Matsakaicin Rayuwar Rayuwar Namomin kaza na Sarki ƙaho (Pleurotus eryngii)

Tsawon lokacin adana namomin kaza na ƙaho na sarki ya dogara da yanayin ajiya da jiyya bayan girbi. A ƙasa akwai ingantattun ka'idoji waɗanda ke tallafawa karatun adana abinci (IFT, 2022) da jagororin USDA:

1. Standard Refrigeration

• Zazzabi0-2°C (± 0.5°C)
• Danshi: 90-95% RH
• Marufi: Jakunkuna na polyethylene da aka lalata (ramuka 5-8 / cm²)
• Rayuwar Rayuwa:
  • Dukan namomin kaza: kwanaki 12-14 (rashin nauyi <3%)
  • Yankakken namomin kaza: kwanaki 7-9 (ƙididdigar ƙananan ƙwayoyin cuta <10⁴ CFU/g)

Mabuɗin Factor: CO₂ maida hankali ≤2000 ppm don hana numfashin anaerobic.

2. Gyaran Marufi (MAP)

• Haɗin Gas: 5% O₂ + 10% CO₂ + 85% N₂
• Nau'in Fim: BOPP/PE laminated fim (OTR: 3000-4000 cm³/m² · 24h·atm)
• Rayuwar Rayuwa:
  • 18-21 days (babu launin ruwan kasa ko sliminess)
  • Ayyukan Polyphenol oxidase ya ragu da 65%

Tabbatarwa: Gwajin bioluminescence ATP sun tabbatar da sabo (RLU <800).

3. Vacuum Precooling + Daskarewa

• Yin sanyi: Rage ainihin zafin jiki zuwa 4°C cikin mintuna 30
• Daskarewa: IQF a -35°C → Adana a -18°C
• Rayuwar Rayuwa:
  • Watanni 10-12 (tsarin rubutu> 80%)
  • Babu wani muhimmin asarar abinci mai gina jiki (protein ≥92%, polysaccharides ≥88%)

Kula da inganci: Blanching (95 ° C / 2 min) kafin daskarewa yana hana browning enzymatic.

4. Fasahar Rufe Abinci

• Tufafin Formula: 1.5% chitosan + 0.2% nano-SiO₂
• Amfani:
  • Jinkirin buɗewa ta hanyar kwanaki 5-7
  • Yana rage yawan numfashi da kashi 40%
  • Yana kiyaye ƙarfi (≥12 N ƙarfin huda)