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美国《农业研究》一九七七年三月号报道,在4.5℃温度下,把鲜葡萄暴露于10—30％二氧化碳中7天,而后放在相同温度下貯存,则老熟加快。
American Agricultural Research, March 2017, reports that fresh grapes are exposed to 10-30% carbon dioxide at 4.5 ° C for 7 days and then stored at the same temperature, then aging is accelerated.