果蔬保鲜是一项既实用又迫切需要解决的难题,致力于研究该技术的外国科学家,最近推出一批果蔬保鲜新技术。可食性果蔬保鲜剂:英国研制成一种可食用的果蔬保鲜剂。它是由蔗糖、淀粉、脂肪酸和聚脂物调配成的半透明乳液,可用喷雾、涂刷或浸渍的方法覆盖于柑桔、苹果、西瓜、香蕉和西红柿、茄子等表面,保鲜期可达200天以上。由于这种保鲜剂在水果表面形成了一层密封薄膜,故能阻止氧气进入水果内部,从而延长了水果熟化过程,起到保鲜作用。这种保 Preservation of fruits and vegetables is a practical and urgent problem to be solved. Foreign scientists working on this technology have recently launched a batch of new technologies for preserving fruits and vegetables. Edible fruit and vegetable preservatives: the United Kingdom developed into a edible fruit and vegetable preservative. It is translucent emulsion prepared from sucrose, starch, fatty acid and polyester. It can be sprayed, brushed or impregnated on the surface of citrus fruits, apples, watermelons, bananas, tomatoes and eggplants with a shelf life of 200 Days or more. Because of this preservative to form a layer of sealing film on the surface of the fruit, it can prevent oxygen from entering the interior of the fruit, thus prolonging the fruit ripening process and playing a role of preservation. This kind of insurance