The invention relates to a method for preparing a film-
coating fresh-keeping fruit
wax for
fruits and vegetables, which mixes red lac,
morpholine,
propanediol and
ammonia according to weight ratio, and comprises the following steps: emulsifying the mixture for 20 to 40 minutes at an emulsifying temperature of between 113 and 117 DEG C, and stirring the mixture at a speed of between 750 and 1,050
revolutions per minute; when the temperature of the solution is reduced to 60 DEG C, adding
natamycin, sec-
butylamine and thiabendazole L according to the following proportions; and after dispersing the mixture, reducing the temperature to 30 DEG C, taking the mixture out, and performing high-pressure homogenization on the mixture to obtain the film-
coating fresh-keeping fruit
wax for
fruits and vegetables. The fresh-keeping fruit
wax is a dark brown semi-transparent water-soluble
emulsion, cannot be hardened after
coating, is easy to fall off, has a quick
drying speed and moderate
viscosity, can perform fruit
waxing through a full automatic wax-
polishing machine, is bright in color and beautiful, and has lasting brightness. The concentration of the
natamycin used by the fresh-keeping fruitwax has only 10<-6>
order of magnitude and is in accordance with the standard of the maximum residual quantity in food stated by the national 'use
sanitation standard of food additives'; therefore, the film-coating fresh-keeping fruit wax for
fruits and vegetables is a safe and environment-friendly fresh-keeping material.