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1. Low temperature storage method
(1) Normal temperature preservation
After harvesting, fresh Flammulina velutipes are placed in baskets and baskets. It is covered with a layer of wet gauze or Plastic Film, placed in a cool place (natural temperature below 20 ° C), generally can be kept fresh for 1-2 days.
(2) Low-temperature preservation after simple packaging
After the newly harvested Flammulina velutipes is finished, use a low-density polyethylene film bag (DpE) bag with a film thickness of 20 mm, dispense, vacuum seal, erect the bag into a special basket or carton, and chill at 1-3 °C. . It can be kept fresh for about 13 days.
2, chemical preservation method
The use of non-toxic chemical substances for humans and animals is used for soaking or spraying on the surface of Flammulina velutipes to achieve the purpose of prolonging the freshness of Flammulina velutipes. Chemicals that can be used for fresh preservation of Flammulina velutipes include sodium metabisulfite, sodium chloride, dilute hydrochloric acid, high concentration of carbon dioxide, preservatives, ascorbic acid and longer-term.
(1) Sodium metabisulfite spray preservation: rinse the Flammulina velutipes with 0.02% sodium metabisulfite solution to remove sediment debris, and then soak for 10 minutes with 0.05% sodium metabisulfite solution, remove and drain, and then store in plastic bags for several days. .
(2) Sodium chloride (ie salt), calcium chloride solution preservation: 0.2% salt solution plus 0.1% calcium chloride to make a mixed soaking solution, so that the freshly harvested enoki mushroom is soaked in the above mixture, the mushroom body is required Immerse in the plastic bag for 30 minutes, immerse it in the plastic bag for a few days.
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