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The freshness-preserving agent developed by this institute has a good preservation effect on various fruits and vegetables. When used, only the fruit and vegetable products and the preservatives should be sealed in a plastic packaging bag, and long-term preservation can be achieved at room temperature. The fresh corn preservation technology is based on the biological mechanism of corn aging, selecting antioxidants and color-retaining agents that have a strong inhibitory effect on various biological enzyme activities in corn components, and formulated with a broad-spectrum preservative to form a preservative solution. The fresh and tender corn that was picked was soaked in the fresh liquid, and the original physiological state could be maintained at room temperature for a long time and it was fresh and tender.
At present, the above two preservation technologies have been fully verified by local farmers. The shelf life of fruits and vegetables is as long as 3 months or more, and the tender corn storage period is as long as 8 months, while the preservation cost is only 3-5 cents per kilogram.
Fruit and vegetable fresh-keeping technology
The preservation of fresh fruits and vegetables and tender corn is generally based on the cold storage method. It has a large one-time investment, high cost, and is difficult to popularize. Recently, the fruit and vegetable and fresh corn preservation technology at room temperature under the Kangzhuang New Resource Technology Research Institute of Yutian County, Hebei Province (postcode: 064100) succeeded in completely overcoming the various shortcomings of the refrigeration method and improving the value of agricultural products for the vast number of farmers. An important way.