椪柑

SOD是影响椪柑、锦橙及脐橙果实风味劣变的重要因素之一。

SOD is one of the important factors affecting on citrus flavor deterioration . 6 .

试验以CO2红外分析仪和高压液相色谱技术（HPLC）研究了椪柑在简易贮藏条件下果实的呼吸强度和品质成分的变化。

Changes in respiration rate and quality ( sucrose , glucose , fructose , titratable acid and Vc ) in ' Ponkan '( Citrus poonensis ) were studied with the Infra-CO_2 Analyser and High Perfor-mance Liquid Chromatography ( HPLC ) during common storage .

18个椪柑变异材料果实品质的灰色关联度分析

Analysis on Fruit Quality of 18 C.reticulata Mutants by Gray Related Degree

椪柑中类柠檬苦素提取及产业化研究

Research on extraction and industrialization of limonoids in Citrus Peng

椪柑上胚轴离体培养与植株再生研究初报

Study on In Vitro Culture and Plant Regeneration in Citrus Reticulata Blanco Epicotyl

不同保鲜剂对椪柑果实的贮藏效果比较试验

Storage Effects of Different Fresh-keeping Agents on Chinese Orange

福建长泰椪柑产量丰欠与气温、雨量的关系

Citrus yield trends in relation to temperature and rainfall in Changtai County , Fujian Province

采用β-环糊精包埋椪柑汁中的苦味成分；

Meanwhile , the bitter compositions of citrus juice were involved with β - cyclodextrin .

椪柑高产矿质营养与施肥技术研究

A study on mineral nutrient and fertilizer practice for high-yield of " peng gang " Citrus

我国椪柑品质现状及主要产区的果实品质比较

Status quo of Ponkan ( Citrus reticulata Blanco ) Fruit Quality and Quality Comparison between Several Production Areas in China

湘西北2008年初持续冰雪灾害及对椪柑影响分析

The analysis of persistent ice and rain disaster at the beginning of 2008 in Northwestern Hunan and its impact on citrus production

相关分析结果表明，椪柑叶片的净光合速率与其产量呈极显著正相关；枳砧椪柑与两种乔砧椪柑间产量的差异，与其净光合速率的差异相一致。

Results of correlation analysis show that the higher yield of Ponkan / trifoliate orange is responsible for its significantly higher photosynthetic rate than that of the other treatments .

以椪柑果汁为原料，采用液态发酵法制取椪柑果醋，通过单因素试验和正交试验，探讨椪柑果醋生产工艺条件。

Using ponkan juice as material , ponkan fruit vinegar was developed by liquid fermentation , and the technology parameters were optimized by single factor test and orthogonal experiment .

黔阳无核椪柑是湖南省洪江市科技局与湖南省园艺研究所从普通柑芽变中选出的新品系。

It is a new bud line selected from common Ponkan by the Science and Technology Bureau of Hongjiang of Hunan Province and the Horticultural Research Institute of Hunan .

认为萎缩型枯水机理在于椪柑果实大量失水引发了逆境生理代谢，导致大量可溶性营养消耗，汁胞萎缩崩溃。

These results indicated that the physiological mechanism of vesicle collapse might be due to the change of the normal metabolism induced by rapid and severe loss of moisture in fruit , and made the soluble nutritive material reduced and the juice vesicles collapsed .

结果表明，6月以前椪柑果实的鲜重和体积增长较慢，7月上旬至9月中旬果实鲜重和体积增长加快，10～11月果实的鲜重和体积增长最快；

The results show that before June the increasing of fresh weight and volume of single fruit was slow , but the increasing was faster from the first ten days of July to the middle ten days of September , it was the fastest in October to November .