136results about How to "To achieve the purpose of preservation" patented technology

The invention relates to the technical field of pressure cookers, and provides an extraction fresh-keeping electric pressure cooker which comprises a cooker body, an outer pot, an inner pot, an outer cover and an inner cover, wherein a circumferential groove with an opening facing upwards is formed in the outer side of the opening of the inner pot; a seal ring is arranged between the inner cover and the inner pot, and comprises an upper lip and a lower lip; the upper lip is clung to the inner side of the inner cover; the lower lip is a vertical annular ring; when the inner cover is in a closed state, the lower lip extends into the circumferential groove; a hose is connected onto the inner cover; one end of the hose is communicated to the inner side of the inner cover in a sealed manner; a mini-type vacuum pump is arranged in the cooker body; the other end of the hose is communicated to the mini-type vacuum pump. The extraction fresh-keeping electric pressure cooker has the advantages that the problem of short fresh-keeping time of residual food in the conventional cooker is solved; the mini-type vacuum pump is started to extract residual air in the extraction fresh-keeping electric pressure cooker, so that pressure in the extraction fresh-keeping electric pressure cooker becomes lower, the lower lip is clung to the inner side wall of the circumferential groove, and external air cannot enter the extraction fresh-keeping electric pressure cooker, that is, the purpose of keeping the residual food fresh for a long time can be realized; as a user needs not to pour the residual food out of the extraction fresh-keeping electric pressure cooker for fresh-keeping in another container, the use is more convenient.

The invention relates to the technical field of electric pressure cookers and discloses a freshness-preserving electric pressure cooker. The cooker comprises a cooker body, an outer pot, an inner pot, a sealing ring, an outer lid and an inner lid, wherein a circumferential groove which is in the circle form and opens upward is formed in the outer side of a pot opening of the inner pot, the sealing ring comprises an upper lip piece and a lower lip piece, the upper lip piece is attached to the inner side of the inner lid, and when the inner lid is closed up, the lower lip piece extends into the circumferential groove; the inner lid is connected with a flexible pipe, and one end of the flexible pipe is communicated to the inner side of the inner lid in a sealed mode; a minisize vacuum pump is arranged in the cooker body, and the other end of the flexible pipe is communicated to the minisize vacuum pump; a pressure detection device used for detecting the pressure of gas inside the inner pot is arranged on the inner lid. By means of the freshness-preserving electric pressure cooker, the problem that food left in a cooker is short in freshness-preservation time is solved, the minisize vacuum pump is started, residual air in the cooker is extracted, the pressure in the cooker is lowered, so that the lower lip piece is closely attached to the inner side wall of the circumferential groove, air of the outside world cannot enter, the purpose of long-time freshness-preservation for residual food is achieved, the food does not need to be poured out additionally by a user for additional freshness preservation, and the cooker is greatly convenient for the user to use.

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 provides a fruit and vegetable fresh-keeping agent, a preparation method and application thereof. The fresh-keeping agent uses burdock fructo-oligosaccharides as main composition and combines aqueous solution prepared by chitosan, ascorbic acid, salicylic acid, calcium chloride and acetic acid to treat fruit and vegetable, so that a fruit and vegetable system can obtain the improved resistance, and a hyaloplasmic fresh-keeping membrane is formed on the surface of the fruit and the vegetable so as to effectively inhibit the growth of microbe, prevent moisture dissipation and contact between the fruit and the vegetable and air, and inhibit breath and transpiration, thereby greatly deferring aging of the fruit and the vegetable, and inhibiting putridity, mildew and rot. The fruit and vegetable fresh-keeping agent is applicable to storage and fresh-keeping for various fruits and vegetables with long fresh-keeping period and small consumption of nutrient materials.

The present invention discloses natural plant freshness preserving agent for lichee and longan. Various effective components are extracted from several kinds of plant to constitute with the peel and pulp of lichee and longan the so-called structure-function relationship, so as to reach the effects of strengthening the activity of fruit cell, fixig the color, sterilizing, antisepticising and preventing cell void chocking for preservation. The natural plant freshness preserving agent is green, and has no environmental pollution, low cost and high preserving effect.

