“Caracterización físico – química de hongos comestibles (auriculareaca fuscusuccinea y favolus brasiliensis) y posibilidad de conservación en solución de salmuera

• Autor: Romero Mera, Anthony Salvattore
• Formato: tesis de grado
• Fecha de Publicación: 2015
• Institución: Universidad Nacional de San Martin - Tarapoto
• Repositorio: UNSM-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unsm.edu.pe:11458/519
• Enlace del recurso: http://hdl.handle.net/11458/519
• Nivel de acceso: acceso abierto
• Materia: Hongos comestibles (auriculareacea fuscosuccinea y favolus brasiliensis); Conservación en solución de salmuera

Fungi are a renewable natural resource at risk of disappearing due to deforestation affecting the department of San Martin. Despite having protein nutritional value and economic potential as a result of additional regional, national and international export. Throughout history, long and in many countries, fungi have constituted an important part of the human diet, Greeks, especially the Athenians and Romans, as Latin writers were heavy users of fungi. This also happens in some regions such as North Europe, Russia, France, Italy, Germany, Poland and the United States, where mushrooms are an important staple food of their rural populations. Some authors do not consider fungi or mushrooms as food background, but instead are useful as food and condiments its value is undeniable healthy and substantial. The Peru invests approximately $ 300,000 a year importing mushrooms from China, Chile and Japan, because this mushroom cultivation was not crowded yet, which makes these achieve high market price. Studies in San Martin by (Abad and Mendieta, 1990), concluded that the fungal species Fuscosuccinea Auricularea and Fabolus brasiliensis known by the common names of ear callampa (Color brown to dark brown) and callampa mojarra (between white ivory yellowish) white, can be grown on logs of wood and agricultural wastes so we have facilitated these two species of fungi for programming and industrialization in the form of preserves. The optimized parameters that facilitated preservation in acidified saline containing 1.5% salt, 0.5% ascorbic acid and 0.05% potassium sorbate and treated water; for a period of six months under normal atmospheric conditions are: Scalding water vapor between 3-5 minutes, sterilized at 110 ºC I for 3 and 5 minutes.