Vacuum pre-cooling has the advantages of long preservation time, the best sensory and quality of mushroom, the ability to inhibit or kill bacteria and microorganisms, low operating cost and extended shelf life. But also note that the
vacuum pre-cooling process is often accompanied by the shortcomings of fresh water loss.
Edible fungus is regarded as a treasure in food because of its high nutritional value, delicious taste, low calorie and health care. It is known as the mountain food. However, fresh mushroom have high water content and soft tissue,
which is easy to cause damage during picking, transportation, loading and unloading and storage, causing deterioration and rot. Therefore, it is very necessary to study the storage and preservation of mushroom.
The preservation of mushroom is divided into two parts: physiological preservation and pathological preservation. Physiological preservation is specifically to control the body temperature of the mushroom, control the respiratory
intensity and light intensity, and control the moisture of the mushroom body; the pathological preservation is specifically manifested as drug health care, physical therapy, improving the immunity of the mushroom body and sterilization
measures of the storage environment. Mainly from the effect of water on the storage stability of fruiting bodies, the effect of respiration on the storage stability of fruiting bodies, the changes of body tissues in the late storage period of
fruiting bodies, the natural oxidation during storage of fruiting bodies, the infringement of environmental microorganisms on fruiting bodies, mining Later generations explained the main factors affecting the preservation of edible
fungi in terms of mechanical damage to fruiting bodies, and the temperature is the most important factor determining the quality of fresh mushroom from the characteristics of fresh mushroom and the influence of low temperature on
mushroom. The conclusion.The pre-cooling treatment methods for fresh-keeping of mushroom mainly include water cooling method, air cooling method, vacuum pre-cooling, and differential pressure pre-cooling.
The water cooling method is further divided into a immersion type and a water spray type, and the air cooling method is divided into natural convection cooling and forced air cooling. In China, it is still in its infancy.
With the improvement of foreign exchanges and people's living standards, vacuum pre-cooling will be more and more important. Vacuum pre-cooling can quickly and uniformly remove the field heat brought by harvesting, reduce the
respiration, cool the cooling rate, and evenly cool. It is especially suitable for cold chain preservation of mushroom and flowers. It also has the advantages of long preservation time, the best sensory and quality of mushroom,
the ability to inhibit or kill bacteria and microorganisms, low operating cost and extended shelf life. But also note that the vacuum pre-cooling process is often accompanied by the shortcomings of fresh water loss.