Study On Processing Technology Of Sphaceiothecareiliana Preservation

The sorghum ear that infected with sorghum head smut, commonly referred to as sorghum wumi inthe north, has a high nutritional and medicinal value. It’s full of8kinds of human body’s essential aminoacid, carbohydrates, melanin, vitamins and other ingredients. So it is a kind of health food with goodvalue of nutrition. Sorghum wumi belongs to fresh edible basidiomycetes, freshness use within only2days in normal room temperature, which seriously affects the development of follow-up industry, theproblem must to be solved is fresh-keeping period for large-scale utilization. In the paper some kinds ofcommon used fresh-keeping techniques, including coating combined with salt water, hormonepretreatment and irradiation, were compared with and valued by experiment.1. The fresh-keeping period of sorghum wumi is influenced by weather or not stripping the bracts.The sorghum wumi with bracts maintains freshness processing within12h after harvesting, the stripedbracts maintains freshness processing within2h or3h after harvesting. Using0.6%salt water and0.01%6-amino purine hormone to treat the sorghum wumi, greatly extend the processing preservation timeafter harvest.2. Used different radiation dose, including40,70,100,200Gy to processed sorghum wumi and somephysiological and biochemical indexes were determined regularly, the result showed that the treatmentcan achieved a desirable effect on fresh-keeping of sorghum wumi and70,100Gy treatments were theoptimal dose.3. In this paper the effect of covered with4kinds of plastic wrap were much better than blankgroup, it is very significant effect. According to appearance quality, the effect of BOPP and CPP plasticwraps are better than others, but they are no significant difference.The effect of LDPE and PVC plasticwraps are poor than others, and they are no significant difference. LDPE and PVC plastic wraps have abetter gas permeation and water permeability than BOPP and CPP, and they are no significant differencebetween LDPE and PVC. The sorghum wumi treated with LDPE and PVC plastic wraps showedincrease in respiratory rate than BOPP and CPP, thus ensuring the umea moisture restoration. Thesorghum wumi treated with BOPP and CPP plastic wraps enter anaerobic metabolism. It is the anaerobicrespiration of antibacterial body aging, maintain wumi anti-oxidation ability of anti-aging and resistanceto microbial has played a positive role. So we think, Fresh preserve effects of covered with BOPP andCPP on sorghum wumi are significant.