The present invention relates to a freshness-retaining technique for fruits and vegetable, in particular, it relates to a freshness-retaining method for freshly-cut fruits and vegetables. For pre-treated fruits and vegetables said invented freshness-retaining technique includes the following freshness-retaining processes: lactic acid bacteria fermentation treatment process, ozone (O3) and hydrogen peroxide (H2O2) combined oxidation cold sterilizing process, ultrasonic cleaning process and UV-C radiation sterilization process and adopting correspondent package modes so as to retain freshness of fruits and vegetables.

The invention belongs to the technical field of agriculture and illumination and in particularly relates to a method for postharvest preservation of vegetables and fruits by LED illumination. A postharvest preservation device comprises a vegetable and fruit storage and transport box, LED drive controllers, aluminum substrates, LED light sources, optical elements, a storage shelf and storage plates. The LED drive controllers, heat radiators, the aluminum substrates, the LED light sources and the optical elements form illumination systems which are mounted on the tops of the storage plate layers of the storage and transport box; the storage shelf is ladder-shaped; the plurality of the storage plates are mounted on the storage shelf from top to bottom. In the illumination systems, the LED drive controllers are electrically connected with the LED light sources, and the work current, the frequency and the duty ratio of each LED light source are adjusted in a pulse-width modulation way so as to adjust the light output quantity, the frequency and the duty ratio of each LED light source; one optical element is mounted in front of each LED light source, and light emitted from the LED light sources is intensively and uniformly irradiated on the storage plates through the optical elements. According to the method, the respiration intensity of the vegetables and fruits is reduced through illumination to achieve the purpose of preservation and prevent pathogenic bacteria.

The invention provides a preserving agent for litchi and a preparation method of the preserving agent for litchi and relates to the technical field of vegetable and fruit preservation. The preserving agent comprises the following raw materials in percentages by weight: 0.5-1.2% of traditional Chinese medicine extract solution, 0.2-0.5% of sucrose ester, 0.3-0.5% of sodium chloride, 0.5-0.8% of konjak glucomannan, 0.2-0.3% of nanometer TiO2 and water accounting for all the rest percentages; the traditional Chinese medicine extract solution comprises the following raw materials in parts by weight: 5-10 parts of pumpkin seeds, 3-6 parts of pseudolaricis, 3-6 parts of radix gentianae, 2-5 parts of aloes, 2-5 parts of Chinese honey locusts and 2-5 parts of ulmus macrocarpa hance. The Chinese herbal medicines are used as raw materials of the preserving agent; the Chinese herbal medicines are used as antimicrobial substances, the konjak glucomannan is used as film-forming substance, the sucrose ester is used as emulsifier, the sodium chloride is used for sterilizing and color-protecting and the nanometer material is used as excipient, so that the preserving agent for litchi is obtained. The preserving agent for litchi is capable of preventing litchi from browning and rotting, so that commodity rate of the litchi is raised.

The invention discloses a method for refreshing water-detacted live portunus tritubercularus, which comprises the steps of: 1, purifying the portunus tritubercularus in seawater, and then putting the portunus tritubercularus in the 2-5 DEG C seawater for soaking for 3-5min to ensure that the portunus tritubercularus is in a narcosis state, wherein the 2-5 DEG C seawater contains 0.1 percent of stable vitamin C; 2, putting a moisturizing material in the 2-5 DEG C seawater containing 0.1 percent of stable vitamin C for soaking until the moisturizing material is saturated; and 3, firstly placingan oxygenating agent in a cavity in the middle of a package box, then laying one layer of moisturizing material above the oxygenating agent, placing the portunus tritubercularus above the moisturizing material, placing one layer of moisturizing material, i.e. a second layer of moisturizing material, above the portunus tritubercularus and covering the packaging box by the cover thereof. The methoddisclosed by the invention has the advantages of long survival time of the portunus tritubercularus, capability of effectively ensuring the edible value and enlarging the marketing range, clean surface of the portunus tritubercularus body, and low cost.

