CN101720812A - New technology and new method suitable for storage and fresh keeping of edible mushrooms - Google Patents
New technology and new method suitable for storage and fresh keeping of edible mushrooms Download PDFInfo
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- CN101720812A CN101720812A CN200910236543A CN200910236543A CN101720812A CN 101720812 A CN101720812 A CN 101720812A CN 200910236543 A CN200910236543 A CN 200910236543A CN 200910236543 A CN200910236543 A CN 200910236543A CN 101720812 A CN101720812 A CN 101720812A
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Abstract
The invention relates to new technology and a new method suitable for the storage and fresh keeping of edible mushrooms, belongs to the technical fields of the storage and processing of agricultural products and agricultural horticulture in food science and engineering, and relates to comprehensive technology and a comprehensive method for high-oxygen atmosphere packaging of the edible mushrooms, which can be applied to the storage and fresh keeping of flammulina velutipes, button mushrooms, pleurotus ferulae, lentinus edodes and the like. The edible mushrooms are delicious in taste and rich in nutrients, and have the diet therapy and health care effects of reducing cholesterol, preventing hypertension, gastrointestinal ulcer, hepatopathy and hyperlipemia, resisting cancers, improving organism immunity and the like. The edible mushrooms such as flammulina velutipes, the button mushrooms and the like are fresh food predominantly, but fresh mushrooms are easy to generate brown stain, pileus stretching and decay after picking due to high moisture, and thus the fresh mushrooms are short in refreshing time. The invention adopts the comprehensive fresh-keeping technology and the comprehensive fresh-keeping method such as high-oxygen atmosphere packaging technology (HOAP), natural food preservatives, food absorbent and the like to achieve the aims of retaining the freshness of the edible mushrooms, restraining bacteria, avoiding moisture loss, preventing pileus from stretching and browning, preventing the edible mushrooms from generating peculiar smell and prolonging the storage refreshing time of the edible mushrooms.
Description
Technical field:
The invention belongs to processing of farm products and storage and agriculture and garden technical field in the Food Science and Engineering, the high oxygen atmosphere storage complex art and the method that relate to edible mushroom, and be applied to the preservation and freshnesses of edible mushrooms such as Asparagus, two spore mushroom, lark mushroom, mushroom, flat mushroom, prolong its storage period.
Background technology:
Asparagus formal name used at school hair handle money bacterium (Flammulina velutiper (Fr.) Sing) claims dried mushroom, golden mushroom, plain mushroom, plain wild rice, structure bacterium again, freezes bacterium, intelligence mushroom etc., and English is: " eniki mushroom ".Because of its stem is elongated, like day lily, thus claim Asparagus, genus flammulina Eumycota Basidiomycetes Agaricales mouth mill section, money bacterium (or flammule bacterium) belongs to.
Asparagus delicious flavour, nutritious.The delicate flavour of existing mushroom has soft colloid of white fungus and tasty and refreshing sweet local flavor again.According to surveying and determination, the amino acid content of Asparagus is higher than general mushroom class, and lysine content height especially, lysine have the function that promotes children ' s intelligence development.Every 100g acupuncture needle is eaten 26 kilocalories of edible part heat content, protein 2.4g, fatty 0.4g, carbohydrate 3.3g, iron 1.4mg, magnesium 17mg, vitamin C 2mg, vitamin E 1.14mg, vitamin A 5 μ g, nicotinic acid 4.1mg, dietary fiber 2.7g, potassium 195mg, phosphorus 97mg, sodium 4.3mg.Asparagus contains compositions such as the dietary fiber, polysaccharide of high level, contains 8 kinds of essential amino acids in its protein, therefore is described as the healthy food of 21 century.
At present, Asparagus mainly is an artificial cultivation, North gets Heilungkiang, reaches Yunnan in China in the south, from the east of Jiangsu, all is fit to the growth of Asparagus to Xinjiang.Asparagus is a kind of metatrophy type heterotrophic organism, belong to basidiomycetes, can be on matrix such as timber (as broad leaf trees such as willow, elm, white poplars), wood chip and stalk, and can in dark fully environment, grow, the artificial cultivation Asparagus is comparatively suitable in autumn and winter and early spring, is subjected to the restriction of season, weather conditions.
