Storage of Pleurotus ferulae

Bailing mushroom body hypertrophy clean, rich in nutrition, excellent taste, high market price, is currently very promising rare bacteria. Pleurotus ostreatus 3 to 6 days after harvest, the body's moisture will be a large number of lost, mushroom pleated brown, flavor deterioration, the value of the goods greatly reduced. Therefore, extending the freshness of products is an important way to adapt to market demands and increase profits. Suitable conditions The optimum temperature for storage of Pleurotus ostreatus is -0.5 to 0.5°C. High temperatures can accelerate discoloration or aging, and even rot; low temperatures can cause cold or freezing injury. The relative humidity of the air in the storage environment is preferably from 95% to 100%. The environment with low oxygen or high carbon dioxide concentration is conducive to the preservation of Pleurotus. Points for harvesting When the cap of Pleurotus eryngii is fully developed and the spores are not released in large quantities, harvest. Should be light, light, and lightly loaded to reduce mechanical impact and damage. Cut oyster stalks with a knife, brush the mushrooms to remove impurities, and remove mushrooms that are malformed, damaged, and with pests and diseases. Requires complete cap, cap (hand-shaped mushroom) 7 ~ 15 cm, mushroom color white, solid meat, stalk length does not exceed 2 cm. A single weight of about 150 grams is the most popular market, and the price is higher. Preservative treatment shall be timely rinsed with 0.01% to 0.02% potassium sorbate, sodium benzoate or 0.1% to 0.5% sodium metabisulfite for 5 to 6 minutes after harvest. After pre-cooling, the graded, trimmed and processed fresh mushrooms are put into plastic baskets, and they are promptly moved into a cold store at 0 to 1°C to fully pre-cool, usually 15 to 20 hours. Packaging, refrigerating After packaging Bailing Mushroom with food paper, put it in plastic circulating basket, foam box or carton lined with polyvinyl chloride (PVC) storage bag, and tie the bag mouth. The storage effect of double bag is better than that of single bag. Layer bags, each box to 5 to 10 kg is appropriate. At around 0°C, it can be stored for 50-60 days without open umbrella, mildew, browning, etc., and there is no obvious change in flavor.