Prescription for fresh-keeping of edible fungi to explore high-yield cultivation techniques of edible fungi

Sodium chloride  fresh fresh Pleurotus ostreatus and Pleurotus ostreatus were soaked in 0.6% salt water for about 10 minutes, removed and drained and stored in plastic bags for 5 to 8 days.

Rice soup film fresh rice soup add 1% soda or 5% baking soda, stir well and cool to room temperature. Soak the fresh mushrooms in rice soup, remove them after 5 minutes, and leave them in a cool and dry place to dry. At this time, a rice soup film will be formed on the mushroom surface, which can be isolated from the air and can be kept fresh for 2 or 3 days.

Ascorbic acid solution fresh-keeping spray 0.1% ascorbic acid solution on freshly harvested Flammulina velutipes, Lentinus edodes, straw mushroom, etc., and then put it into a non-iron container, which can be kept fresh for 3 to 5 days.

The mixed solution of sodium chloride and calcium chloride was made into a mixture of 0.2% sodium chloride and 0.1% calcium chloride. The fresh mushrooms were soaked and covered with a bamboo curtain. A heavy substance was pressed on the bamboo curtain to soak the bacteria under the liquid surface, and then taken out after 30 minutes. The treated mushrooms can be kept fresh for about 5 days at 15 ℃ ~ 25 ℃ and 10 days at 5 ℃ ~ 10 ℃.

Fresh straw mushroom was packed in plastic box, immersed in wheat rice stone water and stored at low temperature below 0 ℃. The shelf life was up to 70 days. There was no significant difference in amino acid content between fresh mushroom and fresh mushroom, and its color and taste were good.