How to keep oyster mushrooms fresh? Introduction to five common preservation methods

Fresh storage

Fresh oyster mushrooms picked after harvest are difficult to @#@136@#@ in the short term due to market influences, so the fresh storage method can be used. The storage time of fresh oyster mushrooms at room temperature is greatly affected by temperature and air humidity. When the room temperature is 3°C to 5°C and the relative air humidity is around 80%, fresh mushrooms can be stored for one week. When the quantity of mushrooms is small, the oyster mushrooms can be placed in a jar containing a small amount of cold water and the jar mouth sealed tightly; even if the temperature reaches 15°C to 16°C, they can be stored for about one week. The oyster mushrooms can also be completely immersed in cold water, but the water must be clean and hygienic, and the iron content of the water should be less than 2 milligrams per liter; only then will the oyster mushrooms not turn black.

Cold storage

Cold storage refers to a preservation method of storing at a temperature close to 0°C or a few degrees slightly higher, but the lower the cold storage temperature, the better is not always the case. Cold storage can be carried out in a cold storage room or a refrigerator; during the cold storage process, the air temperature inside the box should be checked frequently, and the storage time should be controlled within 7 days.

Frozen preservation

Treat fresh oyster mushroom fruiting bodies in boiling water or steam for 4 to 8 minutes, place them in a 1% citric acid solution to cool rapidly, drain the water, pack them separately in plastic bags and place them in a cold storage warehouse. When the quantity is small, they can be placed in a refrigerator for storage and can be kept fresh for 3 to 5 days.

Controlled atmosphere storage

Fresh mushrooms picked after harvest still carry out respiration, absorbing oxygen and releasing carbon dioxide. Appropriately reducing the oxygen concentration in the environment and increasing the carbon dioxide concentration can inhibit the respiration of fresh mushrooms and extend the fresh-keeping period. Oyster mushrooms can tolerate a carbon dioxide concentration of 25% at low temperature. In a controlled atmosphere room, there is a process of reducing oxygen and raising carbon dioxide; the shorter the oxygen reduction period, the better, so that the stored mushroom bodies can escape the high-oxygen environment as quickly as possible and obtain the best controlled atmosphere effect.

Chemical storage

The chemicals that can be used to store oyster mushrooms mainly include 0.1% sodium metabisulfite, 0.6% sodium chloride, 4 milligrams per liter of triacontanol aqueous solution, 50 milligrams per liter of maleic hydrazide aqueous solution, 0.05% potassium permanganate aqueous solution, 0.1% oxalic acid, etc. The specific method is: first clean up the fresh oyster mushrooms, place them in the medicinal solution and soak for 1 to 5 minutes, then remove them and drain the water, pack them separately into 0.03 mm thick plastic bags (polyethylene), and tie the bag mouths tightly for storage.