CN111802444A - Physical preservation method for strawberries - Google Patents
Physical preservation method for strawberries Download PDFInfo
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- CN111802444A CN111802444A CN202010731626.5A CN202010731626A CN111802444A CN 111802444 A CN111802444 A CN 111802444A CN 202010731626 A CN202010731626 A CN 202010731626A CN 111802444 A CN111802444 A CN 111802444A
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- strawberries
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- temperature
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- 235000021012 strawberries Nutrition 0.000 title claims abstract description 91
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000004321 preservation Methods 0.000 title claims abstract description 20
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 124
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 77
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 34
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 34
- 238000002791 soaking Methods 0.000 claims abstract description 19
- 238000003306 harvesting Methods 0.000 claims abstract description 6
- 238000007664 blowing Methods 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 abstract description 9
- 230000006866 deterioration Effects 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 7
- 230000029058 respiratory gaseous exchange Effects 0.000 description 4
- 244000000010 microbial pathogen Species 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 230000000644 propagated effect Effects 0.000 description 2
- 239000002352 surface water Substances 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Cultivation Of Plants (AREA)
Abstract
The invention discloses a physical strawberry preservation method, which comprises the following steps: s1, harvesting mature strawberries at a low temperature period; s2, soaking strawberries in hot water: setting the water temperature to be 40-45 ℃, soaking for 10-30 minutes, wherein the ratio of the strawberries to the water is 1: 4, and the water is needed to submerge the strawberries; and S3, fishing out the strawberries after soaking, draining water, and blowing open water on the surfaces of the strawberries by cold air. By adopting the physical strawberry preservation method, the rotting and deterioration conditions of the strawberries in the circulation process after the strawberries are harvested can be reduced under the condition that no chemical preservative is used, the storage and preservation period of the strawberries is prolonged, the circulation loss is reduced, the additional value is increased, and the healthy development of the strawberry industry is promoted.
Description
Technical Field
The invention relates to a strawberry preservation technology, in particular to a physical strawberry preservation method.
Background
The strawberry is a perennial herb of the strawberry genus of the Rosaceae family, has bright color and unique flavor, is rich in various nutrient substances such as mineral substances, dietary fibers, ascorbic acid, anthocyanin, flavone and the like, and has the reputation of fruit queen. However, the strawberries are easy to rot and deteriorate after being picked due to the physiological characteristics of fragile pericarp, tender tissue, high respiration intensity after being picked and the like, the strawberries which are just picked can be rotted and changed in flavor after being stored for 1-2 days at normal temperature (25 ℃), the rotting rate exceeds 50% after being stored for 5 days in a refrigerator at 8 ℃, the development of the strawberry industry is severely restricted, and the fruit preservation period is prolonged to be a problem to be solved urgently by the strawberry industry. At present, chemical methods are adopted in the industry to preserve strawberries, and although the chemical methods have certain effects, the chemical methods are more and more questioned by consumers and are more and more limited by the society due to the potential problems of environmental pollution and health hazard. Therefore, the research and development of a safe and environment-friendly strawberry physical preservation method has practical significance and is a research hotspot and difficulty in the field of fruit and vegetable storage.
Disclosure of Invention
The invention aims to provide a physical strawberry preservation method, which can reduce the rotting and deterioration of strawberries in the circulation process after harvesting, prolong the storage and preservation period of strawberries, reduce the circulation loss, increase the additional value and promote the healthy development of the strawberry industry under the condition of not using a chemical preservative.
In order to realize the aim, the invention provides a physical strawberry preservation method, which comprises the following steps:
s1, harvesting mature strawberries at a low temperature period;
s2 soaking strawberry in hot water
Setting the water temperature to be 40-45 ℃, soaking for 10-30 minutes, wherein the ratio of the strawberries to the water is 1: 4, and the water is needed to submerge the strawberries;
and S3, fishing out the strawberries after soaking, draining water, and blowing open water on the surfaces of the strawberries by cold air.
