MySheen

Simple fresh-keeping Technology of Pleurotus ostreatus

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, 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: 80% mature Pleurotus ostreatus were harvested, diseases, insects and damaged mushrooms were removed, placed in a clean, cool and ventilated place, and then air-cooled for 1-1.5 days with an exhaust fan.

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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