果蔬保鲜主要通过减缓果蔬的呼吸作用和失水作用以及抑制微生物的侵害来实现。长期以来，生产上还主要采用化学合成的保鲜剂如二溴四氯乙烷、三唑类，流熏处理、施保功等杀菌剂杀灭微生物，其防腐效果虽好，却存在着不同程度的毒性，对人体有潜在危险，这已引起人们的严重关注? Preservation of fruits and vegetables mainly by slowing the respiration of fruits and vegetables and the role of water loss and inhibition of microbial invasion to achieve. For a long time, the production of chemical synthesis of preservatives such as dibromotetrachlor, triazoles, flow smoked treatment, Shi Gong and other fungicides kill microorganisms, the preservative effect is good, but there are different degrees of toxicity , There is a potential danger to the human body, which has aroused serious concern?