33results about How to "Delayed ripening" patented technology

The invention relates to a mango preserving technology. In order to achieve integrative pre-plucking and post-plucking preserving effect, the invention comprises four composite preserving pretreatment measures of disinfectant and calcium fertilizer spraying before mango plucking and heat treatment, rot-proof film-coating preservative treatment and ethylene inhibitor treatment after the plucking. The rot-proof film-coating preservative comprises 0.25 percent to 2 percent of glucomannan or / and 0.25 to 2 percent of CTS with 95 percent degree of deacetylation, 0.1 to 1 percent of sucrose fatty acid ester or / and 0.1 to 1 percent of glycerel monostearte, 0.1 to 0.5 percent sorbitol or glycerol, 0.5 to 1.5 percent of calcium chloride or calcium citrate, 0.05 to 0.1 percent of potassium sorbate, 0.01 to 0.1 percent of one or more of the following ingredients: iprodione, Sportak and mancozeb, 0.005 to 0.01 percent of gibberellin and 0.025 to 0.05 percent of vitamin K. The invention can decrease the respiratory intensity, postpone the respiratory climacterics, delay the postripeness time and prolong the freshness period of mangos. Compared with the prior art, the freshness period of the mangos can be prolonged by 10 to 20 days.

The invention discloses a method for effectively breaking the dormancy of Paris polyphylla seeds. By adopting a treatment way of combining hydrogen peroxide and the Gibberellins solution with suitable concentrations, the dormancy of the Paris polyphylla seeds is effectively broken, the after ripening period of the seeds is shortened, the germination time of about 2 years for the Paris polyphylla seeds in natural conditions is shortened to about 3 months, and the cultivation time of the Paris polyphylla seeds is greatly shortened.

The invention discloses a preparation method of fresh kiwi fruit slices. The preparation method comprises the following steps: taking fresh high-quality kiwi fruits of which the hardness is between 9.0 kg / cm<2> and 11.0 kg / cm<2> as standard raw materials, putting slices into distilled water after washing, peeling and cutting the kiwi fruits, pumping ozone until the concentration is 0.8 to 1.0 mg / L, and carrying out ultrasonic assisted sterilization for 5 to 8 minutes; then, adding the slices into a kiwi fruit mixed color protecting solution which is prepared from 0.2 percent of ZnCl2, 0.25 percent of EDTA (Ethylene Diamine Tetraacetic Acid)-2Na, 0.10 percent of ascorbic acid and 0.1 percent of citric acid for carrying out color protection, and infiltrating by using 0.5 to 2.0 percent of PEG (Polyethylene Glycol)-chitosan edible coating film after dewatering; finally, packaging by using a PP (Propene Polymer) pallet and a PE (Poly Ethylene) film, and storing at low temperature. The fresh kiwi fruit slices prepared through the preparation method have the characteristics that the appearance color is well kept, browning is not easy to cause, the bacteria inhibiting and fresh keeping effects are good, the storage period is long, and the quality is stable.

Belonging to the technical field of fresh-keeping and storage of edible fruits and vegetables, the invention specifically relates to a biophysically combined fresh-keeping and storage method for honey peaches. The method includes: utilizing a physical method to conduct ultrasonic cleaning on 70-80% mature honey peaches picked from field fruit trees, performing ultraviolet-C irradiation treatment, then using a non-toxic and efficient biological agent Bacillus subtilis to carry out spraying, then putting an ethylene absorbent into a fresh-keeping bag, finally placing the honey peaches on a shelf for storage in a clean and drafty shade place, and conducting sterilization and disinfection on the environment before storage. Compared with traditional fresh-keeping methods and single treatment, the method is safe, effective, economical, practical, is simple to operate, and has low requirement on equipment, thus not only being suitable for large-scale factory honey peach fresh-keeping operation, but also being suitable for wide adoption by fruit farmer families with certain conditions.

The invention discloses a porous material composite fruit wax-coating preservative capable of controlling breath, and solves the problems that fruits are rotted and deteriorated easily to produce alcohol, can be kept fresh difficultly and cannot be stored. The composite preservative consists of the following components in percentage by mass of 5 to 9.8 percent of shell-lac, 0.05 to 3 percent of porous material (comprising three-dimensional network porous silicon oxide, kieselguhr, porous ceramic and porous carbon), 0.04 to 3 percent of cosolvent, 0.05 to 0.3 percent of bacteriacide, 0.01 to 0.1 percent of dispersing agent and the balance being water. Mangos and pineapples which are coated with the preservative can still taste fresh after being stored for 30 days, so that the weight loss rate is reduced twice, and the rotting rate is less than 5 percent; and the quality of fruits is guaranteed, the storage period and the shelf life of the fruits are prolonged, and economic loss caused by rotting and deterioration of the fruits and the like is reduced effectively.

