Studies On The Physiology And Biochemistry Characteristics Change Regularity And Fresh Keeping Technology Of Post-harvest In Pleurotus Eryngii

Pleurotus eryngii is a kind of developing rapidly medicinal and edible fungi in recent years. The fruiting bodies are prone to lose water, soften, brown and so on, and have lower eating quality and value. So we have to develop more effective preservation methods for Pleurotus eryngii. In this article, we used vacuum cooling treatment and preservative film together with lower temperature storage to study the regularity of the physio-chemical change of Pleurotus eryngii, in order to find the appropriate fresh-keeping method in the storage of post-harvest Pleurotus eryngii.By storage test found that the fresh Pleurotus eryngii at2℃environment storage, Pleurotus eryngii in the extent of the moisture content, crude protein content was lower than other treatment, catalase (CAT) activity and polyphenol oxidase (PPO) activity and lower than the other, the longest storage time. Pleurotus eryngii storage at4℃, the extent of the moisture content, crude protein content was the highest, the shortest storage time. So, Pleurotus eryngii storage in2℃environment preservation effect was slightly better than0℃environment preservation effect of preservation effect is the worst, in4℃environment.It is found through experiments, Pleurotus eryngii were fresh-keeping effect, fresh-keeping film packing PE fresh-keeping film packing anti fog film material is better than CPP composite membrane materials, and are better than cold preservation effects of film packaging OPP membrane material is good; the control group without fresh-keeping film packing, preservation effect is the worst.The vacuum pre-cooling experiment showed that the fresh-keeping effect of Pleurotus eryngii, D group is better than that of E group were better in the B group, C group, a group, the control effect of preservation group of Pleurotus eryngii were the worst. When18min of Pleurotus eryngii pre-cooling, pre-cooling end temperature is1℃, the best fresh-keeping effect.In summary, Pleurotus eryngii postharvest preservation technology of vacuum pre-cooling process for18min, pre-cooling end temperature to1℃, fresh-keeping film and then use the PE anti fog film material for packaging, packaging on the temperature is2℃, humidity is stored for85%～90%environment. According to the above process, the better the effect of storage and preservation of Pleurotus eryngii postharvest, storage for more than60days, can still be normal consumption.