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采用普通白纸涂以混有复合杀菌剂的蜡液制成水果保鲜纸。通过对几种水果的反复试验，对杀菌剂的种类、用量、配比进行了研究。确定了最佳生产工艺和配方。用“微环境”理论解释了保鲜纸保鲜水果的机理，实验证明１０００×１０￣（－６）多菌灵＋５００×１０￣（－６）代森锰锌＋１０００×１０￣（－６）甲基托布津＋１００×１０￣（－６）联苯＋３００００×１０￣（－６）滑石粉制成的复合杀菌剂效果最佳。
Using plain white paper mixed with a composite fungicide wax liquid fruit preservation paper. Through repeated experiments on several fruits, the types, dosage and ratio of fungicides were studied. Determine the best production technology and formula. The microenvironment theory was used to explain the mechanism of fresh-keeping fruit in plastic wrap. The experiment proved that 1000 × 10 ~ (-6) carbendazim + 500 × 10 ~ (-6) mancozeb + 1000 × 10 ~ (-6) Topical + 100 × 10 ~ (-6) biphenyl + 30000 × 10 ~ (-6) talcum powder made of the best fungicides.