The edible parts of Pleurotus ostreatus and mushrooms are all fruiting bodies of fungi. Pleurotus ostreatus and mushrooms taste delicious, crisp and delicious, high nutritional value, its protein content is several times to dozens of times higher than ordinary vegetables, and contains a large number of free amino acids, polysaccharides and a variety of vitamins. As Pleurotus ostreatus and mushroom fruit body tissues are soft and have high moisture content, the post-harvest respiration is particularly strong, the fruit body will continue to mature and mature, and with microbial activity, it will be prone to cracking, stipe elongation and texture after harvesting. Softening until browning and rot is a more difficult edible vegetable. First, when the harvesting and harvesting, the single mushroom body will be moved upwards to carry out hand picking. When picking, the mushroom cap will tilt outwards and cannot be directly pulled out from the bacterium bed. With my left hand fingers to clamp the mycobacterium, the right hand knife cut off the base of the fungus base, and then the mushroom handle repair neat, cut off the long stipe, put the basket upside down in the basket. In the pergolas, the mushrooms were divided into grades, and the unlicensed mushrooms, mushrooms, and mushrooms were selected. Second, the storage method 1? Low temperature storage: Pleurotus ostreatus after removal of impurities, placed in a plastic bag (preferably hit a few holes) and Zhakou, and then placed in a 3 ~ 4 °C cold storage, can be preserved 7 ~ 10 day. Or with a plastic frame, the same temperature, the relative humidity of air is controlled at 80% to 85%, Pleurotus ostreatus can also be preserved for about 7 days. Mushrooms are graded after harvest and rinsed with water. If the mushroom color is yellow or brown, put it in 0.01% sodium metabisulfite aqueous solution for 3 to 5 minutes. Quickly pre-cool the mushroom body with ice water so that the temperature of the mushroom body falls to 0 to 3°C as soon as possible, drain the water, and put it in a ventilated plastic box to put in a cold room. The temperature of the cold room is controlled at 0～3°C and the relative humidity is 90% to 95%, pay attention to ventilation, control the cold storage CO2 concentration does not exceed 3%. This storage method allows fresh mushrooms to be stored for 8 to 10 days. 2? Film bag air-conditioned storage: Pleurotus ostreatus can withstand high concentrations of CO2, the use of ordinary polyethylene plastic bag packaging and storage, but also to achieve the purpose of controlled atmosphere storage. 0.025 mm thick polyethylene film is used to make a 0.5 kg storage bag. The content of O2 in the bag can meet the breathing needs of the mushroom body. The amount of oxygen supply is about 1%, and the CO2 in the bag reaches equilibrium within 24 hours, which is 4%~ 5%. Inside the bag, a cardboard box needs to be put in order to absorb condensed water, and it can be stored at room temperature for 7 days. If the preservation time of this method is too long, the CO2 concentration in the bag will be too high, which will affect the flavor of the fresh mushroom. After rinsing and grading the mushrooms, the water is drained, cooled and cooled in a plastic bag. The gas composition in the bag was adjusted so that the O2 concentration was about 1%, and the CO2 concentration was 2% to 5%. Under this atmosphere adjustment parameter, the growth of the mushroom cap and mushroom stalk was very slow, and it was obviously suppressed. The mushroom is white. This kind of storage method has been applied abroad in commerce. 3? radiation storage: Pleurotus ostreatus after removal of impurities, into ordinary polyethylene plastic bags, with 60Co γ-ray irradiation dose of 1000 Ge, and then placed in a 0 °C cold storage. After 1 month of storage, the effect is good, the weight does not decrease, and the value of the commodity does not decrease. Mushrooms were rinsed and graded and drained. They were placed in a porous polyethylene plastic bag and irradiated with 60Co gamma rays. The dose was 2000-3000 g. The irradiated mushrooms had less water evaporation and a low weight loss rate, which significantly inhibited the browning and breaking of the mushroom and the opening of the umbrella. The irradiated mushrooms can be stored for 4 to 5 days at room temperature (16 to 18°C) and 65% relative humidity, if stored at low temperature for a longer period of time. 4. Storage of solid preservatives: Use glycerol or gelatin as a stabilizer to support the coating. Soak the fresh mushrooms in the stabilizer for 3 to 5 minutes, then collect and drain them. Using sodium dithionite as a deoxidizer, 1 g of sodium dithionite and a small amount of activated carbon were mixed and placed in a paper bag, and 400 g of the mushroom body was put into a high pressure polyethylene plastic bag. Stored at 20 °C, after 6 days of storage, its color and freshness remain unchanged.
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