#$%^&*AU2020101184A420200730.pdf#####ABSTRACT The present invention relates to an oligosaccharide preservative for inhibiting fruit softening and reducing mechanical damage hazards. Preparation of the oligosaccharide preservative includes the following steps: inducing fermentation of one or more microbes to produce a fruit cell wall polysaccharide hydrolase composition by utilizing a 25% (w/w) apple pomace complex medium, and treating specific apple pomace wastes under a condition of 10-50°C by utilizing the hydrolase composition； and adding 95% ethanol, staying overnight at 4°C, and performing distillation evaporation or vacuum freezing concentration after centrifugation, thereby obtaining a target preservative. A mass concentration of the product is not lower than 4%. After the preservative is applied, fruit softening may be obviously inhibited, and an inhibition ratio of S. lycopersicum fruit softening is 65%. Meanwhile, production of soluble solid is retarded, and due to different storage periods, retarding efficiency is 15-35%. In addition, after applied, the preservative can accelerate self-healing ability of fruit wounds, directly or indirectly decrease mechanical damage of fruits and prolong shelf life of the fruits.