Preferably, the low-temperature period in step S1 is before 10 am or after 3 pm, and the picking personnel is required to wear gloves during picking to avoid mechanical damage to strawberry fruits.
Preferably, in the step S2, the water is heated in a water heating container with a temperature automatic control function, when the strawberry cultivation device is used, clean water is firstly added into the container, and when the water temperature reaches the set water temperature, the strawberries are poured into the water.
Preferably, the set water temperature in step S2 is 42.5 ℃.
Preferably, the soaking in the step S2 is performed for 20 minutes.
Compared with the prior art, the invention has the following beneficial technical effects:
1. the strawberry is required to be harvested at a low temperature period, so that the temperature of the harvested strawberries is in a low state, the respiration effect of the harvested strawberries can be reduced, the growth of pathogenic microorganisms is inhibited, and the strawberry storage resistance is improved.
2. When the strawberries are picked, picked by wearing gloves, lightly taken and placed, and carefully assembled and disassembled, mechanical damage to the strawberries is avoided, the storage resistance of the strawberries is improved, the strawberries after being injured are prevented from being peeled off or even injuring the pulp when being soaked in hot water, and the commodity and storage resistance of the strawberries are reduced.
3. The strawberry fruits are soaked in hot water for a certain time, so that on one hand, heat shock of the fruits can be caused to induce an antibacterial reaction, the activity of pathogenic microorganisms is effectively inhibited, and the fruit defense reaction is stimulated; on the other hand, the fruit flavor enhancer can inhibit the respiration intensity of fruits, improve the activity of polyphenol oxidase, peroxidase, superoxide dismutase and other enzymes, keep the higher color, hardness and sweetness of the fruits, reduce the loss of nutrient substances and reduce the loss caused by rottenness and deterioration.
4. The strawberries treated by hot water are dried by cold air, so that on one hand, the clear water on the surfaces of the strawberries can be removed, and the disease-causing microorganisms are prevented from being grown and propagated in the storage process; on the other hand, the heat absorbed by soaking the interior of the fruits in hot water can be removed, the temperature of the fruits can be quickly reduced, and the physiological activity of the strawberries after picking is inhibited.
In conclusion, the invention is based on the current agricultural product postharvest circulation conditions, and the physical technology is applied to prolong the fresh-keeping period of the strawberries, so that the method is a non-toxic, pesticide residue-free, safe and environment-friendly fresh-keeping method, and has strong practical significance.
The technical solution of the present invention is further described in detail by the following examples.
Detailed Description
The present invention will be further described below, and it should be noted that the present embodiment is based on the technical solution, and a detailed implementation manner and a specific operation process are provided, but the protection scope of the present invention is not limited to the present embodiment.
The physical strawberry preservation method provided by the invention comprises the following steps:
s1, harvesting mature strawberries at a low temperature period;
preferably, the low-temperature period in step S1 is before 10 am or after 3 pm, and the harvested strawberries are in a low-temperature state, so that respiration of the harvested strawberries can be reduced, the growth of pathogenic microorganisms can be inhibited, and the strawberries can be improved in storage stability. The test situation shows that compared with the harvesting at other higher temperature time periods, the strawberries harvested at the lower temperature time period are stored for 5 days at the temperature of 10 ℃ after being harvested, and the decay rate of the strawberries can be reduced by 8.4 percent, so that the decay rate of the strawberries harvested at the lower temperature time period can be effectively reduced during the storage period after being harvested. And the picking personnel are required to wear gloves, lightly hold and place, and carefully load and unload during picking, so that the mechanical damage to the strawberry fruits is avoided. Compared with strawberries which are not harvested according to the requirements, the mechanical damage rate of the harvested strawberries is reduced from 38.6% to 3.2%, and meanwhile, when the strawberries are stored for 5 days at the temperature of 10 ℃, the rot rate of the strawberries without mechanical damage is reduced by 12.6% compared with the strawberries with mechanical damage, so that the mechanical damage of the strawberries can be effectively reduced and the rot rate of the strawberries after being harvested during storage can be reduced by taking measures such as picking by wearing gloves, lightly taking the strawberries lightly, taking care to assemble and disassemble and the like.
