Four New methods for keeping Edible Fungi fresh

The mushroom body of edible mushroom is easy to brown and rotten, and it is not easy to preserve, which affects the commercial value of edible mushroom. In this paper, several new fresh-keeping methods of edible fungi are introduced.

1. A New method of Chemical Preservation of Pleurotus ostreatus

Remove impurities from fresh Pleurotus ostreatus and spread it flat on a clean plastic film. Make a certain concentration of chemical antistaling agent (0.3% calcium propionate, 0.1% potassium sorbate, 0.25% sodium sulfite) solution, spray the positive and negative sides of Pleurotus ostreatus uniformly with a sprayer, then put it into a fully closed plastic bag and store it in a clean and hygienic place, so that the shelf life can reach about 26 days.

two。 Preservation of Lentinus edodes

Select fresh Lentinus edodes, use hot air drying or sun drying to reduce the water content of the mushroom body to about 75%, and then remove the impurities at the base of the mushroom stalk. Lentinus edodes treated above were packed in special plastic bags in cold storage and packed in vacuum to make the mushroom body under low oxygen and high carbon dioxide, combined with appropriate storage temperature 0: 3 ℃, delay respiration and physiological changes, so as to effectively prolong the storage life of mushroom body, maintain good quality and meet the needs of the market.

3. A New method of Quick Frozen Preservation of Straw Mushroom

Remove the impurities at the base of the egg-shaped straw mushroom fruiting body, put it into a plastic box, add wheat rice stone water to the box, and soak the mushroom noodles. Then it can be kept fresh for about 70 days at low temperature (- 20 ℃). The taste, color and total amount of amino acids are good.

4. Preservation of Flammulina velutipes with sodium sulfite

After rinsing the harvested Flammulina velutipes, soak them in 0.1%-0.25% sodium pyrosulfite for 10-20 minutes, remove and drain, and seal them in a plastic bag. It can be stored for 6-10 days at room temperature, and the original flavor and color can be well maintained.