How to Keep Edible Mushrooms Fresh? These 4 New Methods Are Worth Trying

Edible mushroom fruiting bodies are prone to browning and rotting and are difficult to store, which affects their commercial value. Here is a brief introduction to several new methods for keeping edible mushrooms fresh.

1. A new chemical preservation method for oyster mushrooms

Remove impurities from fresh oyster mushrooms and spread them flat on a clean plastic film. Prepare a chemical compound preservative solution of a certain concentration (calcium propionate at 0.3% concentration, potassium sorbate at 0.1% concentration, sodium sulfite at 0.25% concentration), use a sprayer to evenly spray both sides of the oyster mushrooms, then place them in fully sealed plastic bags and store them in a clean and hygienic place. This can extend the fresh-keeping period to about 26 days.

2. Preservation of shiitake mushrooms

Select fresh shiitake mushrooms, reduce the moisture content of the fruiting bodies to about 75% by hot-air drying or sun-drying, and then remove impurities from the base of the mushroom stems. In a cold storage facility, place the shiitake mushrooms treated as above into specially made plastic bags and vacuum-pack them, so that under low oxygen and high carbon dioxide, combined with an appropriate storage temperature of 0-3°C, respiration and physiological changes are delayed, thereby effectively extending the storage life of the fruiting bodies, maintaining good quality, and meeting market@#@136@#@needs.

3. A new quick-freezing preservation method for straw mushrooms

Remove impurities from the base of oval straw mushroom fruiting bodies, place them in plastic boxes, add maifan stone water to the boxes, with the water covering the mushroom surfaces. Then store them at low temperature (-20 to -22°C). They can be kept fresh for about 70 days, and indicators such as taste, color, and total amino acid content are all relatively good.

4. Sodium metabisulfite preservation method for enoki mushrooms

After rinsing the harvested enoki mushrooms, soak them in 0.1%-0.25% sodium metabisulfite for 10-20 minutes, remove and drain them, and seal and package them in plastic bags. They can be stored at room temperature for 6-10 days while still relatively well maintaining their original flavor and color.