Preservation method of tricholoma matsutake

A fresh-keeping method, matsutake technology, applied in fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., to achieve the effects of short storage period, promotion of extension, improvement of disease conditions, etc.

Inactive Publication Date: 2015-04-22
KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the research on the modified atmosphere preservation of matsutake, there is no domestic report on the combination of ultraviolet treatment and low-temperature storage of matsutake before storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Preservation of matsutake:

[0019] 1) Pre-cooling treatment of matsutake: Select 10 kg of matsutake fruiting bodies with cap diameter ≥ 5cm, no umbrella opening, no insects, stipe length ≥ 7cm, and stipe diameter ≥ 3cm, and spread them on a tray or in a plastic frame. Pre-cooling at constant temperature for 2 hours at 4°C.

[0020] 2) Disinfection treatment: After the pre-cooling step, before putting into the modified atmosphere fresh box step, first fumigate with 1-methylcyclopropene with a concentration of 0.5 μl / L at 6° C. for 10 hours, and place matsutake fruiting bodies in the In the modified atmosphere fresh-keeping box described above, the modified atmosphere fresh-keeping box was placed in the cold storage at 4°C for pre-cooling, and at the same time, it was sterilized with ultraviolet light for 3 times, each time for 15 minutes, with an interval of 30 minutes.

[0021] 3) Vacuumizing and aeration treatment: After the pre-cooling step and disinfection step, th...

Embodiment 2

[0024] Preservation of matsutake:

[0025] 1) Pre-cooling treatment of matsutake: Select 20 kg of matsutake fruiting bodies with cap diameter ≥ 5cm, no umbrella opening, no moth, stipe length ≥ 7cm, and stipe diameter ≥ 3cm, and spread them on a tray or in a plastic frame. Pre-cooling at constant temperature at 6°C for 3 hours.

[0026] 2) Disinfection treatment: After the pre-cooling step, before putting into the modified atmosphere box step, fumigate with 1-methylcyclopropene with a concentration of 0.6 μl / L at 2° C. for 12 hours, and place matsutake fruiting bodies in the In the modified atmosphere box, place the modified atmosphere fresh-keeping box in the cold storage for pre-cooling at 4°C, and at the same time sterilize it twice with ultraviolet rays, each time for 20 minutes, with an interval of 40 minutes.

[0027] 3) Vacuumizing and filling treatment: after the precooling step and disinfection step, the air in the controlled atmosphere box is exhausted to vacuum, an...

Embodiment 3

[0030] Preservation of matsutake:

[0031] 1) Pre-cooling treatment of matsutake: Select 20 kg of matsutake fruiting bodies with cap diameter ≥ 5cm, no umbrella opening, no moth, stipe length ≥ 7cm, and stipe diameter ≥ 3cm, and spread them on a tray or in a plastic frame. Pre-cool at constant temperature for 6 hours at 2°C.

[0032] 2) Disinfection treatment: After the pre-cooling step and before the step of putting into the modified atmosphere fresh box, fumigate with 1-methylcyclopropene with a concentration of 0.3 μl / L at 4° C. for 5 hours, and place matsutake fruiting bodies in the Then put the modified atmosphere fresh-keeping box in the cold storage at 6°C to pre-cool, and at the same time sterilize it with ultraviolet light 4 times, each time for 18 minutes, with an interval of 20 minutes.

[0033] 3) Vacuumizing and aeration treatment: After the pre-cooling step and disinfection step, the air in the modified atmosphere fresh-keeping box is completely evacuated to vac...

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PUM

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Abstract

The invention discloses a preservation method of tricholoma matsutake (tricholoma matsutake (ItoetImai)Sing.). The preservation method comprises the following steps: firstly precooling tricholoma matsutake at 2-8 DEG C in a refrigeration house, sealing the tricholoma matsutake in an air-conditioning preservation box, and refrigerating the air-conditioning preservation box at 2-8 DEG C in the refrigeration house, wherein in the air-conditioning preservation box, the concentration of nitrogen is 80%-96%, the oxygen concentration is 2%-10%, and the carbon dioxide concentration is 2%-10%. The storage period of the tricholoma matsutake processed by virtue of the preservation method is 15-20 days longer than that of the unpreserved tricholoma matsutake stored at 2-4 DEG C in summer and is 20-25 days longer than that of the unpreserved tricholoma matsutake stored at the low temperature of 10-16 DEG C; furthermore, the preservation method has the beneficial effects that the toxicity, smell and the pollution are avoided, the efficiency is high, and the environment is protected, and the unresolved preservation problem in the extension of industrial chains of the tricholoma matsutake is effectively solved; the preservation method has wide application prospect.

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 matsutake. Background technique [0002] Matsutake [Tricholoma matsutake (Itoet Imai) Sing.] is a rare and endangered wild edible fungus, rich in nutrition, delicious taste, pleasant aroma, and strong anti-cancer effect, so it is very popular, especially in Japan and South Korea, It is one of the noble foods. In my country, matsutake is not only a delicious food, but also one of the important export commodities. It has important economic value and has become an important source of income for villagers in remote mountainous areas. In the circulation process of the existing matsutake industry chain, low-temperature refrigeration is often used for storage, that is, storage at a low temperature of 2-4°C and a relative humidity of 90-95% for 3-5 days. Long-distance fresh-keeping transportation generally adopts special cold cha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04A23B7/144
Inventor 赵琪郝艳佳杨燕其他发明人请求不公开姓名
Owner KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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