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1.氯化钠处理法 将鲜菇浸入0.6％盐水中约10分钟后,沥干装入塑料袋贮藏,于10～25℃,经4～6小时,鲜菇变为亮白色,能保鲜3～5天。 2.焦亚硫酸钠喷洒法 将新鲜平菇摊放在干净的水泥地面或塑料薄膜上,向菇体喷洒0.15％焦亚硫酸钠水溶液,翻动菇体,使其均匀附上药液,用塑料袋包装鲜菇,立即封口贮藏于阴凉处。在20～25℃下,可存放8～10天。
1. Sodium chloride treatment Fresh mushrooms immersed in 0.6% saline for about 10 minutes, drained into plastic bags stored at 10 ~ 25 ℃, after 4 ~ 6 hours, fresh mushrooms turned bright white, fresh 3 ~ 5 days. 2. Sodium metabisulfite spray Place the fresh mushrooms on a clean cement floor or plastic film, spraying 0.15% sodium metabisulfite solution to the mushroom body, turning the mushroom body to evenly attach the liquid, packaging the mushrooms in a plastic bag , Immediately sealed storage in the shade. In 20 ~ 25 ℃, can be stored for 8 to 10 days.