2. Preparation of preservative. 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, plastic woven bag disinfection. 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.
1. universal preservative method: American researchers recently invented a universal preservative for fruit preservation and obtained an American patent.
2. It is reported that this multifunctional fresh-keeping liquid is made 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.