Room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods

The invention relates to a room-temperature storage method for Tibet amygdalus mira koehne original fruits for producing preserved fruit foods. After Tibet amygdalus mira koehne original fruits are pre-processed through impurity removal, selection, spraying and fur removal, a Tibet amygdalus mira koehne original fruit room-temperature storage mixing system for producing the preserved fruit foods is designed by using phytic acid, sodium erythorbate, sodium bisulfite and citric acid as a mixed color fixative, using potassium alum, calcium chloride and sodium chloride as a brittleness-keeping agent and potassium sorbate as a preservative through a uniform experiment method. The formula of the mixing system obtained by a uniform experiment is as follows: 26 parts of iondine-free salt, 0.4 part of the citric acid, 0.08 part of the sodium erythorbate, 0.28 part of phytic acid, 0.035 part of the sodium bisulfite, 0.06 part of the potassium alum, 0.35 part of calcium chloride, 0.15 part of potassium sorbate and the r