The invention relates to fruit bags special for winter peaches and application of the fruit bags in winter peach cultivation, storage and transportation. Inner bags of the fruit bags are made by pressing white wax paper coated with wax on a single face and foam grids, and the outer surface wax layers of the inner bags are outward and are pressed together with the foam grids. In winter peach cultivation, the special fruit bags are adopted for bagging management at flowering and fruit-bearing stages and are matched with a special winter peach pruning method, water and fertilizer integrated bag-controlled slow release fertilizer and other cultivation techniques or measures so as to achieve high-quality and high-yield winter peach production. In addition, the phenomenon that fruit surfaces are scratched during transportation applying the fruit bags special for winter peaches and paper bag picking and transportation and accordingly fruit quality and other problems are influenced can be effectively avoided.

The invention discloses fresh-keeping particles used for preparing a film or a blister sheet. The fresh-keeping particles are prepared from the following raw materials in percentages by mass: 30%-45%of carrier resin, 25%-40% of natural zeolite powder, 3%-10% of a ZSM-5 molecular sieve, 1%-5% of silicon dioxide, 1%-3% of zinc oxide, 0.5%-2% of natural trehalose, 0.1%-1.5% of a coupling agent, 2%-6% of a heat stabilizer, and 0.5%-3% of a dispersant. The fresh-keeping particles disclosed by the invention can be added into resin such as PE, PP, PS, EVA and EPS to prepare the fresh-keeping film ora blister sheet product having the function of absorbing harmful gases; and the fresh-keeping film or the blister sheet product prepared from the fresh-keeping particles can continuously and effectively adsorb harmful gases such as ethylene and carbon dioxide generated during storage and transportation of fruits and vegetables, control moisture condensation in a bag, kill and inhibit bacteria, reduce bacterium breeding, inhibit postripeness of the fruits and the vegetables, and can significantly prolong shelf life of the fruits and the vegetables.

The invention discloses a kiwifruit fresh fruit storage and preservation method, belonging to the technical fields of agriculture and food science. Pathogenic bacteria control before harvesting, harvesting in time, and appropriate after-ripening after harvesting are combined with treatment with a right amount of 1-MCP to prolong the storage life and shelf life of the kiwifruit. The kiwifruit is harvested when the soluble solid content is 6.5-8.5 degrees Brix, and the fruits with mechanical damage and diseases / pests and the defective fruits are removed; after harvesting, the fruits are subjected to after-ripening in a shady and cool plate until the soluble solid content is 10.0-11.0 degrees Brix; the kiwifruit is subjected to fumigation treatment by 0.0-1.0 mu L / L 1-MCP for 24 hours, and then stored in a preservation storehouse of which the temperature is 2+ / -0.5 DEG C and the RH is 85%. The method can effectively avoid unsoftened rotten fruits and soft rot; the kiwifruit can ripen normally after being put on the shelf, so the storage life of kiwifruit is prolonged from 25 days to 70 days under the condition of normal temperature, and the low-temperature storage life totals 203 days; and thus, the kiwifruit fresh fruit storage and preservation method is efficient, convenient and cheap, and is easy to operate.

The invention discloses a compound preservative for fruits and a preparation method of the compound preservative. The compound preservative is mainly used for keeping freshness of the fruits such as bananas and dragon fruits and belongs to the technical field of freshness keeping of the fruits. The compound preservative is prepared from the following raw materials in percentage by mass: 3 to 40 percent of prochloraz, 0.01 to 10 percent of plant essential oil, 35 to 90 percent of vegetable oil and derivatives thereof, 5 to 20 percent of an emulsifier and 1 to 5 percent of glycerol, wherein the total amount of the raw materials is 100 percent. The compound preservative for the fruits, disclosed by the invention, has the advantages that storage diseases, in particular to banana anthracnose, crown rot, spike rot and other diseases, of the fruits can be effectively prevented and controlled; in addition, the ripening of the fruits can be delayed, the resistance of the fruits is improved, storage period and shelf life of the fruits are prolonged and the post-harvest loss is reduced.

