Detailed Explanation of Key Points of Modified Atmosphere Preservation Technology for Edible Fungi

Modified atmosphere preservation refers to a cold storage method in a specific gas environment. On the basis of low-temperature preservation, it changes the oxygen and carbon dioxide content in the storage environment, reducing the oxygen content to 2%-5% and increasing the carbon dioxide content to above 3%. Such an environment can maintain the freshness of edible fungi at the time of picking, reduce losses, extend the preservation period, and achieve the purpose of inhibiting the respiration intensity of edible fungi and delaying aging and deterioration.

Key technical points:

The optimal temperature for low-temperature storage is 0-3°C, and the relative humidity is 85%-95%. Temperatures above the optimal range will promote various physiological processes in edible fungi, accelerate discoloration and aging, and also favor the activity of various pathogenic bacteria, leading to increased and accelerated rotting. Temperatures that are too low will cause chilling injury or freezing injury to edible fungi. The effect of low-temperature storage is closely related to precooling and how early the edible fungi enter cold storage. After harvest, their temperature should be lowered to the specified range as soon as possible. If cooling is delayed, it will be difficult to maintain the quality of edible fungi in later storage.

Mechanical damage can also stimulate respiration, and the increase in respiration intensity is directly proportional to the severity of the damage. After edible fungi are bruised, open wounds are formed, oxygen consumption increases, and respiration intensity increases, which is unfavorable for storage and also promotes the growth of microorganisms.