Comparative Analysis of Preservative Quality of Boletus under Different Treatment Conditions
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Abstract:
The effects of different treatment conditions (original state, finishing state and preservatives) on the quality maintenance of bolete (weight loss rate, respiration intensity, hardness and relative electrical conductivity) during storage (1 d, 4 d, 7 d, 10 d, 13 d, 16 d and 19 d) were investigated in this study. The experiment samples were divided into five groups, the control group, the mud feet disposal without washing, the mud feet disposal and washing, the preservatives, the preservatives and absorbent paper. The results showed that the fresh-keeping effect of finishing state was superior to that of the original state during storage. The preservatives with 1% sarcodon aspratus extract, 0.5% chitosan and 0.75% bamboo fungus extract could prolong the preservation period of boletus, and could still be eaten after storage 19 d. However, the effect of absorbent paper on the preservation effect was not obvious. Therefore, boletus could be kept fresh by removing the mud foot and cleaning, and could be kept fresh with edible preservative, which could be extended for more than 7d.