The invention discloses a hollow plum fruit preservation method, a preservative and a preparation method thereof. The preservation method realizes preservation mainly by combining coating and deoxidization. The invention further provides a fruit preservative for treating picked hollow plum fruits. The preservative is divided into a coating preservative and a deoxidization preservative, wherein the coating preservative contains 10g of chitosan, 15g of citric acid, 1.0g of vitamin C, 1g of zinc oxide and 200mg of thiourea; and the deoxidization preservative contains 50g of potassium permanganate, 20g of anhydrous sodium chloride, 10g of sodium hydroxide, 15g of zinc oxide, 20g of ferrous sulfate, 15g of vitamin C, 60g of calcium chloride, 15g of sodium polyacrylate and 500g of zeolites. The preservation method comprises the steps of picking fresh hollow plum fruits, treating with the coating preservative, spreading and drying in air for 3-4h, then packing in storage bags in a separating manner, adding a part of deoxidization preservative into each bag, and preserving in a cool environment with the temperature being less than 25 DEG C. According to the preservation method, safety, efficiency and convenience are realized, the quality of hollow plums can be kept, and the rotting rate of the hollow plums can be effectively reduced at the same time.

The invention discloses a processing process for freshly-cut apples by ozone treatment. The processing process comprises the following steps: (1) treating collected apples by 1-methylcyclopropene (1-MCP) and refrigerating at a refrigeration temperature from -1.0 DEG C to 1.0 DEG C and at the humidity of 80%-90%; (2) washing the apples for freshly cutting and instruments and equipment and the like in a processing process; (3) cutting and removing the core, namely cutting the apples into fresh slices with certain thickness and shape according to product requirements; (4) carrying out the ozone treatment, namely carrying out ozone gas suffocating treatment on the freshly-cut apples in a closed space; (5) packaging by a thin film bag, namely packaging the freshly-cut apples by the selected food-grade preservation thin film bag according to a certain volume or weight and sticking a label; and (6) refrigerating, namely preserving the food-grade preservation thin film bag in a cold storage with the environmental temperature from -1.0 DEG C to 1.0 DEG C. With the adoption of the freshly-cut apples processed by the invention, the preservation period is long, the loss of nutrient substances is less, the flavor is pure and no residual toxins exist; the rapid and large-scale production can be realized and the requirements of the freshly-cut apples by a market are met.

The invention discloses a fresh keeping method for prolonging the banana shelf life. The method concretely comprises the following steps of using a banana color card as a standard; selecting bananas having the initial state being 4 and having no mechanical damage and black star points; putting the selected bananas under a UV-C lamp tube for UV-C radiation; spraying a citric acid solution on the surfaces of the bananas in the radiation process; completely soaking the bananas subjected to the UV-C treatment into rice hulls to be stored, wherein the rice hulls are preferably obtained after beingsprayed by banana leaf extract water solution and being dried. The method solves the problems of toxicity residue, pesticide resistance and environment harm in the prior art due to the use of chemicalsterilization agents as fresh keeping agents of harvested bananas. The browning decay speed is low; the quality is high; the shelf life of the bananas is greatly prolonged; the economic value of thebananas is improved.

The invention relates to a juicy peach preservation and storage method which comprises the following steps of (1) picking: picking and collecting medium-well juicy peaches, and handing with care so asto avoid man-made bump; (2) carrying out cold shock treatment: quickly soaking the juicy peaches in ice water, then quickly draining off, controlling the temperature of the ice water to range from 0to 1 DEG C, and controlling the soaking time to range from 10 to 30 min; (3) spraying a preservative: uniformly spraying the preservative onto the outer surfaces of the juicy peaches; (4) sub-packaging and storing: sub-packaging the juicy peaches into packaging boxes, storing the packaging boxes into a refrigeration house, controlling the temperature of the refrigeration house to range from 12 DEGC to 14 DEG C, and controlling the humidity of the refrigeration house to range from 80 percent to 95 percent. The juicy peach preservation and storage method is ideal, so that the preservation timeof the juicy peaches is greatly prolonged, and the appearance of the juicy peaches is ensured. By adopting cold shock treatment, the physiological activity of the juicy peaches can be appropriately inhibited, the postripeness of the juicy peaches is delayed, and the storage life is prolonged.

