Igbesi aye selifu ti o pọju ti Awọn olu Trumpet Ọba (Pleurotus eryngii)

Iye akoko ipamọ ti awọn olu ipè ọba da lori awọn ipo ibi ipamọ ati awọn itọju lẹhin ikore. Ni isalẹ wa awọn ilana iṣapeye ti o ni atilẹyin nipasẹ awọn ẹkọ itọju ounje (IFT, 2022) ati awọn itọsọna USDA:

1. Standard firiji

• Iwọn otutu: 0–2°C (± 0.5°C)
• Ọriniinitutu: 90-95% RH
• Iṣakojọpọ: Awọn baagi polyethylene perforated (5-8 ihò / cm²)
• Igbesi aye selifu:
  • Gbogbo olu: 12–14 ọjọ (pipadanu iwuwo <3%)
  • Awọn olu ti a ge wẹwẹ: 7–9 ọjọ (kika makirobia ti iṣakoso <10⁴ CFU/g)

Kokoro ifosiwewe: CO₂ ifọkansi ≤2000 ppm lati dena isunmi anaerobic.

2. Iṣakojọpọ Oju aye ti Atunṣe (MAP)

• Gaasi Tiwqn: 5% O₂ + 10% CO₂ + 85% N₂
• Orisi fiimu: BOPP/PE fiimu ti a fi lelẹ (OTR: 3000–4000 cm³/m²·24h·atm)
• Igbesi aye selifu:
  • 18-21 ọjọ (ko si browning ti o han tabi sliminess)
  • Iṣẹ ṣiṣe polyphenol oxidase dinku nipasẹ 65%

Ifọwọsi: Awọn idanwo bioluminescence ATP jẹrisi alabapade (RLU <800).

3. Igbale Precooling + Didi

• Precooling: Din mojuto iwọn otutu si 4°C laarin 30 min
• Didi: IQF ni -35°C → Ibi ipamọ ni -18°C
• Igbesi aye selifu:
  • 10–12 osu (idaduro sojurigindin>80%)
  • Ko si ipadanu ounjẹ pataki (amuaradagba ≥92%, polysaccharides ≥88%)

Iṣakoso didara: Blanching (95 ° C / 2 min) ṣaaju didi ṣe idiwọ browning enzymatic.

4. Imọ-ẹrọ Ti o jẹun

• Aso Fọọmù: 1,5% chitosan + 0,2% nano-SiO₂
• Awọn anfani:
  • Idaduro fila ṣiṣi nipasẹ awọn ọjọ 5-7
  • Dinku oṣuwọn mimi nipasẹ 40%
  • Ṣe itọju iduroṣinṣin (≥12 N agbara puncture)