A Detailed Guide to Harvesting and Processing Shiitake Mushrooms

Storage and processing content:

Harvesting methods for shiitake mushrooms

(1) Harvesting time. It is best to harvest mushrooms on a sunny day, because mushrooms harvested on a sunny day have less moisture and better color; mushrooms harvested on a rainy day have more moisture, are difficult to dry, and are prone to turning black during the baking process, making it difficult to guarantee processing quality. For shiitake mushrooms cultivated indoors with bagged substrate, it is best not to spray water directly on the mushroom logs (blocks) before harvesting.

(2) Harvesting method. In winter, temperatures are low, shiitake mushrooms grow slowly, and the harvested mushrooms have thick flesh, a strong aroma, and good quality. In autumn and spring, because temperatures are higher, the grown mushrooms have thin flesh and long stems; although the yield is high, the quality is not as good as that of winter mushrooms. The standard for harvesting shiitake mushrooms is about 70-80% maturity, that is, harvesting when the mushroom cap has not yet fully opened and the edge of the cap is slightly curled inward. Harvesting too early results in lower yield; harvesting too late results in poor quality. It is best to harvest as they mature, picking the large ones and leaving the small ones, and to process them promptly. When harvesting mushrooms, press the base of the stem with the thumb and index finger, rotate left and right, and gently twist off. Do not bruise the small mushrooms around it, and do not leave the mushroom base remaining at the fruiting site, to prevent rot from causing infection by pests and diseases and affecting later fruiting. Handle harvested mushrooms gently, transport them carefully, and prevent crushing and damage that would affect the quality of the shiitake mushrooms.

Processing methods for shiitake mushrooms

After harvesting shiitake mushrooms, every effort should be made to pick them the same day and process and dry them the same day, to avoid the mushroom bodies turning black, spoiling, and rotting. Shiitake mushrooms are mainly processed by drying; after drying, the aroma becomes even richer, and they can be sold domestically or exported. The main drying methods are sun drying and oven drying.

(1) Sun drying method. For drying shiitake mushrooms, sun drying is the most convenient and easy method, and sun-dried mushrooms have a relatively high vitamin D content. The method is: spread the harvested shiitake mushrooms immediately on a cement drying yard or other drying platform (more than 90% dry). When drying in the sun, first place the shiitake mushroom caps upward, spread them out one by one, and after drying until half dry, turn the caps downward and dry until more than 90% dry. If rainy weather occurs, use fire drying as a supplement.

(2) Oven drying method. After harvesting, shiitake mushrooms should be placed in small baskets or crates, not packed too full to avoid compression, and should be baked the same day. The general method is: spread the shiitake mushrooms on drying trays, then put them into the drying room. The initial temperature should not exceed 40°C, then increase by 5°C every 3-4 hours, with the maximum not exceeding 65°C. The drying room should have ventilation facilities, venting while drying, otherwise the gills of the shiitake mushrooms will turn black and affect quality. After drying until 80% dry, take them out and spread them to cool for several hours, then dry again for 3-4 hours, until the moisture content is below 13%. In this way, the dried shiitake mushrooms have uniform dryness and moisture, good color, and a rich aroma. After drying, shiitake mushrooms should be graded promptly, and after grading, quickly sealed and packaged, stored in a dry, cool place, or marketed @#@136@#@.