Preservation method for prolonging shelf life of hypsizygus marmoreus by activating photodynamic force through high-voltage

Abstract

The invention provides a fresh-keeping method for prolonging the shelf life of hypsizygus marmoreus by activating photodynamic force through high-voltage static electricity. The fresh-keeping method comprises the following steps: step 1, spraying a curcumin solution on a hypsizygus marmoreus sample; 2, treating the hypsizygus marmoreus treated in the step 1 in an electric field with certain intensity; meanwhile, LED visible light is used for irradiation, and the sterilization process is completed. According to the method, the curcumin-induced photodynamic technology is activated through the high-voltage electrostatic technology, microorganisms on the hypsizygus marmoreus can be killed to the maximum extent, and compared with a traditional refrigeration and preservation technology, the high-voltage electrostatic technology has the advantages of being high in efficiency, small in energy consumption and free of heat effect and is matched with the current environment-friendly concept that carbon reaches the peak and carbon neutralization is vigorously advocated all over the world. The method provided by the invention belongs to non-thermal sterilization, can maintain the nutritional ingredients, good flavor and good taste of the hypsizygus marmoreus to the greatest extent while sterilizing the hypsizygus marmoreus, and effectively prolongs the shelf life.

Description

technical field [0001] The invention relates to the fields of food processing technology and fresh-keeping, in particular to a fresh-keeping method for prolonging the shelf life of seafood mushrooms by activating photodynamic forces with high-voltage static electricity. Background technique [0002] In recent years, the edible fungus industry has developed rapidly, and the market scale has continued to expand. my country has become a large producer and consumer of edible fungi. Fujian Province is one of the main producing areas and advantageous areas of edible fungi in the country. In Fujian, the output value of edible fungi accounts for about 12.15% to 13.21% of the agricultural output value, ranking fourth after vegetables, fruits, and tea. Fast and other characteristics have a positive effect on increasing farmers' income and solving the employment problem of surplus labor. It is a new hot spot and bright spot in rural economic development. Further improving post-harves...

AI Technical Summary

Problems solved by technology

[0004] However, seafood mushrooms face several major problems after harvesting: 1. Harvested seafood mushrooms are still undergoing strong respiration, resulting in accelerated decomposition reactions in their tissues and rapid loss of nutrients, thus greatly reducing the preservation life

3. During the metabolic process of seafood mushrooms, ethylene will be continuously released. Ethylene will promote the continuous maturation of the fruiting bodies of seafood mushrooms and continuously increase their release, resulting in a greatly shortened shelf life and adverse effects on their freshness.

4. Microorganisms on the surface of seafood mushrooms are still growing after they are harvested, and they are very susceptible to infection by pathogenic bacteria, causing them to deteriorate.

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