Cauliflower and oyster mushrooms which are stored for a little longer

Cauliflower, as long as the temperature and humidity are enough, can be stored for a long time. I know that most of the cauliflower nowadays is actually harvested in the fall, stored in the cellar with the leaves, and then purchased and pulled all over the country.

These vegetables are stored outdoors normally, and if they are placed in a refrigerator with a zero-degree preservation function, then many vegetables will be stored for a longer time.

When eating fruits and vegetables, it is best to rinse them with tap water, which can be rinsed several times, while others need to be soaked. For example, some fruits and vegetables with rough surfaces, such as cucumbers, bitter gourds, spinach, rape and other green leafy vegetables, can also be soaked in thin salt water for more than 10 minutes, but they must be washed several times, and soaking and other methods can only remove part of the pesticide residues. Today's fruits and vegetables are almost all cultivated with medicine from cultivation to harvest.

All kinds of spraying, spraying, pouring and smearing are almost always carried out in medicine canisters. As we all know, fruits and vegetables should not be washed for too long as it speeds up decay, on the other hand, it increases nitrite and loses vitamins.

Soaking in water can only be stored for a short time, if you want to keep fresh mushrooms for longer, you can soak it in light salt water for 10 minutes, drain it, and then put it in a plastic bag That's it.

Agaricus campestris (scientific name: agaricus campestris) is composed of two parts, the mycelium is a vegetative organ, and the fruiting body is a reproductive organ.

Mushrooms are different from plants, which can photosynthesize, whereas mushrooms cannot. Mushrooms belong to fungi and can be divided into large fungi and small fungi (including epiphytic fungi). Mushrooms have up to 36,000 species and are germinated into hyphae from mature spores.

The hyphae are multicellular, transversely divided, elongated by apical growth, white, elongated, hairy, and gradually filamentous.

The hyphae conjugate with each other to form dense groups called mycelium. After the mycelium is saprophytic, the dark brown culture material turns light brown. The fruiting body of a mushroom resembles a small open umbrella when it matures.

It is composed of cap, stipe, fold, ring, pseudomycorrhizal and other parts. Poisonous mushrooms can cause harm to human health, and in severe cases, it is life-threatening. Mushrooms are divided into about 1 domain, 2 kingdoms, 5 phyla, 12 classes, 14 subclasses, 800 orders, 1400 families, and 8500 genera, with a total of about 36,000 species.

Cauliflower storage time is longer than oyster mushrooms, generally speaking, if fresh oyster mushrooms are stored in a conventional environment, then they can be stored for 3-5 days, as the temperature increases, then the humidity will also increase, if the amount of mushrooms is not much, you can put oyster mushrooms in a tank filled with a small amount of cold water, and seal the cylinder mouth, the temperature is about 15-16 degrees, so that it can be kept fresh for about a week. Cauliflower can be stored for three months with the correct method.

Cauliflower and oyster mushrooms can not be stored for a long time, compared with the two or cauliflower can be stored for a longer time, oyster mushrooms are easy to spoil, especially soaked in water, a layer of white things will grow on the surface in a day or two.

Cauliflower, also called cauliflower, is nutritious, many people love to eat, and it is also a relatively resistant vegetable, so what are the preservation methods of cauliflower. Cauliflower.

How to preserve cauliflower.

Cellar storage. When the autumn is cool, dig up the cauliflower with roots, and stack them in the cellar one by one, and the ground can be sprinkled with less water to keep the low temperature and high humidity environment in the cellar, which can be stored for 2 months.

Ventilated storage. Put the autumn cauliflower in a basket, stack it in the ventilation warehouse, or put it on the vegetable rack for 2 or 3 layers, and cover it with a layer of film to moisturize and reduce dehydration. In the early stage of storage, ventilation and heat dissipation should be strengthened, and the storage temperature should be quickly reduced to the appropriate storage temperature as much as possible.

In the medium term, it is necessary to keep warm and freeze, and at the same time maintain a high humidity to prevent dehydration and wilting, and can be stored for 1 2 months.

False plant storage. The flower bulbs that are not fully grown before storage are properly sown late, tied with ropes for the outer leaves, dug up with roots, transplanted to the cellar or pre-dug trench, or in the greenhouse, tightly planted in the soil, watered once, so that it can continue to grow slowly in a cold environment, grow while storing, and can be listed before the New Year or the Spring Festival**.

Cold storage. Put the cauliflower with wrapped leaves in a basket, stack it in the cold storage, or gently put the cauliflower on the vegetable rack 2 3 layers, avoid touching and abrasion, properly pre-cool, cover it with a film to moisturize, control the storage temperature at 0 1, relative humidity 90% 95%, check frequently, and can be stored for more than 2 months.

