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Detailed Explanation of Key Points of Modified Atmosphere Preservation Technology for Edible Fungi
Modified Atmosphere Preservation Technology for Edible Fungi
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Detailed Explanation of Controlled Atmosphere Storage and Preservation Technology for Mushrooms
Mushrooms have a tender and delicate texture, a pure white color, and rich, unique nutrition, making them deeply loved by consumers. However, due to their high water content, tender tissues, and lack of a protective surface structure, both respiration and transpiration are relatively intense, and they are also susceptible to pathogen infection and mechanical damage, leading to rot and deterioration. Under normal temperature and normal air conditions, harvested mushrooms will discolor, deteriorate, and open their caps within 2-3d, reducing their edible quality and commercial value. Given the physiological characteristic that mushrooms are highly prone to aging and browning, at present
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Detailed Explanation of Key Points of Controlled Atmosphere Preservation Technology for Mushrooms
1. Harvesting: Harvest when the fruiting bodies have fully grown and their volume has increased noticeably. If harvested too early, the mushrooms will be of poor quality and the yield will be reduced; if harvested too late, the fruiting bodies are more likely to age, open their caps, and change color. During harvesting, mechanical damage should be reduced, and harvesting tools and packaging containers should be cleaned and disinfected. 2. Pre-storage treatment: After the mushrooms are harvested, trim off the mushroom stems. If the mushrooms have yellowed or turned brown, rinse them in a 0.5% citric acid solution for 10 minutes, remove them and drain off the water droplets, then quickly pre-cool the mushrooms. Pre-cooling is very important. Because at higher temperatures, it will accelerate
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