Storage and fresh-keeping method of mushroom
Mushrooms are the best to eat fresh, but because they should not be kept for a long time in the natural environment, especially when mushrooms are cultivated in a large area, foreign exchange can be earned through the export of products such as storage and fresh-keeping delay or canning. The storage and fresh-keeping techniques of several kinds of mushrooms are introduced here.
1. Keep fresh in cold storage. After finishing, the collected fresh mushrooms are placed in containers such as baskets, plaques or baskets and covered with multi-layer wet gauze or hemp bags. Put the jar in the shade, hold a small amount of water in the jar, place a wooden frame on the water, put the baskets and baskets containing fresh mushrooms on the wooden frame, and then seal the cylinder mouth with film.
2. Dormancy to keep fresh. The shelf life of about 20 ℃ is about 4 days.
3. Modified atmosphere fresh-keeping. The method is to achieve the purpose of keeping fresh by manually controlling the temperature, humidity and gas composition of the environment. Fresh mushrooms are stored in modified atmosphere bags with oxygen content of 12%, carbon dioxide of 40%, nitrogen of 58% and 59%, and can be stored for about 8 days at 20 ℃.
4. Silicon bag fresh-keeping. The silicone rubber is embedded in the plastic bag wall in proportion to form a silicon window fresh-keeping bag with the function of keeping fresh. This kind of plastic bag can rely on the "silicon window" to automatically adjust the ratio of oxygen to carbon dioxide in the bag, so as to achieve the purpose of fresh storage of fresh mushrooms.
5. Keep fresh in brine. Soak the fresh mushrooms in 0.6% salt water for about 10 minutes, drain and store them in plastic bags. Under the condition of 10 ℃ to 25 ℃, the fresh mushrooms turn bright white after 4 to 6 hours and can be kept fresh for 3 to 5 days.
6. Vitamin B9 fresh-keeping. Soak fresh mushrooms in 0.1% vitamin B9 aqueous solution for 10 minutes and keep them fresh for 5 to 8 days at 5 ℃ to 25 ℃.
7. Sodium pyrosulfite keeps fresh. The mushroom body was sprayed with 0.15% sodium pyrosulfite aqueous solution and stored for 5 to 8 days at 15 ℃ to 20 ℃.
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Physiological Diseases of Mushroom and its Control
Mushroom is more sensitive to the environment, poor cultivation environment, will hinder its normal growth and development, resulting in a variety of abnormal phenomena, resulting in the reduction of mushroom yield and quality. The common physiological diseases of mushroom are mycelium growing, hard umbrella opening, thin skin opening early or Pleurotus ostreatus, empty root Pleurotus ostreatus and so on. The symptoms of excessive growth of hyphae are introduced as follows: after the mushroom bed is covered with soil and transferred water, the mushroom villi hyphae will continue to grow to the fine soil surface, and in serious cases, a kind of fine, impervious quilt will be formed, thus delaying the mushroom emergence time and reducing the mushroom.
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Mushroom topdressing method
Mushroom fruiting peak period and later growth period, such as nutrient deficiency in the feed, easy to produce abnormal mushrooms, seriously affecting the yield and quality. Timely topdressing can make mushrooms obtain high quality and high yield. When topdressing, organic fertilizer and inorganic fertilizer are used alternately, the effect is better. However, it is appropriate to apply small fertilizer frequently. Generally, each batch of mushrooms can be topdressed 2 - 3 times, combined with spraying water, the dosage per square meter is 250 - 500 ml, spraying water once after fertilization, washing off the fertilizer on the mushroom body, and closing the doors and windows after the water drops on the mushroom cover are dry. This method can avoid yellow spots,
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