Many Methods for Keeping Edible Mushrooms Fresh: A Few Practical Tips for You

Edible mushrooms generally have a high moisture content, are rich in nutrients, have a tender texture, and undergo intense physiological and biochemical activity, so if they are not sold and processed promptly after harvest, their commercial quality will be seriously affected, causing considerable economic loss. To prevent losses when harvested edible mushrooms cannot be sold or processed in time, mushroom growers must master edible mushroom preservation techniques. Preserving edible mushrooms keeps the flavor of the fresh product basically unchanged, preserves its nutritional value to the greatest extent possible, and offers advantages such as easier storage, processing and transport. Here are several excellent edible mushroom preservation methods that require very little investment, are simple, easy to master and highly effective:

1 Quick-freezing preservation method

This method is suitable for preserving edible mushrooms such as oyster mushrooms (Pleurotus ostreatus). After harvesting the fresh mushrooms, first use scissors or a knife to separate them into individual fruiting bodies, rinse them clean, and sort them by size and by whether they are old or tender. Then bring water to a boil in a large pot and add the washed fresh mushrooms. The amount of fresh mushrooms added is 20%-30% of the boiling water. Stir in one direction with a slotted spoon or spatula, turning them over once the oyster mushrooms become soft; when the pot boils again, scoop them out and place them in a large vat of cold water. After cooling, scoop them into a sieve to drain, then seal them in non-toxic plastic food bags of the appropriate size in portions of 1 kg or 0.50 kg. Finally, put the mushrooms into food crates and place them in a cold store (at about -18°C); they can be taken out at any time when they need to be sold or further processed.

2 Low-temperature preservation method

This method is suitable for preserving edible mushrooms such as straw mushrooms (Volvariella volvacea). When the straw mushrooms are 60%-70% mature, harvest and pack them promptly. For transporting straw mushrooms, wooden or plastic crates about 40 cm high are generally used; spread a 5 cm layer of crushed ice on the bottom, cover with plastic film, place about 20 cm of fresh straw mushrooms on the film, cover again with plastic film, and then spread another layer of crushed ice on the film. Then stack the crates one on top of another for transport by truck. Alternatively, pack them in cardboard boxes 25 cm high and immediately send them into a refrigerated truck with a cooling unit, lowering the temperature to about 14°C. The above two methods can extend the storage period of straw mushrooms by 3-4 times, and the phenomenon of caps opening is markedly reduced.

3 Cooling preservation method

This method is suitable for preserving edible mushrooms such as shiitake (Lentinula edodes). Put the fresh mushrooms into 30-micron-thick plastic bags and store them at 1°C; the preservation period can reach 18 days; at 6°C it can reach 13-14 days; at 15°C it is 5 days.

4 Controlled-atmosphere preservation method

This method is suitable for preserving edible mushrooms such as button mushrooms (Agaricus bisporus). Make gas-exchange windows from silicone rubber membrane and set them into the side walls of plastic bags to store and preserve button mushrooms; the effect is significant within 3-5 days. After removing mud and other debris from the base of freshly harvested mushrooms, put them into wooden crates; the thickness of the mushrooms should preferably be 30-35 cm. After filling, seal the opening of the crate and store it in an environment of 18-20°C; the preservation effect is ideal.