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Many Methods for Preserving Edible Mushrooms: Master the Techniques to Extend Storage Life
Salt preservation: Freshly harvested oyster mushrooms, Phoenix-tail mushrooms and the like, after being cleaned up, are soaked in 0.6% salt water for about 10 minutes, then taken out, drained and stored in plastic bags, keeping fresh for 5-8 days. Rice-water film preservation: Add 1% soda ash or 5% baking soda to rice water, stir well, and cool to room temperature. Soak freshly picked mushrooms in the rice water, take them out after 5 minutes, and dry them in a cool, dry place; by then a thin film of rice water will form on the surface of the mushrooms, which can isolate air, and the mushrooms can generally keep fresh for 2-3 days. Ascorbic acid solution preservation
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What are the methods for preserving garlic bulbs? Practical storage tips to teach you a few tricks
Garlic bulbs do not store well. Even in a dry, ventilated environment, after 100 days of storage they will sprout, shrivel and become moldy, affecting the planting quality for the following year. Therefore, mastering the storage techniques for garlic after harvest is extremely important. Here four garlic bulb storage and preservation techniques are specially introduced: 1. Hanging storage method. After harvest, the fresh garlic bulbs are first sun-dried for 2-3 days; when the leaves become soft, tie the garlic into bunches of 8-10 bulbs each, then hang them neatly under a shade shed or eaves to air-dry naturally. During the hanging storage period, exposure to the sun should be avoided in summer and autumn, and in winter the garlic bulbs should be moved into a ventilated room for storage to avoid moisture and freezing.
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Methods and Technical Key Points for Preserving Edible Mushroom Spawn
1. Distilled water method. Suitable for the spawn of oyster mushroom, enoki mushroom, and shiitake mushroom. 1. Preserving oyster mushroom and enoki mushroom spawn. First, move the test-tube spawn that is at the eight-tenths mature stage and awaiting preservation into an inoculation box, and after sterilization, use a medical syringe to inject distilled water through the test-tube stopper until the entire surface of the culture medium is submerged, up to 2 cm from the tube mouth. Seal the tube mouth with mineral wax, and at normal temperature place it upright in a cool, shady place, where it can be preserved for 1-1.5 years. 2. Preserving shiitake mushroom and wood ear mushroom spawn. Use a 150 x 15 mm finger-shaped tube to place solid or
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Methods and Key Techniques for Preserving Edible Mushroom Strains
Two methods are usually used for preservation: the slant low-temperature preservation method. This is the simplest preservation method, in which vigorously growing, uncontaminated slant tubes are placed in a refrigerator and preserved at a low temperature of 4°C~6°C, after which they are subcultured onto fresh slant medium every 2~3 months and, after incubation, preserved again. The other is the liquid paraffin preservation method. In this method, sterilized liquid paraffin is injected in a sterile room into the slant tubes to be preserved, with the paraffin added to a level 1 cm above the slant. Then a wooden stopper or rubber
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Simple and Practical Methods for Preserving Edible Mushroom Spawn
While domesticating the wild-cultivated oyster mushroom variety "1015", we subjected the strains to salt-tolerance training. This involved salinizing ordinary PDA medium to prepare a solution at a concentration of 1.0%-1.5%, sterilizing it under high pressure for 45-60 minutes, cooling it to make slants, inoculating under sterile conditions, and culturing in an incubator. After the cultures matured, every 10 tubes were grouped together, placed in polyethylene bags, and stored at room temperature for 9 months before subculturing. The survival rate reached over 95%,
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Detailed Explanation of Disease Diagnosis by Observing Colors in Cattle and Sheep and Prevention and Treatment Techniques
In long-term livestock and veterinary production practice, we have summarized nearly thirty years of experience and relevant reports. By observing the colors of cattle and sheep, diseases can be diagnosed quite accurately, and at the same time, effective new techniques can be adopted for prevention and treatment, achieving good therapeutic results. 1 "Cylinder color" disease diagnosis 1.1 Cattle and sheep "red eye disease" The pathogen of this disease is Haemophilus or conjunctival Rickettsia, and both cattle and sheep can be infected. 1.1.1 Symptoms Both eyes are affected simultaneously, eyelids are swollen, photophobia and tearing: conjunctivitis, diffuse
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Clever Use of Garlic Decoction for Preserving Satsuma Mandarin
In the winter of 1985, a preservation experiment on Owari satsuma mandarin (Citrus unshiu 'Owari') was carried out using Chinese herbal medicine treatments. The results showed that dipping the fruit in a 10% garlic decoction for 10 seconds had a good preservative effect. The Chinese herbal medicine formulations tested were: (1) 10% decoction each of Schizonepeta tenuifolia, dandelion, galangal, Sichuan pepper, and zedoary (abbreviated as the five-ingredient mixture); (2) 10% decoction each of garlic, tea seed cake, and Chinese honey locust (abbreviated as the three-ingredient mixture); (3) 10% decoction each of tea seed cake and Chinese honey locust (abbreviated as the tea-honey locust liquid); (4) 10% tea seed cake decoction
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Energy-saving and heat-preserving methods for winter cultivation of oyster mushrooms
In winter, when temperatures are low, cultivating oyster mushrooms often results in slow mycelial growth or no growth at all, and even if mushrooms do form, they may be deformed. Heating with coal stoves is costly and can easily cause poisoning symptoms in the mushrooms. The following measures make full use of biological heat to keep the mushroom bags at a relatively high temperature for mycelial growth, which can save cultivation costs. If oyster mushrooms are bagged and inoculated in autumn, by the time the weather turns cold, half the bag will have well-developed mycelium. Keeping such bags warm during cultivation allows the mycelium to quickly fill the entire bag. For those not bagged and cultivated in advance, heating can be applied all at once.
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What are the methods for storing and preserving cut lily flowers?
After cut flowers are separated from the mother plant, life activities such as transpiration and respiration of the leaves and stems continue, so water in the plant is continuously lost, and organic matter is continuously decomposed and reduced. If water and nutrients cannot be replenished in time and the rate of water loss cannot be slowed down, the flowers will wither within a short time, reducing or losing the commercial value of the cut flowers. Therefore, the storage and preservation of fresh cut flowers is very important, and generally includes three aspects, namely pretreatment, storage, and post-sale vase placement, forcing open, and preservation. ① Pretreatment: After harvesting, cut flowers need to be pretreated immediately, main
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What are the traditional methods for storing and preserving garlic bulbs?
After garlic bulbs are harvested, they enter a dormant period and are extremely sensitive to the surrounding environment during storage (such as temperature and humidity); a slight lapse in care can easily lead to rot and spoilage. Several traditional preservation techniques are introduced below: 1. Mixed storage with bran. First spread a 2 cm thick layer of bran on the bottom of the storage container, then stack the dried garlic bulbs layer by layer by piling one layer of garlic bulbs (a height of 2 to 3 bulbs is appropriate) and covering it with a full layer of bran. When the pile reaches 4 to 5 cm from the mouth of the storage container, cover the garlic bulbs completely with bran. This method mainly uses the bran to maintain
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