Fragrant chocolate are gradually greeting with the improving of quality, but the bloom phenomenon occupied the most proportion in all questions, and its influence on chocolate was also the worst, how to prevent chocolate from bloom is a urgent problem to be solved by chocolate manufacturing industry.

The factors causing bloom of chocolate,the mechanisms of inhibiting bloom of materials having emulsify property and the prospect of the materials used in chocolate industry are illustrated in this paper.

the factors causing bloom of chocolate、 themechanisms of inhibiting bloom of food emulsifers and theprospect of food emulsifers used on chocolate industry are illustrated in this paper.

Incidence regularity of opium poppy downy mildew;

Resistance of different grape varieties to downy mildew and effect of grape leaves secretion on germination of Plasmopara viticola zoosorangia;

Investigation of downy mildew of off-season cabbage planted in areas with a high elevation and its pollution-free control in Guizhou;

The sensitivities to propamocarb of the 38 strains of Phytophthora nicotianae var.

2% propamocarb aqueous solution against cucumber seedling damping-off was carried.