Harvesting, Processing and Storage Methods for Shiitake Mushrooms Cultivated on Substitute Substrate

(1) Harvesting time The time required from the appearance of mushroom buds to harvest varies with temperature and humidity; generally it takes 7-10 days from budding to maturity. Timely harvesting is an important part of shiitake cultivation, as harvesting too late or too early will affect both yield and quality. The harvesting stage should also be determined according to whether @#@136@#@ fresh or dried mushrooms are involved. Generally, for dried mushroom sales and fresh mushrooms for the domestic market, it is best to harvest when the fruiting bodies are 60-80% mature, that is, when the veil has already broken and the cap still curls inward slightly; at this stage the quality is good and the value is high. When fresh mushrooms are for export, it is best to harvest when the caps are 50-60% open, the fruiting bodies are 50-60% mature, and the veil is unbroken to slightly broken.

(2) Harvesting method During picking, protect the shiitake mushroom logs and do not pull them up; protect the small mushroom buds. At the same time, prevent the stipes from breaking; the stipe remnants left on the logs should be cleaned off completely to prevent rotting, which could contaminate the logs. The harvested mushrooms should be handled gently; it is best to place export-bound fresh mushrooms with stipes into plastic baskets lined with gauze, and promptly transport them to a cold storage facility for pre-cooling, processing and packaging.

(3) Baking of shiitake mushrooms After harvesting, shiitake mushrooms must be dried or sun-dried promptly, otherwise they rot easily. Drying methods include sun-drying, charcoal roasting, electric roasting, steam heat energy, far-infrared, and low-temperature hot-air dehydration. At present, most use the low-temperature hot-air dehydration baking method for drying. The specific process is as follows: after harvesting, trim the stipes of fresh mushrooms according to different specifications, arrange them on drying trays, push the trays into the drying oven of the dryer, close the oven door tightly and start the fire to raise the temperature. The initial dehydration temperature must not be lower than 30°C; it is best to start drying at 32°C, dry for 6 hours within the range of 40-50°C, stop the fire for 1 hour, then dehydrate for 6 hours at a hot-air temperature of 45-50°C, then raise the temperature to 50-65°C and dehydrate until completely dry. During drying, the temperature should not be raised too quickly; an hourly increase of no more than 3-5°C is appropriate. Do not raise the temperature suddenly, otherwise the mushroom bodies will shrink sharply, causing the caps to curl outward and turn black, seriously affecting the quality of the shiitake mushrooms.

(4) Storage of shiitake mushrooms After shiitake mushrooms are dried, if they are not stored properly, they easily absorb moisture again, especially during the plum rain season, when high temperatures and high humidity easily cause mold and insect damage, spoiling the mushrooms. Therefore, after shiitake mushrooms are baked dry, they should be quickly graded and packed into plastic bags. To prevent moisture from entering, a small packet of anhydrous calcium chloride can be placed in the plastic bag, to prevent the sugars in the shiitake mushrooms from seeping out and causing discoloration.