MySheen

Methods of preventing Aging of Mushroom

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, First, soak in water: water can isolate the air, make mushrooms change color slowly, and make the body full. However, it is required that the water quality contains low iron content and shall not be soaked in iron utensils and water with high iron content. Second, sodium pyrosulfite treatment: first rinse mushrooms with 0.01% sodium pyrosulfite solution for 3 minutes, then soak in 0.1% sodium pyrosulfite solution for half an hour, remove and drain, put into a plastic bag for storage. Under the condition of 10 ℃ ~ 15 ℃ at room temperature, the fresh-keeping effect is good, and the mushroom can be kept white for a long time. Storable temperature

First, soak in water: water can isolate the air, make mushrooms change color slowly, and make the body full. However, it is required that the water quality contains low iron content and shall not be soaked in iron utensils and water with high iron content.

Second, sodium pyrosulfite treatment: first rinse mushrooms with 0.01% sodium pyrosulfite solution for 3 minutes, then soak in 0.1% sodium pyrosulfite solution for half an hour, remove and drain, put into a plastic bag for storage. Under the condition of 10 ℃ ~ 15 ℃ at room temperature, the fresh-keeping effect is good, and the mushroom can be kept white for a long time. However, when the storage temperature exceeds 30 ℃, it can only be kept fresh for one day, and then it will gradually change color.

Third, kinetin preservation: soak fresh mushrooms in 0.01% 6-aminopurine solution for 10 minutes for 45 minutes, remove and drain and store, which can delay aging and keep fresh.

Fourth, keep fresh for a long time: plant growth retarder for a long time, the chemical name is succinic acid-2mem2Mel 2 methyl hydrazide. Soak mushrooms in 0.1% 0.1% aqueous solution for 10 minutes, drain, store in plastic bags, store for 8 days at room temperature 5 ℃ ~ 22 ℃, and effectively prevent browning, delay aging and keep fresh.

 
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