| 摘要 |
<p>The process for quality control of fruit for export, consists of (a) drying the fruit at 40-80 deg. C in chambers or tunnels equipped with heaters and extractors, to reduce moisture and eliminate vapours; (b) cutting off the stems; (c) fastening the fruit into containers; (d) labelling the carrier with the fruit; and (e) netting the carrier with the bulbs.</p> |
