First, the storage characteristics and varieties of mushrooms are rich in amino acids, proteins, delicious taste. However, the postharvest rejuvenation of mushrooms is very strong, and they are quickly opened, browned, smelled, and deteriorated at room temperature. They can only be stored for a short time. Dried mushrooms are easy to preserve, but their nutritional value is reduced, and processing and handling can cause serious damage. Therefore, measures must be taken to prevent post-harvest storage, sales, and processing before the quality of mushrooms is reduced. Mushroom cultivars are many, common are Pleurotus ostreatus, mushrooms, Agaricus bisporus, Flammulina velutipes, Pleurotus ostreatus and so on.
Second, harvest
1, timely harvest mushroom harvested too early, the cap is not enough, affecting production, too late bacteria storage, quality decline. Pleurotus ostreatus should be fully developed in the cap, the color becomes lighter, white antler at the depression, the edge just rolled upwards, but not when a large number of spores collected, harvested too late, stipe rigid, edge rupture, texture change Tough, often with bitter and strange taste, eating quality decline. Mushrooms are harvested when they are not open. The Agaricus bisporus is usually harvested when the cap of the mushroom does not exceed 4 cm and it is not opened, and it is easy to open the umbrella for browning at night to shorten the storage period. Flammulina should stop growing at the stipe, and the diameter of the cap of the mushroom should be 1.5--2.0 cm. When the edge of the cap begins to flatten, the mushroom will lose weight.
2. Harvesting method Do not spray water on the day of harvest to maintain toughness, but prematurely stopping the water will make the caps dry and brittle, and some can spray water in the early morning. When harvesting, the single mushroom is rotated upward and the cap is tilted outwards. Do not pull it directly out of the bed. Use your left hand to clamp the fungus and the right hand to use the knife to cut off the fungus base. When the fruit is clustered, such as the oyster mushroom, use the knife to close the bed and cut it from the base of the stipe; the mushroom is gently held and unplugged. You can. After harvesting, the mushroom stalks are placed in the basket upwards, pre-chilled as soon as possible or the squash can be graded in a frozen place, or they can be repaired immediately after harvest and then loaded into the basket. Individuals with larger stems and shorter stipe length can shorten their shelf life by cutting short stems. Such as Pleurotus ostreatus after the handle length 2 - 3 cm is good. The length of the handle of Agaricus bisporus is usually 5 - 10 mm. The main edible part of Flammulina velutipes is the stipe and should not be cut short. When trimming, the stored mushroom, mushroom, mushroom, and mechanically damaged mushroom should not be removed. The retouched mushrooms are refrigerated as soon as possible.
Third, the storage conditions Suitable conditions for storage of mushrooms is 0 °C and 95% relative humidity, mushroom water loss and black handle and open umbrella related to the use of film packaging or maintain a relative humidity higher than 95% can reduce water loss. Atmosphere storage can inhibit browning of mushrooms. Controlling oxygen at 2-4% and carbon dioxide at 5- to 10% are beneficial for maintaining the whiteness of mushrooms and prolonging shelf life. The use of salt water, citric acid, ascorbic acid, sulfur dioxide or steam heat treatment can passivate polyphenol oxidase activity and prevent enzymatic browning; storage and transport should avoid using metal containers to prevent non-enzymatic browning.
Fourth, storage and processing methods
1. Atmosphere storage (1) Self-regulating atmosphere The mushroom is placed in a 0.04-mm thick polyethylene bag and the mushroom breathes itself to create a low oxygen and high carbon dioxide environment within the bag. Bags should not be too large, generally with a holding capacity of 2 - 4 pounds is appropriate, at 0 °C 5 days the quality remains unchanged.
(2) Charging carbon dioxide The mushrooms are packed in 0.04-mm thick polyethylene bags, filled with nitrogen and carbon dioxide, and kept at 2-4% and 5--10%, respectively. Can inhibit parachute and browning at 0°C.
(3) Vacuum packaging Mushrooms are packed in a 0.06--0.08 mm thick polyethylene bag, and the vacuum is reduced to reduce the oxygen content. It can be maintained at 0°C for 7 days.
2, ice method in the transport of ice to cool the mushroom body, in the packaging container padding a layer of plastic film, put at the bottom of 4- 6 cm thick crushed ice, placed in the middle of the ice bag, placed around the mushroom, loaded with 80% full When the film is folded inward, the film is covered with crushed ice about 5 cm thick, and finally stamped and transported.
3, cylinder method in the bottom of the wash cylinder put 3 - 4 cm deep cold water, with a wooden frame, the mushroom code on it, and then sealed with a plastic film, stored at low temperatures.
4, drug treatment (1) saline. Mushrooms are cleaned and soaked in cold water of 0.6% for 10 minutes after picking, which can act as pre-cooling and prevent browning, draining the water for storage. If the salt water is washed, it can be stored after rinsing with 0.1% ascorbic acid or 0.1% citric acid. Drain and refrigerate in a plastic bag.
