The results suggested that the application of liquid super compound caproic acid fungus in the production of Luzhou-flavor liquor could effectively shorten the rejuvena- tion time of aged pit mud and ethyl caproate content in the produced Luzhou-flavor liquor was evidently higher than before.

The result shows UV-C radiation at a given range of dosage promoted formation of chlorophyll a, chlorophyll b and carotenoid of the cabbage, and that the culture solution of photosynthetic bacteria played a role in isolation and protection from UV-C and facilitated to stabilize the content of chlorophyll a, chlorophyll b and carotenoid formed in the Chinese cabbage.