实验证明，经钙制剂处理的番茄具有明显的保鲜效果，能大幅度提高番茄的贮藏期，保持番茄的原有风味和营养成分。
It proved that it had the freshness-keeping and could prolong the storage period of tomato, and reserve the original flavors and nutritive ingredients.
实验证明，经钙制剂处理的番茄具有明显的保鲜效果，能大幅度提高番茄的贮藏期，保持番茄的原有风味和营养成分。
It proved that it had the freshness-keeping and could prolong the storage period of tomato, and reserve the original flavors and nutritive ingredients.
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