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Effects of postharvest biocontrol treatment with antagonistic bacteria Bacillus amyloliquefaciens LY-1 on quality attributes and storability of harvested litchi fruit were investigated. “Wuye” litchi fruit were immersed in 1.0×108 colony-forming units (CFU) mL−1 B. amyloliquefaciens LY-1 culture broth (BLCB) or sterile water (control) for 5min, respectively. Litchi fruit were then air-dried and stored...
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