S2 soaking strawberry in hot water
Setting the water temperature to be 40-45 ℃, soaking for 10-30 minutes, wherein the ratio of the strawberries to the water is 1: 4, and the water is needed to submerge the strawberries; in the step S2, the water is heated by the water heating container with the automatic temperature control function, when the strawberry cultivation device is used, clean water is firstly added into the container, and when the water temperature reaches the set water temperature, strawberries are poured into the water.
Preferably, the set water temperature in step S2 is 42.5 ℃.
Test example: treating the harvested strawberries with hot water as soon as possible, wherein the hot water temperature is respectively set to be 40 ℃, 42.5 ℃ and 45 ℃, and the ratio of the strawberries to the water is 1: and 4, immersing the strawberries on the water surface for 20 minutes, fishing out the strawberries, draining the surface water, and storing at the temperature of 10 ℃. The strawberries which are not soaked in hot water are used as a control group, the strawberries are stored under the same temperature condition with the strawberries treated by the hot water, and the decay rate of the strawberries is detected every 2 days, so that the influence of the temperature of the heat treatment water on the fresh-keeping effect of the strawberries is determined. Table 1 shows the decay rate of hot water-treated strawberries at different temperatures.
TABLE 1 determination of rotten rate of hot-water-treated strawberries at various temperatures (storage temperature: 10 ℃ C., unit:%)
| Storage temperature | 2 days | 4 days | 6 days | 8 days | 10 days | 12 days | 14 days | 16 days |
| 40℃ | 0.00 | 5.2 | 16.7 | 42.1 | 73.5 | 86.5 | 100 | -- |
| 42.5℃ | 0.00 | 0.00 | 3.5 | 14.3 | 24.3 | 47.6 | 88.3 | 100 |
| 45℃ | 0.00 | 2.3 | 11.2 | 35.6 | 58.2 | 79.5 | 100 | -- |
| Control group | 0.00 | 11.7 | 23.4 | 74.4 | 85.7 | 100 | -- | -- |
As can be seen from Table 1, the decay rate of the strawberries treated with hot water was significantly lower than that of strawberries not treated with hot water, wherein the decay rate of the strawberries treated with hot water at a temperature of 42.5 ℃ was the lowest, indicating that the suitable water temperature for heat-treating strawberries was 42.5 ℃.
And soaking for 20 minutes in the step S2.
Test example: the hot water temperature was set at 42.5 ℃ and the ratio of strawberry to water was 1: and 4, enabling the water surface to submerge the strawberries, setting the soaking time to be 10 minutes, 20 minutes and 30 minutes respectively, fishing out the strawberries after soaking, draining the surface water, storing the strawberries at the temperature of 10 ℃, taking the strawberries which are not soaked in hot water as a control group, storing the strawberries at the same temperature as the strawberries which are treated in the hot water, and detecting the rotting rate of the strawberries every 2 days so as to determine the influence of the hot water treatment time on the fresh-keeping effect of the strawb. Table 2 shows the decay rate of hot-water treated strawberries at different times.
TABLE 2 determination of rotten rate of hot-water-treated strawberries at various times (storage temperature: 10 ℃ C., unit:%)
| Storage temperature | 2 days | 4 days | 6 days | 8 days | 10 days | 12 days | 14 days | 16 days |
| 10 minutes | 0.00 | 7.3 | 15.7 | 42.6 | 65.8 | 78.2 | 100 | -- |
| 20 minutes | 0.00 | 0.00 | 4.2 | 13.8 | 25.7 | 51.1 | 85.8 | 100 |
| 30 minutes | 0.00 | 1.4 | 5.5 | 14.3 | 27.1 | 52.6 | 87.4 | 100 |
| Control group | 0.00 | 10.9 | 24.6 | 76.1 | 92.9 | 100 | -- | -- |
As can be seen from Table 2, the decay rate of the strawberries treated with hot water was significantly lower than that of strawberries not treated with hot water, wherein the decay rate of the strawberries treated with hot water for 20 minutes was the lowest, indicating that the suitable water temperature for heat-treating strawberries was 42.5 ℃ and the suitable treatment time was 20 minutes.