Two spore mushrooms (Common Cultivatea Mushroom) are commonly called as the circle mushroom, mushroom, and two spore mushrooms belong to Basidiomycotina, Agaricales, Agaricaceae, Agaricus.Two spore mushrooms of China's cultivation at present all are white mutation, mainly are applicable to sell bright product, or are processed into can.The bacterial context fertilizer of two spore mushrooms is tender, and contains more mannose, trehalose and various amino acids material, and delicious flavour is nutritious.Contain protein 2.9g, fatty 0.2g, carbohydrate 2.4g, crude fibre 0.6g, ash content 0.6g, calcium 8mg, phosphorus 66mg, iron 1.3mg, vitamin (B1) 0.11mg, vitamin (B2) 0.16mg, vitamin C 4mg, nicotinic acid 3.3mg in the bright product of 100g.Its nutritive value is vegetables and fruit 4-12 a times, enjoys " health food " and " king in the element " laudatory title, is subjected to the favor of domestic and international market deeply.Two spore mushrooms belong to straw rotting fungus, middle low temperature properties mushroom class, and China's straw, wheat straw are enriched, and weather relatively is fit to the growth of two spore mushrooms, has the potentiality that develop on a large scale very much.
China edible mushroom was realized 82,000,000,000 yuan of the output values in 2008, and output reaches 1,730 ten thousand tons, accounts for more than 80% of the world, and edible mushroom has become one of pillar industry of agricultural products in China.China edible mushroom was realized 82,000,000,000 yuan of the output values in 2008, and output reaches 1,730 ten thousand tons, accounts for more than 80% of the world, and edible mushroom has become one of pillar industry of agricultural products in China.Edible mushroom also has the medical value of Dietotherapy health, and it is cold in nature, and it is salty, lubricious to distinguish the flavor of, and can reduce cholesterol, and hypertension, high fat of blood, gastrointestinal ulceration, hepatopathy etc. are had certain prophylactic-therapeutic effect.Edible fungi polysaccharide has antitumaous effect, and small white mouse sarcoma S-180, ehrlich ascites cell etc. are had obvious inhibitory action.Medical college of NUS discovers that Asparagus contains a kind of albumen, but allergy such as prevention of asthma, rhinitis, eczema can improve immunity, the antagonism virus infections.
Edible mushrooms such as Asparagus, two spore mushrooms are to eat raw, and small part is processed as can etc.Because the fresh mushroom tissue is soft, protein, polysaccharide, water content height, brown stain easily after gathering, parachute-opening and rotten, local flavor and quality descend very fast, rate of deterioration is well beyond most of vegetables, freshness date is shorter, this give edible mushroom logistics, regulate aspects such as selling delivery date, processing and bring certain difficulty, so the storage of edible mushroom and preservation technique have important economic and social benefit.
At present, the storage technique of edible mushroom mainly contains fresh-keeping, the spontaneous MAP preservation and freshness of deepfreeze, hypoxemia controlled atmosphere (AMAP), radiation treatment is fresh-keeping, chemical agent is fresh-keeping and ozone fresh-keeping etc.Wherein the deepfreeze fresh-retaining preserving phase shorter, fresh chemically (as sodium pyrosulfite) exists medicament residual, falls problems such as oxygen speed is slow, and the middle and later periods carbon dioxide build-up is too high, and the independent result of use of ozone treatment is limited the early stage of simple air conditioning packing.
In the air conditioned storage of edible mushroom and fruits and vegetables was fresh-keeping, hypoxemia air conditioned storage (AMAP) was a most popular method.The AMAP technology is to be based upon on the heightened awareness basis of postharvest fruit and vegetable physiological change and a technology that grows up, its principle mainly is that (the air proportion of composing is: oxygen 20.95% for proportion of composing by regulating air, carbon dioxide 0.03 nitrogen 78.08%), promptly by reducing oxygen concentration (O
2Content＜5%), improves gas concentration lwevel (CO
2Content＞1%) suppresses respiration and growth of microorganism, reach the purpose of preservation and freshness.Correctly utilize the air conditioned storage preservation technique can delay the generation of fruits and vegetables aging, maintenance fruit hardness, maintenance vegetables green, some disorder that alleviates or alleviate fruits and vegetables, the insect pest of control fruits and vegetables.But, will produce adverse effect to the storage fruits and vegetables if process conditions are unreasonable.As crossing low O
2Concentration can cause potato evil mind symptom; O
2Dividing potential drop is lower than at 1% o'clock, because fermentation can make fruits and vegetables lose original local flavor, these are called the CA injury.When the AMAP technology is applied to edible fungus fresh-keeping, because the edible mushroom respiratory intensity is bigger, edible mushroom carries out anerobic glycolysis in low-oxygen environment, smell substances such as accumulation acetaldehyde, ethanol, not only edible mushroom itself is produced and poison, influence local flavor, and can promote the growth and breeding of some anaerobism pathogenic bacteria, threaten its edible safety.
