对以食醋、食糖为主要调味品加工的糖醋味型的生食蔬菜瓜果类菜肴的杀菌效果进行试验性观察，结果表明：常用菜园中食醋用量为２％，其杀菌率为７０％左右。不同质地的原料对杀菌率有不同影响。改进工艺配方，食醋用量增加到８％，其杀菌率一般可提高到９０％左右。 Experimental study on the bactericidal effect of sweet and sour-flavored raw vegetables and fruits and melons processed with vinegar and sugar as the main condiments showed that the amount of vinegar used in the common vegetable garden was 2% and its bactericidal rate was 70% about. Raw materials of different texture have different effects on the sterilization rate. Improve the process of formula, vinegar consumption increased to 8%, the sterilization rate can generally be increased to 90%.