Techniques Of Modified Atmosphere Storage And Bioavailability Of Pleurotus Nebrodensis

Pleurotus nebrodensis (Pn) is new-type edible-fungi and natural health food which newly developed in China. The moisture of Pn lost within4-5days after picking and the flavor would become bad as well, which leading to decrease of the commodity value. The most prominent problems occurring in preservative process are parachute, browning and wilting. Researching the regular pattern of properties changing and controlling technique has important theoretical and practical significant in prolonging the preservative period, increasing the economic value and promoting the development of this new industry.The study takes the fresh-picking Pn as test material. Research the effects on Pn quality at low temperature modified atmosphere storage in various conditions such as different preservative films, processing by high concentration O2and CO2within different time and treating by1-MCP. Through analyzing the correlation of various physiological and biochemical indexes to explicit the relationship between several treatment processes and preservative quality indexes of Pn, discussing the suitable conditions for Pn preservation.By analyzing the low temperature preservative effect and preservative quality parameters of Pn packed by different MAP preservative films,0.05mm PE film is conformed as the best one for Pn storage, which enables the preservative period to be prolonged to30d with good appearance and quality as fresh. The parachute rate is0, the luminosity only decrease21%with lowest browning, the weight loss is0.6%without wilting and remains a high level bioavailability of polysaccharide in preservative process.The study also analyzes the low temperature preservative effect and its related parameters of Pn processed by high concentration O2and CO2within different time. The results suggest that the best preservative effect of Pn should processed by O2for15h or by CO2for9h. The parachute rate is0, the luminosity declines15.5%and13.8%separately, the rate of weight loss are0.99%and0.49%and the polysaccharide bioavailability constantly remain at a high level.To analyze the preservative quality parameters after processing Pn by1-MCP, and compare the different preservative qualities under the condition of Pn processed by1-MCP with different preservative films and temperature, the results demonstrate that1-MCP process could reduce the preservative quality and can not prolong the life-time.By using lower temperature preservation and MAP technology, packed with0.05mm PE film, processed by high concentration O2for15h or CO2for9h and preserving under4℃, the Pn preservative life could extent to30d with good quality and commodity characters.