The invention provides a fresh-keeping device. A fresh-keeping shell inner cavity is used as an accommodating cavity; a photosynthetic fresh-keeping device, an ethylene decomposition device, a fan anda gas sensor are respectively and electrically connected to a control panel through wire harness, and are placed in the accommodating cavity; and two sides of the fresh-keeping shell are separately provided with an air inlet and an air outlet. At the same time, the invention also provides a fresh-keeping control method of the fresh-keeping device, and the ethylene concentration value of gas is collected by the gas sensor and fed back to the control panel; the control panel compares and analyzes the received ethylene concentration value with the set value, and separately sends opening / closingcommands to the photosynthetic fresh-keeping device, the ethylene decomposition device and the fan according to the comparing and analysis result, and ethylene is absorbed by the wind cycle in the accommodating cavity formed by cooperation of the fan, the air outlet and the air inlet, and the ethylene is decomposed by the ethylene decomposition device, and carbon dioxide generated by the decomposition provides guarantee for the carbon source required for photosynthesis of fruits and vegetables. The device can be flexibly applied according to specific scenes, and has a good fresh-keeping effect.

The invention relates to the technical field of environmental microorganisms, and specifically discloses thermophilic Bacillus smithii Ths1 and applications thereof. The strain preservation number ofthe thermophilic Bacillus smithii Ths1 is CGMCC No. 16868. The thermophilic Bacillus smithii Ths1 of the invention has high temperature adaptability and wide range of suitable temperature, can secretea large amount of cellulase and protease, and can rapidly decompose cellulose and protein substances in organic solid waste, accelerate the composting process of the organic solid waste and increasethe organic matter content of compost.

The invention discloses a fresh-keeping device and a refrigerator. The fresh-keeping device comprises a frame, a drawer and a deoxidizing module, the frame is provided with an accommodating space, an opening is formed in one side of the frame, air holes are formed in the wall of the frame, and the air holes communicate with the accommodating space; the drawer can enter the accommodating space through the opening and is accommodated in the accommodating space, and the deoxidizing module is arranged at the air holes of the frame so as to consume oxygen in the accommodating space. According to the fresh-keeping device, when a low-oxygen environment is formed, nitrogen cannot be consumed and transferred, the negative pressure formed in the accommodating space is small, the requirement for the structural strength is low, the overall structure of the fresh-keeping device does not need to be reinforced, so that the material cost is reduced, and the volume loss is reduced; and moreover, when oxygen in the space is gradually consumed, the speed of external air permeating into the accommodating space can be reduced due to the fact that the space is relatively sealed, and therefore the low-oxygen negative-pressure state in the space can be kept for a period of time.

The invention provides apple bleached lac compound preservative which is characterized by consisting of raw materials in the following mass percent: 5 percent to 30 percent of bleached lac solution, 5 percent to 15 percent of eucalyptus leaf extract, 10 percent to 20 percent of galanga extract, 10 percent to 20 percent of Chinese cinnamon extract, 5 percent to 15 percent of forsythia extract, 20ppm to 100ppm of gibberellin, and the rest is water. After the preservative is used to preserve the freshness of apples with coating, the apples can be stored under normal temperature without any refrigerating equipment for 90 days, the commercial rate reaches 90 percent, the water loss rate is equal to or less than 10 percent, the flavor and the taste are basically unchanged; the preservative of the invention not only effectively inhibits the water loss of apple fruit, reduces the respiration strength, delays the maturity of the fruit, but also inhibits plenty of rot because of pathogenicbacteria and spoilage organisms; in addition, the membrane formed by the bleached lac on the surface of the fruit improves the appearance of the fruit and improves the commodity value.

The present invention relates to cultivated plant of the species Solanum lycopersicum comprising a acs 4 allele having one or more mutations, said mutations resulting in production of a mutant acs 4 protein having loss of-function acs4 protein or reduced function compared to wild type Acs 4 protein.

The invention discloses a method, composition and application for prolonging the fresh-keeping period of bananas by using genetic engineering technology. The method uses a novel banana transgene method to transfer a banana ACC oxidase control composition into bananas, wherein the combination The substance comprises at least one interfering RNA, a gene transfer expression vector and a pharmaceutically acceptable carrier, the interfering RNA is used to inhibit / reduce the mRNA expression of banana ACC oxidase, thereby inhibiting the ethylene biosynthesis of banana, thereby delaying Banana post-ripening phenomenon, therefore, can extend the fresh-keeping period of bananas.