On the basis of system researches such as edible mushroom post-harvest physiology, aging and regulatory mechanism thereof and multiple storage technique contrast test, the present invention is with high O
2(High Oxygen Atmospheres Packaging, it is fresh-keeping HOAP) to be applied to edible fungi storage, prolongs the edible fungi storage freshness date greatly for the controlled atmosphere synthetical preservation technology.This technical method is applicable to the preservation and freshness of common or rare edible mushroom such as Asparagus, two spore mushroom, lark mushroom, Ji mushroom, mushroom, flat mushroom, and is respond well.
Summary of the invention:
The invention provides a kind of fresh-keeping new technology of edible fungi storage and method of being suitable for, this method be gather preceding 1 day with the preparation a small amount of natural biological antiseptic agent solution be sprayed on the edible mushroom surface, the a certain amount of edible mushroom in back of gathering is packaged in the Polythene Bag with suitable hygroscopic agent, and (the gaseous mixture dividing potential drop is oxygen: nitrogen=80-70: 20-30) to fill the gaseous mixture of oxygen and nitrogen, utilize low temperature (1-3 ℃), oxygen environment (oxygen content 50%-100%) suppresses the edible mushroom respiration and ethene generates, hygroscopic agent is absorbed the moisture that respiration produces, and obviously prolongs the storage ﹠ fresh-keeping period of edible mushroom.
Technical scheme of the present invention:
The present invention is a kind of fresh-keeping new technology of edible fungi storage and method of being suitable for, and this method is the comprehensive storage technique method in conjunction with natural biological antiseptic, hygroscopic agent, hyperoxia HOAP.Preceding pre-sterilizing is characterized in that gathering, adopt oxygen environment (oxygen content 50%-100%), Moisture absorbability of food agent and cryopreservation condition, reach edible mushroom fresh-keeping, antibacterial, avoid moisture loss, prevent parachute-opening and brown stain, prevent to produce peculiar smell, prolong the purpose of storage period.
Technical scheme of the present invention is: for preventing the high moisture content of crossing of edible mushroom, reduce contamination by micro, should avoid water spray in 2-3 days before gathering; Before gathering 1-2 days, spray with a small amount of natural biological food preservative (shitosan, polylysine, kojic acid, cinnamon oil, cloves wet goods) mixed liquor, reach the sterilization of edible fungus cluster body, reduce the purpose of polluting; The high keto sectional pressure storage environment can suppress growth of microorganism, suppresses edible mushroom respiration and ethene and generates; Hygroscopic agent can be absorbed the moisture that the edible mushroom respiration produces, and avoids the edible mushroom that condensed water causes in the storage to pollute, and grows microorganism, accelerates rotten phenomenon.
Technique effect of the present invention:
The invention provides a kind of fresh-keeping new technology of edible fungi storage and method of being suitable for, is the comprehensive storage technique method in conjunction with natural biological antiseptic, hygroscopic agent, hyperoxia HOAP.By the natural biological antiseptic restraining and sterilizing bacteria, hygroscopic agent is absorbed respiration and is produced moisture, the high keto sectional pressure environment suppresses growth of microorganism, suppress edible mushroom respiration and ethene and generate, storage such as Asparagus, mushroom, Pleurotus nebrodensis 30-35 days, the surface is bright-coloured, no atrophy, free from extraneous odour, not brown stain still has better marketing quality.This method preservation and freshness edible mushroom obviously is better than fresh-keeping, the spontaneous MAP preservation and freshness of deepfreeze, hypoxemia controlled atmosphere (AMAP), radiation treatment is fresh-keeping and preservation technique method such as ozone fresh-keeping.
