Simple fresh-keeping Technology of Pleurotus ostreatus
Under general conditions, Pleurotus ostreatus is difficult to store and its shelf life is short. After picking for 2 days, the freshness of Pleurotus ostreatus decreased greatly, and the mushroom noodles turned yellow and appeared peculiar smell. During the peak period of mushroom production, a large number of fresh mushrooms are concentrated on the market, resulting in a big drop in mushroom prices; on the other hand, in the off-season and cities far away from mushroom areas, there is no goods to sell because of the lack of mushroom sources. For this reason, this paper briefly introduces the study on the storage and preservation of Pleurotus ostreatus.
Methods: harvest 80% mature Pleurotus ostreatus, remove diseases, insects and damaged mushrooms, place them in a clean, cool and ventilated place, air-cooled for 1-1.5 days with an exhaust fan, then carefully put them into plastic baskets of coat PE (thickness 40-60 μ m), each basket containing about 7.5kg, put 2 sheets of clean folded toilet paper on the mushroom surface, and put a pack of antistaling agent weighing about 40 grams on the paper surface (packed with well-ventilated shoulder lining paper). Cover the plastic basket and immediately transport it into a cold storage that has been pre-cooled for 24 hours. When the storage temperature is below 5 ℃, vacuum pump is used to decompress the PE until the PE is tightly pressed to the plastic basket; fasten the mouth of the bag to prevent air leakage and palletizing; and then reduce the temperature to 1 ℃ ±0.5 ℃ for constant temperature storage.
Three days before storage, the cold storage should be gently warmed up (from 1 ℃ to 10 ℃, if the local @ # @ 136 vegetables, the temperature should rise from 1 ℃ to normal temperature), PE and antistaling agent should be unloaded before shipment, and transported to the place of sale in a refrigerated truck (the temperature in the box is controlled at 8-12 ℃). Practice has proved that Pleurotus ostreatus can overcome the serious dew phenomenon after Pleurotus ostreatus comes out of the warehouse.
The technology has the advantages of low investment, simple and easy practice, and quick application in production, and the fresh Pleurotus ostreatus has no drug pollution and meets the hygienic standard.
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High yield of Pleurotus ostreatus covered with stick soil
Bagged inoculation: fresh cottonseed shell was added with 1% gypsum, 1% lime and 0.10% carbendazim, and the ratio of material to water was 1: 1.3: 1: 1.5. Mix well, accumulate and ferment on the cement floor for 5 days, then bag it. When bagging, fasten one end of the canister firmly, fill it with a few bacteria, and then when loading to half of the bag, sow 6 red jujube-sized bacteria on the edge of the material, then continue to fill the bag, sprinkle a layer of bacteria on the surface of the bag, and fasten the mouth of the bag. Sending bacteria in a row bag: the side of a bag to send bacteria.
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Processing and storage of Pleurotus ostreatus
In addition to some fresh sales, Pleurotus ostreatus can also be processed and stored, which can be processed by many methods, including drying and salinization, which are briefly described as follows: 1. The drying method generally adopts shade drying, sun drying, drying and so on. Insolation is an economical and equipment-free method. It can also be dried in the shade or dried by the wind. However, this method is limited by weather conditions. The drying method is commonly used in production, build a drying room, the heat source can be charcoal fire or coal cake, drying with reference to the form of the drying building. The room is non-smoking and should be equipped with exhaust equipment. Start the temperature control at
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