satsuma

简明释义

英[sætˈsuːmə]美[ˈsætsʊmər]

n. 无核小蜜橘

n. （Satsuma）人名；（日）萨摩（姓）

英英释义

单词用法

同义词

反义词

例句

1.The effect of high temperature stress on leaf photosynthesis of satsuma mandarins was investigated during blossom and young fruit stage.

研究了柑桔花期、幼果期的异常高温胁迫对柑桔叶片光合速率的影响。

2.The ancient province of Satsuma lies in the southernmost part of the Japanese island of Kyushu.

古代萨驽马省地处日本九州岛的最南边。

3.Owari satsuma mandarin orange (Citrus Reticulata 'Owari') (Image 3) has a very sweet fruit, great for cooking.

尾张温州蜜柑橙(柑，尾张')(图3)有一个很甜美的果实，烹调很大。

4.They were taken to Kagoshima,seat of the Satsuma clan.

他们被带到了萨摩藩的领地鹿儿岛。

5.The technique parameters of removing satsuma mandarin segments membrane using enzyme were studied in this paper.

研究利用酶制剂脱除温州蜜柑橘瓣囊衣的方法。

6.The effect of high temperature stress on leaf photosynthesis of satsuma mandarins was investigated during blossom and young fruit stage.

研究了柑桔花期、幼果期的异常高温胁迫对柑桔叶片光合速率的影响。

7.Interested parties please contact Satsuma dogs, was originally a working dog, often appear in the beautiful picture of.

有意者请联系萨摩犬，原本是一种工作犬，常出现在美丽的图画中。

8.The wine is all fruit on the palate, berries and Satsuma plums and a touch of red currant jelly.

葡萄酒入口为水果味浆果、萨摩梅子和淡淡的红色加仑子果酱味道。

9.When SWC was kept in 60% to 75%, quality of satsuma mandarin fruit and the flavor or taste of fruit was all improved.

保持红壤含水量60%-75%的范围，即可增加柑橘果实中品质成分的含量，又可提高果实的口感。

10.A small early 20th Century Satsuma earthenware vase made circa 1900-1930 for export.

小款20世纪早期的外销萨摩陶瓶，约出品于1900- 1930年。

11.In Japan, satsuma is a popular variety of mandarin orange.

在日本，橘子是一种受欢迎的柑橘品种。

12.She added some satsuma slices to her salad for extra flavor.

她在沙拉中加入了一些橘子片以增加风味。

13.The satsuma trees in our garden are full of fruit this year.

我们花园里的橘子树今年结满了果实。

14.I bought a box of satsuma for a healthy snack.

我买了一盒橘子作为健康小吃。

15.I love the sweet and juicy taste of satsuma during winter.

我喜欢冬天吃的甜美多汁的橘子。

作文

The satsuma is a type of seedless citrus fruit that is often enjoyed for its sweetness and easy-to-peel skin. Originating from Japan, the satsuma has become popular in many parts of the world due to its delightful taste and numerous health benefits. In this essay, I will explore the characteristics, cultivation, and culinary uses of the satsuma, as well as its significance in various cultures.One of the most appealing features of the satsuma is its flavor. This fruit is known for its sweet and juicy flesh, which makes it a favorite among children and adults alike. The satsuma is typically smaller than other citrus fruits like oranges or grapefruits, making it a perfect snack for those on the go. Its thin, easy-to-peel skin adds to its convenience, allowing people to enjoy it without the hassle of cutting or juicing. Additionally, the satsuma is rich in vitamins, particularly vitamin C, which is essential for maintaining a healthy immune system.Cultivating satsuma trees requires a warm climate, as they thrive in subtropical and tropical regions. These trees are relatively hardy and can withstand some cold temperatures, but they prefer mild winters and warm summers. Farmers often plant satsuma trees in well-drained soil with plenty of sunlight to ensure optimal growth. The trees typically start bearing fruit within three to five years after planting, and their harvest season usually falls between late autumn and early winter. This timing allows for fresh satsuma fruit to be available during the holiday season, making them a popular gift during festivities.In culinary terms, the satsuma is incredibly versatile. It can be eaten fresh, added to salads, or used in desserts. The zest of the satsuma peel is often used in baking to add a burst of citrus flavor to cakes and pastries. Moreover, the juice of the satsuma can be used to create refreshing beverages or dressings. In Asian cuisine, satsuma is sometimes incorporated into savory dishes, where its sweetness balances out spicy or salty flavors.Culturally, the satsuma holds significance in Japan, where it is celebrated as a symbol of prosperity and good fortune. During the New Year celebrations, it is common for families to include satsuma in their traditional meals, believing that it brings luck for the year ahead. The fruit's name itself comes from the Satsuma region in Kyushu, Japan, where it was first cultivated and later exported to other countries.In conclusion, the satsuma is not just a delicious fruit but also a significant part of cultural traditions and culinary practices around the world. Its sweet flavor, ease of consumption, and health benefits make it a popular choice for many. As we continue to appreciate the satsuma, we also celebrate its rich history and the joy it brings to our tables. Whether enjoyed fresh, in a dish, or as part of a festive celebration, the satsuma remains a beloved fruit that continues to capture the hearts of many.

柑橘类水果中的一种无籽水果，通常因其甜美和易剥皮而受到喜爱。起源于日本，satsuma 在世界许多地方都因其美味和众多健康益处而受到欢迎。在这篇文章中，我将探讨satsuma 的特征、栽培和烹饪用途，以及它在不同文化中的重要性。satsuma 最吸引人的特点之一就是它的味道。这种水果以其甜美多汁的果肉而闻名，是儿童和成年人都喜爱的选择。satsuma 通常比其他柑橘类水果如橙子或葡萄柚小，非常适合作为快餐。它薄薄的、易剥的外皮增加了便利性，使人们可以轻松享用，而无需切割或榨汁。此外，satsuma 富含维生素，尤其是维生素C，这对于维持健康的免疫系统至关重要。种植satsuma 树需要温暖的气候，因为它们在亚热带和热带地区茁壮成长。这些树木相对耐寒，可以忍受一些寒冷的温度，但它们更喜欢温和的冬季和温暖的夏季。农民通常在排水良好的土壤中种植satsuma 树，并确保充足的阳光，以确保最佳生长。这些树木通常在种植后三到五年开始结果，收获季节通常在秋末和初冬之间。这一时机使得新鲜的satsuma 水果在节日期间可用，使其在节日中成为受欢迎的礼物。在烹饪方面，satsuma 是非常多才多艺的。它可以生吃、加入沙拉或用于甜点。satsuma 外皮的皮屑常用于烘焙，为蛋糕和糕点增添柑橘的风味。此外，satsuma 的果汁可用于制作清爽的饮料或调味品。在亚洲菜肴中，satsuma 有时被加入咸味菜肴中，其甜味与辛辣或咸味相平衡。在文化上，satsuma 在日本具有重要意义，被视为繁荣和好运的象征。在新年庆祝活动中，家庭通常会在传统餐点中包括satsuma，相信它能为来年带来好运。这种水果的名称本身来自于日本九州的薩摩地区，最早在这里种植，后来出口到其他国家。总之，satsuma 不仅是一种美味的水果，也是世界各地文化传统和烹饪实践的重要组成部分。其甜美的味道、便捷的食用方式和健康益处使其成为许多人喜爱的选择。当我们继续欣赏satsuma 时，我们也在庆祝它丰富的历史和它给我们的餐桌带来的快乐。无论是新鲜享用、作为菜肴的一部分，还是作为节日庆祝的一部分，satsuma 始终是一种深受喜爱的水果，继续捕获许多人的心。