| 摘要 |
<p>Fresh fruit, vegetables, raw meat, fresh fish etc., are stored, using a system (1) contg. K2S2O5 (40/50mg/capsule) where SO2 release is retarded e.g. by alum, (2) having a confined atmosphere sealed with 15-25 mu plastic (polyethylene) film to prevent dehydration, (3) having controlled respiration and pH, (4) contg. additives e.g. vitamins to maintain metabolism (5) having a wrapping which conforms to the shape of the food. The wrapping contains 0.2-20 times food wt. of ascorbic acid, fungicides etc. at pH 8.5-9.5 for fruit and vegetables, 6-6.2 for raw meat and 6-6.5 for fish.</p> |
