In this paper, the shelf life of fresh Tremella fuciformis is elaborated in detail, and the influencing factors of the shelf life of fresh Tremella fuciformis are analyzed from four aspects, including post-harvest handling, storage conditions, cryopreservation and quality testing.
1. The effect of post-harvest treatment on the shelf life of fresh white fungus
Fresh white fungus needs to be properly treated after harvest to extend its shelf life.
First of all, the picked white fungus is cleaned in time, and impurities and damaged parts are removed. Secondly, dry the white fungus to avoid excessive moisture residue.
Finally, put the white fungus in a transparent plastic bag, try to remove the air and seal it well. Proper post-harvest processing can preserve the freshness and nutritional value of Tremella fuciformis, extending its shelf life.
2. The effect of storage conditions on the shelf life of fresh tremella
Storage conditions are one of the key factors affecting the shelf life of fresh white fungus. Tremella should be stored in a dry, ventilated environment with a suitable temperature.
Excessive temperature and humidity can promote the growth of microorganisms and the spoilage of Tremella fuciformis, reducing its shelf life. Therefore, placing the white fungus in a crisper or airtight bag and placing it in the refrigerator can extend its shelf life.
3. Effect of cryopreservation on the shelf life of fresh white fungus
Cryopreservation is an effective way to extend the shelf life of fresh tremella. Before handling, wash and dry the white fungus and place it in a suitable freezer bag or container.
It is then placed in the freezer and stored at around minus 18 degrees Celsius. In the frozen state, fresh white fungus can be stored for several months to a year. However, it should be noted that the texture of the frozen white fungus may change after thawing, and it is recommended to use it as soon as possible after thawing.
Fourth, the influence of quality inspection on the shelf life of fresh white fungus
Quality testing is an important means to judge whether fresh white fungus is still suitable for consumption. Common methods of quality inspection include looking at the appearance, smelling and tasting the mouthfeel.
Fresh white fungus should have a uniform color, complete shape, and no odor and signs of spoilage. At the same time, you should pay attention to its taste, such as whether it is tender and juicy. Through quality testing, spoiled white fungus can be detected in time and the risks caused by consumption can be avoided.
V. Conclusions
Fresh white fungus is usually best consumed within a few days of picking. When the stalk is still fresh and shows no signs of discoloration or decay, it is considered fresh.
If stored in the refrigerator, the shelf life of fresh white fungus can be stored for about 3-5 days. Fresh tremella can also be frozen to extend its shelf life, where the tremella is cleaned and dried, and then frozen in a sealed bag or container that can last anywhere from a few months to a year.
In daily life, we should pay attention to the correct handling and storage methods to ensure the freshness and nutritional value of fresh white fungus. Only in this way can we enjoy delicious and healthy fresh white fungus and reduce the problem of food waste.