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Detailed Guide to Making Edible Mushroom Fresh-keeping Bags

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1. Materials: hypophosphorous acid (50% aqueous solution), aluminum silicate (with an alumina content of 28%), gauze bags. 2. Making: ① Prepare the fresh-keeping agent: mix 1 part hypophosphorous acid and 1.2 parts aluminum silicate evenly, dry with hot air (a hot air blower may be used), then grind and pulverize, and finally pass through a 200-mesh sieve to obtain the fresh-keeping agent. ② Bagging: put the required amount of fresh-keeping agent into gauze bags (dosage 0.2-2 grams/bag) and seal them to obtain edible mushroom fresh-keeping bags. ③ Storage: fresh-keeping bags or fresh-keeping agent not used temporarily should be sealed and stored away from light.

1. Materials: hypophosphorous acid (50% aqueous solution), aluminum silicate (with an alumina content of 28%), gauze bags.

2. Making: ① Prepare the fresh-keeping agent: mix 1 part hypophosphorous acid and 1.2 parts aluminum silicate evenly, dry with hot air (a hot air blower may be used), then grind and pulverize, and finally pass through a 200-mesh sieve to obtain the fresh-keeping agent. ② Bagging: put the required amount of fresh-keeping agent into gauze bags (dosage 0.2-2 grams/bag) and seal them to obtain edible mushroom fresh-keeping bags. ③ Storage: fresh-keeping bags or fresh-keeping agent not used temporarily should be sealed and stored away from light.

3. Use: place the fresh-keeping bags at the bottom, sides and top of the corrugated cardboard boxes used for storing and transporting edible mushrooms, with a dosage of 8-10 grams/cubic meter, seal, and at 24-30°C they can keep mushrooms fresh for 30 days, with a shelf life of 90 days.

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