First, the storage characteristics and varieties of mushrooms are rich in amino acids, proteins, delicious taste. However, the postharvest rejuvenation of mushrooms is very strong, and they are quickly opened, browned, smelled, and deteriorated at room temperature. They can only be stored for a short time. Dried mushrooms are easy to preserve, but their nutritional value is reduced, and processing and processing can also cause serious losses. Therefore, measures must be taken to prevent post-harvest storage, sales, and processing before the quality of mushrooms is reduced. Mushroom cultivars are many, common Ping Ru, Xiang Ru, bisporium, Jin Zhu Ru, Pteris Ru and so on. Second, harvest 1. Mushrooms harvested at a timely time and collected prematurely did not grow enough to affect the yield. The bacteria grew intolerant to storage and quality deteriorated. Ping Ru should be fully unfolded in the cap, the color becomes lighter, white antler in the depression, the edge just rolled up, but not when a large number of spores collected, harvested too late, stipe rigid, edge rupture, texture change Tough, often with bitter and strange taste, eating quality decline. Xiangru should be harvested when it is not open. The Agaricus bisporus is usually harvested when the cap of the mushroom does not exceed 4 cm and it is not opened, and it is easy to open the umbrella for browning at night to shorten the storage period. Flammulina edodes should stop growing at the stipe, the diameter of the cap is 1.5-2.0 cm, and when the edge of the cap begins to lay flat, the mushroom body loses weight. 2. Harvesting methods do not spray water on the day of harvest to maintain toughness, but prematurely stopping the water will make the caps dry and brittle, and some can spray water in the early morning. When harvesting, the single mushroom is rotated upward and the cap is tilted outwards. Do not pull it directly out of the bed. Use your left hand to clamp the fungus and the right hand to use the knife to cut off the base of the fungus; when the fruit is clustered, such as oyster mushrooms, the knife can be used close to the bed to cut off the whole stalk from the base of the stipe; the mushroom can be gently grasped and unplugged. You can. After harvesting, the mushroom shank is put into the blue in the upward direction, and the mushroom shank is repaired and graded as soon as possible by pre-cooling or in a cooling place, or it can be repaired immediately after harvesting and then loaded in blue. Individuals with larger stems and shorter stipe length can shorten their shelf life by cutting short stems. Such as Pleurotus ostreatus after picking handle length 2 - 3 cm is better. The length of the handle of Agaricus bisporus is generally 5-10 mm. The main edible part of Flammulina velutipes is the stipe and should not be trimmed. When trimming, unprotected mushrooms, mushrooms, mushrooms and damaged mushrooms with mechanical injuries should not be excluded. The retouched mushrooms are refrigerated as soon as possible. Third, the storage conditions The appropriate conditions for the storage of mushrooms is 0 °C and 95% relative humidity, mushroom water loss and black handle and open umbrella related to film packaging or maintain relative humidity higher than 95% can reduce water loss. Atmosphere storage can inhibit the browning of mushrooms. Controlling oxygen at 2-4% and carbon dioxide at 5-10% is beneficial for maintaining the whiteness of mushrooms and prolonging shelf life. The use of salt water, citric acid, ascorbic acid, sulfur dioxide or steam heat treatment can passivate polyphenol oxidase activity and prevent enzymatic browning; storage and transport should avoid using metal containers to prevent non-enzymatic browning. Fourth, storage and processing methods 1. Modified atmosphere storage (1) Self-regulating atmosphere The mushroom is packed in a 0.04-0.06 mm thick polyethylene bag, and the mushroom breathes itself to create a low oxygen and high carbon dioxide environment within the bag. The packaging should not be too large, generally suitable for holding capacity of 2-4 pounds, and the quality remains unchanged at 0°C for 5 days. (2) Carbon dioxide filling Mushrooms are packed in 0.04-0.06 mm thick polyethylene bags, filled with nitrogen and carbon dioxide, and kept at 2-4% and 5-10% respectively, suppressing the opening of umbrellas at 0°C. Browning. (3) Vacuum packaging Mushrooms are packed in a 0.06-0.08 mm thick polyethylene bag. Vacuum is applied to reduce the oxygen content and can be stored for 7 days at 0°C. 2. The ice cube method cools the body by adding ice cubes during transportation. A plastic film is placed in the packaging container, and 4-6 cm thick crushed ice is placed at the bottom. An ice pack is placed in the middle, and mushrooms are placed around the container. The film is folded inwards, and the film is then crushed to a thickness of about 5 cm and finally stamped. 3. The cylinder method puts 3-4 cm deep cold water on the bottom of the cleaned cylinder, and a wooden frame is placed on it. The mushroom is placed on it and then sealed with a plastic film and stored under low temperature. 4. Drug treatment (1) saline. Mushrooms are washed and soaked in 0.6% cold saline for 10 minutes. They can be pre-chilled and washed, and then stored after being rinsed with 0.1% ascorbic acid or 0.1% citric acid. The effect is better. Drain and refrigerate in a plastic bag. (2) Sodium metabisulfite. After the harvest, 0.02% sodium metabisulfite was used to wash away the impurities, and then put into 0.05% sodium metabisulfite for half an hour. After washing with clean water, drain and store, which has a good color protection effect. 5. Irradiation of γ-rays can prevent discoloration of fresh mushrooms, inhibit breathing and parachute, using a dose of 200-300 rads.
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