Comparison was made between 2 kinds of complex fresh-keeping fluids prepared for coating preservation of the chilled meat by using collagen albumen chitosan respectively.

Prunus salicina L was treated by different natural coating preservation agents The changes of its physiological metabolism and storage quality were studied The results show that the respiration intensity and water loss of Prunus salicina L during storage period can be reduced.

Four semlpermeable film preservatives,which are suitable for fruit surface coating and characterized by the venlitation and the decrease in water evaporation,have been fabricated.

In this study,the preservation effects of compound coating antistaling agent of locust bean gum on litchi at room temperature (30.