Key points of Storage methods of Mushroom

Mushroom, also known as Agaricus bisporus, Agaricus bisporus, white mushroom or foreign mushroom, it is an umbrella family, mushroom genus, artificially cultivated edible mushroom vegetables. As a fruiting body (composed of umbrellas, pleats, rings and stalks) for consumption. Mainly produced in the south of the Yangtze River. The harvest begins 40 days after sowing, and can be harvested continuously and supplied to the market in stages. It is also cultivated in the Yangtze River basin and the northern region, and it is generally harvested twice in autumn and spring of the following year.

(1) harvesting requirements

Stop spraying water before harvest to avoid breaking mushrooms during harvest. The harvest standard should be grasped when the umbrella is not opened and the fold is not broken. According to the use, it can be divided into: fresh sale, general mushroom umbrella diameter 2Mel 6cm harvest; processing canned, harvest 2Mel 3cm mushroom is appropriate. Early harvest of low yield, too late affect the quality, but also inhibit the growth of the next batch of mushrooms.

(2) Storage characteristics and storage and transportation methods

Mushrooms are sensitive to temperature and humidity, and it is easy to open umbrellas when the postharvest temperature is slightly higher, so it is not suitable for long-term storage. The suitable temperature for short-term storage is 0 ℃, and the relative humidity is above 95%. At the same time, it has a strong tolerance to carbon dioxide (CO2). Under appropriate temperature and humidity conditions, reducing the content of oxygen in the storage environment and appropriately increasing the content of carbon dioxide will help to delay senescence and prevent browning, thus prolonging the storage life. Mushrooms can be stored for about a week in a freezer of 0 ℃. The temperature and humidity conditions of mushroom transportation are the same as those of storage, and insulated vehicles are used for medium-and short-distance transportation. It needs to be pre-cooled to 0 ℃ and packed in corrugated cartons or foam baskets with lids. Extrusion and friction are not allowed in transportation.

(3) quality standards for listing

The fruiting body is complete, pure in color and taste, fresh and tender, free of impurities, no decay and peculiar smell, and packaged in plastic bags. Grading criteria:

First-class quality standard: the umbrella is complete, 2mur4 cm in diameter, white color, thick meat, elastic; no mud root, no hollow, white mushroom, no diseases, insect pests and insect spots, no damage, no smell, no thin skin mushroom; the stalk length is not more than 1 cm, the cutting place is flat.

Second-class quality standard: the umbrella is complete, 2mur4 cm in diameter, white in color, elastic in color, no mud root, no smell, no insect spots and diseases, serious hollow, hollow and damaged ground, light thin-skinned mushroom is allowed; the stalk is not more than 1 cm long and the cutting place is flat.

External quality standards: mushroom color is white, no odor, no mud roots, no diseases and insect pests; umbrella diameter does not exceed 6 cm; stalk length does not exceed 1 cm, cutting place is flat; various spots are allowed to be cut off, hollow, hollow, thin skin and deformed mushrooms are allowed.