Preservatives are actually the common names of additives such as antioxidants, preservatives and coating agents, and the dosage of these additives is clearly stipulated in national standards. The national food safety standard "Standards for the Use of Food Additives" (GB2760-20 1 1) lists 22 kinds of additives that can be used in "fresh fruit" or "fresh fruit after surface treatment".
The maximum dosage and maximum residue were specified. The dosage and residue of additives used for fruit preservation must be controlled within the scope stipulated by the national standard, and excessive use will be "harmful and unprofitable".
It can be seen that the use of preservatives is a common practice at present. As long as the concentration and residue of preservatives are controlled, a proper amount of preservatives will not cause harm to the human body. In addition, the cost will increase after using preservatives, and putting more preservatives does not mean that the preservation effect is good. Some fruits will change color and even produce odor after using preservatives, and the effect will be counterproductive.
It is indeed misleading to say that some fruit and vegetable products are "free of any preservative". Garlic moss is dipped with preservative, and preservatives will be added appropriately during storage and transportation of fruits and vegetables, and citrus, grapes, longan and other fruits are used more.