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    Preservative for Fruit and Vegetables is divided into two kinds: Slow-release preservative (Tablets) and preservative (powder).

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                                        Slow-release Preservative for Fruit and Vegetables

 

Preservative for Fruit and Vegetables is divided into two kinds: Slow-release preservative (Tablets) and 

preservative (powder). 

Using nanotechnology slow-release continues to release active ingredients in fruit and vegetables storage 

environment, which can effectively restrain the anaerobic respiration and ethylene release, so as to prevent 

rancidity. At the same time effective ingredients can penetrate the cell membrane and inhibit the growth of 

bacterial mold, thereby effectively inhibiting the growth of various pathogenic microorganisms, and have the 

function to kill and inhibit Gram-negative bacteria and Gram-positive bacteria, so as to prevent fruits and vegetables 

from rotten.

Products use high-energy physics technology, no toxic, no residue, will not cause secondary pollution and damage 

to the environment. Products effectively reduce the storage costs of fruits and vegetables, extending the shelf life, 

and also can reduce losses during transportation due to the influence of physical factors caused microbial invasion. 

At present, through a wide range of applications and testing by national various departments, has identified that it 

has excellent preservation effect on fruits and vegetables after harvest. The main crops are grapes, mangos-teen, 

mango, carrots, and pepper etc.

The main reason caused fruits corruption during storage is the large number of parasitic micro-organisms and the 

hormones release of their own (such as ethylene, etc). Slow-release preservative for fruit and vegetables can 

release high-energy atoms, which has the function of inhibit microbial activity and oxidation of secondary 

metabolites, so as to achieve the effect of fruit preservation.

 

                                       Usage and Effect Diagram


Preservative for Fruit and Vegetables is divided into two kinds: Slow-release preservative (Tablets) and 

preservative (powder)




Fruit and vegetable business: have good methods for reducing loses and extending the shelf life

Three major advantages of Fruit and vegetable preservative:

1. Room temperature preservation, no cold storage, saves a lot of cost

2. The effect last stably, and preservation at least 72 hours

3. Physical preservation technology, green and safe, no chemical residue, taste and color are more natural

 

                How to Preserve Edible Mushroom under Normal Temperature


Edible mushrooms is high water content, crisp tissue, after picking at room temperature, it is highly perishable, and

edible mushrooms from the place of origin to sales market or processing factories often need a distance of 

transportation, which requires a certain pre-treatment for edible mushrooms. In addition, the production 

seasonality of edible mushrooms is very strong. In order to ensure a balanced supply of edible mushrooms in low 

and peak seasons, it also needs to storage a certain amount of edible mushrooms. Therefore, the storage and 

preservation of edible mushrooms is also an indispensable important link in edible mushrooms production.

Four major features of preservative:

1. Sterilization spectrum

These effective ingredients of the product can penetrate the cell membrane, destroy the genetic material of 

microbial and metabolism enzymes, effectively inhibits the growth of bacteria and mold. It has special effects on 

staphylococcus aureus and typhoid bacilli, and can kill Escherichia coli, streptococcus pneumonias, pseudomonas 

aeruginosa and other prop gules.

2. Nontoxic

This product uses high-energy physics technology, non-toxic, non-residue, safely use, no secondary pollution.

3. The effect lasting stability

Effective suppression anaerobic respiration of edible mushrooms, inhibit microbial production and reproduction, to 

achieve the role of water preservation, lasting a long time and stable effect.

4. Simple and practical, preservation at room temperature

This product can improve the mushroom dehydration, reduce weightlessness, will not change color and flavor. This 

product is simple to use, it can be placed directly in the packaging container.

 

The damage of eggs metamorphic

Eggs are nutritious; it is easy to cause spoilage after bacterial contamination. Eggs are not fresh even if not 

degenerate, the nutrients have been depleted and microbial exceeded. People eat metamorphic eggs will cause food 

poisoning. Because the birds themselves tend to take Salmonella, especially the ovary is the most serious carrier of 

Salmonella, which is not only on the surface of eggs, but also in egg yolk. Eggs must be boiled for at least 10 

minutes before eating.

 

Fundamental Solution

The main measure to extend the shelf life of eggs and prevent spoilage of fresh eggs is to keep fresh eggs clean 

and prevent microbial and bacterial contamination. Preservatives can effectively prevent the proliferation of various 

pathogenic microorganisms, to prevent egg deterioration.

 

Four major features of preservative:

1. Sterilization spectrum

These effective ingredients of the product can penetrate the cell membrane, destroy the genetic material of 

microbial and metabolism enzymes, effectively inhibits the growth of bacteria and mold. It has special effects on 

staphylococcus aureus and typhoid bacilli, and can kill Escherichia coli, streptococcus pneumonias, pseudomonas 

aeruginosa and other prop gules.

2. Nontoxic

This product uses high-energy physics technology, non-toxic, non-residue, safely use, no secondary pollution.

3. The effect lasting stability

Effective suppression anaerobic respiration of eggs, inhibit microbial production and reproduction, prevent the 

inhalation of foreign matter in the course of egg breathing to achieve the role of water preservation, lasting a long 

time and stable effect.

4. Easy to use

This product can improve the dehydration of eggs to make eggs bright and surface shiny. This product is simple to 

use, it can be placed directly in the packaging container.

 

The Reason of Eggs Metamorphism

Eggs are rich in nutrients; Eggs are abundant in water, protein, fat and enzymes, which is easy to be impacted by 

adverse external conditions and cause deterioration. Microbial contamination is the main reason for deterioration of 

eggs, duck eggs and other eggs,

  

The Performance of Eggs Metamorphism

Microbial contamination can cause metamorphism of eggs. Proteins in the role of bacterial proteolytic enzymes, 

gradually was decomposed, so that the yolk lace relaxation and fracture, resulting in egg yolk shift. If the egg yolk 

attached on the shell is called "stick shell egg"; then egg membrane decomposed, so that egg yolk spread, forming 

a "scattered yolk egg"; If the condition continues to worsen, the egg white and yolk mixed into one, called " soupy 

egg". If such metamorphic eggs are further decomposed by bacteria, the eggs will appear bad smell. After eggs are 

contaminated by fungi, fungi can grow and reproduce in the eggshell and egg membrane to form different sizes of 

visible black spots, called "black spots egg".

 



 



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