一、新型果蔬保鲜剂 日本北海道农产品加工中心研制出一种新型保鲜剂。其生产和使用方法是:取亚硫酸钾或亚硫酸钠79-80％、淀粉10-11％、硬脂酸钙10％(以上均为重量百分比),混合研成细末,按1克1包用小纸袋装好。使用时,分别放在储藏水果或蔬菜的容器中或塑膜覆盖的垛内,让其自然挥发即可。使用量:苹果、梨、柑桔每公斤为2-3克,葡萄每公斤为5克,果蔬 First, the new fruit and vegetable preservative Japan Hokkaido agricultural products processing center developed a new type of preservative. Its production and use method is: Take 79-80% of potassium sulfite or sodium sulfite, 10-11% of starch and 10% of calcium stearate (the above percentages are by weight) Small paper bag installed. When used, they should be placed in the container for storing fruits or vegetables or in the stack covered by plastic film, allowing them to naturally evaporate. Usage: Apples, pears, oranges 2-3 grams per kilogram of grapes, 5 grams per kilogram of fruits and vegetables