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Compound freshness preserving agent for flammulina velutipes and pleurotus ostreatus

A compound fresh-keeping and Flammulina velutipes technology, which is applied in the direction of protecting fruits/vegetables with chemicals, can solve problems that have not been seen yet, and achieve the effect of inhibiting the growth of mold hyphae and prolonging the shelf life

Inactive Publication Date: 2005-03-02
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, there is no report about inhibiting mildew during the storage of Flammulina velutipes and Pleurotus ostreatus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Dissolve 0.2g sodium bicarbonate and 0.5g sodium pyrophosphate in 99.3g water to prepare a compound fresh-keeping agent for Flammulina velutipes. Among them, the final concentration of sodium bicarbonate is 0.2%, and the final concentration of sodium pyrophosphate is 0.5%.

Embodiment 2

[0011] 0.5 g of sodium bicarbonate and 1 g of sodium pyrophosphate were dissolved in 98.5 g of water to prepare a compound preservative for Flammulina velutipes. Among them, the final concentration of sodium bicarbonate is 0.5%, and the final concentration of sodium pyrophosphate is 1%.

Embodiment 3

[0013] 1.0 g of sodium bicarbonate and 1.5 g of sodium pyrophosphate were dissolved in 97.5 g of water to prepare a compound preservative for Flammulina velutipes. Among them, the final concentration of sodium bicarbonate is 1.0%, and the final concentration of sodium pyrophosphate is 1.5%.

[0014] The process of applying the compound fresh-keeping agent of the present invention to fresh-keeping Flammulina velutipes and Pleurotus ostreatus is as follows: Cut off the bottom culture of Flammulina velutipes and Pleurotus ostreatus. 2 Soak in the solution for 5 minutes, rinse, immerse in the composite preservative prepared in the above-mentioned embodiment for 2 minutes, dry it with cold air, cover it with plastic wrap on a tray, and store it in a refrigerator at 10°C. Refrigerated for 7 days, the results are shown in Table 1 below (take clear water immersion as a control):

[0015]

[0016] In the above table, the L value indicates the degree of browning, and the more visi...

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PUM

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Abstract

The compound freshness preserving agent for flammulina velutipes and pleurotus ostreatus is prepared via dissolving sodium bicarbonate and sodium pyrophosphate in water. The compound freshness preserving agent of the present invention can effectively inhibit the enzymatic browning and fungal mildew and rot of flammulina velutipes and pleurotus ostreatus, inhibit the growth of mold hypha and prolong the shelf life of flammulina velutipes and pleurotus ostreatus.

Description

Technical field [0001] The invention relates to a food additive, in particular, to a compound fresh-keeping agent for Flammulina velutipes and Pleurotus ostreatus. Background technique [0002] The main reasons affecting the shelf life of Flammulina velutipes and Pleurotus ostreatus are enzymatic browning and mildew caused by fungi. The three key enzymes that cause browning, polyphenol oxidase, PPO, peroxidase POD, and catalase CAT, are regionally distributed in Flammulina velutipes tissue: the cap has the lowest enzyme activity, the upper part of the stalk has slightly higher enzyme activity, and the middle part The lower part has the highest activity. Therefore, the browning of Flammulina velutipes and Pleurotus ostreatus also starts from the lower part of the stalk and gradually spreads upward during storage. In the absence of any fresh-keeping measures, the cleaned Flammulina velutipes and Pleurotus ostreatus will be covered with white mold hyphae at a suitable temperature, s...

Claims

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Application Information

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IPC IPC(8): A23B7/14
Inventor 应铁进罗自生茅林春鲍碧丽傅红霞应苗苗
Owner ZHEJIANG UNIV
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