The specific embodiment:
(1) before edible mushroom collection, avoided water spray in 2-3 days, sprayed a small amount of natural biological antiseptic agent (shitosan, polylysine, kojic acid, cinnamon oil, cloves wet goods composition) solution in preceding 1 day in edible fungus cluster body (fructification) surface, carefully gather, put into the bubble chamber of polyethylene plastic bag, avoid the damage of edible mushroom, put into freezer precooling 12-24h.
(2) edible mushroom that takes by weighing packing 100-500g precooling is put into 20-50cm * 30-50cm polyethylene vacuum packaging bag, put into the food desiccant (silica gel, montmorillonite or bentonite) of 10-30g and the active carbon of 5-30g again, and avoid edible mushroom to contact with drier and the direct of active carbon.
(3) vacuum sealer vacuumizes earlier, refill oxygen and nitrogen gaseous mixture (the gaseous mixture dividing potential drop is oxygen: nitrogen=50-100: 50-0), seal to an atmospheric pressure, the vanning.
(4) Zhuan Xiang edible mushroom is put into 1-3 ℃ of freezer storage, and sampling observation regularly, in time sells behind the preservation and freshness certain hour.Edible mushroom after packing, the vanning, convenient by logistics Refrigerated Transport, sale.
The project of sampling Detection mainly comprises: subjective appreciations such as form, color and luster, smell, degree of metamorphism, physical and chemical indexs such as water reduction rate, MDA (MDA) content, content of reducing sugar, free aminoacid content, biochemical indicators such as polyphenol oxidase PPO vigor, cellulase activity.
Claims (4)
1. one kind is suitable for fresh-keeping new technology of edible fungi storage and method, it is characterized in that adopting natural biological food preservative, Moisture absorbability of food agent, high O
2Controlled atmosphere technology comprehensive storage technique and methods such as (HOAP) reach the fresh-keeping, antibacterial of edible mushroom, avoid moisture loss, prevent parachute-opening and brown stain, prevent to produce peculiar smell, prolong the purpose of storage period.
2. a kind of fresh-keeping new technology of edible fungi storage and method of being suitable for according to claim 1, and the composition of natural biological food preservative and prescription, it is characterized in that shitosan, polylysine, cinnamon oil, that cloves wet goods natural biological food preservative is applied to edible fungi storage is fresh-keeping, prolongs its freshness date.
3. a kind of fresh-keeping new technology of edible fungi storage and method of being suitable for according to claim 1 is characterized in that high O
2It is fresh-keeping that controlled atmosphere technology (HOAP, oxygen content 40%-100%) and Moisture absorbability of food agent (silica gel, montmorillonite, bentonite, active carbon etc. adopt single component or two kinds and the mixing of above composition) are applied to edible fungi storage, prolongs its freshness date.
4. the high O of edible mushroom
2Controlled atmosphere synthetical preservation technology (HOAP) and method, edible mushroom collection sprayed a small amount of natural biological antiseptic agent (shitosan, polylysine, cinnamon oil, cloves wet goods composition) solution in preceding 1 day, packing 100-500g puts into 20-50cm * 30-50cm polyethylene vacuum packaging bag behind the edible mushroom collection, the active carbon of the food desiccant of 10-30g (silica gel, montmorillonite or bentonite) and 5-30g, vacuumize, (the gaseous mixture intrinsic standoff ratio is oxygen: nitrogen=50-100: 50-0) to refill the gaseous mixture of oxygen and nitrogen, to an atmospheric pressure, seal, case, 1-3 ℃ of freezer storage.
