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Preservation method of fresh-cut edible fungi

A fresh-keeping method and technology of edible fungi, which are applied in food preservation, food ingredients as anti-microbial preservation, fruit and vegetable fresh-keeping, etc., to achieve the effects of extending shelf life, maintaining nutritional quality and sensory quality, and reducing the degree of browning

Active Publication Date: 2016-06-22
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that brassinolides can effectively prolong the postharvest storage period of various fruits and vegetables, but the use of brassinolides in the preservation of edible fungi has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Agaricus bisporus is harvested at the commercial maturity stage, with a diameter of 32mm.

[0033] 2. Remove surface impurities, soak in natural brassinolide solution with a concentration of 1.5mg / L for 15 minutes, blot the surface moisture and pre-cool at 0°C for 20 hours.

[0034] 3. Select the pre-cooled Agaricus bisporus, select the Agaricus bisporus with complete thallus, white color, unopened cap, uniform fruiting body size, no mechanical injury and pest damage, and cut off 2 / 3 of the stipe. The Agaricus bisporus is sliced ​​with a slicer, and the thickness of the bacteria sheet is 5mm.

[0035] 4. Put the bacteria slices into an ultrasonic cleaning machine filled with electrolyzed water for 3 minutes. The pH value of the electrolyzed water is 6.5, the oxidation-reduction potential is 815mV, and the available chlorine concentration is 29mg / L; the ultrasonic frequency is 40kHz, and the power is 200W.

[0036] 5. Use absorbent paper to dry the surface moisture o...

Embodiment 2

[0040] 1. Agaricus bisporus is harvested at the commercial maturity stage, with a diameter of 36mm.

[0041] 2. Remove surface impurities, soak in natural brassinolide solution with a concentration of 0.5 mg / L for 30 minutes, blot the surface moisture, and place in -1°C for pre-cooling for 24 hours.

[0042] 3. Select the pre-cooled Agaricus bisporus, select the Agaricus bisporus with complete thallus, white color, unopened cap, uniform fruiting body size, no mechanical injury and pest damage, and cut off 2 / 3 of the stipe. Slice the Agaricus bisporus with a slicer, and the thickness of the bacterium sheet is 3mm.

[0043] 4. Put the bacteria slices into an ultrasonic cleaning machine filled with electrolyzed water for 5 minutes. The pH value of the electrolyzed water is 5, the oxidation-reduction potential is 678mV, and the available chlorine concentration is 15mg / L; the ultrasonic frequency is 40kHz, and the power is 200W.

[0044] 5. Use absorbent paper to dry the surface m...

Embodiment 3

[0048] 1. Pleurotus eryngii is harvested at the maturity stage of the product.

[0049] 2. Remove surface impurities, soak in natural brassinolide solution with a concentration of 0.5 mg / L for 30 minutes, blot the surface moisture, and place in -1°C for pre-cooling for 24 hours.

[0050] 3. Slice the pre-cooled Pleurotus eryngii, with a thickness of 4mm.

[0051] 4. Put the bacteria slices into an ultrasonic cleaning machine filled with electrolyzed water for 5 minutes. The pH value of the electrolyzed water is 6.0, the oxidation-reduction potential is 678mV, and the available chlorine concentration is 20mg / L; the ultrasonic frequency is 42kHz, and the power is 180W.

[0052] 5. Use absorbent paper to dry the surface moisture of the treated bacteria slices, and use short-wave ultraviolet lamps to irradiate the upper and lower surfaces of the bacteria slices respectively. The ultraviolet wavelength is 254nm, and the irradiation dose is 3kJ / m 2 , irradiation time 5min.

[0053...

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PUM

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Abstract

The invention discloses a preservation method of fresh-cut edible fungi. The preservation method mainly includes following steps: using brassinolide to pretreat edible fungi, pre-cooling, and slicing to obtain fungus pieces; sinking the fungus pieces in electrolysis water for ultrasonic cleaning for 3-5 min, wherein pH value of the electrolysis water is 5-6.5, and effective chlorine concentration is 10-30 mg / g; using ultraviolet rays to irradiate the surfaces of the fungus pieces after being cleaned, wherein wavelength of the ultraviolet rays is 240-260 nm, and irradiation dosage is 1-3 kJ / m2; encapsulating, and refrigerating. The fresh-cut edible fungi are subjected to electrolysis water, ultrasonic and ultraviolet ray combined preservation treatment, surface microorganisms can be killed more thoroughly, rotting rate of the fresh-cut edible fungi is lowered effectively, browning degree is reduced, nutritional quality and sensory quality of the fresh-cut edible fungi are better maintained, shelf life of the fresh-cut edible fungi is prolonged effectively, and especially for fresh-cut Agaricus bisporus, the shelf life can be prolonged from 1-2 days to 10-12 days at normal temperature.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of agricultural products, in particular to a preservation method for fresh-cut edible fungi. Background technique [0002] At present, the chemical fungicides used to preserve fruits, vegetables and edible fungi include: chlorine, ozone, organic acids and electrolyzed water; physical methods include: irradiation, ultraviolet irradiation and ultrasonic treatment. However, using the above method alone cannot guarantee the complete killing of microorganisms that affect the sensory quality of fresh-cut fruits and vegetables and edible fungi. In the prior art, there is no combined fresh-keeping treatment technology of electrolyzed water, ultrasonic waves and ultraviolet rays. [0003] Agaricus bisporus is the most widely cultivated, highest-yielding, and most-consumed edible fungus in the world. Its fruiting bodies are round in shape, white in color, rich in nutrition, and delicious in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/01A23B7/015A23B7/154
CPCA23B7/01A23B7/015A23B7/154A23V2002/00A23V2200/10A23V2250/30A23V2300/48
Inventor 丁洋聂莹唐选明赵金红
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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