菇类保鲜是指采摘的菇在有限的时间内,尽量使之保持新鲜,能在质量和重量上减少损失。即在破坏菇体正常机能的前提下,针对采下的菇生理生化特点,进行必要的控制和调节,使分解代谢处于能维持生命活动的最低水平,以减少营养物质的损失,防止失水,色变过快,延缓衰老的过程,从而达到保鲜的目的。其保鲜原理与应用归纳起来 Mushrooms preservation refers to picking mushrooms in a limited time, try to keep it fresh, can reduce the loss of quality and weight. That is, under the premise of damaging the normal function of mushroom body, the physiological and biochemical characteristics of mushrooms taken under the premise of the necessary control and regulation, so that catabolism can maintain the lowest level of life activities in order to reduce the loss of nutrients to prevent water loss, Color change too fast, anti-aging process, so as to achieve the purpose of preservation. The preservation principle and application summed up