| 摘要 |
Live edible fungal mycelium supported on growing medium is placed inside the packaging of a non-fungal food. The mycelium respires to reduce the concentration of oxygen and increase the level of carbon dioxide in the atmosphere within the package. This in turn inhibits the rate of respiration of fruit, vegetables and undesirable microorganisms, keeping the product fresher for longer. Preferably the fungal mycelium is Flammulina Populicola or any other edible filamentous fungi that is able to cope with refrigeration temperatures of 2ºC. A capsule for prolonging the shelf-life of non-fungal food enclosed in packaging comprises live edible fungal mycelium supported in a growing medium and enclosed in a film that it permeable to oxygen and carbon dioxide. The film may be perforated with holes less than 0.3mm in diameter. The capsule is placed in gaseous communication with non-fungal food enclosed in packaging. |
