was used as raw materials to research the chemical peeling techniques in processing grape cans .

不同气候条件下花期GA3处理对巨峰葡萄无核化的效应：本文研究了不同气候条件下葡萄花期采用不同浓度的GA3处理对巨峰葡萄无核化的影响。

During the period of flowering , effect of GA_3 on making berry seedless at different climate was researched .

其中GA3、ZR、IAA和ABA含量可能是引起巨峰葡萄夏芽休眠的关键原因，GA3和ZR较高而IAA和ABA含量低促进夏芽休眠的解除。

The GA_3 , ZR , IAA and ABA levels might be the key factors affecting the dormancy of the summer buds .

红地球和巨峰葡萄中还原糖、可滴定酸、维生素C含量逐渐减少，其中可滴定酸和维生素C含量变化与贮藏时间呈显著的负相关；

During the storage , the contents of reducing sugar , titratable acid , and vitamin C decreased gradually , among them , changes of titratable acid and vitamin C contents were negatively correlated with the time of storage significantly .

用ClO2溶液浸泡处理已接种匍枝根霉孢子的巨峰葡萄，研究了ClO2浓度，处理时间和pH值三个因素对杀菌效果的影响。

Dip the grapes which had been spotted Rhizopus stolonifer into the chlorine dioxide solution and observed the influence of the concentration of chlorine dioxide , treatment time and pH on it .

巨峰葡萄养液栽培的研究

Research Rooting Temperature to Liquid Cultivation of Jufeng Grapes

巨峰葡萄的冰温高湿保鲜及出库

The Ice-Temperature-High Humidity ( ITHH ) Preservation and Out-Store Tests of JUFENG Grapes

巨峰葡萄色素发育的若干规律

Some Rules of Oenin Development of Jufeng Grape Fruits

巨峰葡萄主要病害发生特点及防治策略

Occurrence characteristics of major diseases on grape variety Jufeng and their control tactics

留果量对巨峰葡萄新梢及果实发育的影响

Effect of Staying Fruit Volume on the Development of Shoot and Fruit of Jufeng Grape

巨峰葡萄实生苗阶段发育过程中核酸含量的变化

Study on the changes of nucleic acid content in seedlings of ' kyoho ' grape in the course of phase development

本文分析了沙地巨峰葡萄早衰的原因，提出了防治早衰的树体管理及土壤管理技术。

This paper analysed the causes leading to the premature senesence of grape on sandy land and put forward the plant and soil management techniques .

巨峰葡萄晚秋叶施~（15）N-尿素的吸收、运转、贮藏和再分配

Effect of Autumn Foliar Application of ~ ( 15 ) N-Urea on Absorption , Translocation , Storage and Redistribution of Fertilizer N in o ' Grapevine

研究巨峰葡萄品种特性和技术应用情况，分析目前巨峰葡萄生产上存在的问题和西安生产巨峰葡萄的优势，是制定西安市巨峰葡萄生产技术规程的前提。

It is a precondition to formulate the JUFENG grape production technology rules by researching the breed characteristic and the application methods , analyzing the current JUFENG cultivate problems and advantages .

由此可见，对于仁果类和核果类果实，果皮呼吸占到果实总体呼吸的80%以上，为果实呼吸的主要通道；浆果类巨峰葡萄、猕猴桃果皮与果梗的呼吸通道比例大致为7：3；

The results showed that peel respiration in relation to total fruit respiration of pome fruit and nut fruit accounted for more than 80 % , which indicated the peel was the main respiration channel .

可见仁果和核果类果皮部分为呼吸的主要通道；浆果类中巨峰葡萄果皮与果梗部分的呼吸通道比例大致为7∶3；

The above results indicated that the main respiration channel of pomes and stone fruits was the peel , the respiration channel ratio of peel against stem of ' Kyoho ' grape is 7 ∶ 3 ;

同时对意大利、无核白鸡心、红地球、美人指、拉查基、秋黑、秋红、巨峰葡萄生理生化指标的初始值进行了比较。

At the same time , the paper discussed initial quotas of physiology and biochemistry in'Italia ' , 'Centenial Seedless ' , 'Red Globe ' , 'Mei Renzhi ' , 'Autumn Black ' , 'Autumn Red'and'Ju Feng'grape .

通过对巨峰葡萄在预冷时的传热分析，建立了集总参数法模型来估算葡萄中心温度达到冷库温度时所需要的时间，并通过实验进行了验证。

Here the lumped parameter method was set up to estimate the required time period after which the center temperature of the grape reaches the air temperature in the cooling store by analyzing the heat transfer of the grape in pre-cooling , and was confirmed by the experiment .

近年来，贵州省巨峰群葡萄发展较快。

Kyoto grape was rapidly developed in Guizhou recent years .

在“巨峰”葡萄一年两熟养液栽培中，根圈温度是影响葡萄生长发育的一个重要因素。

Effects of lime nitrogen on advancing budding of Kyoho grapevine in one-year-two-harvest cultivation ;

巨峰系葡萄品种选育的最主要途径为杂交育种、其次为芽变选种和实生选种。

The main way is cross-breeding , the next place is selection of bud variation and seedling selection ;

以“米邦塔”食用仙人掌和“巨峰”葡萄及赤霞珠干红葡萄酒为原料，采用混合发酵和勾兑方式生产复合型保健果露酒。

" Milpa Alta " opuntia ," Kyoho " grape fruits and Cabernet sauvignon claret were used as raw material to develop opuntia-grape compound health fruit cordial through mixed fermentation and blending .