薇菜

储藏保鲜技术：运用速冻、脱水、升华等工艺对薇菜、板栗等主要农产品原材料进行无害化冷藏保鲜处理。

Storage fresh-keeping technique : nuisance-free refrigerated storage to keep common vetch , Chinese chestnut and such staple farm products fresh by employing deepfreeze , dewatering and sublimation and such techniques .

贵州薇菜资源调查及其生态因素研究

Investigation on resources of Osmunda japonica and Study on its ecological factors in Guizhou

薇菜是一种经济价值较高的野生植物，富含蛋白质及维生素K、维生素E，可作食用、药用。

O. Japonica Thunb , a wild vegetable , has high economic value . It has rich proteins , vitamin K and vitamin E and is edible and medicinal .

南北薇菜干灰分和K含量差异显著，水煮薇菜含量最低与两种菜干均有极显著差异；

Ash content and K content of two dried Osmunds had prominent difference , but the Poached Osmund content was the lowest , it had extremely prominent difference compared with two kinds of dried Osmunds ;

贵阳地区薇菜人工栽培现状初步调查

Primary Research of Laborious Cultivation of Osmunda japonica in Guiyang Area

薇菜压缩应力松弛与蠕变力学特性研究

Research on Stress Relaxation and Creep Mechanics Behaviors of Osmunda Cinnamomea

薇菜类蔬菜生物力学性质试验研究

Experimental study on the biomechanical properties of osmunda cinnamomea like vegetables

土家风味薇菜-腊肉即食食品加工工艺及质量控制

Preparation and Quality Control of Osmund-Bacon Instant Food with Tujia Minority Flavor

总黄酮提取纯化方法在薇菜成份分析中的应用

Methods of extraction and purification of total flavonoids in Osmunda element analysis

薇菜干的加工工艺研究

Studies on the processing technology of Osmunda japonica Thunb

薇菜干的营养品质分析

Analysis on the nutrient quality of dried young frond of Osmunda japonica Thunb

影响薇菜生长的主要环境因子分析

Research on the influence of the environment factors on the growth of Osmunda japonica

研究了薇菜的干制和复水工艺，并据此生产出营养和味道适宜的薇菜小食品。

The drying and soaking processes of Osmunda japonica Thunb were investigated in this paper .

紫萁（薇菜）的组织培养

Tissue Culture of Osmunda japonica

薇菜白粉病是近年在鄂西地区发现的一种新病害。

The powdery mildew in Osmunda japonica is a disease firstly discovered in the west of Hubei province .

薇菜播孢基质芽前除草剂筛选及对孢子安全性试验研究

Screening of Preemergence Herbicide Based on Spore Stroma of Osmunda japonica Thunb and Study of Its Spore Security Test

在恩施市主要含硒区采集薇菜样品，并分析其含硒量。

This paper dealt with the sampling of Osnmnda in main Se-content districts and the analysis of selenium in Osmun-da .

通过研究野生富硒植物薇菜的粘弹性力学性质等为食品物性学研究提供生物力学参数。

In order to provide the biomechanical parameters , research on the osmunda cinnamomea which is a kind of plant full of Se was conducted .

采用间作套种与单种相结合的方式人工栽培野生薇菜成活率高、出苗多、整齐、粗壮。

The cultivation of wild Osmunda japonica Thumb alone or intercropped with other crops resulted in high survival rate and germination rate of the healthy seedlings .

光照、温度适宜，经营水平高，薇菜生长势和抗病力强，病害发生轻。

The occurrence degree is slight under the condition of moderate sunlight and temperature , high managing level and strong ability of growth and disease resistance .

不同含硒区的薇菜含硒量不同，薇菜含硒量呈现出叶大于茎、茎大于根的分布规律。

The Se - content of Osmunda in different districts is various and the distribution of Se - content in Osmunda is leaves > stems > roots .

摘要采用微波消解样品，用火焰原子吸收光谱法测定了黄花菜、薇菜和核桃仁中的铜、锌、铁、锰的含量。

The amounts of cu , zn , Fe and Mn in day-lily flower , Osmunda cinnamomea and walnut kernel were determined by Microwave Digestion-Flame Atomic Absorption spectrometry .

综合评价结果为禾耐斯是薇菜孢子繁殖基质的首选芽前除草剂，氟乐灵次之。

The synthetic result of this study indicated that Harness was the primary preemergence herbicide for the spore stroma of Osmunda japonica Thunb propagation , and trifluralin was secondary .

以薇菜干为原料，采用不同的复水条件和不同的调味方法，试制出了几种风味各异的即食性薇菜制品。

Dried Osmunda Japonica Thunb was used as raw material to produce several instant food of different flavors , and the effects of different conditions on rehydration ratio were discussed .

选用吉林省汪清县山区野生薇菜为研究对象，对野生薇菜茎进行拉伸、压缩、弯曲、冲击、应力松驰、蠕变试验。

Sampling the wild osmunda cinnamomea at Wangqing county mountainous area of Jilin Province , the pull , compression , impact , stress relaxation and creep tests on the samples were done respectively .

在19种薇菜储藏期害虫中，优势种害虫米扁虫世界广泛分布，因此不应该列为限定的检疫性害虫；

Among the19 storage pests on dried osmund , Cathartus advena Waltl is the main pests , but they should not be listed in the regulated quarantine pests because they are worldwide distributed .

得出了薇菜拉伸最大载荷、应力、应变、弹性模量、弯曲弯矩、弯曲应力，得出了薇菜冲击功、冲击韧性；

The maximum pulling load , stress , strain , modulus of elastics , bending moment , stress , impacting work , tenacity , the stress relaxation and creep data and curves were obtained .

结果表明：水煮薇菜含水量最高达到85.7%，两种薇菜干的水分含量差异不显著，但与水煮薇菜水分含量有极显著差异。

The result shows : Water content of Poached Osmund was 85.7 % , the water of two kinds of dried osmunds was not prominent , it was extremely prominent compared with the poached Osmund .

水煮薇菜的粗脂肪和胡萝卜素含量最低与南薇菜干都有极显著差异，南北薇菜干间只有粗脂肪含量差异显著。

Crude fat and carotene content of the Poached Osmund were the lowest , it had extremely difference compared with the South dried Osmund , the fat content of North and South dried Osmund had prominent difference ;

商品名为薇菜，是目前经济价值较高的蕨类植物之一，作为绿色食品每年出口日本及东南亚。

, which commodity name is " osmunda ", not only is one of the good value pteridophytes in these years , but also is exported to Japan and the southeast of Asia as a " green food " every year .