Commonly Used Kinds and Functions of Preservatives for Fruits and Vegetables

Fruit and vegetable preservatives can be divided into the following eight categories according to their effects and methods of use: (1) Ethylene removal agents can inhibit respiration and prevent post-harvest aging. Including physical adsorbent, oxidative decomposition agent, catalyst type remover. (2) Anti-corrosion and anti-staling agent is the use of chemical or natural anti-bacterial agents to prevent the growth of mold and other contaminating bacteria, prevent disease, preservation and preservation. (3) The coated fresh-keeping agent can inhibit respiration, reduce water dispersion and prevent microbial invasion. Including wax coating agent, shellac coating agent, oil film coating thorn, other coating agent. (4) Gas generating agents can be ripened, colored, deastringent, and preserved. Including sulfur dioxide generator, halogen gas generator, ethylene generator, ethanol vapor generator. (5) Gas regulators can produce a modified atmosphere effect. Including carbon dioxide generators, oxygen absorbers, carbon dioxide removal agent. (6) Physiological activity regulators can regulate the physiological activity of fruits and vegetables. Including stimulating bud, benzyl adenine, 2,4-D. (7) Humidity modifiers regulate humidity. Including vapor inhibitors and dehydrating agents. (8) Other preservatives