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Vegetables and fruits are fresh foods that are perishable after harvesting. In order to extend the shelf life, scientists from various countries have invented a variety of preservation technologies. Fresh-keeping cartons This is a new cartons developed by the Japan Food Distribution Systems Association in recent years. Researchers used a "Ristoval" (a type of silicate) as an additive to pulp. Because this kind of stone powder uniquely absorbs all kinds of gases, it is cheap and it does not require low-temperature and high-cost equipment. It has a long-term preservation effect, and the weight of fresh fruits and vegetables will not be reduced, so businesses love to use it. It is unique for long-distance storage and transportation. Microwave preservation is a method of keeping fresh foods at a low temperature for fruit, vegetables and fish and meat products by a Dutch company. It uses microwaves to heat it up to 72°C in a short time (120s), and then this processed food is listed at 0～4°C and can be stored for 42-45 days without deterioration. Suitable for the off-season supply of "seasonal fruits," favored by people. Edible Fruit and Vegetable Preservatives This is an edible vegetable and fruit preservative developed by a British food association. It is a "translucent emulsion" formulated with sucrose, starch, fatty acids and polyesters. It can be sprayed, brushed, and impregnated into watermelon, tomatoes, sweet peppers, eggplants, cucumbers, apples, Bananas and other surfaces, its preservation period of up to 200 days. This is because this preservative forms a layer of “sealing film†on the surface of fruits and vegetables, which completely prevents oxygen from entering the interior of fruits and vegetables, so as to achieve the purpose of prolonging the ripening process of fruits and vegetables and enhancing the preservation effect. This is a one-time-consuming moisture-absorbing and preserving plastic packaging film developed by Japan. It is composed of two translucent nylon membranes with strong water permeability, and is filled with natural paste between the membranes. The sugar syrup with high osmotic pressure slowly absorbs the moisture oozing from the surface of vegetables, fruits and meat to achieve freshness preservation. Pressurized and fresh-keeping is developed by the Institute of Food Science and Technology of Kyoto University in Japan. It uses pressure to make foods. After pressure-sterilizing vegetables, it can prolong fresh-keeping time and improve fresh taste. However, under pressure, acid does not function, so it is It is best to preserve vegetables and fruits in the best condition. Ceramic Preservation Bag This is a kind of vegetable and fruit fresh-keeping bag with far-infrared effect developed by a Japanese company. It mainly coats the inside of the bag with a thin layer of ceramic material, so the infrared light released from the ceramic can be used in the fruits and vegetables. The contained water undergoes a strong "resonant" movement, which promotes preservation of the fruits and vegetables. The preservation of ethylene by microorganisms has the effect of promoting the aging and maturation of fruits and vegetables. Therefore, to achieve the purpose of keeping fruits and vegetables fresh, ethylene must be removed. After screening research, the scientists isolated an "NH-10 strain" that can be used to make ethylene-removing "NH-T" substances that prevent browning, loosening, and grain loss during storage. Tomato, pepper to prevent loss of water, discoloration and loose effect, there is a clear effect of preservation. It is a new storage method for fruits and vegetables. It has good preservation effect, and it has the advantages of convenient management, simple operation and low cost. At present, some countries such as the United Kingdom, the United States, Germany, and France have developed standards. Specifications of low-pressure containers have been widely used in long-distance transportation of fruits and vegetables. Fresh-keeping of hydrocarbon mixtures This is a “natural edible preservative†that can be used to double the shelf life of tomatoes, peppers, pears, grapes and other fruits and vegetables, developed by a Sempeler biotech company in the UK. It uses a complex mixture of hydrocarbons. When in use, it is dissolved in water to be in a solution state, and then the fruits and vegetables to be preserved are soaked in the solution so that the surface of the fruits and vegetables is uniformly coated with a liquid agent. This greatly reduces the amount of oxygen absorbed and causes almost all of the CO2 produced by the fruits and vegetables to be discharged. Therefore, the effect of preservatives is exactly like giving “anesthetics†to fruits and vegetables to make them sleep. It is the use of negative oxygen ions and ozone generated by high-voltage negative electrostatic fields to achieve its goal. Negative oxygen ions can passivate the enzymes that cause metabolism of fruits and vegetables, thereby reducing the respiratory intensity of fruits and vegetables, and reducing the production of ethylene as a fruit ripening agent. Ozone is a strong oxidant, disinfectant, and bactericide. It can not only eliminate microorganisms on fruits and vegetables and secrete toxins, but also inhibit and delay the hydrolysis of organic matter in fruits and vegetables, thereby prolonging the storage period of fruits and vegetables.