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Many people have a question about canned food-how can canned fruit be stored for so long without additives? In fact, in response to this question, Hao Yu, Secretary-General of the China Food Industry Standardization Technical Committee, specifically answered: The reason why cans can be stored for a long time without deterioration is due to the sealed container and strict sterilization, and has nothing to do with preservatives. The principle of canning is very simple: first fully heat the raw materials to kill all microorganisms; at the same time, fully heat and sterilize the packaging can; then put the sterile food into a sterile container and seal it while it is hot; and finally heat and sterilize it. After cooling, the volume of air in the top space of the container shrinks, which will generate negative pressure, and the originally sealed bottle will not be opened, and the bacteria from the outside will not be able to enter. After these processes, the food will not spoil, and there is no need to add any preservatives. Although preservatives are not included, consumers also have a doubt: Are canned food made from leftovers? In fact, canned food uses high-quality, good-looking raw materials. For example, most of the canned fruits are packaged in glass bottles or transparent flexible packaging. You can directly see beautiful and complete oranges, yellow peaches, hawthorns, pineapples, etc. As for cans with invisible "content", if raw materials of questionable quality are used, the quality of a batch may be affected. Few manufacturers take this risk. But there are still consumers who think-"No matter how safe and nutritious canned food is, as long as it is processed, it is still not fresh"! Then you are wrong! The raw materials used in canned food are fresh. In order to manufacture canned food, in pursuit of lower cost and better taste, the freshest raw materials will be selected in the most suitable season. Moreover, in order to save costs, regular canners have their own raw material bases and build production lines in the nearest place to the base. In this way, it is equivalent to "harvesting and making now" from your own backyard, greatly shortening the process from picking, transportation to processing.　　

Although we can easily buy "fresh" fruits from all over the world, they just look fresh, but the nutrients are constantly being lost. Because any fruits and vegetables continue to "breathe" after being picked, some nutrients will continue to decrease. The whole process from the picking of the raw materials to the processing of canned fruits does not exceed 8 hours. High-temperature heat treatment will stop or slow down the chemical reaction of nutrient loss and maintain the freshness and nutrition of the food. Take yellow peaches as an example. One day after picking, vitamin C will lose 30 percent , while canned yellow peaches lose only 10 percent .