The invention relates to a food preservative, in particular to a special preservative for processing peaches, which comprises the following components in percentage by weight: 15+ / -1.5% of potassium permanganate, 15+ / -1.5% of alkali metal hydroxides, 6%+ / -1.0% of reducing substances, 3+ / -0.5% of alkali metal oxides, 3+ / -0.3% of cyclopropene or 1-methylcyclopropene, 2.5+ / -0.2% of sodium hypochlorite or sodium chlorate, 2+ / -0.2% of dehydrating agent, 1.5+ / -0.3% of zinc oxide, 1.5+ / -0.15% of ascorbic acid, 0.5+ / -0.05% of sodium polyacrylate, and 50+ / -5% of inorganic carriers. The special preservative for processing peaches achieves the purpose of preservation through adjusting the concentration of oxygen and carbon dioxide, and the preservation period of preserved peaches can not be shortened by the influence of water or steam, and adopted raw materials and components in the formula have the characteristics of safety, broad spectrum, high efficiency, low price and no public nuisance, therefore, the special preservative for processing peaches is suitable for industrialized mass production.

The invention relates to a preparation method of an edible and nutrient composite fruit-vegetable coating preservative. The method comprises the following steps: adding pectin into deionized water so as to prepare a pectin solution; adding whey protein into the deionized water so as to prepare a whey protein solution; mixing the pectin solution with the whey protein solution; stirring and emulsifying; adding a plasticizer, tripotassium citrate anhydrous and calcium propionate; stirring; and performing vacuum degassing so as to prepare the composite coating preservative. The method is simple, strong in operability and low in cost; and the coating preservative is rich in nutrition. A preservative film prepared from the coating preservative is good in stability, high in strength and good in water resistance and has a good effect for inhibiting spoilage microorganisms so as to prolong the shelf life of fruits and vegetables.

The invention discloses a composite biological fresh-keeping agent used for squid, and a fresh-keeping method thereof. The composite biological fresh-keeping agent comprise a squid fresh-keeping agent 1 and a squid fresh-keeping agent 2; the squid fresh-keeping agent 1 and the squid fresh-keeping agent 2 are combined for fresh keeping of squid; the squid fresh-keeping agent 1 is prepared from enzymolysis products of flounder leftovers; the squid fresh-keeping agent 2 is prepared from laminarin, pine bark polyphenol extract, and resveratrol. The fresh-keeping method comprises following steps: fresh squid is washed; vesicle is removed; squid is cut into pieces, is uniformly immersed into the squid fresh-keeping agent 1 and the squid fresh-keeping agent 2 respectively, is taken out from the squid fresh-keeping agents, and is subjected to natural air drying at 4 DEG C; the obtained dried squid is stored in fresh-keeping bags; and the fresh-keeping bags are sealed, and are stored at 0 DEG C. The composite biological fresh-keeping agent also possesses antibacterial effect and oxidation resistance, and is capable of reducing formaldehyde content in squid, and prolonging self life of squid; synergistic effect of the composite biological fresh-keeping agent in maintaining of the quality of squid is achieved; and no obvious influence on the color of squid is caused.

The invention relates to a steamed bread improver which comprises, by weight, 0.1-0.7 part of amylolytic enzyme, 0.3-0.7 part of hemicellulase, 0.3-0.7 part of lipase, 0.7-1 part of xylanase, 4-8 parts of vitamin C, 4-5 parts of stearoyl calcium lactate or sodium, 4-5 parts of whole milk soybean flour, 80 parts of corn starch, 0.8-1 part of emulsifier and 2.5-5 parts of monostearin. The steamed bread improver can improve the steamed bread quality in the aspects of taste and color.