The invention mainly relates to the technical field of storage of fruits and vegetables, and discloses a fresh keeping method of figs. The fresh keeping method comprises the steps of performing baking, performing sprinkling, performing packaging and performing storing. The method is simple, convenient to operate and low in cost, the figs can be stored for 6 months, the fresh keeping time of the figs can be obviously prolonged, the figs can be sold in other seasons rather than the harvesting season, and the economic returns of fruit growers can be increased. According to the fresh keeping method, firstly 80% ripe figs are placed in an oven, and low-temperature baking is performed, so that the figs lose a little moisture, respiration of the figs is restrained, the nutrition and the moistureof the figs are reserved, and the figs are bright in color; after the figs are baked, a fresh keeping agent solution is sprinkled to the baked figs, and the fresh keeping agent solution is free from any harmful ingredients, so that proliferation of pathogenic bacteria can be restrained, the breath and the after-ripening of the figs can be retarded, the characteristics of fresh fruits can be maintained, and the fresh keeping time of the figs can be prolonged; and after the fresh keeping agent solution is sprinkled, the figs and bacillus natto are mixed and packaged, so that the enzymic activityof the figs can be reduced, the after-ripening and the decomposition of the figs can be restrained, and the storage and fresh keeping time of the figs can be prolonged.

The invention provides a citrus fruit bleached lac antistaling agent, which is characterized by comprising the following raw materials by mass percentage: bleached lac solution, 10.0 to 40.0 percent; silicon oxide nano-material, 1.1 to 2.0 percent; clove extract, 2.0 to 13.0 percent; cinnamon extract, 2.0 to 13.0 percent; magnolia bark extract, 2.0 to 13.0 percent; garlic extract, 2.0 to 13.0 percent; gibberellin, 50 to 200ppm; the rest is water. The citrus fruit bleached lac antistaling agent not only can effectively restrain moisture loss of the citrus fruit, reduce the respiration intensity, delay fruit ripening and restrain impregnating of pathogens and spoilage organisms which can cause mass decomposition, but also can form a membrane on the fruit surface so as to improve the fruit appearance and increase the value of commodity. The antistaling agent has advantages of low cost, simpleness and practicality and relatively high utility value.

The invention provides a bleached lac nano fresh-keeping agent for pears, and is characterized in that the fresh-keeping agent consists of the following raw materials by mass percentage: 8.3-62.5 percent of water solution with 24 percent of bleached lac, 0.1-0.8 percent of silicon dioxide nano materials, 2.0-10.0 percent of pepper extract, 2.0-10.0 percent of stemona root extract, 2.0-10.0 percent of magnolia officinalis extract, 0.5-2.0 percent of sodium dehydroacetate, 50-200ppm of gibberellin and water as the allowance. The fresh-keeping agent can further improve film-forming property of the bleached lac film and air regulating performance of the film; while having good moisture retention, antisepsis and disease resistance properties, the fresh-keeping agent can selectively penetrate gases, such as carbon dioxide, etc., and effectively prevents fruits from being damaged by carbon dioxide; after being smeared with the agent for fresh-keeping, the pears can be stored for 90-100 days at normal temperature without any refrigeration equipment, and commodity rate is as high as 90 percent, water loss rate is less than or equal to 10 percent; in addition, ingredients of the fresh-keeping agent are all natural materials and food additives, thus remaining no toxicity residue and bringing no pollution to the environment.

The invention relates to a mango preserving technology. In order to achieve integrative pre-plucking and post-plucking preserving effect, the invention comprises four composite preserving pretreatment measures of disinfectant and calcium fertilizer spraying before mango plucking and heat treatment, rot-proof film-coating preservative treatment and ethylene inhibitor treatment after the plucking. The rot-proof film-coating preservative comprises 0.25 percent to 2 percent of glucomannan or / and 0.25 to 2 percent of CTS with 95 percent degree of deacetylation, 0.1 to 1 percent of sucrose fatty acid ester or / and 0.1 to 1 percent of glycerel monostearte, 0.1 to 0.5 percent sorbitol or glycerol, 0.5 to 1.5 percent of calcium chloride or calcium citrate, 0.05 to 0.1 percent of potassium sorbate, 0.01 to 0.1 percent of one or more of the following ingredients: iprodione, Sportak and mancozeb, 0.005 to 0.01 percent of gibberellin and 0.025 to 0.05 percent of vitamin K. The invention can decrease the respiratory intensity, postpone the respiratory climacterics, delay the postripeness time and prolong the freshness period of mangos. Compared with the prior art, the freshness period of the mangos can be prolonged by 10 to 20 days.

