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How to keep fresh mushrooms fresh
Fresh shiitake mushrooms are not only very popular in the international market, but the price has always been -28 yuan, and the foreign cif price is 5-7 dollars per kg. Therefore, the preservation of fresh mushrooms has become a new project for efficient foreign exchange creation. However, fresh mushroom exports must preserve the natural color and appearance of the product as much as possible, and the good texture of the lid and the handle should be brittle. Therefore, the export of fresh mushrooms must be in accordance with international market requirements, do the following: First, harvest good mushrooms In order to avoid the mushroom water content is too heavy and cause mushroom surface black, quality decline, harvest the day before, do not Jane Sticks spray water and avoid rain harvesting. Timing for picking mushrooms: Summer mushrooms are harvested once in the morning and in the evening, and the mushrooms should be harvested in the morning. This is because at this time, the temperature is relatively low, and the metabolic activity of the mushroom body is slow. The fresh mushrooms are not easy to open and can ensure the quality. At the same time, attention should be paid to harvesting according to the export standards of fresh mushrooms: ie, complete flowering, mushroom meat hypertrophy, white unbroken vegetative screen (seven mature) or slightly open (eight mature) or large curled (nine mature), no clay, no Damaged, undistorted, free of pests and diseases, maintaining a beautiful posture of natural growth. The fresh mushrooms that are harvested should be placed in plastic baskets filled with large square gauze, and the gauze diagonally knotted and waited until the mushrooms are harvested. Second, the mushroom dehydration (dehumidification) General mushroom moisture content are exceeded, does not meet the export standards. If the water content is too high, during the process of stacking, storage, and transportation, it will heat up due to physiological metabolic activities of the mushroom body and reduce the value of the commodity. General export fresh mushrooms have the size of packaging. Large packaging requires a moisture content of 70%-80%, and small packaging requires a moisture content of 80-90%. The dehydrated (dehumidified) methods of fresh mushrooms are: (1) Naturally wet and dry. Fresh mushrooms will be placed on the drying curtain, and the mushroom lids will be evenly arranged in an upward direction and ventilated in the sun. Autumn and winter mushroom cool sun 3-6 hours, spring mushroom drying 6-7 hours, summer mushrooms 1.0-1.5 hours of drying (but according to the level of moisture content of mushroom body flexible, generally hand-squeezed stipe no moist feeling, Bacterial grenades slightly contract.) (b) Rotary hot air to remove moisture. The mushroom cover is evenly spread on the drying curtain and placed in a self-made hot air (40°C) rotary cell to remove moisture. (c) Dehumidify using a dehumidifier. The mushroom used for dehumidification has good color and high quality, but it has a large investment. However, regardless of the type of dehumidification method used, the dehydrated fresh mushrooms must be packed in plastic boxes, transferred to a 1-4°C cold storage pre-cooling, continue to cool and dehumidify, store, and wait for packaging. Third, packaging requirements According to customer requirements, first in the cold storage of mushrooms in the size of the classification, cutting handles, weighing, plastic packaging baskets, put it back into the cold storage for two hours after packaging. Packaging is divided into two sizes, large packaging according to the diameter of the mushroom cover is divided into L-class (diameter of 6 cm or more), M-class (diameter of 5 cm or more) and S-class (diameter of 4 cm or more). Packed into separate transparent non-toxic film bags according to level, and then airtightly sealed and put into a heat-insulating plastic foam box, which is wrapped in a corrugated cardboard box. The net weight of each box is 5 kg or 10 kg. Finally, the box is sealed with adhesive tape, indicating the level, weight and delivery date. Small packaging is to put fresh mushrooms on plastic trays. Each box has a net weight of 100 grams and can hold 4 flowers, 5 flowers, 6 flowers and 8 flowers. The bacteria pleats should be upwards, arranged neatly, externally wrapped with special plastic wrap, and then packed in cartons according to their size, sealed with adhesive tape, marked with grade, weight and delivery date, and stored in cold storage. Fourth, the product transported fresh mushrooms must be promptly shipped to the port (airport and seaport) after packaging. When the temperature is lower than 15°C, it can be transported by ordinary cars, otherwise it must be transported by a refrigerated truck (1-3°C). Since fresh mushrooms are mainly sold to places like Japan and Singapore, suppliers must consider domestic and foreign shipping times and merchant sales time to be calculated within the freshness period of fresh mushrooms so as to avoid quality deterioration caused by the opening of mushrooms. The shelf life of mushrooms is different under different temperature conditions: when the temperature is at 10°C, the freshness is 18 days, the freshness at 6°C is 14 days, the time at 15°C is 7 days, and the time at 20°C is 4 days. In short, the higher the temperature, the shorter the preservation time, and vice versa.
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