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The result indicates the frozen point is-1.4 ℃, -1.1 ℃, -0.8 ℃ and freezing storage temperature is -18 ℃. 发现鸡枞、牛肝菌、干巴菌的冻结点温度分别为-1.4℃、-1.1℃、-0.8℃野生食用菌速冻后的冻藏温度在-18℃以下为适宜。