Abstract: The eggshell of kitchen waste was pretreated to study the content of calcium peroxide produced by the reaction of eggshell with and without film. It was found that the content of calcium peroxide in the sample without membrane was 54.28%, and that in the sample with film was 50.97%. The preservation of bananas and strawberries with calcium peroxide was studied. With the passage of time, it was found that the higher the amount of calcium peroxide was added, the lower the weight loss rate of fruits was. The weight loss rate of samples without calcium peroxide preservative was the highest. The results showed that calcium peroxide could inhibit the water loss of bananas and strawberries, prolong the fresh-keeping period, and had a strong fresh-keeping effect.

Key words: calcium peroxide, kitchen waste, egg shell, fruit preservation