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Detailed Explanation of Harvesting and Processing Techniques for Three Types of Edible Fungi

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1. Black wood ear (Auricularia heimuer): Under normal management for about 30 days, the ear pieces have fully expanded and reached physiological maturity, which means they are ready to harvest. When harvesting, all the wood ear on a single fungus bag should be picked at once, the base should be cleaned thoroughly, and the pieces should be spread on a raised sand net or straw curtain to dry in the sun. If the temperature is still around 20°C after the first harvest, manage it according to the first management method, and a second harvest can be expected. 2. Lingzhi (Ganoderma lucidum): The fruiting body of lingzhi is initially white when growing, then turns yellow, and after 2 to 3 months becomes purple, brown, or red. When the

1. Black wood ear (Auricularia heimuer): Under normal management for about 30 days, the ear pieces have fully expanded and reached physiological maturity, which means they are ready to harvest. When harvesting, all the wood ear on a single fungus bag should be picked at once, the base should be cleaned thoroughly, and the pieces should be spread on a raised sand net or straw curtain to dry in the sun. If the temperature is still around 20°C after the first harvest, manage it according to the first management method, and a second harvest can be expected.

2. Lingzhi (Ganoderma lucidum): The fruiting body of lingzhi is initially white when growing, then turns yellow, and after 2 to 3 months becomes purple, brown, or red. When the edge of the cap no longer grows (there is no pale yellow ring at the edge) and brownish-red spores grow from the hymenium at the lower end of the cap, the fruiting body has matured and can be harvested. Before harvesting, attention should be paid to collecting the spores released by the fruiting body so as to produce spore powder. When harvesting, pinch the stipe with your hand and gently twist it off, then cut off the part of the lower end of the stipe that carries the culture medium, and dry it promptly by oven or in the sun.

3. Lion's mane mushroom (Hericium erinaceus)

3.1 Harvesting: When the fruiting body of the lion's mane mushroom is fully covered with spines and begins to discharge spores, it should be harvested promptly; if too late, the fruiting body will become bitter. When harvesting, use a curved sharp knife to cut it off from the base of the stipe. The stipe base should not be left too long, as leaving it too long makes it prone to contamination by miscellaneous bacteria and also affects the growth of the second crop of lion's mane mushroom. However, the stipe base must not be damaged either; generally, leaving about 1 cm of the stipe base is appropriate.

3.2 Processing: Harvested lion's mane mushrooms can be sold fresh, or dried in the sun, oven-dried, or stored in salt.

3.2.1 Sun-drying: Take the harvested fresh lion's mane mushrooms, cut off the base portion, arrange them on a bamboo curtain, and expose them to strong sunlight. First dry them with the cut side facing up for one day, then turn them over and dry them until fully dry.

3.2.2 Oven-drying: Take the harvested fresh lion's mane mushrooms, air-dry them for 1 to 2 days, then bake them separately according to size. The baking temperature is gradually raised from 40°C to 60°C until fully dried. The moisture content of the dried product is 10 to 13%, and the spines should be kept intact. After cooling, promptly pack them in plastic bags and seal for storage.

3.2.3 Salting: Take the harvested fresh lion's mane mushrooms, cut off the bitter stipe, rinse with clean water to remove dust, place in 0.1% citric acid water and boil for 10 minutes, then remove and place in clean water to cool. After draining the water, add 25% refined salt, adding salt layer by layer, and store in a pool or packing barrel. On the 7th day, pour in enough saturated brine all at once into the pool or barrel (that is, 17.5 kg of salt per 50 kg of water, boiled and then cooled to make saturated brine), and seal the opening with a 1 to 2 cm thick layer of salt.

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