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草莓含水量高,组织娇嫩,易受机械损伤和微生物侵染而腐烂变质。常温条件下,果实放置1～2天就开始变色、变味。
Strawberry high water content, tissue delicate, susceptible to mechanical damage and microbial infection and rotten deterioration. Under normal temperature conditions, the fruit placed 1 to 2 days began to change color, become bad.