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Key Technical Points for Harvesting and Processing Button Mushrooms

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The right time to harvest mushrooms is when the partial veil has not yet broken, the cap has not yet opened, and they have reached the size required by purchasing specifications. Harvesting too early results in small mushrooms and low yield; harvesting too late inhibits the formation and growth of the next flush, prolongs the growing cycle, and also affects mushroom quality. This is especially true when the temperature is relatively high (around 20°C) and there is a heavy flush, as the mushrooms very easily become thin mushrooms or open-cap mushrooms. For commercial mushrooms intended for canning, they generally must be harvested promptly once the cap diameter reaches 2-4 cm. Normally they are harvested once a day, but during the peak production period they must be harvested twice a day to prevent the caps from opening and

The right time to harvest mushrooms is when the partial veil has not yet broken, the cap has not yet opened, and they have reached the size required by purchasing specifications. Harvesting too early results in small mushrooms and low yield; harvesting too late inhibits the formation and growth of the next flush, prolongs the growing cycle, and also affects mushroom quality. This is especially true when the temperature is relatively high (around 20°C) and there is a heavy flush, as the mushrooms very easily become thin mushrooms or open-cap mushrooms. For commercial mushrooms intended for canning, they generally must be harvested promptly once the cap diameter reaches 2-4 cm. Normally they are harvested once a day, but during the peak production period they must be harvested twice a day to prevent the caps from opening and reduce product quality. After harvesting, cut off the soil-covered base of the stipe and grade the mushrooms according to processing standards. Grading standards vary from place to place; some divide them into three grades, while others use only [text corrupted in source]. [text corrupted in source] is 3.5 cm, with a round, uniform mushroom shape, free of thin-slice mushrooms, open-cap mushrooms and deformed mushrooms. The color is pure white, with no mechanical damage. Insect holes and spots. The stipe is thick and short, left 0.5-0.8 cm long, cut smooth and even, and free of soil. Fresh mushrooms are crisp and tender in texture, so whether during harvesting, trimming the stipes, or transport, they must be handled gently to prevent bruising. After the mushroom body is bruised, its polyphenol oxidase and tyrosinase come into contact with the air, and under aerobic conditions this causes quinones and amino acids or peptides to form reddish-brown compounds, affecting the appearance of the mushrooms. Therefore, while being sent to the purchasing station or processing plant, the mushrooms should be wrapped in gauze or plastic film bags and placed in wooden barrels or bamboo baskets lined with padding. During transport, vibration should be minimized as much as possible to prevent bruising.

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