The invention relates to quick-freeze nutrition eight-ingredient porridge and a preparation method of the quick-freeze nutrition eight-ingredient porridge and belongs to the technical field of food processing. The quick-freeze nutrition eight-ingredient porridge is characterized by comprising the following ingredients according to a recipe proportion in parts by weight: 70 to 80 parts of sticky rice, 5 to 8 parts of red dates, 4 to 5 parts of longan flesh, 5 to 9 parts of small red bean, 4 to 6 parts of polished glutinous rice, 3 to 5 parts of peanut, 3 to 5 parts of lotus seeds, 6 to 9 parts of raisin, 3 to 5 parts of walnut kernel, 3 to 5 parts of millet, 2 to 4 parts of crystal sugar or honey and 800 to 900 parts of water. The preparation method comprises the process steps of raw material selection, weighing, soaking, boiling, temperature reduction quick freezing, cold storage and steaming. The quick-freeze nutrition eight-ingredient porridge provided by the invention has the advantages that the preparation method is simple, no any preservative is added, the fresh keeping goal is reached through the existing mature freezing and cold storage technology, good effects of portability, nutrition and health are realized, during eating, the cold storage eight-ingredient porridge only needs to be placed into a bowl to be seamed for a period of time in a pot, and thin porridge can be obtained.

The invention provides a walnut green seedcase extract compound preservative as well as a preparation method and application thereof. The walnut green seedcase extract compound preservative comprises the following components in percentage by weight: 0.01-9% of walnut green seedcase extract, 0.5-3% of chitosan, 0.05-0.12% of emulsifying agent and the balance of water. The preparation method of the compound preservative comprises the following steps: respectively adding the walnut green seedcase extract and chitosan into water according to the weight percentage, and dissolving all the components; sufficiently stirring the components to be uniform; adding the emulsifying agent, and carrying out ultrasonic dispersion to obtain the walnut green seedcase extract compound preservative. The walnut green seedcase extract compound preservative prepared by using the method is used for inhibiting one or a combination of several of penicillium, alternaria, rhizopus stolonifer, botrytis cinerea and fusarium. The walnut green seedcase extract compound preservative provided by the invention is safe, efficient, stable in performance and simple in preparation process.

The present invention provides one kind preservative for strawberry and mulberry, and the preservative consists of antiseptic preservative, physiological activity inhibitor, dispersing and filming agent and solvent. When used, the preservative is diluted to form soaking liquid, and strawberry or mulberry is soaked inside the soaking liquid for certain period before being taken out and air dried so as to reach the aim of preserving.

The invention relates to the technical field of a pressure cooker and discloses an electric pressure cooker with an air extraction function. The electric pressure cooker comprises a cooker body, a cooker cover, an external pot and an internal pot, wherein the cooker cover comprises an internal cover and an external cover; a flanged edge extends outward from the upper edge of the internal pot; a circle of folded edge extends outward from the external edge of the flanged edge; an internal seal ring and an external seal ring are arranged between the internal cover and the internal pot; the internal side of the lower part of the external seal ring is attached to the external side of the folded edge of the internal pot; the upper part of the external seal ring is attached to the internal side of the internal cover; the internal cover is connected with a hose; one end of the hose is communicated to the internal side of the internal cover; a mini-type vacuum pump is arranged inside the pot body; the other end of the hose is communicated to the mini-type vacuum pump. The electric pressure cooker solves the problem that remaining food in the cooker has short freshness lifetime; the mini-type vacuum pump is started to extract residual air in the cooker, meanwhile, pressure inside the cooker is reduced, so that the external seal ring is clung to the external side of the folded edge, outside air cannot enter the cooker, a purpose of keeping fresh the residual food is achieved, and the electric pressure cooker is convenient for users to use.

The invention discloses a method for freezing storage of fresh rose flowers. The method comprises 1) picking: picking fresh rose flowers before sunrise, 2) precooling: timely feeding the picked rose flowers into an air-conditioned room at a temperature of 8-10 DEG C and carrying out spreading pre-cooling for 2-3h, 3) encasement: putting the pre-cooled rose flowers into a foam box, mixing the rose flowers and a food-grade desiccant in the foam box, putting 2-4 frozen biological ice packs in the foam box at height spaces of 20-25cm, 4) sealing: sealing the foam box after encasement, 5) quick-freezing: immediately feeding the sealed foam box into a refrigeration house, and carrying out freezing at a temperature of -20 DEG C, and 6) freezing storage: carrying out freezing storage on the quick-frozen rose flowers at a temperature of -5 to 0 DEG C. The method changes the salted storage method of the rose flower, uses the quick freezing and freezing storage technology to make the rose flower in the dormant state and delays the cell physiological activity so that the freshness preservation is realized. After storage for 60 days, the flowers still retain original color, aroma and quality.

