I. Overview At present, there are many methods for the preservation of fresh fruits, but there are rare preservatives that have a general preservation effect on fruits, vegetables, and flowers (especially the bright color of flowers). The use of compounds such as alum, pantothenic acid and polyaluminum chloride for the treatment of fruits, vegetables and flowers can enable them to achieve good preservation and taste protection within a certain period of time. However, when it is practical, suitable fresh-keeping and flavor-reducing agents should be selected according to the specific circumstances. The method for preparing the fresh keeping and disinfecting agent is relatively simple, no complicated equipment is needed, and the used raw materials are also relatively easy to obtain. In the use of alum-based preservatives, impregnation and spraying may be used. If the spray method is used, care should be taken that the droplets must be subtle and uniform, and that too much or too much liquid is generated locally to prevent phytotoxicity. For preservation of flowers, dipping method can be used, that is to say, the base of the flower is immersed in the aqueous solution of alum. The suitable concentration of aqueous solution of alum is 0.01-0.5%. The types of alum that can be used include potassium alum and ammonium alum, etc. Sulfuric acid, polyaluminum chloride, etc. Spraying can also be applied to flowers. Flowers treated with these methods do not change color even if they are dry; vegetables and fruits treated by this method can also remain fresh for a longer period of time. Second, the example 1. The red rose peduncle was immersed in a 0.1% aqueous solution of potassium alum, and as a result, the vividness of the flower was maintained for 12 days. But the flowers that were immersed in water withered after 3 days. 2. Immersing the spinach in a 0.05% ammonium alum solution keeps the spinach fresh for 5 days. 3. The yellow banana was sprayed with 0.1% potassium alum. As a result, the banana yellow color did not change after 10 days and the taste was fresh. 4. The yellow rose flower was impregnated with a 0.05% potassium alum solution and dried after being taken out for 10 days. As a result, the yellow color of this air dried flower was the same as that of the freshly picked flower. 5. The yellow chrysanthemums that had been withered for 5 days were collected and then sprayed with an aqueous 0.3% potassium alum solution. After drying, the flower still retains its original color and freshness. In the untreated chrysanthemum, some of its flowers and leaves withered and discolored. 6. The base of the red rose flower was impregnated with a 0.5% aqueous solution of pantothenic acid and the result remained fresh after 13 days. The color was the same as before. 7. The yellow rose flower was immersed in a 0.08% polyaluminum chloride aqueous solution, which was taken out and air-dried. As a result, the flower bud remained as it was after 10 days.
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