Fresh-keeping Technology of Flammulina velutipes

Flammulina velutipes ranks third in the total output of Flammulina velutipes in the world, but fresh Flammulina velutipes can only be stored for 2-3 days at room temperature, which greatly reduces its commercial value, and fresh-keeping technology has become the main factor affecting the planting efficiency of Flammulina velutipes. Let's take a look at the common fresh-keeping techniques of Flammulina velutipes.

Preservation of Flammulina velutipes at room temperature

Fresh Flammulina velutipes harvested after finishing, immediately put into the basket, basket. It is covered with multi-layer wet gauze or plastic film and placed in a cold place (natural temperature below 20 ℃). It can be kept fresh for 1-2 days.

Low temperature Preservation of Flammulina velutipes

After finishing, the newly harvested Flammulina velutipes were packed with low density polyethylene film bag (DpE) with a film thickness of 20 mm, sub-packed, vacuum sealed, and placed vertically in a special basket or carton and refrigerated at a low temperature of 1-3 ℃. Can be kept fresh for about 13 days.

Chemical preservation of Flammulina velutipes

Chemicals that are safe to humans and animals and non-toxic are used to soak or spray on the surface of Flammulina velutipes in order to prolong the freshness of Flammulina velutipes. The chemicals that can be used to keep Flammulina velutipes fresh are sodium pyrosulfite, sodium chloride, dilute hydrochloric acid, high concentration of carbon dioxide, antistaling agent, ascorbic acid and so on.

1. Spraying sodium pyrosulfite to keep fresh: rinse Flammulina velutipes with 0.02% sodium pyrosulfite solution to remove sediment debris, soak in 0.05% sodium pyrosulfite solution for 10 minutes to protect color, remove and drain, separate into plastic bags and keep fresh for several days.

2. Sodium chloride (that is, salt) and calcium chloride solution keep fresh: 0.2% salt solution and 0.1% calcium chloride are used to make a mixed soaking solution. The freshly harvested and finished Flammulina velutipes are soaked in the above mixture, and the mushroom body is required to be immersed below the liquid level for 30 minutes. Fish out, drain and pack in plastic bags, which can be kept fresh for several days.