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Method for storage and preservation of Pleurotus eryngii

A technology for storage and preservation of Pleurotus eryngii, applied in the field of preservation and preservation of edible fungi, to achieve the effects of reducing cell membranes, maintaining surface color, and maintaining crisp and tender taste

Inactive Publication Date: 2019-01-04
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on postharvest lignification at home and abroad mostly focuses on horticultural products such as fruits and vegetables. Although the texture change caused by lignification has been observed in edible fungi during low-temperature storage, no in-depth research has been carried out on it.

Method used

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  • Method for storage and preservation of Pleurotus eryngii
  • Method for storage and preservation of Pleurotus eryngii
  • Method for storage and preservation of Pleurotus eryngii

Examples

Experimental program
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Effect test

preparation example Construction

[0065] Preparation of glucose standard curve: Take 7 graduated test tubes with stoppers, numbered, draw 0, 0.2, 0.4, 0.6, 0.8, 1.0, 1.2 mL of 1 mg / mL glucose standard solution into the test tubes, add distilled water to 2 mL , add 2 mL of DNS reagent, mix well, heat in a boiling water bath for 5 min, take it out and immediately put it into a beaker filled with cold water to cool to room temperature, then dilute to 25 mL with distilled water, and mix well. At a wavelength of 540 nm, tube No. 0 was used as a blank control to measure absorbance and draw a standard curve.

[0066] Sample processing: Weigh 2 g of sample in a mortar, add 5 mL of distilled water to grind thoroughly, centrifuge at 10,000 rpm at 4°C for 15 min to obtain a crude extract. Aspirate 1.0 mL of supernatant, add 2 mL of DNS reagent (stable in the refrigerator for one week), bathe in boiling water for 5 min, add distilled water to make up to 25 mL. Operate in the same way as for making the standard curve, use...

Embodiment 1

[0070] The selected mature Pleurotus eryngii growth bacteria bag is removed from the medium to the mycelium part from bottom to top, and the culture medium of this part of the mycelia is retained. This picking process avoids any mechanical damage and artificial trauma to the mushroom body, and will be processed Put the good Pleurotus eryngii into PE-LD fresh-keeping ziplock bags, 3 per bag, the air in the bags is natural, and store in sealed fresh-keeping bags at 4°C. Until the end of 21 days storage.

[0071] At least 3 repetitions were set for each treatment, the indicators were measured every 3 days, and each indicator was measured at least 3 times, and the results were averaged. The detection indicators include: hardness, toughness, lignin content, malondialdehyde (MDA), superoxide anion (O2-), catalase (CAT), soluble protein, reducing sugar, and flavonoids.

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Abstract

The invention discloses a method for storage and preservation of Pleurotus eryngii. According to the method, a part of culture mediums is retained when Pleurotus eryngii is picked, and then the retained part of the culture mediums is sealed with a PE-LD fresh-keeping ziplock bag and stored at 3-5 DEG C. Through the method, effective maintenance of the hardness and toughness of Pleurotus eryngii, reduction of formation of lignin and maintenance of the unique crisp taste of Pleurotus eryngii are achieved, and reduction of the production amount of malondialdehyde (MDA) and superoxide anions (O<2><->) in the late stage of storage, promotion of activity increase of catalase (CAT), reduction of cell membrane lipid peroxidation, active oxygen accumulation and other abnormal metabolism caused by adversity stress and effective delaying of the aging process of Pleurotus eryngii during storage are achieved; and meanwhile reduction of the loss of soluble protein, reducing sugar and flavonoids andmaximum maintenance of nutrients of Pleurotus eryngii during storage are achieved. The method has the advantages of a significant effect of prolonging of the shelf life of Pleurotus eryngii, low cost,convenient operation and easy promotion, and provides a new method for storage, transportation and preservation of Pleurotus eryngii and other edible mushrooms and a new idea for fresh-keeping technologies.

Description

technical field [0001] The invention belongs to the technical field of edible fungus storage and preservation. Specifically relates to a storage and preservation method of Pleurotus eryngii. Background technique [0002] Pleurotus eryngii (Pleurotuseryngii) is a rare edible fungus species that has been successfully developed and cultivated and integrates edible, medicinal and dietotherapy. Studies have shown that Pleurotus eryngii is rich in nutrition and contains a variety of biologically active substances, such as monolayers, polyphenols, peptides, sterols, polysaccharides and dietary fiber, etc. These biologically active substances can be used to prevent and alleviate human diseases. Diseases such as cancer, inflammatory diseases, hyperlipidemia, diabetes, etc. The polysaccharides extracted from Pleurotus eryngii have been proven to have various biological activities such as enhancing immunity, anti-cancer, lowering blood lipids, anti-oxidation and protecting the liver....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G18/70A01G18/80A23B7/04A23B7/144
CPCA01G18/70A01G18/80A23B7/04A23B7/144
Inventor 王杰张凯旋秦晓艺王艳
Owner SOUTH CHINA AGRI UNIV
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