FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (2): 231-233.

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Study on Fresh-keeping Technique of Pleurotus geesteranus

 YAO  Ya-Ping, FENG  Zhi-Yong, GUO  Qian   

  1. 1.The Academe of Reconnaissance and Design of Agricultural Engineering in Shaanxi Province;2. Key Lab of Agriculture Genetics and Breeding of Shanghai;3.Edible Fungi Institute, Shanghai Academy of Agricultural Sciences
  • Online:2005-02-15 Published:2011-09-19

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Abstract: The effect of low temperature, spontaneous atmospheric control, low temperature with vacuum on the fresh-keeping results of Pleurotus geesteranus fruitbodies was compared. The experimental results showed that the fresh-keeping result of the comprehensive method of low temperature with vacuum was the optimum, which would effectively postpone the colour and odour change, reduce the water loss of P. geesteranus fruitbodies, inhibit the occurrence of aerial mycelia on the stipe and prolong the fresh-keeping period of P. geesteranus fruitbodies for over 9d.

Key words: Pleurotus geesteranus, low-temperature preservation, spontaneous air-adjusting preservation, low-tem- perature and vacuum preservation