1. The shelf life of canned fruit is generally two years.

2. The total time of canned fruit from raw materials to finished products is less than 6 hours, and it has been treated at high temperature to kill bacteria in the container, and it can be kept for a long time at room temperature after being tightly packaged. In addition, the preservation of canned food is closely related to the surrounding environment. Generally, the temperature is about 2 degrees, so it should be kept away from fire sources and kept clean.

3. After the canned fruit is opened, the taste of the food in the can will soon deteriorate and the color will gradually become dark. Because the contents of canned food contact with air, amino acids react with sugar to produce dark brown substances, and vitamin C contained in the fruit reacts with oxygen to produce saccharides and aldehydes. In addition, the pigment contained in fruit is mainly anthocyanin, which is extremely unstable in nature and can accelerate its fading, color change and discoloration under the action of oxygen. Under the condition of higher temperature, its change speed is also accelerated. These changes generally only affect the appearance, but will not affect the quality, but if they are put aside for too long, they will make the sugar juice and fruit taste bad and affect the edible value.