The Research On Flammulina Velutipers Storage And Transportation Technology And Its Application Of HACCP

Flammulina velutipes is a better nutritional value of edible fungi. But the flammulina velutipes is difficult to storage and transportation under normal conditions. In this paper, taking flammulina velutipes which produced by industrial cultivation as raw material, and studying its postharvest physiological and biochemical indexes and studying storage of all aspects, to explore HACCP system in the process of transportation and storage after harvest. The specific research contents and results are as follows:1. The research for the optimal storage temperature.Put the packaged flammulina velutipes were placed in1℃、3℃、5℃、7℃storage temperature, every3days measured water content、respiration rate、MDA content、SOD activity, CAT activity、PPO activity、total sugar content、physiological and biochemical indexes, etc. and analysis colour and luster density、shear resistance、sensory evaluation. The results show that,1℃,3℃,5℃,7℃four temperature storage conditions can extend the storage period of flammulina velutipes, but1℃storage temperature effect is better, it can reduce flammulina velutipes of water、total sugar content decreased,and inhibit the accumulation of MDA、maintain the SOD, CAT activity、maintain a high degree of sensory quality and fresh, and the storage period of up to18day.2. The research for the effect of different packaging on storage quality of the flammulina velutipesUsing PE bags for packaging flammulina velutipes and the bags thickness are0.03、0.05、0.07mm,putting them in the1℃place. Every3days measured water content、 respiration rate、MDA content、SOD activity, CAT activity、PPO activity、total sugar content、 physiological and biochemical indexes, etc. and analysis colour and luster density、shear resistance、sensory evaluation. The results showed that the thickness of0.07mm PE bags, the sensory quality of the physiological and biochemical effects have better maintained, and the storage period was extended to21days.3. The research for different degree of decompression on the storage effect of the flammulina velutipesTake flammulina velutipes as test material, and use a thickness of0.07mm PE bag vacuum packaging, packaging bags in each group were set pressure is0.04MP,0.05MP,0.06MP,0.07MP, and atmospheric pressure as control, and placed them under1℃storage temperature, measured every three days of the physiological and biochemical indexes, and color, fresh and extent of analysis and sensory evaluation. The results showed that pressure treatment can significantly improve the fruiting bodies of the value of the goods, which reduced the extent of the test group0.05MP, physiological and biochemical indicators of optimum fruiting bodies, and the storage period is extended to24days.4. The establishment of HACCP system in Flammulina velutipes Flammulina velutipesApplication of HACCP theory in Flammulina velutipes postharvest storage and transportation process hazard analysis, and established the harvest, post-processing, packing, inspection, shipping, sale6critical control points, puts forward the Flammulina velutipes in the process of using stored key operation points and monitoring method and deviation rectification measures, providing the theoretical reference for Flammulina velutipes postharvest quality guarantee.