Maximum Shelf Hupenyu hwaMambo Trumpet Howa (Pleurotus eryngii)

Nguva yekuchengetedzwa kwehowa hwamambo hunoenderana nemamiriro ekuchengetedza uye kurapwa mushure mekukohwa. Pazasi pane maprotocol akagadziridzwa anotsigirwa nezvidzidzo zvekuchengetedza chikafu (IFT, 2022) uye USDA nhungamiro:

1. Standard Refrigeration

• Tembiricha: 0–2°C (±0.5°C)
• Humidity: 90–95% RH
• Packaging: Perforated polyethylene mabhegi (5-8 maburi/cm²)
• Sherufu Hupenyu:
  • Howa huzere: 12-14 mazuva (kurasikirwa uremu <3%)
  • Sliced ​​howa: 7-9 mazuva (inodzorwa microbial count <10⁴ CFU/g)

Key Factor: CO₂ concentration ≤2000 ppm kudzivirira kufema kweanaerobic.

2. Modified Atmosphere Packaging (MAP)

• Gasi Kuumbwa: 5% O₂ + 10% CO₂ + 85% N₂
• Film Type: BOPP/PE laminated film (OTR: 3000–4000 cm³/m²·24h·atm)
• Sherufu Hupenyu:
  • 18-21 mazuva (hapana kuoneka browning kana sliminess)
  • Polyphenol oxidase basa rakaderedzwa ne65%

Validation: ATP bioluminescence bvunzo inosimbisa kutsva (RLU <800).

3. Vacuum Precooling + Kutonhora

• Precooling: Deredza kupisa kwepakati kusvika ku4 ° C mukati me30 min
• Kutonhora: IQF pa -35°C → Kuchengeta pa -18°C
• Sherufu Hupenyu:
  • Mwedzi 10-12 (kuchengetwa kwemavara> 80%)
  • Hapana kurasikirwa kwakakosha kwekudya (protein ≥92%, polysaccharides ≥88%)

Quality Control: Blanching (95°C/2 min) kusati kwatonhora kunodzivisa enzymatic browning.

4. Edible Coating Technology

• Coating Formula: 1.5% chitosan + 0.2% nano-SiO₂
• Benefits:
  • Inononoka kuvhurwa nemazuva 5-7
  • Inoderedza kufema ne 40%
  • Inochengetedza kusimba (≥12 N puncture force)