Food Preservatives,Sorbic Acid,Sodium benzoate,Xanthan Gum,Monohydrate Citric Acid,Lactic Acid Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.com
Common preservatives include Monohydrate Citric Acid, Sorbic Acid, Sodium benzoate, Xanthan Gum, and Turmeric Curcumin.
Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for the food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes, and so on.
Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.
Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce
Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.
Sodium diacetate: In various pickles, flours, and doughs.
Sodium lactate: roast meat, ham, sausage, chicken and duck products, and sauce and marinade products.
Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: Fresh-keeping raw milk, and dried bean curd in a bag
Stepping up the control of pests and diseases in open field vegetables
With the arrival of summer, temperatures in Hebei Province have risen rapidly, creating ideal conditions for vegetable growth in open fields. However, this warm weather also brings an increase in pests and diseases that thrive in higher temperatures. According to reports from the Hebei Provincial Agricultural Pest Monitoring Network, cruciferous crops are now facing growing threats from pests, including the diamondback moth and cabbage caterpillar, while viral diseases are also on the rise. Farmers are advised to strengthen their monitoring and implement timely control measures.
1. **Diamondback Moth (Plutella xylostella) and Cabbage Caterpillar (Pieris rapae)**
In Kangbao County, the first signs of diamondback moths were observed on April 15, which is 12 days earlier than usual. In Zhengding County, surveys of cabbage fields found about 40 larvae per plant during the early stages of infestation. The cabbage caterpillar appeared slightly earlier, with eggs and larvae detected as early as April 7. By April 30, the count had reached 100 eggs and 16 larvae per 100 plants. In Pingshan County, by May 4, cabbage caterpillars were widespread, with 10–20 individuals per plant and up to 40 in some areas. This year’s cooler temperatures and higher rainfall have led to a lower population compared to previous years, but the threat remains significant.
2. **Aphid Infestations**
Recent surveys show that aphid populations are increasing. In Zhengding County, the cabbage planting rate was 50% on April 25, with 452 aphids per 100 plants. By April 30, the rate had increased to 54%, with 742 aphids per 100 plants. In Pingshan County, aphid numbers ranged from 30 to 50 per 100 plants, with some areas reaching as high as 250.
3. **Viral Diseases**
May marks the peak season for viral diseases, especially in melons and vegetables. As temperatures rise, symptoms become more visible, and the spread of aphids accelerates the transmission of viruses.
According to the Provincial Meteorological Observatory, there will be three rainfall events in mid-to-late May, which may affect pest development. Despite this, the average temperature in May is expected to be 0.5°C above normal, which favors the proliferation of aphids and viral diseases.
To manage these challenges, farmers are encouraged to adopt green pest control methods. This includes using physical and biological controls, such as insecticidal lamps, pheromone traps, and natural predators, to reduce chemical use and maintain ecological balance.
1. **Light Trapping**
Set up insecticidal lamps to attract and trap pests, reducing their population. Alternatively, use pheromone traps to capture male moths and disrupt mating cycles.
2. **Biological Agents**
- *Bacillus thuringiensis (BT)*: Apply 100g per mu, diluted 1000 times, to control cabbage caterpillars and diamondback moths.
- *Plutella xylostella granulovirus*: Use 150–200g per mu, diluted 300–500 times, for diamondback moth control.
- *Matrine*: Spray 0.3% solution at 90–150ml per mu for cabbage caterpillars; 100–150ml for diamondback moths; 50–70ml for aphids.
- *Doxorubicin*: Apply 25g/L suspension at 33–50ml per mu for diamondback moth control.
- *Beauveria bassiana*: Use 100 million spores/mL at 100–120ml per mu for effective control.
3. **Chemical Pesticides**
Use pesticides with low resistance risk and rotate them to avoid overuse. For example, *Sitabao* (59%) can be used for resistant species like Plutella xylostella and Spodoptera exigua. *Cyhalothrin* is effective against diamondback moths, while *Profenofos* offers broad-spectrum control. Apply 40% EC at 50–100ml per mu, diluted 1000 times.
4. **Preventing Viral Diseases**
At seedling, transplanting, and fruiting stages, spray 0.5% amino oligosaccharide at 600–800 times dilution. Use *Ningnanmycin* (2% aqueous) at 200–250 times to boost plant immunity. If disease symptoms appear, apply *Green Leaf God* at 200g per 30kg water for effective treatment.
Food Additives are divided into Food Preservatives and Natural Colorants. Food Preservatives are those that continuously inhibit the growth of microorganisms whose metabolic substrate is spoilage. It is important that it can inhibit the occurrence of the most perishable effects under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar, and tannin for the preservation of fiber and wood; formaldehyde, mercuric, toluene, butyl p-hydroxybenzoate, nitrofurazone derivatives, or balsam resins for biological specimens. The use of preservatives in food is limited, so some physical methods such as drying and curing are mostly relied on. Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, mustard seeds, and other special essential oil components. For the local area of the organism (such as the surface of the human body or the digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dyes, or acridine pigments, etc.) can be used according to the specific conditions.
Next Article
Pear tree after fruit management