Harvesting and Processing Techniques for Shiitake, Shaggy Mane, and Tea Tree Mushrooms
I. Scientific Harvesting and Processing Methods for Tea Tree Mushrooms.
1. Scientific harvesting of tea tree mushrooms: The optimal harvest time is when the cap color changes from dark reddish-brown to light flesh-brown and the partial veil has not yet ruptured. If they cannot be sold or processed in time, or if you are unsure about the harvest timing, they should be harvested early. When harvesting, require whole clusters or individual mushrooms to be harvested in one go, and remove the mushroom feet.
2. Scientific processing and storage of tea tree mushrooms: After harvesting, tea tree mushrooms can be sold directly or sold after preservation, or sold after sun-drying or oven-drying. Dried tea tree mushrooms easily absorb moisture and become damp, so they should be sealed in plastic bags for storage and kept in a dry place. At the same time, dried mushroom caps break easily and stems snap easily, so they should be stored in cardboard boxes.
II. Scientific Harvesting and Processing Methods for Shaggy Mane Mushrooms
1. Scientific harvesting method for shaggy mane mushrooms: Harvest when the fruiting bodies are at 50-60% maturity. This has little impact on total yield, and the fruiting bodies are of good quality, have high commercial value, a long shelf life, and travel well.
2. Processing methods for shaggy mane mushrooms: Generally, shaggy mane mushrooms are mainly sold fresh. However, to supply distant markets, the mushroom buds of shaggy mane mushrooms are cut into thin slices, then rapidly dehydrated and dried using an electric hot-air dryer before being sold. In addition, they can also be processed into salted shaggy mane mushrooms or shaggy mane mushroom cans.
III. Scientific Harvesting and Processing Methods for Shiitake Mushrooms.
1. Scientific harvesting method for shiitake mushrooms:
(1) Harvest timing. It is best to harvest mushrooms on sunny days, because mushrooms harvested on sunny days have less moisture and better color; mushrooms harvested on rainy days have high moisture, are difficult to dry, and the color easily turns black during roasting, making it difficult to guarantee processing quality. For indoor bag cultivation, it is best not to spray water directly on the mushroom blocks before harvesting.
(2) Harvesting method. In winter, when temperatures are low, shiitake mushrooms grow slowly, and the harvested mushrooms have thick flesh, a strong aroma, and good quality. Mushrooms grown in autumn and spring at higher temperatures are large, thin-fleshed, and have long stems; although the yield is high, the quality is inferior to winter mushrooms. The standard for harvesting shiitake mushrooms is 70-80% maturity.
2. Scientific processing methods for shiitake mushrooms: After harvesting, shiitake mushrooms should be processed and dried on the same day to prevent blackening, deterioration, and rotting.
(1) Sun-drying method. The method is: spread the harvested shiitake mushrooms immediately on a sun-facing grain-drying yard or cement ground. When drying, first place the caps facing up and the stems pointing down, arranging them one by one. After drying until half-dry, turn the stems facing up and the caps facing down, until they are more than 90% dry.
(2) Oven-drying method. The general procedure is: spread the shiitake mushrooms on drying trays, then place them into a drying room. The initial temperature should not exceed 40°C; afterward, raise the temperature by 5°C every 3-4 hours, with a maximum not exceeding 65°C. The drying room should have ventilation facilities, exhausting air while drying; otherwise, the gills of the shiitake mushrooms will turn black and affect quality. After drying to 80% dry, remove them and let them air for several hours, then re-dry for 3-4 hours, until the moisture content is below 13%. This ensures uniform drying, good color, and a strong aroma. After drying, shiitake mushrooms should be graded promptly, and after grading, quickly sealed and packaged, then stored in a dry, cool place.