Study On Fresh-keeping Technology Of Tricholoma Matsutake

Tricholoma Matsutake is a precious wild edible and medicinal fungi, and is known as "King of bacteria".Matsutake tastes delicious, smooth texture, Matsutake has high nutritional value, medicinal value and high economic value, is far more than any other fungi, in Japan, eating Matsutake is a symbol of noble status, fresh mushrooms with high water content, organization delicate, surface without obvious protective structure, metabolic active, extremely easy to decay, lose edible value and commodity value, which limits the storage and sales of Matsutake. Matsutake is a kind of respiratory climacteric edible fungus, ordinary packaging is difficult to achieve the goal of keeping fresh, duing to preservation technique is not perfect, it is difficult to bulk storage, in recent years, with the improvement of people’s life quality and the change of consumption idea, the market demand of Matsutake is increasing day by day, it is urgent to solve problems that control the storage environment of preservation, and extend the period of preservation at present, therefore, the research of Matsutake preservation technology has important significance. This paper takes Matsutake as experimental materials, researching on the effect of different temperature and humidity, gas ratio, packaging materials on the preservation of Matsutake, determining the best preservation storage environment, and improving the theoretical basis for keeping storage and processing of edible fungi commercialization. The research contents and results are as follows:(1) The effect of different temperature and humidity on preservation of Tricholoma matsutakeThrough determining the effect of different temperature on the respiration, weight-loss rate, sensory quality score of the picked Matsutake, low temperature control in2～3℃, the effect of preservation is best, the higher the temperature, the faster the respiration rate of Matsutake, the transpiration is greater, the total soluble sugar content is less, it is extremely easy to cause weight loss, browning, the loss of nutrients, and rot, it is easy to cause happen chilling injury or freezing damage phenomenon that too low temperature, destroying the organization structure, and lose the value of commodities and edible value; through determining the effect of different relative humidity on weight loss rate, sensory quality score, browning index, PPO activity of the Matsutake, high humidity storage method, relative humidity control in85%-90%, the effect of fresh-keeping is best, inhibiting transpiration, reducing the loss of water; through determining the effect of different temperature and relative humidity on weight loss rate, total soluble sugar content, cell membrane permeability, commodity rate of Matsutake, low temperature and high humidity storage, Matsutake taste delicious, taste creamy, the effect of fresh-keeping is best. (2) The effect of different gas ratio and packaging materials on preservation of Tricholoma matsutakeBy measuring the effect of different gas ratio on the respiratory intensity, weight-loss rate, browning index of Matsutake, select better preserving effect of the3gas ratio are as follows: V(O2):V(CO2):V(N2)=3:15:82,V(O2):V(CO2):V(N2)=3:20:77,V(O2):V(CO2):V(N2)=5:20:75;By measuring the effect of different packaging materials thickness on weight-loss rate, sensory quality score, browning index of Matsutake, select better preserving effect of thin film thickness are0.03、0.04、0.05mm.(3) The orthogonal test of fresh-keeping for Matsutake and optimization of fresh-keeping packagingOn the basis of the gas ratio, packaging materials, film thickness single factor experiment, select3levels for3factors respectively, by measuring the weight-loss rate, browning index, soluble sugar content in the orthogonal test, determining the primary and secondary order of affecting factors, namely gas ratio is the biggest on fresh-keeping effect of Matsutake, followed by the film thickness, the minimal is packaging material, at the same time, screening out the optimal combination to extend the preservation period of Matsutake; through the optimization test of fresh-keeping packaging, by measuring weight-loss rate, cell membrane permeability, sensory quality score and commodity rate, determining in low temperature2～3℃, relative humidity85%～90%storage conditions, the best combination of fresh-keeping effects, gas ratio V(O2):V(CO2):V(N2)=3:20:77, packaging materials PVC, film thickness0.05mm, extend the preservation period to7days.