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柑贮前用５３℃热风处理５ｍｉｎ，显著减少了贮藏中的腐烂率和枯水指数。这可能与该处理减少果皮电导率和降低果实呼吸强度有关。
Pre-storage with 53 ℃ hot air treatment 5min, significantly reducing the storage rate of decay and dry index. This may be related to the treatment to reduce peel conductivity and reduce fruit respiration intensity.