When people are shopping in the supermarket, they can find that the fruits and vegetables on the shelves look watery and tender, and they can be bought from the American raisins and the mangoes in Malaysia. How do these fruits pass after long-distance transportation? Keep fresh? From the current fruit and vegetable storage technology, it is mainly to rely on appropriate low temperature and air conditioning, that is, the temperature and gas conditions of the storage environment are the main conditions, but they can withstand the temperature and gas conditions during storage of fruits and vegetables In the following, the growth of mold cannot be controlled; in addition, the higher humidity required for fresh storage of fruits and vegetables is a good condition for the growth of molds; therefore, the use of preservatives in the preservation of fruits and vegetables is indispensable. Preservatives are not only good for keeping fruits and vegetables fresh, but they can also control the production of germs, thus protecting people from mycotoxins. Therefore, it is misleading to say that the so-called "without any preservatives" and "without any preservatives." The use of preservatives is of great importance for food storage. There are more than a dozen types of pesticides that are allowed in post-harvest applications for fruits and vegetables, as stipulated in the Hygienic Standards for the Use of Food Additives (GB2760) and the Food Additives Standards in the world, and thiabendazole has a broad spectrum of antimicrobials. It is effective for 128 green and green molds. For foods such as fruits: bananas, citrus, apples, etc.; vegetables: beans, cauliflower, tomatoes, etc.; cereals: peanuts, potatoes, etc., their antibacterial effects have been confirmed, but the use of chemicals in food is inevitable Let people worry, but the biggest concern is that --- preservatives can sterilize, but also harmful to the human body. The biggest worry people have is two things: First, many post-harvest medicines are derived from pesticides. People are already worried about the use of pre-harvest pesticides, not to mention its application to postharvest. The second problem is residual toxicity. Whether dipping fruit or spraying it will cause pollution to fruits and vegetables. Some medicines are inhalable and can penetrate the pulp into the flesh. This will form a certain amount of residue in the fruits and vegetables. It is not possible to wash these residues just before eating. Therefore, soak in water when eating vegetables. For a while, the fruit will be peeled and eaten later. Some suggestions from preservation experts suggest that people want to return to nature and enjoy green food, but in today's society, natural is hard to do. People are worried about the use of chemicals in foods, especially the use of preservatives, but they are not used in practice. Under such circumstances, there is the question of how to develop post-harvest medicines. It is imperative to develop and develop food additives for post-harvest medicine. All of these are implemented in accordance with international and Chinese food additives regulations. The general principle of development is the “commercialization†of preservatives. The specific contents are: the legalization of medications (variety, dosage, and residues); the formulation of formulations; the controlled release of doses; and the simple application technology. To this end, the relevant experts made several suggestions: 1. Separate the pesticides from the post-harvest medications. The pharmaceuticals used for post-harvest use must be based on the provisions for the use of food additives and specifically produce and use "food grade" original drugs. 2. The solvents and auxiliaries used in the preparation shall be of the type that is permitted by the use of food additives so that the entire preparation meets the requirements of food additives. 3. Strictly enforce the maximum use limit and maximum residue limit as stipulated in GB2760, select the appropriate dose, and maximize the efficacy, thereby reducing the amount of use and minimizing the pollution. 4. Change the concept of relying solely on antisepsis for preservation of fruits and vegetables. Use “multi-functional†raw materials as much as possible in the formulation to make the preparation a “one payment drug†instead of a single “one drugâ€. 5, the use of preparation technology should be simplistic, supporting varieties, packaging the right size to facilitate the application. 6, for the development of special formulations of different fruit and vegetable varieties, it is necessary to consider the ease of use, but also take into account easy to clean before eating. Many countries in the world have listed thiabendazole as a food additive, which is approved for postharvest application in fruits and vegetables. At present, there is no food-grade thiabendazole at home, but only a small amount of pure system, so that it meets food-grade standards.