If it is wrapped in a single flower with millimeter thick polyethylene film, or packed in a single bag with a film bag, and then packed into a basket or wooden (paper) box, stacked in cold storage and inside, the effect is better, but it is stored for about 2 months, and it should be inverted once to remove the outer leaves, so sometimes the outer leaves begin to rot to avoid infecting the flower bulbs, and can be stored for 2 to 3 months.

Controlled atmosphere storage. In the ventilation warehouse, the cauliflower in the basket (box) or the cauliflower placed on the shelf is sealed with a large film plastic tent, and 5% of the vegetable weight ethylene absorbent is placed on the top. In the early stage of storage, the storage temperature is higher, the cauliflower breathes strongly, and the evaporation is fast, so in the first half of the month, the tent should be opened every day, ventilated once, and then every 5 7 days to open the account for ventilation, and wipe off the water droplets in the tent in time, if the outer leaves begin to rot when the account is opened, it should be removed in time, and then sealed on the account, and the management can be stored for 2 3 months.

The best way to do this comes from experiments in our lives. We can wrap the mushrooms in kitchen paper and wrap them in plastic wrap and put them in the refrigerator for preservation, so that the mushrooms are not easy to rot. This is because a large amount of water contained in mushrooms evaporates and is absorbed by the paper layer wrapped outside, and then the mushroom surface can be kept dry, and the mushroom is also in a low temperature environment, so it is not easy to spoil.

The best way to keep fresh mushrooms fresh is to buy them and eat them right away! Therefore, whether it is mushrooms or other vegetables, it is recommended that netizens buy and eat temporarily, so that we can not only eat the freshest vegetables, but also do not have to worry about the backlog and final waste due to the inability to eat.

If you've ever eaten mushrooms, you probably know that mushrooms have a high moisture content, and if you leave them indoors without doing anything, the mushrooms may dry up in two days. Then some people will say, then put it in the refrigerator to preserve, but wrap it in plastic wrap and put it in the refrigerator for two days, the mushrooms will rot, because the water of the mushrooms evaporates a lot and cannot volatilize outside the plastic wrap, so the appearance of the mushrooms becomes more and more humid, so that the mushrooms will rot in a few days, so the mushrooms can not be stored in the refrigerator.

There are two common types of diseases:

1) In the cultivation process, the environmental conditions and management methods are not appropriate; A phenomenon that causes abnormal physiological activity. We call them physiological diseases.

Long mycelium: The aerial hyphae on the surface of the mycelium are dense, which affects the mushroom production. The main reason for the formation of mycelial wind is high air humidity and poor ventilation. To prevent it, strengthen ventilation and reduce humidity.

Bigfoot mushroom of Oyster mushroom: The fruiting body cap is extremely small, and the stipe is thick and long. This is mainly caused by lack of oxygen and poor ventilation. As long as ventilation is strengthened, pay attention to the light can prevent it.

Oyster mushroom wilting: The growth of mushroom buds or fruiting bodies is stagnant, and gradually shrinks, dries out, dies, and decays. The main reason for the occurrence is insufficient moisture and excessive ventilation. Prevention method, increase the relative humidity of the air, do not dry the material surface, and do not let the wind blow directly on the mushroom buds or fruiting bodies when ventilating.

Oyster mushroom pesticide damage: After the fruiting body is sprayed (dichlorvos), the cap stops growing, and a black edge forms on the edge and rolls over. The use of some harmful pesticides should be prohibited.

Rust spots: Rusty brown spots on the cap and stipe of oyster mushrooms. The main cause of this is poor ventilation and excessive humidity. prevention methods, strengthen ventilation, reduce humidity.

2) The fruiting body is contaminated with other miscellaneous bacteria, resulting in morbidity or death. We call this an impregnated disease.

A common disease of oyster mushrooms is dry bubble disease (brown spot disease), which mainly harms its normal growth. Symptoms include white villous hyphae on the surface of the fruiting body, brown spots, and atrophied and cracked caps.

Prevention and control method: reduce the temperature and strengthen ventilation. Spray 2% formaldehyde solution or 1:500 times carbendazim in the ward.

3) Hazards and prevention methods of oyster mushroom jumping insects: 1. Hazards. Adult jumping worms have flexible tails that bounce like fleas and bite the fruiting body.

Can be cooked together. Can be stewed in soup. It can also be stir-fried together into a dish. Delicious and nutritious. That's not bad!

It can be fried together and eaten, and it is not suitable for boiling soup.

There is no disobedience, you can eat it together, but the green beans should be cooked a little thoroughly.

In oyster mushroom cultivation, the fruiting body is like a cauliflower, and the reasons for this are:

The ecological environment of oyster mushroom cultivation is not suitable, it has not been ventilated during the germination process, there is a serious lack of oxygen during the growth period of the fruiting body, and the relative humidity is too dry. Add to that the fact that there is a hot wind blowing the fruiting body, and there will be such a phenomenon.

It should be possible to combine them with other ingredients at the same time.

This one. It is possible to be relieved at the same time.