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1·Our country is the largest productive country and unique export country of Chinese jujube.

我国是世界上最大的枣生产国和唯一的枣产品出口国。

2·The main processes and parameters to improve the quality of Chinese jujube fermentation wine were studied.

研究了提高红枣发酵酒的质量的主要工艺和参数。

3·Is a competitive power fruit in international market, Shanxi province is an important area of Chinese jujube.

枣是中国在国际市场上最具竞争力的果品之一，而山西是中国红枣主要产地之一。

4·The results showed that peroxidase isoenzymes in chinese jujube had tissuse specialities and development differences.

结果表明过物酶同功酶在枣树叶片中具有发育阶段性和器官的特异性。

5·The main processing technology and conditions of alcohol fermentation in Chinese jujube vinegar production with damaged or defective Chinese jujubes were studied.

本研究以新疆哈密大枣干枣为原料进行红枣醋生产最佳工艺条件的研究。

6·Mengshancui jujube was the middle type between wild jujube and Chinese jujube, its drought resistance abilities and yields in Mengyin were higher than other varieties.

蒙山脆枣为酸枣向栽培枣过渡的中间类型，在蒙阴当地栽培条件下，产量明显高于其它品种，表现出较好的抗旱性。

7·The fermentation using vacuum concentrated Chinese jujube juice was more effective than that using filtered juice which was readjusted to SSC 20% with sugar or glucose.

用红枣真空浓缩汁发酵较在提取汁中直接添加蔗糖和葡萄糖的发酵效果好；

8·The changes in main material of nonenzymatic browning in Chinese jujube-Youzao and relations with browning during different temperature and time with hot air dring were studied.

本文研究了热风干制油枣时，在不同烘干温度和时间条件下导致非酶褐变的主要物质的变化规律及与褐变的关系。

9·Natural occurrence of vesicular-arbuscular mycorrhizal (VAM) fungi in Chinese jujube trees was investigated in Zanhuang, Gaoyi, Wangdu county and the garden of Hebei Agricultural University.

本研究对河北省赞皇县、高邑县、 望都县、河北农业大学标本园等地枣树的VA菌根自然侵染率进行了调查。

10·Huanghua owned Chinese jujube village in northern China mold town, the National technologically advanced city, the National Culture advanced city, and the National Sports advanced city, and so on.

黄骅拥有中国冬枣之乡、中国北方模具之乡、全国科技先进市、全国文化先进市和全国体育先进市等称号。