Preservation method of volvariella volvacea

A fresh-keeping method and straw mushroom technology, which is applied in the fields of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc. It can solve the problems of straw mushroom storage and preservation, restricting the development of straw mushroom industry, and losing edible value. , to achieve significant fresh-keeping effect, self-dissolution improvement, and good appearance

Active Publication Date: 2014-09-03
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At room temperature, straw mushrooms lose their edible value within 1-2 days after harvesting. In summer, the umbrella opening rate reaches 20% within 3 hours after harvesting. However, when stored be...

Method used

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  • Preservation method of volvariella volvacea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for keeping fresh straw mushrooms includes the following steps:

[0018] 1) Pre-cooling treatment of straw mushrooms: Take 32 freshly picked egg-shaped V238 straw mushrooms, of which the single straw mushroom weighs about 12.86g, the longitudinal diameter is about 3.12cm, the transverse diameter is about 2.06cm, and the area is 40cm. ×20cm tray, constant temperature pre-cooling treatment at 14℃ for 2h;

[0019] 2) Cutting of Anxibu: Choose a plastic fresh-keeping box with a volume of 2L, and the effective concentration of 1-MCP in Anxibu per liter of volume is 27μL, that is, the effective area of ​​Anxibu per liter is 375cm 2 , Cut the Anxi cloth into 750cm 2 / Zhang;

[0020] 3) Preparation of straw mushrooms: Process 180g straw mushrooms per liter of volume, and place 28 pre-cooled straw mushrooms in a fresh-keeping box.

[0021] 4) 1-MCP treatment: spray the cut Anxi cloth and moisten it with water, then spread the Anxi cloth on the coded straw mushrooms, quickly c...

Embodiment 2

[0024] A method for keeping fresh straw mushrooms includes the following steps:

[0025] 1) Pre-cooling treatment of straw mushrooms: Take 30 fresh egg-shaped straw mushrooms of V238, of which the single straw mushroom weighs about 13.33g, the longitudinal diameter is about 3.32cm, the transverse diameter is about 2.41cm, and the area is 40cm. ×20cm tray, constant temperature pre-cooling treatment at 16℃ for 2h;

[0026] 2) Cutting of Anxibu: Choose a plastic fresh-keeping box with a volume of 2L, and the effective concentration of 1-MCP in Anxibu per liter of volume is 27μL, that is, the effective area of ​​Anxibu per liter is 375cm 2 , Cut the Anxi cloth into 750cm 2 / Zhang;

[0027] 3) Preparation of straw mushrooms: process 200g straw mushrooms per liter of volume, and place 30 pre-cooled straw mushrooms in a fresh-keeping box.

[0028] 4) 1-MCP treatment: spray the cut Anxi cloth and moisten it with water, then spread the Anxi cloth on the coded straw mushrooms, quickly cover t...

Embodiment 3

[0031] A method for keeping fresh straw mushrooms includes the following steps:

[0032] 1) Pre-cooling treatment of straw mushrooms: 28 freshly picked egg-shaped V238 straw mushrooms, of which the single straw mushroom weighs about 13.31g, the longitudinal diameter is about 3.29cm, the transverse diameter is about 2.36cm, and the area is 40cm. ×20cm tray, constant temperature pre-cooling treatment at 14℃ for 2h;

[0033] 2) Cutting of Anxibu: Choose a plastic fresh-keeping box with a volume of 2L, and the effective concentration of 1-MCP in Anxibu per liter of volume is 27μL, that is, the effective area of ​​Anxibu per liter is 375cm 2 , Cut the Anxi cloth into 750cm 2 / Zhang;

[0034] 3) Preparation of straw mushrooms: Process 180g straw mushrooms per liter of volume, and place 28 pre-cooled straw mushrooms in a fresh-keeping box.

[0035] 4) 1-MCP treatment: spray the cut Anxi cloth and moisten it with water, then spread the Anxi cloth on the coded straw mushrooms, quickly cover ...

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Abstract

The invention discloses a preservation method of volvariella volvacea. The preservation method comprises the following steps: pre-cooling the volvariella volvacea, shearing AnsiP-S, preparing volvariella volvacea, processing 1-methylcyclopropene (MCP), and storing and preserving at a low temperature. The conditions such as weight loss, browning and autolysis of the volvariella volvacea processed with 1-MCP during the storage and preservation period can be remarkably improved, and sensory qualities such as good appearance and flavor are maintained. The storage period of the volvariella volvacea processed by the preservation method is prolonged by 7 days in comparison with that of volvariella volvacea which is not preserved and is stored at normal temperature in summer, and is prolonged by 5 days in comparison with that of volvariella volvacea which is not preserved and is stored at a low temperature of 14-16 DEG C, thereby proving that the preservation effect of the preservation method is extremely remarkable. Meanwhile, the preservation method disclosed by the invention is free from toxicity, smell and pollution, is a healthy, efficient and environment-friendly preservation method, and is convenient to operate and low in cost, and has wide application prospects; the problem of preservation which is not solved always in the industrial development of volvariella volvacea is effectively solved.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping edible fungi, and in particular relates to a fresh-keeping method of straw mushrooms. Background technique [0002] straw mushroom( Volvariella volvacea (Bull.ex Fr.) Sing.), also known as Nanhua mushroom, (delicious) stalk mushroom, stalk mushroom, orchid mushroom, sesame mushroom, Chinese mushroom, etc., is an edible fungus that grows in summer and likes high temperature and high humidity , Grass-saprophytic fungi that grow on fiber waste such as straw, cotton, and hemp. The nutritional value of straw mushroom is very high, and it is a very high-quality protein source. It has the reputation of "meat among vegetarians" and "king of mushrooms". The protein content is 25.9%~29.63% by dry weight, second only to boletus (29.7%) in edible fungi. Although the protein content of fresh mushrooms is not as high as that of meat, it is higher than most fruits and vegetables, and the utilization rat...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/154
Inventor 江玉姬吴国虹肖开前谢宝贵刘新锐邓优锦
Owner FUJIAN AGRI & FORESTRY UNIV
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