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Freshness preservation and improvement method for flammulina velutipes

A kind of Flammulina velutipes, a certain amount of technology, applied in the direction of fruit and vegetable preservation, food ingredients as antimicrobial preservation, food preservation, etc., can solve the problems of not achieving the desired effect, chemical composition change, complicated operation, etc., to extend the shelf life of products, The effect of delaying the peak of ethylene and broad application prospects

Pending Publication Date: 2019-10-22
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these methods have a certain freshness preservation effect, they cannot achieve the desired effect in actual production.
Although the modified atmosphere packaging method is effective and non-toxic, it is expensive and complicated to operate; and irradiation treatment involves changes in chemical composition
At present, low-temperature storage is the main fresh-keeping technology of Flammulina velutipes, but in storage, the respiration of Flammulina velutipes is still very strong, so it needs to be stored in combination with other fresh-keeping methods

Method used

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  • Freshness preservation and improvement method for flammulina velutipes
  • Freshness preservation and improvement method for flammulina velutipes
  • Freshness preservation and improvement method for flammulina velutipes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Effect of 1-methylcyclopropene combined with different temperature storage on the storage period of Flammulina velutipes

[0035] (1) Choose growing and about-to-harvest Flammulina velutipes with milky white color, stiff stipe, unopened umbrella, and no mechanical damage as processing materials.

[0036] (2) Weigh a relative amount of 1-methylcyclopropene into a wide-mouth bottle with a cover, add water at a ratio of 1:70, immediately tighten the cover, shake well, and place the bottle together with uncut root In the plastic tent of Flammulina velutipes, after opening the jar cap, seal the plastic tent quickly and control the temperature at 16°C, and take out the Flammulina velutipes sample after fumigation for 5h.

[0037] (3) Cut the roots of Flammulina velutipes and pre-cool them at 2°C for 5 hours, then store them at 10°C.

[0038] The result is as figure 1 As shown (in the figure, the control group is Flammulina velutipes without 1-methylcyclopropene fumigation a...

Embodiment 2

[0040] A fresh-keeping method of Flammulina velutipes is carried out according to the following steps:

[0041] (1) Choose growing and about-to-harvest Flammulina velutipes with milky white color, stiff stipe, unopened umbrella, and no mechanical damage as processing materials.

[0042](2) Weigh a relative amount of 1-methylcyclopropene into a wide-mouth bottle with a cover, add water at a ratio of 1:70, immediately tighten the cover, shake well, and place the bottle together with uncut root In the plastic tent of Flammulina velutipes, after opening the jar cap, seal the plastic tent quickly and control the temperature at 18°C, and take out the Flammulina velutipes sample after fumigation for 4h.

[0043] (3) Cut the roots of Flammulina velutipes and pre-cool them at 3°C ​​for 6 hours, then store them at 8°C.

[0044] (4) Take 3 batches of repeated samples for detection.

[0045] (5) Index detection: dry matter content, soluble protein content, 5'-nucleotide content, umami a...

Embodiment 3

[0048] A fresh-keeping method of Flammulina velutipes is carried out according to the following steps:

[0049] (1) Choose growing and about-to-harvest Flammulina velutipes with milky white color, stiff stipe, unopened umbrella, and no mechanical damage as processing materials.

[0050] (2) Weigh a relative amount of 1-methylcyclopropene into a wide-mouth bottle with a cover, add water at a ratio of 1:70, immediately tighten the cover, shake well, and place the bottle together with uncut root In the plastic tent of Flammulina velutipes, after opening the jar cap, seal the plastic tent quickly and control the temperature at 20°C, and take out the Flammulina velutipes sample after fumigation for 5h.

[0051] (3) Cut the roots of Flammulina velutipes and pre-cool them at 4°C for 7 hours, then store them at 12°C.

[0052] (4) Take 3 batches of repeated samples for detection.

[0053] (5) The test result shows that the technical effect of the embodiment 2 is achieved, so it will ...

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Abstract

The invention discloses a freshness preservation and improvement method for flammulina velutipes, and belongs to the field of freshness preservation of edible fungi. The freshness preservation methodcomprises the following steps that the flammulina velutipes which is in the growth period and is not subjected to root cutting treatment before harvesting is selected as a treatment material, and in aclosed environment, the flammulina velutipes is fumigated with 1-methylcyclopropene, precooled and placed at 8-12 DEG C for storage and freshness preservation. The method can increase the content offlavoring substances and freshness substances and has a freshness improvement effect on the flammulina velutipes; the consumption of dry matter and soluble protein in the storage process is inhibited,and the quality of the flammulina velutipes is improved; the occurrence of respiratory and ethylene peaks is delayed, the peak value is lowered, and the freshness improvement effect on the flammulinavelutipes is achieved. The method is simple, easy to implement and convenient to popularize, has broad application prospects for maintaining the edible value and nutritional value of the flammulina velutipes in the commercial circulation and consumption process, is conductive to promoting the development of flammulina velutipes industries, and brings huge economic benefits.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of edible fungi, and in particular relates to a fresh-keeping and fresh-increasing method of Flammulina velutipes. Background technique [0002] Flammulina velutipes (Flammulina velutipes), also known as mushrooms, mushrooms, Pleurotus chinensis, Chrysanthemum genus, is one of the high-yield edible fungi in my country, ranking fourth in the world in terms of production and consumption. Flammulina velutipes is a dual-purpose edible fungus with good flavor and high nutrition, but the storage period at room temperature is very short, only 2-3 days. Flammulina velutipes, as a respiratory climacteric agricultural product, has a high water content, and still has a very high respiration rate after harvesting, which aggravates its aging and deterioration, and the phenomenon of umbrella opening, browning, and elongation of the stipe occurs, and the edible and economic value of its fresh products are seriously ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04A23B7/148
CPCA23B7/00A23B7/148A23B7/04A23V2002/00A23V2200/10A23V2250/30A23V2300/24
Inventor 辛广夏榕嵘王璐孙炳新孙丽斌包秀婧许贺然张志勇魏云云
Owner SHENYANG AGRI UNIV
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