Storage method of Flammulina velutipes

Today I will tell you that Flammulina velutipes needs to be stored after it is harvested. So how should Flammulina velutipes be stored better? Today I will tell you in detail:

1. Cold storage and preservation technology of Flammulina velutipes

The refrigerated Flammulina velutipes should be harvested when the cap is slightly opened. If it is harvested too late, the base of the petiole will turn brown and the hair will increase, which will affect the quality. After harvesting, the stalks and overlong petioles should be cut off in time, and they should be classified into different grades according to quality, size and maturity. The selected Flammulina velutipes should be vacuum packed with plastic film, sealed and stored at low temperature. They can be stored for 20 days at 1°C and 10 days at 7-8°C.

If conditions permit, controlled atmosphere storage can also be used, that is, appropriately reducing the oxygen concentration in the storage environment, increasing the carbon dioxide concentration, and then using appropriate low temperatures to preserve the enoki mushrooms. Controlled atmosphere storage can reduce respiration, inhibit browning of the mushroom body, and inhibit the opening of the mushroom cap, thereby extending the storage life. During controlled atmosphere storage, the oxygen concentration is controlled at 2-4%, and the carbon dioxide concentration is controlled at 5-10%. The enoki mushrooms can be placed in food bags to reduce oxygen naturally; carbon dioxide and nitrogen can also be filled to reduce oxygen artificially.

Flammulina velutipes cannot tolerate fresh storage and needs to be processed as soon as possible after harvesting. When temporarily stored, it should be placed in a low temperature and dark place. The mushroom bodies should be spread out thinly and it is prohibited to stack them or sprinkle water on them.

2. Frozen Storage and Preservation Technology of Flammulina velutipes

The harvested fresh Flammulina enoki mushrooms are sorted and packed into special food bags. The amount of each bag is 100 grams, 200 grams or 500 grams. The bags are sealed by heat sealing or vacuum sealing, and then stored in a cold storage at -20℃. The shelf life is more than 1 year, and the nutrition and flavor are excellent.