Results: The typical features of PCP included diffuse reticulo nodular changes and infitration patch or ground glass opacification which distributed in bilateral hilar regions and middle lower lung fields.

The Origin of the Reticulo-Spinal Tract in the Rabbit-An Experimental Study

家兔网状脊髓束的起核&实验性研究

Effects of 1-MCP Treatment on Postharvest Storage Characters of Cherry Tomato

1-MCP对樱桃番茄采后贮藏特性的影响

Studies on Law of Intermittent Irrigation of Cherry Tomato under Nutrient Film Technique Cultivation Based on Plant Water Potential

基于植物水势NFT栽培樱桃番茄间歇灌溉控制规律的研究

Processing Technology of Cherry Tomato Preserves with Lactic Acid Bacteria Fermentation

乳酸菌发酵樱桃番茄果脯加工工艺研究

Effect of SA of different concentration on cherry tomatoes' storage quality and reactive oxygen metabolism ( needed indicators and methods are same to [ 1]).

不同浓度SA对樱桃番茄贮藏品质和活性氧代谢的影响（需测定的各项指标及方法同①）。

Isolation of the Lactobacillus and Study on Quality of Tomato Preserved Fruit

乳酸菌的分离选育及对樱桃番茄果脯品质的研究

Study of hLF, Lyc Gene Transformated into Mini-tomato

hLF、Lyc基因转化樱桃番茄的研究

The results showed that both treatments could lower respiration rate, inhibit the decrease of VC and the increase of peroxidase ( POD) activity during cherry tomato storage.

结果显示，施保克和蔗糖基聚合物处理能降低樱桃番茄的呼吸强度，抑制VC含量下降和过氧化物酶升高。

The red cherry tomato was the highest ( besides zine).

其中红色樱桃番茄中上述元素含量最高（除锌外）。

Effects of Ascorbic Titanium on Yield and Quality of Cherry Tomato

抗坏血酸钛对樱桃番茄产量和品质的影响

Studies on Tissue Culture and Rapid Propagation of Cherry Tomato

樱桃番茄的组织培养与快速繁殖研究

Effects of Training on Spatiotemporal Distribution and Quality of Cherry Tomato Fruit

整枝对樱桃番茄果实时空分布与品质影响的分析

A New High Lycopene Cherry Tomato Cultivar 'Yinghong 1'

高番茄红素樱桃番茄新品种‘樱红1号’

The lower content of β-carotene, leading to higher lycopene to β-carotene ratio, is probably responsible for the altered color phenotype in UV-C treated fruit.

β-胡萝卜素含量降低会导致番茄红素/β-胡萝卜素比例升高，这可能是UV-C照射樱桃番茄果实颜色表型发生变化的原因之一。

Genetic effects analysis of main quality characters of cherry tomato

樱桃番茄主要品质性状的遗传效应分析

Immersion of tomato fruit in 40 ℃ water for 15 minutes was the most effective treatment for reducing chilling injury while not adversely affecting the quality of the fruit.

樱桃番茄冷藏前在40℃水中浸泡15min可减轻贮藏冷害而不影响果实品质。

The study of tissue culture and rapid propagation of cherry tomato

樱桃番茄的组织培养与离体快繁研究

Study on the Application of Edible Coating to Postharvest Cherry Tomato

可食膜在樱桃番茄保鲜中的应用研究

The effects of different hydroponic system on variation character of leaf water potential of cherry tomato and diurnal temperature variation nutrient solution were studied.

比较分析了DFT和NFT条件下樱桃番茄叶水势变化特征及其水培系统中营养液液温的日变化。

Transference of the Gomphosis Gene P_ ( SAG12)-ipt Into Cherry Tomato

P（SAG12）-ipt嵌合基因转化樱桃番茄的研究