kohlrabi

noun

1. 球茎甘蓝；茎蓝
   a vegetable of the cabbage family whose thick round white stem is eaten

1. 球茎甘蓝；茎蓝
   Kohlrabi is a green vegetable that has a round ball of leaves like a cabbage. It has a thick stem that you boil in water before eating.

1. This week, we'll plant kohlrabi together again, perhaps for the last time but I hope not.
   这星期，我们还要一起种甘蓝菜。也许，这是最后一次，可我并不希望那样。
2. I don't understand why planting kohlrabi with you is so important to me but it is.
   我不明白为什么和您一起种甘蓝菜对我来说这么重要，可确实如此。
3. Fleshy turnip-shaped edible stem of the kohlrabi plant.
   大头菜植物的可食用的萝卜形的肉质茎。
4. Fifty years ago this spring we planted kohlrabi together in a garden in Charles City, Iowa.
   五十年前的春天，在依阿华州查理斯市的花园一起栽下苤蓝菜。
5. Ganpiao roll as a deepfreeze food is made from fresh shallot, kohlrabi, chicken breast meat, egg and else.
   干飘卷是以新鲜元葱、大头菜、鸡胸肉和鸡蛋为主要原料，经过一系列加工制成的冷冻调理食品。
6. Effect of fertilizer combination of different N form and application method on growth of kohlrabi
   不同氮肥形态组合肥料与施肥方法对球茎甘蓝生长的影响
7. Kohlrabi peel was a good biomaterial for treating cationic dyes wastewater.
   由此表明甘蓝皮是一种优良的处理阳离子染料废水的生物材料。
8. The content of Vc in low salt Kohlrabi is high, relatively large loss in Kohlrabi of high-salt.
   但是低盐分的大头菜中Vc含量较高，高盐分Vc损失比较大。
9. Applied the fermentation agent to kohlrabi and Potherb Mustard fermentation, products from new fermentation technology had stable quality and good taste, and whose total acid, proteins, amino nitrogen and pectic were better than those from natural fermentation.
   将其应用于雪里蕻发酵和大头菜发酵，接种发酵新工艺产品的质量稳定，风味好。总酸，蛋白质，氨基酸态氮及果胶等成分的检测结果均优与自然发酵。
10. Combined with the result of the sensory evaluation of kohlrabi, desalination kohlrabi has less ester aroma but with heavy sour taste, thus has less flavor than traditional kohlrabi and new process kohlrabi.
    结合对大头菜的感官评价，脱盐后的大头菜酯香气不足，酸味重，没有传统大头菜和新工艺的大头菜的风味好。
11. As can be seen from the ion current, desalination resulted in the loss of aroma components of kohlrabi.
    由离子流图可以看出，脱盐使大头菜香气成分损失。
12. Changes in reducing sugar content: overall in ripening process reducing sugar of kohlrabi taken on deline trend.
    还原糖的变化：大头菜后熟过程中还原糖含量整体呈现下降的趋势。
13. Research about Kohlrabi is mainly concentrated on the desalination process of traditional pickled turnip, however, less research on the volatile compounds.
    大头菜的研究主要是集中在传统腌制的大头菜脱盐工艺上，关于风味物质的研究较少。
14. From the detected volatile aroma components species, the Kohlrabi of new technology has better quality than traditional turnip and desalting kohlrabi.
    从检测出的香气物质的种类来说，新工艺大头菜品质高于传统大头菜和脱盐大头菜。
15. Changes of amino acid nitrogen content: the amino acid nitrogen content of kohlrabi taken on an rising trend in the ripening process, a negative correlation with protein content.
    氨基酸态氮变化：大头菜后熟过程中氨基酸态氮一直呈现上升趋势，与蛋白质含量成负相关。
16. Kohlrabi is one kind of traditional curing food with unique flavor, which is very popular in China.
    大头菜是我国传统腌制品，风味独特，深受人们喜爱。
17. Changes in nitrite content: the nitrite content of Kohlrabi has a peak and the peak time was delayed with the increase of salt concentration, possibly because of the decomposition effect of high content of lactic acid in low-salt kohlrabi.
    大头菜亚硝酸盐呈峰值变化，峰出现的时间随着食盐浓度加大而延迟，可能是低盐分的大头菜乳酸含量高，分解亚硝酸盐。
18. Changes of lactic acid content: in the ripening process, lactic acid of kohlrabi also taken on an rising trend.
    乳酸含量的变化：大头菜腌制过程中，乳酸的含量一直呈现上升趋势。
19. Color change: in curing process, the color of Kohlrabi gradually deepened, particular faster in low salt kohlrabi.
    色泽变化：在腌制过程中，大头菜颜色逐渐加深，而盐分低的大头菜颜色加深速度最快。
20. Traditional processing of kohlrabi need sun drying, and several times salt dehydration. Further desalination process is needed because of high slat content after ripening, moreover, the long production cycle made it not appropriate for modern production.
    传统大头菜加工需要经过晾晒，多道加盐脱水腌制，一方面产品含盐量高，需要在腌制后熟以后进一步脱盐，另外生产时间长，不利于现代化生产。
21. Hardness Change: the hardness of raw Kohlrabi materials decreased after dehydration.
    硬度变化：大头菜原料经过脱水后，硬度下降。

noun

1. fleshy turnip-shaped edible stem of the kohlrabi plant

   Synonym:    turnip cabbage

2. plant cultivated for its enlarged fleshy turnip-shaped edible stem

   Synonym:    Brassica oleracea gongylodes