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| CN200910236543A CN101720812A (en) | 2009-10-30 | 2009-10-30 | New technology and new method suitable for storage and fresh keeping of edible mushrooms |
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Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406219A (en) * | 2011-11-17 | 2012-04-11 | 大连春天生物技术有限公司 | Edible mushroom preservation method |
| EP2476316A1 (en) * | 2011-01-17 | 2012-07-18 | Sociedad Cooperativa Champinter | Method for treating and preserving mushrooms |
| CN102894070A (en) * | 2012-10-31 | 2013-01-30 | 湖北天利达科技有限公司 | Edible mushroom preservation treatment method |
| CN103125583A (en) * | 2013-03-25 | 2013-06-05 | 山东理工大学 | Agaricus bisporus high-oxygen modified atmosphere freshness retaining method |
| CN103283824A (en) * | 2013-06-05 | 2013-09-11 | 山东理工大学 | Automatic high oxygen atmosphere preservation experiment device for fruits and vegetables |
| CN103349066A (en) * | 2013-04-18 | 2013-10-16 | 四川农业大学 | Mushroom storage fresh-keeping agent and preparation method thereof |
| CN103564332A (en) * | 2012-07-18 | 2014-02-12 | 阳添才 | Preparation process for wet rice vermicelli with long shelf life |
| CN103843751A (en) * | 2014-02-28 | 2014-06-11 | 中华全国供销合作总社昆明食用菌研究所 | Worm repelling system for edible mushrooms and other fruits and vegetables |
| CN104663869A (en) * | 2015-03-17 | 2015-06-03 | 重庆市中药研究院 | Normal-temperature preserving and freshening method for fresh white fungus |
| CN106417578A (en) * | 2016-09-27 | 2017-02-22 | 成都市农林科学院 | Modified atmosphere packaging method for obviously prolonging toadstool refreshing period |
| CN106835504A (en) * | 2017-02-16 | 2017-06-13 | 江苏大学 | A kind of nanofiber antibacterial film and its production and use |
| CN106964319A (en) * | 2017-05-04 | 2017-07-21 | 丹东市红升包装材料有限公司 | The preparation method of porous type chitosan antistaling agent |
| CN107183157A (en) * | 2017-06-15 | 2017-09-22 | 西南大学 | A kind of simple preservation method for eating asparagus raw |
| CN107593891A (en) * | 2017-09-30 | 2018-01-19 | 佘延英 | A kind of preservation method of russule |
| CN107683910A (en) * | 2017-07-28 | 2018-02-13 | 含山县长通食品制造有限公司 | A kind of processing method for improving lipid-antioxidant activity during peppery bar stores |
| CN108967517A (en) * | 2018-09-28 | 2018-12-11 | 贺州学院 | The method that a kind of sterilization of stem powder flexibility and nutrition composition effectively save |
| CN109021276A (en) * | 2018-09-03 | 2018-12-18 | 巩义市欧洁源环保技术服务有限公司 | A kind of edible fungus fresh-keeping is packed for biodegradable composite membrane and preparation method thereof |
| CN109042835A (en) * | 2018-08-10 | 2018-12-21 | 安徽泓森生物科技有限公司 | Organic mushroom fresh goods high-quality sterilization technology |
| CN109662139A (en) * | 2018-12-25 | 2019-04-23 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of method of Asia freezing storage edible mushroom |
| CN110692709A (en) * | 2019-09-04 | 2020-01-17 | 贵阳学院 | Storage and preservation method for plant agricultural products |
| CN112568279A (en) * | 2020-12-14 | 2021-03-30 | 寿县向天歌白鹅开发有限公司 | Preservative and preparation method thereof |
| CN114788538A (en) * | 2022-04-11 | 2022-07-26 | 华南农业大学 | Straw mushroom fresh-keeping method |
| CN115553334A (en) * | 2022-10-17 | 2023-01-03 | 上海市农业科学院 | Application of L-lysine or L-threonine as food low-temperature preservative |
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2009
- 2009-10-30 CN CN200910236543A patent/CN101720812A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2476316A1 (en) * | 2011-01-17 | 2012-07-18 | Sociedad Cooperativa Champinter | Method for treating and preserving mushrooms |
| CN102406219A (en) * | 2011-11-17 | 2012-04-11 | 大连春天生物技术有限公司 | Edible mushroom preservation method |
| CN103564332A (en) * | 2012-07-18 | 2014-02-12 | 阳添才 | Preparation process for wet rice vermicelli with long shelf life |
