据《中国食品报》报道，广州市果品食杂公司、华南农学院共同研制成功常温柑橘防腐保鲜技术。以往，以常温条件下贮存柑橘，腐烂率常达１０％～４０％，损耗率也达１０％以上。常温柑橘防腐保鲜技术采用多菌灵（或托布津）２．４－Ｄ处理柑橘类果实，并采用薄膜包装，常温... According to the “China Food News” reported that Guangzhou City, fruit mixed food companies, South China Agricultural College jointly developed at room temperature citrus preservative preservation technology. In the past, storage of citrus at room temperature, often up to 10% ~ 40% decay rate, loss rate of 10% or more. At room temperature citrus preservation technology using carbendazim (or Topsin) 2.4-D processing citrus fruits, and the use of film packaging, at room temperature ...