(2) Sodium metabisulfite. After the harvest, 0.02% sodium metabisulfite was used to wash out the impurities, and then put in 0.05% sodium metabisulfite for half an hour. After washing with clean water, drain and store, which has a good color protection effect.
5, irradiation of γ-ray irradiation can prevent discoloration of fresh mushrooms, inhibition of breathing and parachute, using a dose of 200 - 300 Rad.
Second, harvest
1, timely harvest mushroom harvested too early, the cap is not enough, affecting production, too late bacteria storage, quality decline. Pleurotus ostreatus should be fully developed in the cap, the color becomes lighter, white antler at the depression, the edge just rolled upwards, but not when a large number of spores collected, harvested too late, stipe rigid, edge rupture, texture change Tough, often with bitter and strange taste, eating quality decline. Mushrooms are harvested when they are not open. The Agaricus bisporus is usually harvested when the cap of the mushroom does not exceed 4 cm and it is not opened, and it is easy to open the umbrella for browning at night to shorten the storage period. Flammulina should stop growing at the stipe, and the diameter of the cap of the mushroom should be 1.5--2.0 cm. When the edge of the cap begins to flatten, the mushroom will lose weight.
2. Harvesting method Do not spray water on the day of harvest to maintain toughness, but prematurely stopping the water will make the caps dry and brittle, and some can spray water in the early morning. When harvesting, the single mushroom is rotated upward and the cap is tilted outwards. Do not pull it directly out of the bed. Use your left hand to clamp the fungus and the right hand to use the knife to cut off the fungus base. When the fruit is clustered, such as the oyster mushroom, use the knife to close the bed and cut it from the base of the stipe; the mushroom is gently held and unplugged. You can. After harvesting, the mushroom stalks are placed in the basket upwards, pre-chilled as soon as possible or the squash can be graded in a frozen place, or they can be repaired immediately after harvest and then loaded into the basket. Individuals with larger stems and shorter stipe length can shorten their shelf life by cutting short stems. Such as Pleurotus ostreatus after the handle length 2 - 3 cm is good. The length of the handle of Agaricus bisporus is usually 5 - 10 mm. The main edible part of Flammulina velutipes is the stipe and should not be cut short. When trimming, the stored mushroom, mushroom, mushroom, and mechanically damaged mushroom should not be removed. The retouched mushrooms are refrigerated as soon as possible.
Third, the storage conditions Suitable conditions for storage of mushrooms is 0 °C and 95% relative humidity, mushroom water loss and black handle and open umbrella related to the use of film packaging or maintain a relative humidity higher than 95% can reduce water loss. Atmosphere storage can inhibit browning of mushrooms. Controlling oxygen at 2-4% and carbon dioxide at 5- to 10% are beneficial for maintaining the whiteness of mushrooms and prolonging shelf life. The use of salt water, citric acid, ascorbic acid, sulfur dioxide or steam heat treatment can passivate polyphenol oxidase activity and prevent enzymatic browning; storage and transport should avoid using metal containers to prevent non-enzymatic browning.
Fourth, storage and processing methods
1. Atmosphere storage (1) Self-regulating atmosphere The mushroom is placed in a 0.04-mm thick polyethylene bag and the mushroom breathes itself to create a low oxygen and high carbon dioxide environment within the bag. Bags should not be too large, generally with a holding capacity of 2 - 4 pounds is appropriate, at 0 °C 5 days the quality remains unchanged.
(2) Charging carbon dioxide The mushrooms are packed in 0.04-mm thick polyethylene bags, filled with nitrogen and carbon dioxide, and kept at 2-4% and 5--10%, respectively. Can inhibit parachute and browning at 0°C.
(3) Vacuum packaging Mushrooms are packed in a 0.06--0.08 mm thick polyethylene bag, and the vacuum is reduced to reduce the oxygen content. It can be maintained at 0°C for 7 days.
2, ice method in the transport of ice to cool the mushroom body, in the packaging container padding a layer of plastic film, put at the bottom of 4- 6 cm thick crushed ice, placed in the middle of the ice bag, placed around the mushroom, loaded with 80% full When the film is folded inward, the film is covered with crushed ice about 5 cm thick, and finally stamped and transported.
3, cylinder method in the bottom of the wash cylinder put 3 - 4 cm deep cold water, with a wooden frame, the mushroom code on it, and then sealed with a plastic film, stored at low temperatures.
4, drug treatment (1) saline. Mushrooms are cleaned and soaked in cold water of 0.6% for 10 minutes after picking, which can act as pre-cooling and prevent browning, draining the water for storage. If the salt water is washed, it can be stored after rinsing with 0.1% ascorbic acid or 0.1% citric acid. Drain and refrigerate in a plastic bag.
(2) Sodium metabisulfite. After the harvest, 0.02% sodium metabisulfite was used to wash out the impurities, and then put in 0.05% sodium metabisulfite for half an hour. After washing with clean water, drain and store, which has a good color protection effect.
5, irradiation of γ-ray irradiation can prevent discoloration of fresh mushrooms, inhibition of breathing and parachute, using a dose of 200 - 300 Rad.
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