Post harvest processing packaging of the hottest C

Post harvest processing and packaging of Coprinus comatus for export

1. Harvest classification. The suitable harvest period of Coprinus comatus for export preservation is the bud stage, that is, the cap is tightly wrapped around the stalk, the ring is not loose or just loose, and the mushroom body is ripe. Special (4) collection system: the computer collects and records the experimental data in the whole process and prints out the harvest height of large ec05 Coprinus comatus in cm and that of common varieties in cm. When harvesting, they should be placed separately according to the size of Coprinus comatus, handled with care. The mushroom body should be complete, and the mushroom feet should be cut neatly and clean with a stainless steel knife. It is required to be free of soil, impurities and damage, and the mushroom water content is less than 90% and completed at 20% points

2. Dehydration and dehumidification. Clean the export fresh-keeping Coprinus comatus by air or sea after use. The water content of the mushroom should be below 90%; The water content of marine mushrooms is required to be between 65% and 70%, and the surface of mushrooms cannot be wrinkled due to water loss. In order to make the water content of Coprinus comatus meet the export requirements, the mushroom body needs to be dehydrated and dehumidified. Methods: ① cold air dehydration method: spread out the coprinus comatus and blow with a cold fan to make the fresh Coprinus comatus lose water until the water content reaches the standard. ② Drying dehydration method: first spread out the fresh Coprinus comatus to dry, touch it a little dry, and then bake it with a baking machine to make its water content meet the requirements of marine fresh mushrooms. Do not bake it too dry. ③ Low temperature drying dehydration method: add a dehumidifier in the high-temperature warehouse to reduce the humidity in the warehouse, and then turn on the fan of the refrigerator to dry the mushrooms at low temperature until the water content reaches the standard

3. Packaging is divided into boxes. Put the fresh Coprinus comatus with water content up to standard into plastic tray boxes according to the size of the mushroom body, with a net weight of 500 grams per box, seal the box mouth, and put it into refrigerated cartons, with 10 or 20 boxes per box. Simple packaging can also be used. That is, put it in fresh-keeping bags. Put 5 kg or 10 kg of Coprinus comatus in each bag, remove the air from the bag, and tie the mouth of the bag tightly. Put it into the foam box, put a carton outside the foam box, and seal the box mouth

source; Shangdunong

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