kaki

简明释义

英[ˈkɑːkiː]美[ˈkɑːki]

n. 亚洲柿树；柿子

复 数 k a k i s

英英释义

单词用法

同义词

反义词

例句

1.Effects of rolling and drying technologies on quality of persimmon Diospyros kaki L. f. var. Sylvestris Makino CV.

研究了揉捻和不同干燥方法对安溪油柿叶茶品质的影响。

2.The ethanol extraction conditions of flavonoids from leaves of diospyros kaki and their antioxidant activities were studied simultaneously.

研究了用乙醇提取柿叶中黄酮类物质的工艺条件，并对其进行了抗氧化性能的初步探讨。

3.Object: To investigate the neuroprotective effect of Flavonoid from the leaves of Diospyros Kaki (FLDK) on acute forebrain ischemia reperfusion injury in rats.

目的：研究柿叶黄酮对大鼠急性前脑缺血再灌注损伤的保护作用。

4.These phenomena show the possibility of producing polyploid of Diospyros kaki L. by the unred…

观察结果提示了柿树多倍体由未减数配子受精产生的可能性。

5.Objective To probe into the therapeutic effect of modified Flos Syzygii Aromatici and Calyx Kaki decoction combined with point-blocking therapy for the treatment of hiccup after craniotomy.

目的探讨丁香柿蒂汤加减配合穴位封闭疗法对开颅术后呃逆的治疗效果。

6.Objective To study the chemical constituents of Calyx Kaki.

目的对柿蒂的化学成分进行分离和鉴定。

7.The effects of heat shocks on softening and cell wall metabolism in postharvest persimmon fruits (Diospyros kaki L. cv. Bianhua)were investigated using CV Bianhua as experimental material.

以扁花柿为试材，研究了热激处理对柿果实软化进程及其细胞壁物质代谢的影响。

8."Kaki is suitable to be put everywhere as a place to rest books, magazines, a flower pot, a table lamp or small objects," says the designer.

“柿边桌放在任何地方来作为一个摆放书、杂志、花瓶、台灯或小物件都是合适的。”设计师说。

9.The best extraction conditions for the extraction of total flavonoids by microwave-assisted extraction technique from Diospyros kaki leaf was investigated.

通过正交实验探讨了微波辅助法提取柿叶黄酮的最佳条件。

10.I love eating kaki in the winter.

我喜欢在冬天吃柿子。

11.The kaki tree in my backyard is full of fruit.

我后院的柿子树上结满了果实。

12.Have you tried dried kaki? It's delicious!

你尝过干柿子吗？它很好吃！

13.In Japan, they often eat kaki as a dessert.

在日本，他们常常把柿子当作甜点。

14.I bought some fresh kaki from the market.

我从市场上买了一些新鲜的柿子。

作文

The term kaki refers to the persimmon fruit, which is native to East Asia. This fruit has a rich history and cultural significance in various countries, particularly in Japan, Korea, and China. The kaki is known for its unique flavor, which can range from sweet to tangy, depending on the variety and ripeness. In Japan, the kaki is often enjoyed fresh, dried, or used in traditional dishes. The dried version, known as 'hoshigaki', is especially popular during the winter months. It is made by peeling the fruit and hanging it to dry, resulting in a chewy texture that is both sweet and satisfying. In addition to its delightful taste, the kaki is also packed with nutrients. It is high in vitamins A and C, as well as fiber, making it a healthy choice for snacking. The vibrant orange color of the fruit indicates its rich beta-carotene content, which is beneficial for eye health. Many people enjoy the kaki not only for its flavor but also for its health benefits. Culturally, the kaki has a special place in Japanese art and literature. It is often depicted in traditional paintings and is a symbol of autumn. The sight of kaki trees laden with ripe fruit is a common image in Japanese landscapes. Furthermore, festivals celebrating the harvest of kaki are held in various regions, where people come together to enjoy the fruit and participate in activities related to its cultivation. The cultivation of kaki has also evolved over the years. Farmers have developed different varieties to cater to consumer preferences, with some being bred for their sweetness while others are favored for their firmness. The most common types include the astringent kaki, which must be fully ripe before consumption, and the non-astringent varieties, which can be eaten while still firm. This diversity allows for a wide range of culinary uses, from salads and desserts to savory dishes. In conclusion, the kaki is much more than just a fruit; it is a cultural icon that represents the changing seasons and the bounty of nature. Its delicious taste, health benefits, and cultural significance make it a beloved fruit in many parts of the world. Whether enjoyed fresh, dried, or incorporated into various recipes, the kaki continues to be a cherished part of culinary traditions, especially in East Asia. As we explore the flavors and stories behind this fruit, we gain a deeper appreciation for its role in our diets and cultures.

“kaki”一词指的是柿子，这种水果原产于东亚。它在日本、韩国和中国等国家具有丰富的历史和文化意义。kaki以其独特的风味而闻名，口味可以从甜到酸不等，具体取决于品种和成熟度。在日本，kaki通常以新鲜、干燥或用于传统菜肴的方式享用。干制版本被称为“干柿子”（hoshigaki），在冬季尤为受欢迎。制作方法是剥去果皮并悬挂晾干，最终形成一种既嚼劲十足又甜美可口的口感。 除了美味的口感外，kaki还富含营养。它富含维生素A和C以及纤维，是一种健康的小吃选择。水果鲜艳的橙色表明其丰富的β-胡萝卜素含量，对眼睛健康有益。许多人不仅因为其风味而喜爱kaki，还因为其健康益处。 在文化上，kaki在日本艺术和文学中占有特殊地位。它经常出现在传统绘画中，并且是秋天的象征。满树结满成熟水果的kaki树是日本风景中的常见景象。此外，各个地区还会举行庆祝kaki丰收的节日，人们聚在一起享受这种水果，并参与与其种植相关的活动。 kaki的种植也随着时间的推移而不断发展。农民们培育了不同的品种，以满足消费者的偏好，有些品种因其甜味而受到青睐，而另一些则因其坚硬而受欢迎。最常见的类型包括涩柿，必须完全成熟后才能食用，以及非涩品种，可以在仍然坚硬时食用。这种多样性使得kaki在沙拉、甜点和咸菜等各种烹饪用途上都有广泛应用。 总之，kaki不仅仅是一种水果；它是一种文化象征，代表着季节的变化和自然的丰盈。其美味的口感、健康益处和文化意义使其成为世界许多地方喜爱的水果。无论是新鲜食用、干燥处理还是融入各种食谱，kaki依然是烹饪传统中备受珍视的一部分。随着我们探索这种水果背后的风味和故事，我们对其在饮食和文化中的角色有了更深刻的理解。