2. Lemons that can't be eaten at one time after cutting can be sliced and marinated with honey, and then taken out and soaked in water to eat. It can also be sliced and pickled with rock sugar or white sugar, and can also be used for soaking in water. But don't bring water, or it may rot.
3. ① Materials. 5% potassium permanganate solution, 5% bleaching powder solution, burnt honeycomb briquette residue or activated carbon, plastic woven bag. ② Preparation of preservatives. Soak the residue of honeycomb briquette combustion or activated carbon in 5% potassium permanganate solution for several hours, then take it out, drain the solution, air-dry it in a dark and ventilated place until it is half dry, and make it into small pieces or granules, which is the preservative. ③ Disinfection of plastic woven bags. Clean and disinfect the plastic woven bag with 5% bleaching powder and put it in the shade to dry. 4 bagging. Put the lemon and preservative together in a plastic bag according to the weight ratio of 4: 1, seal it, and store it at low temperature, preferably at 0℃- 12℃. Lemons can be stored in this way for 200 days.
4, film preservation method (fruit plastic wrap). This is a coating preservative suitable for citrus, lemon and other fruits. ① formula. Candelilla wax 4.0 kg, oleic acid 1.2 kg, xylene 0.05 kg, ethylene glycol 0. 1 kg, sodium carbonate 0.2 kg, morpholine 0.9 kg and water 22.2 kg. 2 preparation methods. After the above materials are heated to 80℃ for melting, they are added into 80℃ hot water and stirred evenly. ③ Method of use. When in use, the lemon can be washed, dried, dipped with a film coating agent, and then stored at 10℃-20℃. The shelf life can be extended from 1-7 weeks to 10-20 weeks.
5, all-round fresh-keeping liquid preservation method. American researchers have recently invented a universal fresh-keeping liquid for fruit preservation and obtained an American patent. According to reports, this multifunctional fresh-keeping liquid is prepared by adjusting the pH value to below 3.5 with 3% citric acid or 75%-80% food-grade orthophosphoric acid, and adding 30%-40% sucrose, 0.3% sodium benzoate or ascorbic acid and 0.03% calcium hydrogen phosphate. Using this fresh-keeping liquid can not only prevent fruit from fading, inhibit bacterial reproduction, but also prevent fruit from shrinking and cracking, keep the texture of pulp unchanged, increase the sugar content and taste as good as new.