A kind of preservation method of Pleurotus eryngii

Abstract

The invention discloses a pleurotus eryngii freshness retaining method. The method comprises the following steps: (1) preprocessing pleurotus eryngii: selecting undamaged pleurotus eryngii with same size as freshness retaining materials; (2) configuring a container: containing the selected pleurotus eryngii into a gas adjustable container, introducing mixed gas into the container, wherein the mixed gas consists of the following gas by weight percent: 1-2% of O2, 20-30% of CO2, and 68-79% of N2. According to the pleurotus eryngii freshness retaining method, the shelf life of pleurotus eryngii at room temperature can be prolonged by 2-3times, the growth of mycelium and the fibrosis of tissues after the fibrosis is picked can be well inhibited, and the good quality and characteristics of the picked fibrosis can be maintained. According to the freshness retaining method, the chemical residuals do not exist, the freshness retaining effect is good, the consumption concept that people pursue natural and green food can be met, and the freshness retaining method is suitable for the shelf sale of the pleurotus eryngii.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable storage and preservation, and in particular relates to a method for preserving freshness of Pleurotus eryngii on high-carbon dioxide atmosphere-modified shelves. Background technique [0002] The meat of Pleurotus eryngii is delicate, crisp and delicious. It is a large-scale fleshy toadstool newly cultivated in recent years. It has high nutritional value, a complete range of amino acids, and a high proportion of essential amino acids. It is rich in amino acid and arginine, and also rich in inorganic elements such as calcium, magnesium, potassium, phosphorus, etc., and the fat content is low. It is an ideal health food, so it is favored by consumers at home and abroad. However, after Pleurotus eryngii is harvested, it often loses its edible value due to the occurrence of tissue fibrosis, lignification and disease, causing serious economic losses. At room temperature, under the gas comp...

AI Technical Summary

Problems solved by technology

However, because chemical preservatives have chemical residues and other problems, they directly endanger human health and pollute the environment. Therefore, developed countries in the world are devoting themselves to the development of green and pollution-free fresh-keeping methods for fruits and vegetables.

Modified atmosphere packaging technology (MAP technology) is an advanced fresh-keeping packaging method that has emerged in recent years. It uses the respiration of fruits and vegetables and the air permeability of the packaging material to actively or passively adjust the balance of gas composition in the bag, forming a high CO 2 , low O 2 Concentration storage environment, in order to achieve the purpose of reducing respiration, inhibiting browning, reducing nutrient loss and prolonging storage period, due to O 2 and CO 2 The proportion of Pleurotus eryngii plays a key role in the post-harvest physiological changes of Pleurotus eryngii. Traditional modified atmosphere packaging can easily cause harmful anaerobic respiratory conditions for Pleurotus eryngii, consume too much nutrients in the body, and easily cause free radical scavengers in Pleurotus eryngii. The reduction of malondialdehyde (MDA) and the generation of malondialdehyde (MDA) not only affect the quality and nutritional value of Pleurotus eryngii, but also produce odorous substances such as acetaldehyde, which seriously reduces the commodity value of the product

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