Using biological means to keep fresh and extend the freshness of fruits and vegetables

A new type of environmental preservation agent appeared on the promotion of fruit and vegetable preservation technology recently held in Hainan's technology promotion and transaction market. Use of this preservative can greatly increase the freshness of fruits and vegetables. This is the first time that China has used biological means to control the problem of perishable fruit and vegetables after picking. It is understood that tropical fruits, vegetables and flowers in Hainan Province are transported to the north by vehicles in batches. Many decayed and deteriorated on the way. Some of the fruits were transported to the interior and even rotted by 1/3, causing no results to the fruit growers and transporters. Small economic loss. To solve this problem, the Hainan Technology Promotion and Exchange Market and the Hainan Office of the Chinese Academy of Sciences specially invited a famous fresh fruit and vegetable preservation expert and doctoral tutor Jiang Yueming to develop a new type of preservative. The technology is mainly used to soak fruit and vegetable flowers with preservatives to achieve the purpose of delay. The operation is simple and the price is cheap. After use, it can be stored at room temperature for more than 10 days, or even 1-2 months; at low temperatures, it can be kept fresh for 1.5-3 months. At the same time, fresh preservatives do not have to rely on refrigerated trucks, and ordinary trucks can also transport fruits and vegetables.