S3, fishing out the strawberries after soaking, draining water, and blowing off the open water on the surfaces of the strawberries by cold air, so that the open water on the surfaces of the strawberries can be removed, and the disease-causing microorganisms are prevented from being propagated in a growth-promoting manner in the storage process; on the other hand, the heat absorbed by soaking the interior of the fruits in hot water can be removed, the temperature of the fruits can be quickly reduced, and the physiological activity of the strawberries after picking is inhibited.
Therefore, by adopting the physical strawberry preservation method, the rotting and deterioration conditions of the strawberries after being harvested in the circulation process can be reduced under the condition of not using a chemical preservative, the storage and preservation period of the strawberries is prolonged, the circulation loss is reduced, the additional value is increased, and the healthy development of the strawberry industry is promoted.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the invention without departing from the spirit and scope of the invention.
Claims (5)
1. A physical strawberry preservation method is characterized by comprising the following steps: the method comprises the following steps:
s1, harvesting mature strawberries at a low temperature period;
s2 soaking strawberry in hot water
Setting the water temperature to be 40-45 ℃, soaking for 10-30 minutes, wherein the ratio of the strawberries to the water is 1: 4, and the water is needed to submerge the strawberries;
and S3, fishing out the strawberries after soaking, draining water, and blowing open water on the surfaces of the strawberries by cold air.
2. The physical strawberry preservation method according to claim 1, characterized in that: the low-temperature time period in the step S1 is before 10 am or after 3 pm, and the picking personnel are required to wear gloves during picking, so as to avoid mechanical damage to strawberry fruits.
3. The physical strawberry preservation method according to claim 1, characterized in that: in the step S2, the water is heated by the water heating container with the automatic temperature control function, when the strawberry cultivation device is used, clean water is firstly added into the container, and when the water temperature reaches the set water temperature, strawberries are poured into the water.
4. The physical strawberry preservation method according to claim 1, characterized in that: the set water temperature in step S2 is 42.5 ℃.
5. The physical strawberry preservation method according to claim 1, characterized in that: and soaking for 20 minutes in the step S2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010731626.5A CN111802444A (en) | 2020-07-27 | 2020-07-27 | Physical preservation method for strawberries |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010731626.5A CN111802444A (en) | 2020-07-27 | 2020-07-27 | Physical preservation method for strawberries |
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| CN111802444A true CN111802444A (en) | 2020-10-23 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070543A (en) * | 2016-07-08 | 2016-11-09 | 武汉生物工程学院 | A kind of method that Fructus Fragariae Ananssae prolongs storage period |
| WO2016194989A1 (en) * | 2015-05-29 | 2016-12-08 | マルハニチロ株式会社 | Method for improving quality of strawberry fruit |
-
2020
- 2020-07-27 CN CN202010731626.5A patent/CN111802444A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016194989A1 (en) * | 2015-05-29 | 2016-12-08 | マルハニチロ株式会社 | Method for improving quality of strawberry fruit |
| CN106070543A (en) * | 2016-07-08 | 2016-11-09 | 武汉生物工程学院 | A kind of method that Fructus Fragariae Ananssae prolongs storage period |
Non-Patent Citations (3)
| Title |
|---|
| 杜正顺 等: ""热水预处理延长冷藏草莓果实保鲜效应的研究"", 《江苏农业学报》 * |
| 绍宁华: "《果蔬原料学》", 31 May 1992, 农业出版社 * |
| 陈莉 等: ""采后热处理对草莓果实货架品质的影响"", 《食品科学》 * |
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Application publication date: 20201023 |