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Pleurotus nebrodensis preservation method

A fresh-keeping method, the technology of Bailing mushroom, applied in the direction of freezing/refrigerating fruits/vegetables, etc., can solve the problems of not meeting the fresh-keeping requirements of Bailing mushroom, and achieve the effect of good fresh-keeping effect, long fresh-keeping time and simple method

Inactive Publication Date: 2015-09-16
INST OF AGRI RESOURCES & REGIONAL PLANNING CHINESE ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the commonly used fresh-keeping technologies for edible fungi mainly include low-temperature preservation technology, modified atmosphere preservation technology, chemical preservation technology, radiation preservation and other fresh-keeping methods. The fresh-keeping period is generally 1-20 days, which cannot meet the long-term fresh-keeping needs of Bailing mushroom

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preservation of embodiment 1, Bailing mushroom

[0024] Follow the steps below to keep Bailing mushroom fresh:

[0025] (1) Select Bailing mushroom cultivars

[0026] The Bailing mushroom of the species ACCC50869 was selected.

[0027] (2) Reasonable fruiting management measures

[0028] During the fruiting management period, pay attention to reasonable water use and proper ventilation, especially stop spraying water on the fruit bodies 3 days before harvesting, spray water on the ground in the mushroom shed, and increase ventilation in the mushroom shed appropriately (that is, ventilate for 3 days) ), the humidity in the control mushroom shed is 80-90%.

[0029] (3) Select the fruiting body of the first wave of Bailing mushroom

[0030] In order to ensure the fresh-keeping quality of Bailing mushroom, the fruiting body of the first tide is selected.

[0031] (4) Timely harvest

[0032] Select the fruiting body to harvest before the umbrella is fully opened, t...

Embodiment 2

[0056] Embodiment 2, the preservation of Bailing mushroom

[0057] According to the steps in Example 1, Bailing mushrooms are kept fresh, only the fresh-keeping temperature in step (9) is adjusted to -2°C, the fresh-keeping time is as long as 6 months, and there is no significant difference between each quality inspection index and Example 1.

Embodiment 3

[0058] Embodiment 3, the preservation of Bailing mushroom

[0059] According to the steps in Example 1, Bailing mushroom is kept fresh, only the fresh-keeping temperature in step (9) is adjusted to -1°C, and the fresh-keeping time is as long as 6 months. There is no significant difference between each quality inspection index and Example 1.

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PUM

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Abstract

The invention discloses a pleurotus nebrodensis preservation method. The method comprises the following steps: precooling pleurotus nebrodensis at -6 DEG C to -3 DEG C; when the temperature of the pleurotus nebrodensis is reduced to be 0 DEG C, regulating the temperature to -3 DEG C to -1 DEG C, and keeping the temperature to preserve the pleurotus nebrodensis. According to the pleurotus nebrodensis preservation method, the low-temperature preservation of the pleurotus nebrodensis can be realized by controlling the proper precooling and preservation temperatures, the method is simple, the preservation time lasts for 6 months, the preservation effect is good, the color, hardness, smell, decaying degree, mouthfeel, taste and other commodity characteristics of the pleurotus nebrodensis fruiting bodies are similar to those of the pleurotus nebrodensis before preservation, and the demands on long-term preservation of the pleurotus nebrodensis can be completely met.

Description

technical field [0001] The invention relates to a fresh-keeping method of Bailing mushroom, which belongs to the technical field of fruit and vegetable fresh-keeping. Background technique [0002] Bailing mushroom belongs to the fungus of the genus Pleurotus basidiomycota. It was domesticated in my country in the 1980s and commercially cultivated and produced in the late 1990s. It is a rare edible fungus with independent intellectual property rights (Jia Shenmao & Qin Miao, 2006). Its scientific name has many synonyms. It was first recorded as Pleurotus ferulae Lanzi (Cao Yuqing et al., 1985), and later it was called Pleurotus eryngii (DC.ex Fr.) Quél.var.tuoliensis mou (Mu Chuanjing et al., 1987), Pleurotus ferulae Lanzi (Chen Zhongchun, 1996), Pleurotus nebrodensis (Inzenga) Quél (Mao Xiaolan, 2000). According to current taxonomic research, its scientific name should be Pleurotus eryngii var.tuoliensis (Kawai et al., 2008; Huang Chenyang et al., 2011), but the most common...

Claims

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Application Information

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IPC IPC(8): A23B7/04
Inventor 张瑞颖戴建良胡丹丹顾金刚胡清秀张金霞
Owner INST OF AGRI RESOURCES & REGIONAL PLANNING CHINESE ACADEMY OF AGRI SCI