Immersion of tomato fruit in 40 ℃ water for 15 minutes was the most effective treatment for reducing chilling injury while not adversely affecting the quality of the fruit.

  • 樱桃番茄冷藏前在40℃水中浸泡15min可减轻贮藏冷害而不影响果实品质。

  • 互联网摘选 2025-03-03 13:54:33

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