The invention belongs to the technical field of preservation and storage of edible fruits and vegetables, and in particular relates to a biophysical combination preservation and storage method of juicy peaches. The present invention uses physical methods to ultrasonically clean the 7-8 mature juicy peaches picked from field fruit trees, and after being irradiated with ultraviolet rays, sprays them with a non-toxic and efficient biological agent Bacillus subtilis, and then puts an ethylene absorbent in a fresh-keeping bag. Finally, the peaches are stored on a shelf in a clean and well-ventilated shade, and the environment is sterilized before storage. Compared with traditional fresh-keeping methods and single treatment, this method is safe, effective, economical, feasible, easy to operate, and does not require high equipment. It is not only suitable for large-scale factory fresh-keeping peach operations, but also suitable for fruit farmers with certain conditions. broadly used.

The invention discloses a preparation method and an application of a chlorine dioxide fruit and vegetable fresh-keeping slow-release agent, and relates to the technical field of fresh-keeping materials. The preparation method of the chlorine dioxide fruit and vegetable fresh-keeping slow-release agent comprises the following steps: S1, preparing a miscible substance A; S2, preparing a miscible substance B; S3, preparing a miscible substance C; and S4, mixing: adding the miscible substance A and water into a reactor according to a certain ratio, stirring, adding the miscible substance B at 25-30 DEG C, reacting for 20 min, slowly adding the miscible substance C, continuously stirring for 10-30 min after the addition of the miscible C is finished, and stopping stirring to obtain the stable chlorine dioxide fruit and vegetable fresh-keeping slow-release agent. The prepared chlorine dioxide fruit and vegetable fresh-keeping slow-release agent is applied to a fresh-keeping film, and an application method comprises the following steps: S1, adopting a tape casting method to obtain an insolvable PVA film, and manufacturing a flat bag; and S2, putting a chlorine dioxide solution into a PVAinsoluble bag, and sealing the PVA insoluble bag. The slow-release agent is used together with a PVA film for use, so that the fresh-keeping time of fruits is greatly prolonged.

The invention discloses a method for prolonging the storage period of kiwi fruits and belongs to the technical field of agricultural food science. The storage period of the kiwi fruits is prolonged by adopting a method of combining timely harvesting, wound curing treatment after harvesting, spontaneous modified atmosphere PE freshness-keeping bag packaging, repeated low-dose 1-MCP treatment and low-temperature storage. The method comprises the following steps: the kiwi fruits are harvested when the content of soluble solids is between 6.0 Brix and 8.0 Brix, and the hardness is between 9.5-11 kg / cm<2>; after being harvested, the kiwi fruits are subjected to the wound curing treatment for 24-72 hours in the shade at a normal temperature to eliminate the fruits suffering from mechanical injury, defects and disease and pest damages, are sub-packed into PE freshness-keeping bags for ozone sterilization, are pre-stored for 5 days in a freshness-keeping storehouse with the temperature of 8 DEG C and the RH of 90 percent, are pre-cooled for 24 hours after the storehouse temperature is adjusted to 2+ / -0.5 DEG C, and the RH is adjusted to 85 percent, and then are laced for storage; when the storage time is 30, 60 and 90 days, the 1-MCP treatment with different concentrations is adopted. The method is a kiwi fruit storage and freshness-keeping method which is efficient, convenient, easy to operate and cheap.

The invention discloses a breathing-controllable compound coating preservative made of a porous material. By using the breathing-controllable compound coating preservative made of the porous material, the problems that fruits are easy to rot and go bad, are not easy to preserve and store and generate alcohol are solved. The preservative comprises the following components: 0.05-1.5% of the porous material, 10-20% of beewax, 1-2% of vitamin E, 3-5% of pectin, 2-4% of lignin, 0.5-1.5 parts of cosolvent, 2-4 parts of dispersing agent and 30-40 parts of water. The preservative has the characteristics of pathogen inhibition, sensory quality keeping, low cost, convenience in operation when being used, long release period, uniform effect and the like. The quality of the fruits is ensured, meanwhile, the storage period and shelf life of the fruits are prolonged, and the economic loss generated because the fruits rot and go bad is effectively reduced.