With the continuous expansion of vegetable cultivation area, fresh-keeping technology has become a new problem that hampers the storage and transportation of vegetable farmers. Recently, I stationed a joint Northeast Northeast Agricultural University experts in a number of experiments in the county area, summed up two kinds of fruits and vegetables in the storage and transportation of anti-corrosion preservation effect is obvious, drawing a convenient small formula for reference. Method 1, formula: sodium sulfate (or potassium sulfate) 97%, starch (or gelatin) 1% calcium stearate 1%, stearic acid 1% (all weight ratio). 2, the system of law: The raw materials according to the formula measured by mixing smash, add appropriate amount of water into a paste, re-molded into pieces, each weighing about 0.5 grams. 3, the use of methods: The preservation of the paper wrap, scattered in storage and transportation of fruit and vegetable containers, the amount of 5-8 tablets per kilogram of fruit and vegetables should be appropriate. Method two 1. Formula: sodium chlorite 25%, ferrous sulfate 15%, zinc oxide 10%, activated carbon 50%. 2. Preparation method: Sodium chlorite, ferrous sulfate, zinc oxide, and activated carbon are mixed together according to the above proportions, and a small amount of water is added to the mixture. The mixture can be dried at 110° C. and dried to a diameter of 2.5 mm. Particles. Sodium chlorite is the main agent, which can also be replaced by sodium chlorate; ferrous sulfate and zinc oxide are active ingredients, which can not only improve the effect of preservatives, but also extend the use and shelf life of preservatives; activated carbon is a carrier, Alumina, silica or the like can also be used as a carrier. This preservative can not only effectively decompose and remove ethylene gas, but also can decompose and remove other harmful gases such as ethanol and aldehydes, inhibit the occurrence of mould, prevent rot, and is suitable for fruits, vegetables and flowers. 3, use methods. In order to facilitate the use and give full play to the effect of preservatives, the preservatives should be packaged into small bags, packed with breathable materials such as paper or cloth, or enclosed in plastic film pouches such as polyethylene and used with needles. Some small holes can be breathable, each 5-10 grams into a small bag, the amount of different fruits and vegetables vary. When used, seal the preservative with the fruits and vegetables in the container packaging.
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