近些年来,蘑菇的栽培在我省发展很快,成了广大农民致富的重要门路。但采收后的蘑菇含水量高,组织非常柔嫩,各种代谢活动强烈。如果在自然条件下存放,就会迅速消耗体内的营养物质而衰老、变质,失去食用价值和商品价值。因此,蘑菇的保鲜就显得十分重要。那么,蘑菇怎样保鲜呢?1 蘑菇的采收采收要适时。太早,子实体未充分发育,品质欠佳,影响产量;太晚,子实体老化变色,影响品质。采收时,要轻采,轻拿,轻装,尽可能减少机械损伤。2 焦亚硫酸钠或食盐处理将采收的蘑菇放入0.1%～0.2%的焦亚硫酸钠溶液中浸泡30分钟,或用0.01%的焦亚硫酸钠溶液漂洗5～6分钟。更简单的方 In recent years, the cultivation of mushrooms in our province developed rapidly, has become an important way for farmers to get rich. However, after harvesting mushrooms with high water content, the tissue is very soft, a variety of metabolic activity is intense. If stored under natural conditions, it quickly consumes the body’s nutrients aging, deterioration, loss of food value and value of the commodity. Therefore, the preservation of mushrooms is very important. So, how to preserve fresh mushrooms? 1 mushroom harvesting and harvesting timely. Too early, fruiting bodies are not fully developed, poor quality, affecting the yield; too late, fruiting body aging discoloration, affecting quality. Harvesting, to light mining, light take, light equipment, as much as possible to reduce mechanical damage. 2 Sodium metabisulfite or salt treatment Harvest mushrooms into 0.1% ~ 0.2% sodium metabisulfite solution for 30 minutes, or 0.01% sodium pyrosulfite solution for 5 to 6 minutes. Simpler side