A company in the United States has developed a new way to keep cut fruits and vegetables fresh. Researchers have made a special covering using cheese and acetylmonosaccharide extracted from vegetable oil. The transparent, edible, film-free sheet is attached to the surface of cut fruits and vegetables, which can prevent dehydration, prevent the fruit from turning black, and prevent the invasion of microorganisms.

Edible fruit preservative A British company made an edible fruit preservative, which is made of sucrose, starch, fatty acids and polyester prepared into a translucent emulsion, can be sprayed, brushed or impregnated on the surface of apples, oranges, watermelons, bananas and tomatoes and other fruits, keep fresh for more than 200 days. Because the preservative forms a sealing film on the surface of the fruit, it can prevent oxygen from entering the inside of the fruit, thus extending the ripening process of the fruit and playing a fresh-keeping role. This preservative can be eaten with the fruit.

Electronic fresh-keeping machine An electronic fresh-keeping machine has been made in France. This machine is placed in the fruit and vegetable storage room, which can make the fruits and vegetables stored in 75 days fresh and tender as the first pick. The preservation machine uses the negative oxygen ions and ozone generated by the high voltage negative electrostatic field to achieve the purpose of preservation; The negative oxygen ions can purify the enzymes of the metabolic process of fruits and vegetables, thus reducing the respiration process of fruits and vegetables and reducing the generation of fruit ripening agent ethylene; Ozone is a strong oxidizing agent, but also a good disinfectant and fungicide, can kill and eliminate the microorganisms and secreted toxins on the fruits and vegetables, inhibit and delay the decomposition of organic matter, so as to extend the storage period of fruits and vegetables.

Vacuum treatment fresh-keeping method Japan has developed a vacuum storage of fruit and vegetable fresh-keeping technology. This preservation method is mainly the application of reducing low pressure, with low temperature and high temperature, and the use of low pressure air circulation and other measures to create a favorable storage environment for fruits and vegetables. The low pressure of the storage room is produced by the vacuum pump to pump the indoor air, and the low pressure is controlled below 100mm Hg, and the minimum is 8mm Hg. The relative humidity in the air is controlled by a humidifier located in the room and is generally above 90%. This method reduces the indoor oxygen content when pumping, so that the breathing of fruits and vegetables is maintained at a minimum level, and at the same time, it also excludes a part of the indoor carbon dioxide and ethylene and other gases, which is conducive to long-term storage of fruits and vegetables.

New fruit and vegetable fresh-keeping bag A company in the United States has launched a new type of fruit and vegetable fresh-keeping plastic bag, which can extend the fresh-keeping period of fruits and vegetables and reduce the loss caused by excessive maturation of fruits and vegetables. This bag is made of natural active clay and polyethylene mixed, like a very fine filter screen, fruits and vegetables in the ripening process of gas and water can be produced through the bag, the bag is not easy to breed fungi, so that fruits and vegetables can be preserved more than double.

Water-soluble pesticide packaging film British Parragan company has produced a new type of polyethylene film that can be dissolved in water, which has been used as an accurate quantity of pesticides in the water before the use of packaging. This kind of packaging film is mildew free, harmless, anti-static, can be heat-sealed, and can be colored and printed on the pattern. It is a disposable item, which can effectively ensure that the gas in the package does not leak out, and can resist the corrosion of various chemical pesticides.

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