摘要
采用普通白纸涂以混有复合杀菌剂的蜡液制成水果保鲜纸。通过对几种水果的反复试验，对杀菌剂的种类、用量、配比进行了研究。确定了最佳生产工艺和配方。用“微环境”理论解释了保鲜纸保鲜水果的机理，实验证明１０００×１０￣（－６）多菌灵＋５００×１０￣（－６）代森锰锌＋１０００×１０￣（－６）甲基托布津＋１００×１０￣（－６）联苯＋３００００×１０￣（－６）滑石粉制成的复合杀菌剂效果最佳。
A fruit preservation packaging paper is made,using common white paper sprayed with was containing preservatives.Several experlments with different fruits were condueted on the type of antimicrobial agents and their dosage level.An optimum manufac ture techniaue and formula is selected.Employing″Micro-environment″ theory,the mechanism of the paper is explained.From the research it is comfirmed that the formula of 1000×10￣(-6)N-carbamino-2-methy1-formaiate,500×10￣(-6) etyylene-2-sulphoanino methano-manganese and zinc methanate,1000×10￣(-6)1,2-(methoxy-carbonyl sulpho-urea)phenyl,100×10￣(-6)diphenyl mixed with 3000×10￣(-6) talcum powder is the best one and which has optimum bacteria killing effect.
关键词
保鲜纸
杀菌剂
微环境
preservation packaging paper,presesrvatives,micro-environment theory.
