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首页> 外文期刊>Pakistan Journal of Biological Sciences >Control of Rotting and Browning of Longan Fruit cv. Biew Kiew after Harvested by Sulphur Dioxide Treatment under Various Storage Temperatures
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Control of Rotting and Browning of Longan Fruit cv. Biew Kiew after Harvested by Sulphur Dioxide Treatment under Various Storage Temperatures

机译:龙眼果实腐烂和褐变的控制。在不同的储存温度下通过二氧化硫处理收获的比尤丘

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摘要

The experiment of Longan fruit cv. Biew Kiew, untreated (control) and treated with SO2 treatment were stored under 2±2 and 7±2°C for 0, 2, 4, 6 and 8 weeks were studied. The treatment of fresh longan fruit with SO2
机译:龙眼果的实验。 Biew Kiew,未处理(对照)和SO 2 处理的分别在2±2和7±2°C下保存0、2、4、6和8周。 SO 2 处理新鲜龙眼果

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