Many people do not know what oily wax is on the surface of some glossy fruit, but they know that it is not the natural lipids secreted by the skin. Therefore, many people now refuse to have waxy fruits on the skin. . Indeed, that layer of hand-touched past has a greasy feeling of wax, is the fruit preservative coating.
After the fruit is harvested, its own physiological process does not stop, and the bacteria in the surrounding environment during storage and transportation are very likely to rot and deteriorate. In the course of storage, fruits themselves will emit ethylene or carbonic acid gas. These gases are the root causes of physiological changes in fruits, resulting in premature aging of fruits and deterioration. In order to eliminate the influence of ethylene or carbonic acid gas released by fruits, there are many kinds of preservatives currently used, but most of them have been selected from the two types of adsorption type represented by activated carbon and oxidative decomposition type represented by ****. Although the former has a high removal rate, it will lose its effectiveness after adsorption saturation, and there is even the risk of desorption. The latter has the disadvantages of slow removal rate and unclear preservation effect.
Fruit anti-corrosion and fresh-keeping coating can prevent fruit rot and extend storage time on the one hand, and can maintain the appearance of fruit on the other hand. However, this coating water is difficult to remove, and the residue is harmful to the human body. Recently, experts in agriculture and forestry have said that a new type of green fruit preservative has been discovered. The agent is called potassium cinnamate and is itself a spice and is completely harmless to the human body.
Experts said that direct application of potassium cinnamate aqueous solution to the surface of fruits will not only leave a layer of wax on the skin, but also prevent fruit shrinkage, weight loss, wilting, deterioration and other phenomena. Aqueous potassium cinnamate solution is sprayed on the surface of fresh fruits and vegetables to inhibit bacterial growth, improve dehydration and coloration of fruits and vegetables, and soften the skin, so that fruits and vegetables retain moisture, and the surface is bright and shiny. The concentration of potassium acid aqueous solution is 0.05-0.08% and it is suitable for various fruits.
After the fruit is harvested, its own physiological process does not stop, and the bacteria in the surrounding environment during storage and transportation are very likely to rot and deteriorate. In the course of storage, fruits themselves will emit ethylene or carbonic acid gas. These gases are the root causes of physiological changes in fruits, resulting in premature aging of fruits and deterioration. In order to eliminate the influence of ethylene or carbonic acid gas released by fruits, there are many kinds of preservatives currently used, but most of them have been selected from the two types of adsorption type represented by activated carbon and oxidative decomposition type represented by ****. Although the former has a high removal rate, it will lose its effectiveness after adsorption saturation, and there is even the risk of desorption. The latter has the disadvantages of slow removal rate and unclear preservation effect.
Fruit anti-corrosion and fresh-keeping coating can prevent fruit rot and extend storage time on the one hand, and can maintain the appearance of fruit on the other hand. However, this coating water is difficult to remove, and the residue is harmful to the human body. Recently, experts in agriculture and forestry have said that a new type of green fruit preservative has been discovered. The agent is called potassium cinnamate and is itself a spice and is completely harmless to the human body.
Experts said that direct application of potassium cinnamate aqueous solution to the surface of fruits will not only leave a layer of wax on the skin, but also prevent fruit shrinkage, weight loss, wilting, deterioration and other phenomena. Aqueous potassium cinnamate solution is sprayed on the surface of fresh fruits and vegetables to inhibit bacterial growth, improve dehydration and coloration of fruits and vegetables, and soften the skin, so that fruits and vegetables retain moisture, and the surface is bright and shiny. The concentration of potassium acid aqueous solution is 0.05-0.08% and it is suitable for various fruits.