本方法涉及一种水果蔬菜及花卉保鲜剂的制备。它主要由高锰酸钾、硅酸钙构成 ,高锰酸钾和硅酸钙的重量比是1～ 4∶4～ 1。本方法使用安全、用量少、见效快、保鲜时间长 ,可保存 3个月～ 6个月 ,使果蔬鲜度不变 ,口感依旧 ,同时适用于苹果、香蕉、葡萄、豆类、洋葱、青椒、黄瓜 The method relates to the preparation of fruits, vegetables and flower preservatives. It is mainly composed of potassium permanganate, calcium silicate composition, potassium permanganate and calcium silicate weight ratio is 1 ~ 4:4 ~ 1. The method has the advantages of safe use, less dosage, quick effect, long preservation time, and preservation of 3 months to 6 months so as to keep the freshness of fruits and vegetables unchanged and the taste still the same, and is also suitable for apples, bananas, grapes, beans, onions, Green peppers, cucumbers