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Method for prolonging shelf life of hypsizygus marmoreus and improving quality thereof using hydrogen-rich water

A technology of shelf time and hydrogen-rich water is applied in the cultivation of spotted mushroom, and the application of hydrogen-rich water to prolong the shelf time of spotted mushroom and improve its quality can solve the problems of weakening the preservation effect, poisonous vegetables and fruits, etc., and achieves easy operation. , the effect is outstanding, the effect of improving the quality of the fruiting body

Active Publication Date: 2017-06-30
SHANGHAI ACAD OF AGRI SCI
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Problems solved by technology

But low doses of NO and H 2 S will weaken the preservation effect on plants and edible fungi; high doses of NO and H 2 S, especially H 2 S is poisonous to vegetables and fruits
For safety requirements, NO and H 2 S application is limited in freshness preservation

Method used

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  • Method for prolonging shelf life of hypsizygus marmoreus and improving quality thereof using hydrogen-rich water
  • Method for prolonging shelf life of hypsizygus marmoreus and improving quality thereof using hydrogen-rich water
  • Method for prolonging shelf life of hypsizygus marmoreus and improving quality thereof using hydrogen-rich water

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Embodiment 1

[0020] Embodiment 1: A kind of application hydrogen-rich water prolongs the shelf life of Japonica mushroom and improves its quality method

[0021] 1. HRW treatment

[0022] In the process of factory production of Ayurveda edulis, adjust the ring-shaped fungus scratching knife to the appropriate position, wipe it with 75% alcohol first, and then spray alcohol to disinfect the scraping knife blade; carefully select the bacteria bottle, and remove the bacteria that may have been infected by miscellaneous bacteria If it is found that the contaminated bacteria bottle has been scratched in the scratching bacteria, the production should be stopped and the scratching knife should be re-sterilized with 75% alcohol solution before use again; use a special scratching machine to scratch the surface of the culture medium to form a ring Groove to ensure that the center of the circle is in the shape of a steamed bun; the depth of scratching is 0.8-1.2cm below the bottle mouth to ensure tha...

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Abstract

The invention discloses a method for prolonging shelf life of hypsizygus marmoreus and improving quality thereof using hydrogen-rich water (HRW) and an application thereof, and belongs to the technical field of refreshing of edible fungi. The method comprises the steps of a time point of adding HRW and a concentration of the HRW added, etc. Compared with a traditional method, the method is simple and convenient to operate, and significantly prolongs the shelf life and improves the quality. When the concentration of the HRW is 25%, the effect is most obvious. Moreover, it only needs to add the HRW during fungi scratching and commonly keep harvested sporophores in cold storage, and the refreshing procedure is reduced; as a result, compared with other refreshing method, the cost of refreshing is greatly reduced, which leads to a significant increase in economic benefits in industrial production of the hypsizygus marmoreus.

Description

technical field [0001] The present invention relates to a method for cultivating A. japonica, in particular to a method for prolonging the shelf life and improving the quality of A. japonica by applying hydrogen-rich water; it belongs to the technical field of cultivation of edible fungi. Background technique [0002] Hypsizygus marmoreus, also known as crab-flavored mushroom, seafood mushroom, Hongxi mushroom, and jade mushroom, has a delicious taste, thick and tender meat, and a very good taste. It is said that it is also favored by consumers in China. Due to its unique texture and flavor, it is known as "the most crispy mushroom". At the same time, it is also a kind of edible and medicinal bacteria with high nutritional value: rich in 17 kinds of amino acids, 7 of which are essential amino acids for human body; polyphenols can remove free radicals in the human body; lysine and arginine High content can promote the increase of teenagers' intelligence; polysaccharides can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G1/04A01G7/06A23B7/04
CPCA01G7/06A23B7/04A01G18/00
Inventor 陈辉张津京冯志勇黄建春王倩宋晓霞
Owner SHANGHAI ACAD OF AGRI SCI
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