Detailed Explanation of Key Points on Oyster Mushroom Harvesting and Processing Techniques

When the caps of oyster mushrooms have fully expanded and have not yet released spores (about 80% mature), they should be harvested in a timely manner. Timely harvesting not only makes them delicious and tasty, but also results in higher yield; delaying the harvesting time not only lowers the quality of the oyster mushrooms, but is also detrimental to the growth of the next flush of oyster mushrooms. In particular, the release of large quantities of spores entering the respiratory tract of the management personnel can cause coughing and affect health; if the spores fall onto the surface of the fruiting bodies and onto the top of the substrate layer, forming a layer of white slime, they will cause the young buds and fruiting bodies to rot.

Harvesting method: To ensure the quality of the oyster mushrooms, do not stop watering in advance; simply stop spraying water on the day of harvesting, as this helps the mushroom bodies retain their toughness, otherwise they are prone to drying out and becoming brittle and cracked. When harvesting, use a sharp knife to cut, do not twist with your hands. When cutting, be careful to keep the knife close to the substrate surface, and do not leave the stubble too high, so as to avoid rot after watering. Fresh mushrooms after harvesting should be handled gently and placed down gently, and the old roots and the base of the mushroom stipes should be cut off with force, and they should be sent promptly to the purchasing station or processing unit. If the quantity is relatively large and transportation is inconvenient, they can also be sun-dried or oven-dried, packed in plastic bags, and stored with the openings tied shut.