Edible strawberry compound preservative and preparation method thereof

The present invention discloses an edible strawberry compound preservative and a preparation and use method thereof. The preservative consists of the following components in weight percentage: chitosan 0.5-1.25%, organic acids 1-2%, forsythia suspensa flower water extract 0.5-1.5%, and the balance being water. The preparation method is as follows: the fresh forsythia suspensa flowers and dried forsythia suspensa flower powder is soaked with water and extracted by water assisted by microwave for 1-3 times, and the extracts are combined and evaporated to a paste, and prepared for the next step. The chitosan is added and fully dissolved, water is added to a constant volume to obtaining a desired concentration, and then forsythia suspensa flower water extract is added. The compound preservative can be directly consumed when eating the strawberries. The provided compound preservative is non-toxic and edible, and can reduce the decay and water loss rate of the harvested strawberries stored at a room temperature, and prolong the shelf life of the strawberries. Besides, the treated strawberries are brighter in color and have flower aroma, and thus the quality and value of goods are improved. The edible strawberry compound preservative is a non-toxic and side effect free natural antiseptic preservative which combines coloring, antisepsis and health protection in one.