| abstract |
The invention discloses an anti-browning preservative for fresh-cut fruits and a using method thereof, wherein the preservative comprises the following preparation components: garlic extract, vitamin C, cinnamic acid, citric acid, chitosan, sodium bicarbonate and buffer solution. The fruit preservative with the skin, such as fruits such as apples, pears and oranges, is prepared by a plurality of components such as liquid extracted from garlic, vitamin C, cinnamic acid and the like, and has a good preservation effect at 2-8 ℃. |