In order to solve the problem of fruit and vegetable preservation, we have carried out multiple experiments with experts from the Gansu Agricultural University in the vegetable area of ​​Liangzhou District, Wuwei City, and concluded that there are two small formulas that have obvious antiseptic and fresh-keeping effects in storage and transportation of various fruits and vegetables. Method one: 1. Formula: 97% by weight of sodium sulfate or potassium sulfate, 1% by starch or gelatin, 1% by calcium stearate, 1% by stearic acid. 2. Production method: The raw materials were mixed and crushed according to the formula, added with appropriate amount of water to form a paste, and then molded into tablets, each weighing about 0.5 grams. 3. How to use: Keep the fresh-keeping film wrapped in paper, and disperse it in a container for storing and transporting fruits and vegetables. The dosage should be 5 to 8 tablets per kilogram of fruit and vegetable. Method two: 1. Formula: by weight, sodium chlorite or sodium chlorate 25%, ferrous sulfate 15%, zinc oxide 10%, activated carbon 50%. 2. Production method: The raw materials were measured and mixed uniformly according to the formula, and a small amount of water was added to stir the mixture, dried at 110° C., and dried to form particles with a diameter of 2.5 mm. This preservative can effectively decompose and remove harmful gases such as ethylene, ethanol, and acetaldehyde, inhibit the occurrence of mold, prevent rot, and is suitable for fruits, vegetables and flowers, and has a long duration of action. 3. Usage: For ease of use and to give full play to the effect of preservatives, preservatives should be packaged in paper bags, cloth bags and other breathable bags, or enclosed in plastic film pouches. Hole can breathe. Each sachet is filled with 5 to 10 grams, the amount of which varies depending on the type of fruit and vegetable. When used, seal the preservative with the fruits and vegetables in the container packaging.
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