UZBEKISTAN IMPORTS PRESERVED MUSHROOM IN DRUMS REGULARLY

Color protection effect: Mushrooms contain substances such as polyphenol oxidase, which are prone to oxidative browning after picking, affecting the appearance. Sulfur dioxide has reducing properties and can react with oxidase in mushrooms, inhibit its activity, and prevent phenolic substances in mushrooms from being oxidized into colored substances such as quinones, thereby maintaining the white color of mushrooms and making them more attractive in the market. For example, in the process of mushroom drying and canning, the reasonable use of sulfur dioxide can keep mushroom products in good color for a long time.

Anti-corrosion effect: Sulfur dioxide can inhibit the growth and reproduction of microorganisms such as mold, yeast and bacteria. During the storage and transportation of mushrooms, both fresh mushrooms and processed mushroom products are easily contaminated by microorganisms and deteriorate. Sulfur dioxide can interfere with the normal metabolism of microorganisms by interacting with bioactive substances such as enzymes in microbial cells, thereby extending the shelf life of mushrooms and reducing losses caused by microbial contamination.