化学保鲜剂

为延长供应期、减少红地球葡萄在贮藏期间的营养损失，过去对葡萄贮藏保鲜有过报道，但局限于化学保鲜剂和SO2处理，结果在葡萄果实表面有一定残留。

In order to relay the supplying and decrease the loss of nutrition during storage , It was reported about storage and refreshment for grape Before , which limited to use chemical Fresh keeping agent and SO2 treatment , the result showed that remains on the surface of fruit .

热带果蔬常温化学保鲜剂的研究

A Chemical Conserving Agent for Tropical Vegetables and Fruits at Room Temperature

几种不同化学保鲜剂对草莓贮藏保鲜效果的对比研究

Contrast research to the strawberry preservation and freshness result of several kinds of different chemical antistaling agent

实验证实了纳豆菌对于食用菌的保鲜有较好的效果，且优于化学保鲜剂，无毒，无害，容易被分解。

It confirmed that natto has a good effect on the Preservation of Bacillus natto on Edible Fungi , and it is superior to chemical preservative because of non-toxic , harmless and easy to be broken down .

目前，草莓和杨梅等浆果类最常用的贮藏方法是冷藏结合化学保鲜剂处理，但是化学保鲜剂的长期和大量使用会产生抗药性、食品安全以及环境污染等问题。

At present , refrigerated method combined with synthetic chemical fungicides are most commonly used method of storage for strawberries and Chinese bayberries , but the synthetic chemical fungicides have many problems such as food safety , resistance of chemicals and environmental pollution with long-term and heavy use .