Under normal conditions, Pleurotus ostreatus is difficult to store, and the shelf life is short. Pleurotus ostreatus after 2 days of harvesting is greatly reduced due to the loss of fresh water, and the mushroom surface turns yellow, causing odor. Every time a mushroom grows, a large number of fresh mushrooms are listed on the market, causing mushroom prices to fall; on the other hand, in the city where the mushroom is in the off-season and away from the mushroom area, there are fewer mushrooms and no goods are available for sale. To this end, the research on the storage and preservation of Pleurotus ostreatus is presented.
Method: 80% mature Pleurotus ostreatus is harvested, remove disease, insects, and damage after the mushroom, set in a clean, cool and ventilated place, use air exhaust fan for 1-1.5 days of air-cooled pretreatment, and then carefully insert the jacket PE (thickness 40-60 In the plastic basket of %26mu;m), about 7.5 kilograms per basket, put 2 pieces of clean folded toilet paper on the surface of the mushrooms, put a pack on the surface of the paper (packed with well-ventilated shoulder liner) and keep it about 40 grams. Agent, cover the plastic basket lid, and immediately transport it into the cold storage pre-cooled for 24 hours in advance; when the storage temperature drops below 5°C, use a vacuum pump to depressurize the PE to the PE tightly press the plastic basket; tighten the plastic basket; Bag mouth, beware of air leakage, palletizing; then reduce the temperature to 1 °C% 26plusmn; 0.5 °C for constant temperature storage.
Three days before storage, cold storage should be warmed up (from 1°C to 10°C, if it is sold locally, the temperature should be raised from 1°C to room temperature). Before shipment, PE and preservatives should be unloaded, and the refrigerator car should be used. The internal temperature is controlled at 8-12 °C) and transported to the market. The practice has proved that the pre-heating measures and the plastic baskets can be used before the oysters can be used to overcome the phenomenon of serious condensation of the mushroom body after the oyster mushroom is released from the warehouse.
The technology is less investment, the method is simple and easy, and the application in production is quick; the fresh-keeping mushroom has no drug pollution and meets the hygiene standards.
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