Usually, vegetables and fruits have a ripening process after harvesting. They often soften in a short time, reduce the flavor, and cause decay and deterioration. A fresh-keeping technology that uses water-soluble dietary fiber to cover the surface of vegetables and fruits is simple and effective. There are several major features: 1. The long-term preservation can be easily achieved without special storage equipment, and it is applicable in the fields of production and circulation. 2. Due to the action of the coating film, moisture in the tissue will not be lost even if stored for a long period of time, so that discoloration and deterioration can be effectively prevented. 3. The water-soluble dietary fiber used is a colorless, odorless, transparent, low-viscosity material that is easily soluble in water, so that the original quality of the coated vegetables and fruits is not affected at all. 4. The dietary fibers of vegetables and fruits are almost all water-insoluble dietary fibers. However, since the preservative uses water-soluble dietary fiber, it can impart vegetables and fruits with a water-soluble dietary fiber. The water-soluble food fiber of the preservative is a low-viscosity macromolecular polysaccharide material that is decomposed from guaiac and locust bean gum, and can be used alone or in combination. For ease of use, water soluble dietary fibers should be dissolved in water to form a solution. The proportion of the two: if the water-soluble dietary fiber is 1 part, the water is 2 to 50 parts. When the amount of water is less than 2 parts, the dissolution performance is poor, and the coating film shape is not uniform; when the amount of water is 50 parts or more, a satisfactory preservation effect cannot be obtained. During the implementation, the aqueous solution of water-soluble dietary fiber may be sprayed on, sprinkled on, sprayed on, and impregnated with vegetables and fruits, and then air dried or placed. There are no restrictions on fresh objects, such as eggplant, tomatoes, radishes, green vegetables; apples, peaches, oranges, pineapples, melons and other fruits can be used for this preservative. The example of this preservative is illustrated. The % in the examples are all percentages by weight unless otherwise specified, and the viscosity is 5% aqueous solution measured with a B-type viscometer at 25°C and 30 rpm. Example 1: Preparation of a guaiac decomposition product solution: citric acid was added to 900 parts of water to adjust the pH to 3.0; 0.1 to 0.5 parts of galactomannanase and 100 parts of guaiac The powdered powder is mixed with the mixture and subjected to enzymatic action at about 40° C. for 24 hours; after that, the enzyme is deactivated by heating at 90° C. for about 10 minutes; and then concentrated under reduced pressure; the pure product obtained after the removal of the impure substance by filtration is separated. The clear solution was a 330-point caramel gum decomposition solution (fixed ingredient 20%). The content of the water-soluble dietary fiber in the solid content of the solution (measured using the enzyme gravimetric method) was 90%, and the viscosity of the 5% aqueous solution was 27 CPS. The sore gum decomposer solution was brushed onto freshly picked tomatoes with a brush and dried at room temperature. Untreated tomatoes were used as controls and were compared after 6 days of storage at 25°C and 70% relative humidity. The tomatoes treated with the preservative had almost no change in ripeness, aroma and taste, and the weight loss was minimal, only 2.8%; while the tomato of the comparative example was over-ripened, and the taste was significantly deteriorated and the weight was reduced. 7.4%. Example 2 Preparation of Locust Bean Gum Decomposition Solution: Citric acid was added to 900 parts of water and the pH was adjusted to 3.0; then, 0.15 to 1 part of galactomannanase and 100 parts of locust bean gum powder were added thereto. The mixture was mixed and enzymatically performed at 43° C. for 2 to 12 hours. Thereafter, the enzyme was deactivated by heating at 90° C. for 10 minutes, and impurities were removed by filtration to obtain 635 parts of the locust bean gum decomposing solution. The content of the water-soluble dietary fiber in the solid content of the solution was 91%, and the viscosity of the 5% aqueous solution was 16 CPS. Freshly plucked peaches were immersed in a solution of the locust bean gum degradation product for 1 minute and then taken out. Then, the peaches immersed in water were used as a control and placed in a refrigerator at 5° C. for 30 days and compared. The peach color applied with this preservative was almost unchanged, the meat quality and odor were good, and the weight loss was only 4.3%. In contrast, the peaches of the control were not only discolored, but the flesh was deteriorating and the taste was low, with a decrease of up to 21.5%. Example 3: A solution of the guaiac decomposition product was diluted with water to a 2-fold solution, and the freshly-spinned spinach was then immersed in the solution for 1 minute to remove water. After the harvested spinach was used as a control, the quality was changed after being placed in a room at 15°C and a relative humidity of 50% for 3 days. The freshness of spinach treated with the preservative did not change, and the weight was reduced as early as 19.8%. The leaf of the control spinach was discolored and wilted, the taste was significantly deteriorated, and the weight was reduced by 36.4%.
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