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
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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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