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Effects of Applying a Compound Coating with Ultraviolet Irradiation on the Quality of Fresh-cut Tree Peonies Effects of Kojic Acid Treatment on the Quality and Physiological Changes of Fresh-cut Broccolis Effect of Irradiation on Quality and Bacterial Populations in Fresh-cut Lettuce Effect of Irradiation on Quality and Bacterial Populations in Fresh-cut Balsam Pear Study on industrialized production technology of fresh-cut for Paeonia Radix Alba EFFECT OF HIGH-ENERGY ELECTRON BEAM IRRADIATION ON PHYSIOLOGICAL QUALITY OF FRESH-CUT Hami MELON Studies on Heat Shock Inhibiting the Browning of Fresh-cut Burdock Effects of Applying a Compound Coating with Ultraviolet Irradiation on the Quality of Fresh-cut Tree Peonies Research Progress on the Application of Pulsed Light in Preservation and Processing of Fresh-cut Fruits and Vegetables Studies on Heat Shock Inhibiting the Browning of Fresh-cut Burdock