Using preservatives to preserve fresh fruits and vegetables

Microbial infection is often an important cause of spoilage of fruits and vegetables, and bactericidal preservatives are the most effective methods for eliminating microbiological diseases. However, the bactericidal preservatives used for different microorganisms are different, and the microorganisms infringing on certain fruits and vegetables are not limited to only one kind of pathogenic bacteria. Therefore, the appropriate use of bactericidal preservatives can improve the antiseptic effect. If 4.5 g of sorbic acid and 1.8 g of benzoic acid are dissolved in hot water, then 1 g of citric acid, 2.7 g of malic acid are added, dissolved by shaking or stirring, the volume is adjusted to 2000 ml, and the pH is adjusted to 3.5. ~ 4.0, that is, made of the required preservatives. Large amount can be prepared according to the above ratio. This preservative is suitable for the storage and preservation of apples and pears. When used, it can be impregnated or sprayed so that the surface of the fruit is evenly coated with a layer of medicament. After air drying, it can be bagged, packed and stored.