The invention belongs to the technical field of edible mushroom antistaling agent, and in particular relates to a compound antistaling agent for white mushroom and application thereof. The antistaling agent is compounded from the following raw materials in parts by weight: 1-2 parts of proline, 1-2 parts of histidine, 3-8 parts of Vc, 2-8 parts of EDTA and 1000 parts of water. The compound antistaling agent provided by the invention has long refreshing time and good quality, no toxic effect to human body and is safe and environmentally friendly; and the application method is simple to operate and is low in cost.

The invention relates to a Cistanche salsa fresh-keeping method, in particular to a method by utilizing maltitol to keep the freshness of Cistanche salsa in a vacuum way, which belongs to the processing field of the traditional Chinese medicine. After being peeled, the Cistanche salsa is sliced to be radiated by microwave or be blanched by steam, and then the sliced Cistanche salsa is arranged into liquid maltitol to be vacuumized, so the fresh preservation of the Cistanche salsa can be realized, and the problem that the quality of the Cistanche salsa cannot be guaranteed by adopting a traditional method for storing the Cistanche salsa in an air curing way or a salt curing way can be solved. The Cistanche salsa which is preserved by the method can be conveniently used for different purposes.

Provided is a method for refreshing cowpeas by using piperine ethanol-water solution. Piperine is dissolved in ethanol-water mixed solution according to a certain proportion to prepare the ethanol-water solution containing the piperine with certain concentration, the cowpeas are soaked in the solution for a period of time and then fetched out to be dried, and refreshing time can be prolonged for more than two days effectively.

The invention discloses an edible nano coating preservative for fruits and vegetables. The edible nano coating preservative comprises the following components in percentage by mass: 40 to 60 weight percentage of a Pickering emulsion of hydrophobic nano plant glycogen; 0.3 to 0.7 weight percent of the antibacterial peptide Enterolysin A; 1 to 3 weight percentage of cinnamyl aldehyde; 4 to 6 weightpercent of chitosan; 2 to 4wt% of sorbitol; and remaining deionized water. Experiments prove that the Pickering emulsion of the hydrophobic nano plant glycogen prepared by the invention not only can prolong the efficacy of antibacterial components, but also can improve the antibacterial activity of the antibacterial components, so that the preservative effect of a coating preservative is greatly improved, and the spoilage of fruits and vegetables is delayed. The antibacterial peptide Enterolysin and cinnamyl aldehyde have a synergistic effect without antagonism when being used as antibacterialagents and embedded by the Pickering emulsion in a combined manner, so that the antibacterial effect can be improved, and the stability of the food preservative is enhanced.

The invention relates to a quorum-sensing inhibitor of aquatic Pseudomonas fluorescens and a preparation method thereof. The quorum-sensing inhibitor can be used for development of compound preservatives for aquatic products. The preparation method comprises the following steps: taking moutan barks as the raw material; pre-treating the moutan barks; adding organic solvent into the pre-treated moutan barks, extracting by ultrasonic-assisted vibration, filtrating then collecting the filtrate; performing rotary evaporation to the filtrate, so that a crude extract is obtained; adding absolute ethyl alcohol into the crude extract to perform alcohol precipitation; performing suction filtration to remove the filter residues then performing rotary evaporation to the filtrate, so that the moutan-bark extract solution is obtained; finally, freezing and drying the moutan-bark extract solution, so that the moutan-bark extract is obtained. The moutan-bark extract is the quorum-sensing inhibitor. The invention is characterized in that the raw-material source is abundant and the preparation method is simple. The moutan-bark extract disclosed by the invention is capable of obstructing the quorum-sensing system of the aquatic Pseudomonas fluorescens and blocking the expression of the decay factors, so that the moutan-bark extract can be used for aquatic product preservation and in compound preservatives.

