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美国贝尔兹威尔农业研究中心研究开发了一种最新的水果保鲜剂。这种保鲜剂采用从天然植物中提取的 4—乙基间苯二酚与钙化物按比例混合后配制而成，它具有抑制微生物活力和酶氧化能力的作用，因而保鲜效果好。试验证明，将新鲜苹果削皮切开后喷上该剂，可使苹果片即使在 20℃左
The United States Beltsville Agricultural Research Center has developed a new fruit preservative. The preservative is prepared by mixing 4-ethylresorcinol and calcium compounds extracted from natural plants in proportion. The preservative has the effect of inhibiting the activity of microorganisms and the enzyme oxidation and thus has good preservation effect. Experiments show that peeling fresh apple peel spray after the agent can make the apple even at 20 ℃ left