Fresh-keeping principle of Edible Fungi
The mushroom body of edible mushroom fresh-keeping (theprincipleoffresh-keepingforediblefungi) without culture medium still has vitality, and the living organism is resistant to adverse external environment and microbial infection. However, the stronger the life activity is, the faster the freshness decreases. Therefore, under the premise of not destroying the normal physiological function of the body, by controlling various factors affecting the physiological and biochemical changes of fresh mushroom products, the life activity of mushroom body can be kept in the lower limit state as far as possible, and its shelf life can be extended. The physiological basis of the decline of freshness of edible fungi:
1. Growth and development: young mushrooms with normal growth will continue to complete their development process regardless of whether they are harvested or not. for example, Agaricus bisporus can continue to grow from the second development stage to the third to the seventh development stage. Button mushroom becomes an old flat mushroom. The law of development is determined by species genes, but the speed of process progress is restricted by environmental conditions.
2. Respiration: the physiological and biochemical changes of fresh mushrooms after harvest are directly or indirectly related to respiration. Respiration is a biological redox reaction chain catalyzed by enzymes, including aerobic respiration and anaerobic respiration. Respiratory products are carbon dioxide, water, ethanol or formaldehyde, etc., and release respiratory heat. Respiratory substrates are sugars, organic acids, fats and so on, in which mannitol is an important substrate for respiratory response of edible fungi. Respiratory intensity is expressed by the amount of carbon dioxide released or oxygen inhaled per unit weight of the product, which is usually 200,500mg carbon dioxide per kilogram of fresh mushrooms per hour at 20 ℃. In addition to environmental factors, respiratory intensity is related to variety and fruiting body maturity. Respiratory quotient (RQ) refers to the volume ratio of oxygen inhaled to carbon dioxide released VCO2/VO2, which can be estimated from the ratio of aerobic or anaerobic respiration.
3. Browning: mainly enzymatic browning, active phenoloxidase, free ion oxygen molecules and substrates with hydroxyl groups exist and contact with each other at the same time, which is a necessary condition for enzymatic browning. After harvest, the colorless phenols in the mushroom were oxidized to reddish brown quinones and water, which were then oxidized and polymerized to form dark brown substances. Maillard reaction of carbohydrates and lipids without enzyme self-oxidation also causes discoloration and odor.
4. Microbial infection: causing deterioration and decay of physiological diseases of mushroom body. The main factors affecting the physiological and biochemical changes of harvesting plants are temperature, relative humidity, gas environment and pH. Various factors comprehensively affect the process of change, and proper control will help to curb the process of deterioration.
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Drying Technology of Edible Fungi
Almost all edible mushrooms, such as Lentinus edodes, fungus, Flammulina velutipes, hericium Erinaceus, straw mushroom, Pleurotus ostreatus, mushroom, Tremella fuciformis and so on, can be made into dried products. Drying processing can be divided into sun-drying and hot air drying. More cloudy and rainy days in spring, Lentinus edodes, fungus is often baked, summer and autumn hot sun, is the straw mushroom production season, often drying. Hot air drying, not affected by environmental conditions, can be carried out in four seasons, suitable for all kinds of mushrooms, and the quality of drying is good. The quality of drying is also closely related to mushroom picking, grading, shearing, cleaning, slicing and so on.
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4 skills of edible mushroom bag ventilation
Bag cultivation of edible fungi has the advantages of low cost, high benefit and convenient management, which is one of the main ways to produce edible fungi. However, the direct use of rope ligation in bag planting results in poor ventilation, affects bacteria, causes pollution, and even leads to cultivation failure. Now introduce the following four ventilation skills: first, ventilation plug method. Wheat straw, cotton wool, sunflower stalk, corncob and so on are used as materials to form a ventilation plug at both ends of the bacterial bag. It should be noted that wheat stalks and sunflower stalks should be cut into 3 cm long segments; cotton wool should be folded into cotton stalks with stubble at one end; and corncobs should be crushed to the size of beans.
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