Technique of preserving bailing mushroom using chitosan to coat film

A technology of Bailing mushroom and chitosan solution is applied in the preservation of Bailing mushroom, and the field of preservation of Bailing mushroom is treated with chitosan coating film.

Inactive Publication Date: 2008-12-31
SHANGHAI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

And so far, also do not have any report that uses chitosan coating...

Method used

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  • Technique of preserving bailing mushroom using chitosan to coat film
  • Technique of preserving bailing mushroom using chitosan to coat film
  • Technique of preserving bailing mushroom using chitosan to coat film

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The configuration of embodiment 1 preservation liquid

[0023] Weigh 25g, 50g and 75g food-grade chitosan respectively, dissolve in 5L 1% acetic acid solution in hot water at 60°C respectively, and stir with a glass rod while heating until all the chitosan is dissolved. Finally, the pH value was adjusted to 6.0 with NaOH, that is, 0.5%, 1.0% and 1.5% chitosan coating fresh-keeping solutions were configured.

[0024] Weigh 25g CaCl 2 In 5L distilled water, make up 0.5% CaCl 2 solution.

Embodiment 2

[0025] Embodiment 2 carries out fresh-keeping treatment to Bailing mushroom

[0026] Soak the picked fresh Bailing mushroom fruit bodies in the prepared fresh-keeping solutions respectively, soak the Bailing mushrooms in 0.5%, 1.0% and 1.5% chitosan-coated fresh-keeping solutions for 30s, and soak them in 0.5% CaCl 2 Soak Bailing mushroom in the solution for 5 minutes. After soaking, drain all the Bailing mushrooms overnight to make a film. Then every 2 are packed in a plastic tray and packed into a box with plastic wrap. The unsoaked Bailing mushroom was used as the control (CK). After packing, put all Bailing mushrooms into a 4°C cold storage. Samples were taken every 4 days, and 6 fruiting bodies (3 boxes) were randomly taken from each treatment group each time.

Embodiment 3

[0027] Embodiment 3 preservation result and analysis

[0028] 3.1 The measured items are:

[0029] Weight loss rate; superoxide dismutase (SOD), catalase (CAT), polyphenol oxidase (PPO) and protease activities; malondialdehyde (MDA) content; soluble protein content; total sugar and reducing sugar content.

[0030] 3.2 The measurement method is:

[0031] 3.2.1 Sensory evaluation

[0032] Five fixed persons were used to evaluate the sensory quality of Bailing mushroom, and the evaluation items included browning, softening, odor, aerial hyphae, and cracking of mushroom surface.

[0033] 3.2.2 Enzyme Extraction

[0034] Take 2g of the fruiting body of Bailing mushroom by quartering, add 10ml of phosphate buffer (0.05M, pH 7.0) and a small amount of quartz sand in a mortar, grind in an ice bath until a uniform paste, and then centrifuge for 10min (15000g, 4°C ). The obtained supernatant is the crude enzyme solution.

[0035] 3.2.3 Determination of SOD

[0036] The determinat...

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Abstract

The invention provides a film-coating fresh-keeping technology which is used for soaking the fresh pleurotus nebrodensis in 0.5 - 1.5 percent chitosan solution for 30 seconds. Compared with a technology without any treatment, the shelf life of the pleurotus nebrodensis which is treated by the film-coating fresh-keeping technology by using the 0.5 - 1.5 percent of chitosan solution can be prolonged from 17 days to 19 days and the weight-loss ratio in a preserving process and the contents of malondialdehyde (MDA) are both very low, and difference is significant (P<0.05). In an enzyme activity which takes part in an aging process, the pleurotus nebrodensis which is film-coated by the 0.5 - 1.5 percent of chitosan maintains higher anti-oxidation enzyme activity, and meanwhile, the activities of polyphenol oxidase (PPO) and prolease are the lowest, which illustrates that the speeds of browning and protein degradation are the slowest. Furthermore, the pleurotus nebrodensis which is film-coated by the 0.5 - 1.5 percent of chitosan also acts well in the aspect of nutrient contents, thereof, we think that the pleurotus nebrodensis which is film-coated by the 0.5 - 1.5 percent of chitosan can effectively prolong the fresh-keeping time of the pleurotus nebrodensis and is a reasonable and effective fresh-keeping technology.

Description

field of invention [0001] The invention relates to a fresh-keeping technology of edible fungi, in particular to a fresh-keeping technology of Bailing mushroom, and more specifically to a fresh-keeping technology of treating Bailing mushroom with a chitosan coating film. Background technique [0002] Bailing mushroom (Pleurotus nebrodensis) is an edible fungus with rich nutritional value, which has good economic value and broad development prospects. It is the only edible fungus variety protected by the International Union for the Protection of New Varieties of Plants (UPOV) with independent intellectual property rights and a clear origin in my country. The cultivation of Bailing mushroom in China has developed rapidly in recent years. By 2003, the total output of Bailing mushroom in China had reached 52,223 tons (Jia Shenmao and Xi Yizhi, 2005). However, during storage and transportation, Bailing mushrooms are prone to browning, cracking of mushroom surface, upturned mushro...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 邢增涛冯志勇熊巧玲赵志辉边银丙
Owner SHANGHAI ACAD OF AGRI SCI
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