草菇营养丰富,味道鲜美,是我国主要出口菇类之一.但是由于草菇生长发育快,采收后很快破膜开伞,从而降低质量,以至失去商品价值,为此,我们进行了草菇的保鲜试验.供试草菇为V_(23),试验和菇体为当天采收的卵形子实体.一、充气排氧气试验(一)充人氮气氮气是从气体厂购买,试验设3个重复,每重复鲜菇200克,用市场供应的保鲜袋包装,充入氮气后封口,放入纸盒于15±1℃保存.保存结果 Straw mushroom is rich in nutrition and delicious, and is one of the main export mushrooms in China.However, due to rapid growth and development of mushrooms, the paraffin-covered parachutes soon after harvesting, thus reducing the quality and losing the value of the commodities. Therefore, we conducted Straw mushroom fresh-keeping test for the test mushroom V_ (23), test and fruiting bodies for the day of harvest oval-shaped entities.One, inflatable row of oxygen test (A) filled with nitrogen Nitrogen gas is purchased from the gas plant, test Set 3 replicates, each 200 grams of fresh mushrooms, with the market supply of fresh bags, filled with nitrogen sealed, placed in a carton at 15 ± 1 ℃ save the results