“生物保鲜”,即采用对病原菌产生拮抗、致死作用或进入生物体内改变其代谢程序来达到果品保鲜防腐效果的生物因子为主导作用因素的防腐方法。既可克服目前普遍存在的化学杀菌剂的抗药性问题,也可以避免由大量使用化学药剂带来的社会公害,环境污染等不良后果。我们对该技术进行下探索性试验,初步获得可喜苗头。 “Biological preservation,” that is, the use of biological agents antagonistic and pathogenic bacteria lethal effect or into the body to change its metabolism program to achieve preservation and preservation of biological biological factors as the leading role of anti-corrosion methods. It not only can overcome the drug resistance problem of the currently prevailing chemical fungicides, but also can avoid the adverse consequences of social public hazards and environmental pollution caused by the heavy use of chemical agents. We conducted exploratory tests on this technology and initially obtained gratifying signs.