| CN102894070A (en) * | 2012-10-31 | 2013-01-30 | 湖北天利达科技有限公司 | Edible mushroom preservation treatment method |
| CN103125583A (en) * | 2013-03-25 | 2013-06-05 | 山东理工大学 | Agaricus bisporus high-oxygen modified atmosphere freshness retaining method |
| CN103349066B (en) * | 2013-04-18 | 2015-05-27 | 四川农业大学 | Mushroom storage fresh-keeping agent and preparation method thereof |
| CN103349066A (en) * | 2013-04-18 | 2013-10-16 | 四川农业大学 | Mushroom storage fresh-keeping agent and preparation method thereof |
| CN103283824A (en) * | 2013-06-05 | 2013-09-11 | 山东理工大学 | Automatic high oxygen atmosphere preservation experiment device for fruits and vegetables |
| CN103843751A (en) * | 2014-02-28 | 2014-06-11 | 中华全国供销合作总社昆明食用菌研究所 | Worm repelling system for edible mushrooms and other fruits and vegetables |
| CN103843751B (en) * | 2014-02-28 | 2016-04-13 | 中华全国供销合作总社昆明食用菌研究所 | A kind of edible mushroom insect-repelling method |
| CN104663869A (en) * | 2015-03-17 | 2015-06-03 | 重庆市中药研究院 | Normal-temperature preserving and freshening method for fresh white fungus |
| CN104663869B (en) * | 2015-03-17 | 2017-12-15 | 重庆市中药研究院 | A kind of room temperature storage preservation method of fresh white fungus |
| CN106417578A (en) * | 2016-09-27 | 2017-02-22 | 成都市农林科学院 | Modified atmosphere packaging method for obviously prolonging toadstool refreshing period |
| CN106835504A (en) * | 2017-02-16 | 2017-06-13 | 江苏大学 | A kind of nanofiber antibacterial film and its production and use |
| CN106835504B (en) * | 2017-02-16 | 2019-11-05 | 江苏大学 | A kind of nanofiber antibacterial film and its preparation method and application |
| CN106964319A (en) * | 2017-05-04 | 2017-07-21 | 丹东市红升包装材料有限公司 | The preparation method of porous type chitosan antistaling agent |
| CN106964319B (en) * | 2017-05-04 | 2019-05-21 | 丹东市红升包装材料有限公司 | The preparation method of porous type chitosan antistaling agent |
| CN107183157A (en) * | 2017-06-15 | 2017-09-22 | 西南大学 | A kind of simple preservation method for eating asparagus raw |
| CN107683910A (en) * | 2017-07-28 | 2018-02-13 | 含山县长通食品制造有限公司 | A kind of processing method for improving lipid-antioxidant activity during peppery bar stores |
| CN107593891A (en) * | 2017-09-30 | 2018-01-19 | 佘延英 | A kind of preservation method of russule |
| CN109042835A (en) * | 2018-08-10 | 2018-12-21 | 安徽泓森生物科技有限公司 | Organic mushroom fresh goods high-quality sterilization technology |
| CN109021276A (en) * | 2018-09-03 | 2018-12-18 | 巩义市欧洁源环保技术服务有限公司 | A kind of edible fungus fresh-keeping is packed for biodegradable composite membrane and preparation method thereof |
| CN109021276B (en) * | 2018-09-03 | 2021-04-16 | 上海大觉包装制品有限公司 | Biodegradable composite film for edible mushroom fresh-keeping packaging and preparation method thereof |
| CN108967517A (en) * | 2018-09-28 | 2018-12-11 | 贺州学院 | The method that a kind of sterilization of stem powder flexibility and nutrition composition effectively save |
| CN109662139A (en) * | 2018-12-25 | 2019-04-23 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of method of Asia freezing storage edible mushroom |
| CN110692709A (en) * | 2019-09-04 | 2020-01-17 | 贵阳学院 | Storage and preservation method for plant agricultural products |
| CN112568279A (en) * | 2020-12-14 | 2021-03-30 | 寿县向天歌白鹅开发有限公司 | Preservative and preparation method thereof |
| CN114788538A (en) * | 2022-04-11 | 2022-07-26 | 华南农业大学 | Straw mushroom fresh-keeping method |
| CN115553334A (en) * | 2022-10-17 | 2023-01-03 | 上海市农业科学院 | Application of L-lysine or L-threonine as food low-temperature preservative |
| CN115553334B (en) * | 2022-10-17 | 2024-03-22 | 上海市农业科学院 | Application of L-lysine or L-threonine as low-temperature preservative for foods |
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Application publication date: 20100609 |