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《Journal of Anhui Agricultural Sciences》 2002-01
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Effect of Biological Fresh-keeping Liquor on Lichee Storage in Normal Temperature

Zhang Fuxing et al (Jiaxing Academy of Agriculture Sciences, Jiaxing, Zhejiang 310416)  
Biological liquor(fb313)was extracted from the mixture solution of fungus and actinomyces fermentation. The lichee fruit soaked in the certain concentration of the liquor could be maintained under fresh-keeping at normal temperature. The experiment indicated that the ideal lichee fruit could be maintained for 6 days by means of the technique, commercial fruit could be eatable for 9 days. When maintained for 15 days or more, the fruit could not be eatable even though 50% of the fruit without infected.
【CateGory Index】: S667.109.3
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