In order to extend the shelf life of Agaricus bisporus and maintain the quality, color and flavor of the mushroom body, the fresh-keeping technology is now introduced, and farmers can choose according to the conditions. First, modified atmosphere preservation method. At room temperature, it is packed in a breathable plastic bag. The oxygen in the bag is controlled at about 1%, and the carbon dioxide is controlled at 10% to 15%. The color of A. bisporus can be fresh within a week and the quality is good. Second, the cryogenic preservation method. Low temperature can maintain the fresh and excellent quality of the mushroom body. After harvesting, a relative humidity of 90% to 95% and a temperature of 0 to 3°C are the most suitable storage environments. During the preservation period, it is required that the temperature and humidity be relatively stable and should not be changed or changed suddenly. Third, quick-freezing preservation method. Add 0.3% citric acid in boiling water at 100°C, then put 15kg fresh mushrooms in 100kg boiling water at a time, boil for 90～150 seconds, stir at any time to make the mushroom body evenly heated, and the body surface is pale yellow with elasticity and luster Cooked but not bad. The boiled mushroom body is washed with cold water at 10~20°C in time, then moved into a 3～5°C flowing cold water pool to continue cooling, and then sent to the cold storage. By keeping the center temperature of the frozen mushroom below -18°C, the original quality and flavor of Agaricus bisporus can be maintained for a long time. Fourth, salt preservation method. Fix the boiled Agaricus bisporus immediately after soaking in Baumide 18's salt solution. The specific operation is to store 250 kg of 20% salt solution into 25 kilograms of hot boiled mushrooms, and then continue to add the cover of salt, a few days later add the right amount of salt, mix and make Baume degrees up to 18 degrees, after 4 to 6 days of salt After the pH is stable, it can be sealed and kept fresh. China Agricultural Network Editor
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