unripened

简明释义

英[ʌnˈraɪpənd]美[ʌnˈraɪpənd]

未熟的

英英释义

单词用法

同义词

反义词

例句

1.The whole plant is toxic, especially the young leaves and unripened fruit. The toxicity of ripen fruit is much smaller.

全株有毒，尤以嫩叶及未成熟的果实毒性较大。成熟果实毒性大大降低。

2.A new friendship is like an unripened fruit-it may become either an orange or a lemon.

新的友谊如尚未成熟的水果——它可以成为蜜橘，也可以成为柠檬。

3.The whole plant is toxic, especially the young leaves and unripened fruit. The toxicity of ripen fruit is much smaller.

全株有毒，尤以嫩叶及未成熟的果实毒性较大。成熟果实毒性大大降低。

4.In America, tomatoes are usually picked unripened so they won't bruise during shipping to the stores.

在北美，蕃茄往往还未成熟就被摘下，以免在运送到商店的过程中被压烂。

5.Crisp and refreshing, this salad is made with unripened (green) mango, mung bean sprouts, red pepper and plenty of coriander.

新鲜爽口的沙拉是用未成熟的（绿）芒果、绿豆芽、红辣椒和大量的香菜做成的。

6.The unripened green fruit of pepper plants of the genus Capsicum.

青椒植物属的未成熟的绿色果实辣椒。

7.An unripened cheese similar to cottage cheese but drier and firmer in texture.

经加工的奶酪，类似于村舍式干酪，但结构上更干更紧。

8.Eating unripened 未成熟的 bananas can cause stomach discomfort.

吃未成熟的香蕉可能会导致胃部不适。

9.She picked some unripened 未成熟的 tomatoes for her salad.

她为沙拉挑了一些未成熟的番茄。

10.The chef prefers using unripened 未成熟的 cheese for certain dishes.

这位厨师更喜欢在某些菜肴中使用未成熟的奶酪。

11.The unripened 未成熟的 mangoes were too sour to eat.

这些未成熟的芒果太酸，无法食用。

12.The farmer decided to sell the unripened 未成熟的 fruits at a lower price.

农民决定以较低的价格出售这些未成熟的水果。

作文

In the world of agriculture, the term unripened refers to fruits or vegetables that have not yet reached their full maturity. These unripened products often exhibit a different taste, texture, and color compared to their fully matured counterparts. For instance, an unripened banana is typically green and firm, lacking the sweetness and softness that come with ripening. Understanding the significance of unripened produce is crucial for both consumers and farmers alike.Farmers often face the challenge of determining the right time to harvest their crops. If they pick their fruits too early, while they are still unripened, the end product may not satisfy consumers. On the other hand, waiting too long can lead to over-ripeness, which could result in spoilage. This delicate balance is vital in ensuring that the produce reaches its optimal flavor and quality. Moreover, the process of ripening is not just a natural phenomenon; it can also be influenced by external factors such as temperature, humidity, and even ethylene gas, a natural plant hormone. When fruits are exposed to ethylene, they begin to transition from unripened to ripe, undergoing chemical changes that enhance their flavor and aroma. For example, placing unripened avocados in a paper bag with a ripe banana can speed up the ripening process due to the ethylene released by the banana.In culinary practices, understanding the state of ripeness is essential for preparing dishes that highlight the best flavors of the ingredients. Chefs often prefer using fruits at their peak ripeness, but they may also incorporate unripened fruits into their recipes for unique textures and flavors. For example, green tomatoes, which are unripened, can be fried or pickled, providing a tangy contrast to other ingredients in a dish.Additionally, the consumption of unripened fruits can have health benefits. Some studies suggest that unripened fruits contain higher levels of certain nutrients and antioxidants compared to their ripe versions. However, it is essential to consume them in moderation, as some unripened fruits may contain compounds that can cause digestive discomfort if eaten in large quantities.In conclusion, the concept of unripened produce plays a significant role in agriculture, culinary arts, and nutrition. By understanding the characteristics and implications of unripened fruits and vegetables, we can make more informed choices about what we consume. Whether we are farmers deciding when to harvest or chefs selecting ingredients for our dishes, recognizing the value of unripened produce allows us to appreciate the full spectrum of flavors and experiences that food has to offer. As we continue to explore the relationship between ripeness and flavor, the importance of unripened produce will undoubtedly remain a topic of interest in the world of food and agriculture.

在农业领域，术语unripened指的是尚未达到完全成熟状态的水果或蔬菜。这些unripened产品通常在味道、质地和颜色上与完全成熟的同类产品有所不同。例如，unripened的香蕉通常是绿色且坚硬的，缺乏成熟后所带来的甜味和柔软感。理解unripened农产品的重要性对消费者和农民来说都是至关重要的。农民常常面临确定收获作物最佳时机的挑战。如果他们在水果仍处于unripened状态时就采摘，最终产品可能无法满足消费者的需求。另一方面，等待过久则可能导致过熟，从而造成腐烂。这种微妙的平衡对确保农产品达到最佳风味和质量至关重要。此外，成熟过程不仅仅是自然现象；它还可以受到温度、湿度甚至乙烯气体等外部因素的影响，乙烯是一种天然植物激素。当水果暴露在乙烯中时，它们会开始从unripened转变为成熟，经历化学变化，增强其风味和香气。例如，将unripened的鳄梨放在一个纸袋里与成熟的香蕉一起，可以通过香蕉释放的乙烯加速成熟过程。在烹饪实践中，理解成熟状态对准备突出食材最佳风味的菜肴至关重要。厨师通常更喜欢使用在最佳成熟期的水果，但他们也可能将unripened水果纳入食谱，以获得独特的质地和风味。例如，青色番茄，即unripened的番茄，可以被油炸或腌制，为菜肴中的其他成分提供一种酸爽的对比。此外，消费unripened水果可能具有健康益处。一些研究表明，与成熟版本相比，unripened水果可能含有更高水平的某些营养素和抗氧化剂。然而，重要的是要适量食用，因为一些unripened水果如果大量食用可能会导致消化不适。总之，unripened农产品的概念在农业、烹饪艺术和营养中发挥着重要作用。通过理解unripened水果和蔬菜的特征及其影响，我们可以对自己所消费的食品做出更明智的选择。无论我们是决定何时收割的农民，还是为我们的菜肴选择食材的厨师，认识到unripened农产品的价值使我们能够欣赏到食品所能提供的丰富风味和体验。随着我们继续探索成熟度与风味之间的关系，unripened农产品的重要性无疑将继续成为食品和农业领域的一个关注话题。