Packaging and storage quality supervision of salted mushrooms

Choose appropriate packaging materials. Packaging materials should have good sealing, barrier, and corrosion resistance to prevent pickled mushrooms from being contaminated by external air, moisture, and microorganisms. Common packaging materials include glass jars, plastic bottles, and composite aluminum foil bags. For example, glass jars have good chemical stability and transparency, which is convenient for observing the internal situation of the product, but they are relatively heavy and fragile; plastic bottles have the advantages of being light and not easy to break, but the barrier performance may be slightly worse.

Carry out quality inspection of packaging materials. The inspection includes the material's hygiene indicators (such as heavy metal migration, plasticizer content, etc.) and physical properties (such as sealing, puncture resistance, etc.). For example, it is necessary to test their sealing under different temperature and humidity conditions for plastic packaging materials to ensure that pickled mushrooms will not deteriorate due to packaging leakage during storage and transportation.

Control the temperature and humidity of the storage environment. Pickled mushrooms are suitable for storage in a cool and dry environment, with the temperature generally controlled between 0-25℃ and the relative humidity not exceeding 70%. Too high a temperature will accelerate the deterioration of pickled mushrooms, and too much moisture may cause the packaging materials to get damp, which in turn affects the product quality.

Regularly inspect the stored products. The inspection content includes whether the packaging is intact, whether the product has odor, discoloration, mildew, etc. For products that have been in stock for a long time, the inspection frequency should be increased to promptly discover and deal with products with quality problems. For example, a comprehensive inspection of the stocked pickled mushrooms should be conducted once a month, and products that are close to the expiration date should be inspected once a week.