The invention provides a defrosting, deodorizing, bacteria-resisting, and fresh-keeping material and preparation technology thereof, and relates to the technical field of air purification, bacteria resistance, and fresh maintenance of a refrigerator. A material with long-lasting humidity-controlling, defrosting, deodorizing, bacteria-resisting, and fresh-keeping effects is arranged on the inner walls of a refrigerator and a freezer. The material prepared in the invention plays defrosting, deodorizing, bacteria-resisting, and fresh-keeping effects on inner space of the refrigerator and the freezer, decomposes and removes strange and odor gases, such as hydrogen sulfide, methyl mercaptan, ethyl mercaptan, trimethylamine, and ethylene, in the air or in the refrigerator or the freezer, and inhibits metabolism of fruits and vegetables, thereby reducing the activity of several main enzymes in the fruits and vegetables, and preventing ripening and deterioration of the fruits and vegetables. The conservation time of the fruits and vegetables is prolonged; the purpose of fresh-keeping is achieved; and freshness and taste of the fruits and vegetables are improved.

The invention belongs to the field of storage and freshness keeping of agriculture products, and particularly relates to a nuisanceless freshness keeping agent for fruits and vegetables and a preparation method of the nuisanceless freshness keeping agent for fruits and vegetables. The freshness keeping agent for fruits and vegetables comprises the following components in percentage by weight: 20-30% of a propolis aqueous solution, 30-40% of an onion aqueous solution, 10-20% of a star anise extracting solution and the balance of sterile water. The freshness keeping agent for the fruits and the vegetables is prepared through the steps of preparing the extracting solutions, mixing the prepared extracting solutions, filtering the mixed extracting solutions, and packaging the filtered extracting solutions. The ingredients of the freshness keeping agent for the fruits and the vegetables are useful and harmless to human bodies, so that the freshness keeping agent is safe and reliable; the freshness keeping agent not only can prolong the storage period of the fruits and the vegetables, but also can maintain and improve the color of the fruits and the vegetables and improve the quality; besides, the freshness keeping agent has the advantages of being extremely easy in formula and being convenient to operate.

The invention discloses an aquatic product fresh-keeping agent which is formed by mixing the following components in percentage by weight: 20-30% of sodium tripolyphosphate, 20-30% of sodium pyrophosphate, 10-20% of sodium hexametaphosphate, 5-10% of dipotassium phosphate, 5-10% of trisodium phosphate and 10-20% of edible salt. A method for keeping aquatic products fresh by using the fresh-keeping agent comprises the following steps: 1) weighing clean aquatic products with an automatic weighing machine, and conveying the aquatic products to a stirring mixer by a screw conveyer; 2) placing the aquatic product fresh-keeping agent in a storage bin, adding the fresh-keeping agent into the stirring mixer by a constant weight feeder; 3) fully mixing the aquatic products and the fresh-keeping agent in the stirring mixer, then conveying the aquatic products and the fresh-keeping agent into an automatic packaging unit for packaging, and freezing and preserving. The method applies a chemical preservation and freezing preservation coupled technique, not only can effectively keep freshness, prevent corrosion and retain moisture, but also can restrain growth and propagation of bacteria in the aquatic products.

The present invention discloses a formula of fresh and wet rice noodles and a freshness and quality retaining method thereof. The formula comprises the following raw materials in weight percentages: 80%-90% of milled early long-grain non-glutinous rice, 2-5% of corn kernels, 3-5% of tapioca starch and 5-10% of canna starch. By selecting the reasonable raw material formula, the rice noodles are more slippery and tenderer in mouthfeel, and have chewiness. Besides, due to additions of the tapioca starch, canna starch, etc., the formula improves nutritional value and also extends shelf life. By controlling various aspects in raw material sterilization, processing bacteriostasis, packaging bacteriostasis, etc., a method effectively reduces harmful micro-organisms, especially content of bacillus cereus in the rice noodles, achieves purposes of freshness retaining, prolongs shelf life, and makes a long-distance transportation of the fresh and wet rice noodles (in 5-10 days) ) without deterioration become possible.

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.